• Food Science and Preservation
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• v.18 no.3
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• pp.271-278
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• 2011

Considering the importance of cassava as food crops in humid tropics, the effect of feed moisture (20, 25%) and barrel temperature (110, $130^{\circ}C$) on physical properties (piece density, expansion, mechanical properties, color, water solubility index, water absorption index) and pasting properties of extruded cassava starch was investigated. The feed moisture used during extrusion processing had a significant effect on extrudates SME input, specific length and piece density at (p<0.05) while effect on cross-sectional expansion index, apparent elastic modulus and breaking strength in bending shown significantly at p<0.1. Furthermore, the interaction effect of feed moisture and barrel temperature gave a significantly affected the SME input and piece density (p<0.1), specific length (p<0.05) and on redness (p<0.01). The increase in water injection rate led to increase in piece density, apparent elastic modulus, breaking strength in bending, cold peak viscosity, breakdown and final viscosity and decrease in cross-sectional expansion index and specific length. It was found that the extrusion cooking process did not affect the value of color L, color b, water solubility index and water absorption index. Thus, the results of this study can be useful to some extent in developing extruded cassava starch as human and animal feeds.

• Korean Journal of Food Science and Technology
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• v.20 no.4
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• pp.463-469
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• 1988

The effects of moisture content and particle size of rice flour on the physical properties of the extrudate were examined by using a autogeneous single screw extruder. The moisture contents tested were in the range of 17-28% and the particle sizes were 18-60mesh and 60-120mesh. Samples were taken at different temperatures from the start-up period to the steady state operation. The expansion ratio increased and bulk density decreased as the moisture content and particle size of the flour decreased. The cutting force decreased and the air cell size became uniform as the moisture content and particle size of the flour decreased. As the moisture content increased, the yellowness of the extrudate powder decreased, while the lightness increased, the apparent viscosity increased and the water soluble index decreased. Gelatinization and partial dextrinization were apparent during the extrusion process, and the degree of dextrinization was appeared to be influenced by the levels of moisture content and particle size of rice flour.

• Textile Coloration and Finishing
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• v.23 no.4
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• pp.263-273
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• 2011

Digital textile printing(DTP) technology made considerable advances in recent years. In this study, a pre-treatment agent has been prepared for the better coloration of digital textile printing. The ink formulation contained three kinds of 5g thickener (CMC, Sodium alginate, Dextrin), 25g urea, 5g sodium carbonate, and 465g distilled water. The optimal sharpness of outline was found in the 1-3% concentration of the pre-treating agent with a viscosity of 10-15 cSt. Even if the color difference between untreated and treated samples was not apparent in the printing step, the color appearance increased after steaming. The color appearance of cyan, magenta, yellow, black reactive colorants increased in the order of CMC>Sodium alginate>Dextrin. Wash fastness to shade change and staining for the treated samples were 4-5 rating, while untreated sample was 1-2 rating. Also, the pre-treated sample with 1:1 mixtures had 4-5 rating. Both dry and wet rubbing fastness to shade change and staining were excellent in the treated samples, whereas rubbing fastness of untreated sample was 1-2 rating. With exception of 3 rating to black color, light fastness properties were 4 rating for the remaining three colors in the regardless of treatment condition and mixing of pre-treating agents. Dry cleaning fastness of all samples were also 4-5 rating irrespective of treatment condition and mixing of pre-treating agents.

• YAKHAK HOEJI
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• v.36 no.6
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• pp.538-547
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• 1992

Optimal synthetic condition of barium sulfate were investigated from the viewpoint of yield and bulkiness according to a randomized complete block design proposed by G.E.P. Box and K.B. Wilson. Barium chloride and magnesium sulfate were utilized as reactants in order to prepare barium sulfate in this study. It was found that optimum temperature range of reactant solutions was $60{\sim}100^{\circ}C$ and the optimum concentration range of the reactant solutions was $10{\sim}17.3%$ and $10{\sim}20%$ respectively, on the viewpoint of yield and bulkiness. The optimum mole ratio of $BaCI_2$ to $BaSO_4$ was in the range of $1.50{\sim}2.0$ and the optimum mole ratio of $BaCI_2$ to $BaSO_4$ was in the range of $1.50{\sim}2.0$ and the optimum reacting time range was $15{\sim}20$ minutes. The optimum drying temperature range was $110{\sim}130^{\circ}C$ from the viewpoint of yield, but it was $90{\sim}110^{\circ}C$ on the basis of bulkiness. Apparent viscosity of barium sulfate suspensions dispersed in various concentrations of Na. CMC was measured by using Brookfield synchrolectric viscometer model LVT, the relative equation, log ${\eta}_{sp}=A+B.{\phi}$ was examined and the equation was found to agree fairly well. 1 w/v% Na. CMC aqueous solution and 0.1 volume fraction of $BaSO_4$ powder were optimum in the preparation of $BaSO_4$ suspension showing highest viscosity at infinite shearing.

• KSBB Journal
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• v.11 no.3
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• pp.340-346
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• 1996

Variations of rheological properties of culture broth during the production of biopolymer by an alkali tolerant Bacillus sp. were investigated. Correlations among the rheological characteristics of culture broth, cell growth and biopolymer production were examined. Rheology of the culture broth changed in the course of fermentation. The culture broth showed a non-Newtonian flow behavior, as the viscosity and pseudoplasticsity increased during the cultivation. The rheological parameters such as flow index, consistency index, yield stress and apparent viscosity during the cultivation were not influenced by the cell growth, but significantly related to the biopolymer synthesis. Changes in the rheological parameters of the broth were affected not only by the biopolymer concentration, but also by the progress of fermentation. Some rheological parameters showed maximum values just before the completion of biopolymer production and substrate consumption. Hence, it was shown that the rheological characteristics of the culture broth could be used as a good indicator for the detection of the progress or completion of fermentation.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.7
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• pp.1048-1052
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• 2011

This study examined the flow properties, paste clarity, freeze-thaw stability and gel strength of acetylated sweet potato starch (ASPS) pastes and gels as a function of degree of substitution (DS). ASPS showed high shear-thinning flow behaviors with high Casson yield stress ($\sigma_{oc}$). Consistency index (K), apparent viscosity ($\eta_{a,100}$) and $\sigma_{oc}$ values of ASPS increased with an increase in DS. In the temperature range of $25{\sim}70^{\circ}C$, ASPS followed an Arrhenius temperature relationship. The activation energies (Ea=13.2~14.3 kJ/mol) of the ASPS samples were much lower than that (18.1 kJ/mol) of the native sweet potato starch (SPS). ASPS gels showed better freeze-thaw stability with a significant decrease in syneresis (%) compared to SPS gel. The gel strength values of ASPS were much lower than that of SPS, and significantly decreased with an increase in DS. The clarity of native SPS paste increased after acetylation.

• Journal of the Korean Ceramic Society
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• v.41 no.4
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• pp.277-283
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• 2004

To fabricate green sheet of transparent dielectric for PDP front panel, dispersion of transparent dielectric slurry, density, and mechanical properties of green sheets have been investigated as a function of amount and composition of organic additives. Measurements of sedimentation and viscosity were employed to determine a proper dispersant and its amount for a well dispersed transparent dielectric powders in non-aqueous system. Green sheets, having various ratios of transparent dielectric powders to transparent dielectric powders＋ binder＋plasticizer and binder to binder＋plasticizer, were fabricated. All the tape casting slurries showed shear thinning effect, that is, the apparent viscosity decreased with the increase of shear rate. It was found that the amount and composition of organic additives were main variables to affect densities and mechanical properties of transparent dielectric green sheets for PDP.

• Food Science and Biotechnology
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• v.15 no.2
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• pp.207-213
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• 2006

The effects of gellan gum (from S. paucimobilis), EPS-CB (exopolysaccharide from S. chungbukensis), and a series of commercial gums (arabic gum, xanthan gum, guar gum, deacyl gellan gum), on the swelling, rheological, and pasting properties of non-waxy rice flour dispersions were investigated. The swelling properties of rice flours in gellan or guar gum dispersion after heating were found to have increased with increasing gum concentrations, but the swelling properties of rice flour/other gum systems decreased with increasing concentrations. The rice flour/gum mixtures showed high shear-thinning flow behavior (n=0.14-0.32), and consistency index (K) was higher in guar gum than other gum dispersions. The initial pasting temperatures and peak times increased along with increasing gum concentration. The peak viscosity of rice flour increased in guar gum and deacyl gellan dispersions, and the breakdown and setback viscosity of the rice flour paste was lowest in the xanthan gum system, but remained higher than those of the control. The apparent viscosities of the rice flour/gellan gum mixture pastes were the highest among the tested combinations.

• Proceedings of the IEEK Conference
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• 2001.10a
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• pp.198-201
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• 2001

Porous structures of aluminum foam have been studied by using return aluminum scrap. The apparent foam shape, foam height, density, pore size and their distributions in various section areas of the experimental samples have been investigated. The sample have been cast into metallic mold, using aluminum foam prepared from a precursor based on pure Al ingot and return aluminum scrap mixed with various amounts of 1-2wt% increasing viscosity and foam agent materials. The process provides for flexibility in design of foam structures via relatively easy control over the amount of hydrogen evolution and the drainage processes which occur during foam formation. This is facilitated by manipulating parameters such as the foaming agent, thermal histories during solidification and mix melt viscosities. A metal for producing the foamed are decomposing a foaming agent in a molten metal such that there is an initial and a subsequent expansion due to foaming agent. It has been found that the Al porous foaming with variation amount of 1∼2wt% foam agent and at 2min holding time, which melting temperature has appeared homogeneous pore size at 650∼700$^{\circ}C$. The compression strength were 10-13 kg/min at 125ppi, and increased by higher pore density. The acoustical performance of the panel made with the foamed aluminum is considerably improved; its absorption coefficient shows NRC 0.6-0.8. It has been found that the Al foam is very preferable for the compactness of the thermal system.

• Korean Journal of Food Science and Technology
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• v.52 no.4
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• pp.423-426
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• 2020

This study was performed to investigate how the addition of starch nanoparticles prior to whipping could affect the quality characteristics and stability of full-fat dairy cream. Starch nanoparticles were prepared by dry heating under mildly acidic conditions and added to dairy cream as amount of 1, 3, and 5% (w/w). The whipped cream's storage stability, viscosity, overrun, and droplet size were investigated in combination with various starch nanoparticle contents. The storage stability and apparent viscosity increased in parallel with the increasing starch nanoparticle content compared to the control. The mean size and homogeneity of the droplets in the whipped cream increased with higher starch nanoparticle addition levels. Even though the whipped cream overrun was reduced by the addition of starch nanoparticles, the 1% addition level exhibited a similar overrun value as the control.