Korean journal of food and cookery science (한국식품조리과학회지)
- Volume 1 Issue 1
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- Pages.53-56
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- 1985
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- 2287-1780(pISSN)
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- 2287-1772(eISSN)
Rheological Properties of Acorn Flour Gels by Stress Relaxation Test
응력완화 검사(stress relaxation test)에 의한 도토리묵의 물리적 특성
Abstract
The rheological models of acorn flour gels with different concentrations were investigated by stress relaxation test. The analysis of relaxation curves by successive residual method revealed that the rheological behavior of acorn flour gels could be expressed by the 7-element, generalized Maxwell model. The equilibrium modulus and modulus of elasticity increased by the increment of acorn flour concentration.
6%, 8%, 10%의 도토리묵에 데여 응력완화검사 (stress relaxation test)를 실시하여 전형적인 응력완화곡선 (stress relaxation curve)을 구하였다. 연속잔차법 (successive residual method)을 사용하여 완화곡선을 분석한 결과, 도토리묵은 spring 하나에 Maxwell 모형이 세개인 7-element, generalized Maxwell model 로 해석할 수 있었다. 또한 도토리묵가루의 농도가 커질수록 도토리묵의 평형탄성율(E
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