• Transactions of the Korean Society of Mechanical Engineers
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• v.10 no.4
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• pp.433-441
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• 1986

본 연구에서는 인장시험과 인장시 변형율속도 변화와 온도변화를 주는 시험을 통하여 316스테인리스강에 있어서의 비탄성거동을 규명하여 가공경화에 대한 용질강화 효과를 시험하고, Voce형의 발전방정식(evolutionary equation)을 포함하는 Arrhenius 형의 구성식에 용질강화효과를 첨가하여 정확한 비탄성 해석을 기하고자 한다.

• Food Engineering Progress
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• v.23 no.1
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• pp.7-15
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• 2019

The impregnation of solid foods into the surrounding hypotonic or hypertonic solution was explored as a method to infuse NaCl in pork loin cube without altering its matrix. Mass transfer kinetics using a diffusive model as the mathematical model for moisture gain/loss and salt gain and the resulting textural properties were studied for the surrounding solutions of NaCl 2.5, 5.0, 10.0 and 15% (w/w). It was possible to access the effects of brine concentration on the direction of the resulting water flow, quantify water and salt transfer, and confirm tenderization effect by salt infusion. For brine concentrations up to 10% it was verified that meat samples gained water, while for processes with 15% concentration, pork loin cubes lost water. The effective diffusion coefficients of salt ranged from 2.43×10^-9 to 3.53×10^-9 m²/s, while for the values of water ranged from 1.22×10^-9 to 1.88×10^-9 m²/s. The diffusive model was able to represent well salt gain rates using a single parameter, i.e. an effective diffusion coefficient of salt through the meat. However, it was not possible to find a characteristic effective diffusion coefficient for water transfer. Within the range of experimental conditions studied, salt-impregnated samples by 5% (w/w) brine were shown with minimum hardness, chewiness and shear force.

• Journal of the Korean Chemical Society
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• v.17 no.1
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• pp.10-14
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• 1973

The relative viscosities ηr of anilinium chloride solutions in a series of isopropanol-water mixtures have been determined at $20^{\circ}$, $30^{\circ}$and $40^{\circ}$, using Ubbelohde-type viscometers. The viscosity data have been interpreted in terms of viscosity A-and B-coefficients calculated from the Jones-Dole equation,${\eta}{\tau}=1+AC^{1/2}+BC$. The energy of activation for viscous flow have also been calculated according to the concept of rate processes. The results indicate that at $0.10{\sim}0.15$ mole fraction isopropanol the maximum structuredness of water gives a minimum values of viscosity A-and B-coefficients, and that anilinium chloride belongs to the borderline case in respect of the structure-making or structure-breaking effects on water.

• Korean Journal of Food Science and Technology
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• v.47 no.3
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• pp.293-298
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• 2015

This study aimed at characterizing the rheological properties and molecular weight of tara gum fractionated with ammonium sulfate. Tara gum was separated into six fractions (F1-F6) at different concentrations of ammonium sulfate, ranging from 12.21 to 28.67% (w/w). The yield of the tara gum fractions ranged between 4.98 and 17.47%, and their intrinsic viscosity ranged from 9.38 to 12.44 dL/g. The highest values of Huggins coefficient (k') and viscosity-molecular mass were observed in fraction F3. The shear viscosity of the tara gum fractions was measured by a cone-plate viscometer, clearly showing shear thinning behavior. Size-exclusion chromatography results showed that the molecular weight ranged between 635.42 and 776.71 kg/mol, and the F3 fraction exhibited higher values of molecular weight.