• 한국식품영양과학회지
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• 제34권5호
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• pp.700-706
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• 2005

본 연구는 물리적 전분 변성방법으로서 유체전단 균질기와 초음파 균질기를 이용하여 쌀 전분의 크기 감소로 인한 물리적 변성 쌀 전분의 이화학적 특성을 분석하는데 있다. 물 대 전분의 비가 5:1이고, 20,500 rpm조건의 유체전단 균질기와 5초의 파동과 40 kHz의 주파수조건의 초음파 균질기로 각각 10분간 처리하였을 때 생전분과 호화전분의 크기를 1/3수준으로 줄일 수 있었으며 동시에 균질화시 킬 수가 있었다. 균질화된 전분과 균질화된 호화전분은 대조구에 비하여 높은 값의 비표면적, 광투과도, 용해도 및 팽윤력을 나타내었으며, 매우 큰 폭의 겉보기 점도 감소를 보였다. 반면에, 초음파 균질기로 처리한 변성전분의 호화과정은 대조구에 비하여 어려웠으나 유체전단 균질기의 경우는 대조구와 비슷하였다.

• 한국추진공학회:학술대회논문집
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• 한국추진공학회 2010년도 제34회 춘계학술대회논문집
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• pp.377-382
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• 2010

젤 추진제와 유변학적 특성이 유사한 모사 젤 추진제를 물, Carbopol 941, NaOH 농축액을 혼합하여 제작하였고, $Al_2O_3$ 나노 입자를 첨가하여 점도 특성을 비교하였다. 두 가지 모사 추진제의 물성치를 바탕으로 곡관 덕트 내에서의 유동특성을 수치모사하여 해석하였고 덕트에 Dean vortices가 발생하는 임계 Dean 수를 도출하였다. 젤-나노 추진제의 경우 비록 높은 겉보기 점성계수를 가지나 젤 추진제와 비교시 같은 범위의 임계 Dean 수가 도출되었다. 이는 Fellouah et al.[1]이 제시한 바와 같이 비슷한 값의 Power law 지수에 기인하는 것으로 판단된다.

• 한국자기학회지
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• 제8권5호
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• pp.275-281
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• 1998

커플링제 종류에 따른 플라스틱 페라이트 이방성 자석의 레올러지와 자기특성에 미치는 영향을 조사하여 비교하였다. 커플링제는 silane A174와 titanete TTS를 사용하였으며, 고분자 결합제는 polypropylene(PP), 자성분말은 Sr-페라이트를 사용하였다. TTS의 첨가가 A174의 첨가보다 혼합물의 점도 감소와 자기특성 증가에 더 효과적이었다. 커플링제가 첨가되지 않은 혼합물과 비교하여, A174는 23%, TTS는 50%의 점도 감소 효과를 나타내었다. (전단율 1280 sec-1에서). 4 kOe의 자장하에서 사출성현한 플라스틱 이방성 자석은 커플링제로 처리되지 않은 자석 (잔류자속밀도 : 1.89 kG, 최대자기에너지적 : 0.84 MGOe)에 비해 A174 처리에 의해 잔류자속밀도는 2.25 kG, 최대자기에너지적은 1.23 MGOe로 향상되었으며, TTS의 처리에 의해 잔류자속밀도는 2.35 kG, 최대자기 에너지적은 1.33 MGOe로 각각 향상되었다.

• 약학회지
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• 제39권1호
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• pp.68-77
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• 1995

Aluminum magnesium silicate was synthesized by reacting the mixed solutions of sodium aluminate and magnesium chloride with sodium silicate solution in this study. The optimal synthesis conditions based on the yield of the product has been attained according to Box-Wilson experimental design. It was found that the optimal synthetic conditions of aluminum magnesium silicate were as follows: Reaction temperature=$69~81^{\circ}C$; concentration of two reactants, sodium aluminate and magnesium chloride= 13.95~14.44 w/w%; molar concentration ratio of the two reactants, [NaAlO$_{2}$]/MgCl$_{2}$]=3.63~4.00; reaction time= 12~15 min; drying temp. of the product=$70~76^{\circ}C$. Aluminum magnesium silicate synthesized under the optimal synthesis condition was dispersed in 0.75, 1.0 and 1.5w/w% aqueous solution or suspension of six dispersing agents, and the Theological properties of the dispersed systems prepared have been investigated at $15^{\circ}C$ and $25^{\circ}C$ using Brookfield LVT Type Viscometer. The acid-consuming capacity of the most excellent product was 272~278 ml of 0.1N-HCl per gram of the antacid. The flow types of 5.0 w/w% aluminum magnesium silicate suspension were dependent upon the kind and concentration of dispersing agents added. The apparent viscosity of the suspension was generally increased with concentration of dispersing agents and was not significantly changed or decreased as the temperature was raised. A dispersing agent, hydroxypropyl cellulose suspension, exhibited an unique flow behavior of antithixotropy. The flow behavior of the suspension dispersed in a given dispersing agent not always coincided with that of the dispersing agent solution or suspension itself.

• Applied Biological Chemistry
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• 제32권3호
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• pp.309-314
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• 1989

점질성 물질을 생산하는 세균인 Enterobacter agglomerans의 다당류 생산조건을 검토하였다. 최적 조건은 배지로서 $sucrose(23.75g/L),\;peptone(2.06g/L),\;yeast\;extract(0.5g/L),\;KH_2PO_4(1.0g/L)$ 및 $MgSO_4{\cdot}7H_2O(1.0g/L)$를 함유하며 배양 pH와 온도는 6.5와 $30^{\circ}C$이었다. 이 조건에서 3일 배양후 8.5g/L의 다당류가 생산되며 점도는 240 mPa.s.를 나타내었다. 이때의 다당류 생산수율 및 다당류 생산 속도는 각각 36%와 142.07 mg/g/h이었다.

• 대한기계학회논문집
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• 제12권5호
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• pp.1189-1196
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• 1988

본 연구에서는 내경이 각각 8.5mm와 10.3mm이며 무차원길이가 각각 710과 1158인 두 개의 시험관을 사용하는 유동장치를 제작하여 시험관 입구에서부터 유체역 학적 경계층(hydrodynamic boundary layer)과 열적 경계층(thermal boundary layer)이 동시에 발달하기 시작하는 경계조건을 형성하고 관벽에서 일정한 열 플럭스(constant heat flux)를 발생하는 조건을 부여하였다. 퇴화현상(degradation)에 대하여 비교적 안정성을 가진 폴리아크라마이드(polyacrylamide) Separan Ap273을 수도물에 용해하여 제조한 폴리머용액으로 유동특성과 열전달특성을 실험하여 열적입구길이와 열전달특성 을 규명하고자 한다.

• Geomechanics and Engineering
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• 제21권4호
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• pp.357-369
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• 2020

Different from the conventional planar fracture and simplified Newton model, for power-law slurries with a lower water-cement ratio commonly used in grouting engineering, flow model in geological rough fractures is built based on ten standard profiles from Barton (1977) in this study. The numerical algorithm is validated by experimental results. The flow mechanism, grout superiority, and water plugging of pseudo plastic slurry are revealed. The representations of hydraulic grouting properties for JRCs are obtained. The results show that effective plugging is based on the mechanical mechanisms of the fluctuant structural surface and higher viscosity at the middle of the fissure. The formulas of grouting parameters are always variable with the roughness and shear movement, which play a key role in grouting. The roughness can only be neglected after reaching a threshold. Grouting pressure increases with increasing roughness and has variable responses for different apertures within standard profiles. The whole process can be divided into three stationary zones and three transition zones, and there is a mutation region (10 < JRCs < 14) in smaller geological fractures. The fitting equations of different JRCs are obtained of power-law models satisfying the condition of -2 < coefficient < 0. The effects of small apertures and moderate to larger roughness (JRCs > 10.8) on the permeability of surfaces cannot be underestimated. The determination of grouting parameters depends on the slurry groutability in terms of its weakest link with discontinuous streamlines. For grouting water plugging, the water-cement ratio, grouting pressure and grouting additives should be determined by combining the flow conditions and the apparent widths of the main fracture and rough surface. This study provides a calculation method of grouting parameters for variable cement-based slurries. And the findings can help for better understanding of fluid flow and diffusion in geological fractures.

• 산업식품공학
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• 제13권4호
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• pp.341-347
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• 2009

다양한 식품군을 동결건조 또는 저온에서 건조하여 분말화한 생식은 물과 혼합 시 분산성이 저조하고 섭취방법이 불편하여 생식 소비 및 시장 확대에 제약이 있다. 생식의 섭취를 편의화하기 위하여 음료 타입의 생식을 개발하고자 생식 3종(BS, ES, SS)을 음료로 제조하여 품질을 비교하였다. 생식음료의 이화학적 특성과 관능적 특성을 조사한 결과 BS의 기호도가 가장 높았으며, 생식첨가량은 7.7%에서 기호도가 가장 우수하였다. 생식 BS를 사용한 음료의 경우 생식 함량이 증가함에 따라 점조도는 증가하였으며 함량 5.7% 이하의 음료는 팽창유체 양상을 보이다가 7.7%와 9.7%에서는 뉴튼유체와 유사한 특성을 나타내었고 11.7%에서는 뚜렷한 의가소성을 보였다. 생식음료 점조도의 시간의존성은 생식함량 5.7-9.7% 사이에서는 레오펙틱형 시간의존성이 관찰되었으나 3.7%와 11.7%에서는 시간독립적이었다.

• 한국축산식품학회지
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• 제39권1호
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• pp.23-34
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• 2019

Fat reduction in the formulation of cheese emulsion causes problems in its flowability and functional characteristics during spray-dried cheese powder production. In order to eliminate these problems, the potential of using microparticulated whey protein (MWP) in cheese emulsions was examined in this study. Reduced-fat white-brined cheese emulsions (RF) with different dry-matters (DM) (15%, 20%, and 25% excluding emulsifying salt) were produced using various MWP concentrations (0%-20% based on cheese DM of emulsion). Their key characteristics were compared to full-fat cheese emulsion (FF). MWP addition had no influence on prevention of the phase separation observed in the instable group (RF 15). The most notable effect of using MWP was a reduction in apparent viscosity of RF which significantly increased by fat reduction. Moreover, increasing the amount of MWP led to a decrease in the values of consistency index and an increase in the values of flow behavior index. On the other hand, using high amounts of MWP made the emulsion more liquid-like compared to full-fat counterpart. MWP utilization also resulted in similar lightness and yellowness parameters in RF as their full-fat counterparts. MWP in RF increased glossiness and flowability scores, while decreased mouth coating scores in sensory analyses. Fat reduction caused a more compact network, while a porous structure similar to FF was observed with MWP addition to RF. In conclusion, MWP showed a good potential for formulation of reduced-fat cheese emulsions with rheological and sensorial characteristics suitable to be used as the feeding liquid in the spray drying process.

• Journal of Animal Science and Technology
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• 제63권2호
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• pp.417-425
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• 2021

The use of edible insects to replace meat protein is important to ensure future global food security. However, processed foods using edible insects require development to enhance consumer perception. Here, we examined the physicochemical characteristics and rheological properties of emulsions prepared from different edible insect larvae. Three edible insect species (Tenebrio molitor, Allomyrina dichotoma and Protaetia brevitarsis seulensis) were used to prepare larval emulsions that were formulated with 65% of insect larvae, 20% of pork back fat, and 15% ice. The A. dichotoma emulsion had the highest pH and lightness, redness, and yellowness values, while the T. molitor emulsion had the lowest pH and lightness, redness, and yellowness values. The T. molitor emulsion had the highest hardness, gumminess, chewiness, and apparent viscosity values but the lowest springiness and cohesiveness values. According to the sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) analysis, T. molitor had the thickest bands, followed by P. brevitarsis seulensis. The differential scanning calorimetry distributions for the T. molitor and A. dichotoma emulsions showed one peak, while that of the P. brevitarsis seulensis emulsion had two peaks. The collective results suggest that T. molitor was the most suitable candidate (of the three tested species) for use as a meat replacement in terms of its physicochemical and rheological properties. It is important that such properties of insect-based emulsions are maintained using various technologies.