Preventive Nutrition and Food Science

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Non-Newtonian Characteristics of Gochujang and Chogochujang at Different Temperatures

  • Choi, Ji Eun (Department of Food Engineering, Daegu University) ;
  • Lee, Jun Ho (Department of Food Engineering, Daegu University)
  • Received : 2016.11.18
  • Accepted : 2017.01.02
  • Published : 2017.03.31
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Abstract

This study was conducted to determine the rheological properties of gochujang and chogochujang at different temperatures (25, 35, and $45^{\circ}C$). Rheological properties of the samples were determined using a rotational rheometer at a shear range of 1 to $40s^{-1}$. Gochujang and chogochujang were found to be non-Newtonian fluids according to the Herschel-Bulkley model. Yield stress and consistency coefficient of gochujang at different temperatures were higher than those of chogochujang, whereas the opposite was observed for flow behavior index. Moreover, all rheological properties of gochujang and chogochujang decreased with increasing temperature. The consistency coefficient was related to temperature using an Arrhenius-type relationship. Gochujang (14.48 kJ/mol) had slightly higher activation energy than chogochujang (14.03 kJ/mol).

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