• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.10
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• pp.1488-1492
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• 2011

This study was carried out to evaluate the effects of hydrocolloids such as arabic gum, carboxymethylcellulose (CMC), and pectin on the quality and sensory properties of frozen-par baked baguettes according to frozen storage periods. Exactly 0.2 and 0.5% hydrocolloids were added to the baguettes based on flour. Specific loaf volume, hardness, moisture content, and sensory evaluation of baguettes were analyzed. Specific loaf volume of baguette with added 0.2% CMC was the highest after 3 weeks of storage at $-18^{\circ}C$. Moisture contents were not significantly different between control and experimental baguettes. In terms of hardness, baguette with added 0.2% pectin had the lowest value after 3 weeks of storage at $-18^{\circ}C$. In sensory evaluation, baguette with 0.2% pectin among hydrocolloids had the highest score for external and internal properties, as well as total acceptance. Consequently, 0.2% pectin increased the quality of baguette.

• Applied Biological Chemistry
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• v.51 no.1
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• pp.6-10
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• 2008

This study was carried out to investigate rheological properties of bread dough by adding hydrocolloids such as arabic gum, pectin and carboxyl methyl cellulose (CMC). 0.2% and 0.5% of each hydrocolloid were added to the dough. Farinograph, pH of dough, extensograph, fermometer and amylograph were analyzed. In farinograph, water absorption rate of dough was increased by adding hydrocolloids and the highest water absorption resulting in 70.8% was shown by adding 0.5% of CMC. Dough development time increased but stability decreased. pH of dough was lowered by adding hydrocolloids and pH of dough with 0.5% of pectin was the lowest. In extensograph, resistance of dough decreased but extensibility increased and R/E value lowered. In fermometer, $CO_2$ gas production increased and dough with 0.2% of CMC showed the largest gas production. In amylograph, initial gelatinization temperature increased by $0.5-1.5^{\circ}C$, but temperature for maximum viscosity was lowered by $1-1.5^{\circ}C$ and maximum viscosity was increased.

• Korean Journal of Food Science and Technology
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• v.24 no.5
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• pp.482-491
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• 1992

Experiments were conducted to elucidate the effects of pH change and sodium alginate, gum karaya and gum arabic on the foaming properties of soy protein isolate (SPI). The surface tensions of SPI solution (5%) adding to gums at pH 4.0 and 5.0, near the isoelectric point (pH 4.5) were higher than those at pH 7.0 and 8.0. Specific viscosity of the solutions adding to gums (0.1, 0.2 and 0.3%) at pH 7.0 and 8.0 were $3.6{\sim}51.8$ and $4.0{\sim}51.2$, respectively. In cases of addition of sodium alginates specific viscosity were predominantly increased, while those of gum arabic did not almost increase. Addition of gums reduced the overrun, but it stabilized the foams, especially those of sodium alginates (0.2%) increased the foam stability at pH 5.0, 7.0 and 8.0 by 57, 413 and 315%, respectively. Foaming ability, foam stability and heat stability of the foam were significantly (p<0.05) affected by changing pH. There was a tendency to increase the foaming ability according to the decrease of surface tension. Specific viscosity was also important in foam stability and heat stability.

• Journal of Forest and Environmental Science
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• v.26 no.2
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• pp.113-116
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• 2010

The Acacia seyal Del. var. seyal belongs to family Mimosaceae is known locally as gum Talha tree. It is a multipurpose tree species occurs throughout the African gum belt in Savannah mostly in pure forest. In Sudan it thrives on heavy clay soils that receive an annual rainfall between 400-800 mm. It is an important source of rural energy (fuelwood and charcoal) and forage. As mentioned by Nair (2007) the economic damage causes by insect in natural forest often difficult to judge due to no enough research attention The tree is frequently affected by biotic factors among them the insect pests. During a survey in the 1980's the tree was severely infested by the longhorned beetles (Cerambycidae) severely infesting other Acacia species, but the ecological data are overlooked. Therefore, the objective of the study was to assess infestation characteristics and to determine environmental factors triggering the attack of longhorned beetles. A temporary random sampling technique was applied to observe the damage characteristics of the longhorned beetles on tree species during May-July 2007. Five sample plots occupies by A. seyal were taken in Kordofan region directly observed for the presence of hole of emergence of the longhorned beetles, presence of dusts, presence of insect stages, girdling as well as other characteristics of damage. The study results indicate that the infestation rate of trees in the sampled sites ranged between zero and 23.08%. Further ecological researches are recommended.

• Food Science of Animal Resources
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• v.34 no.5
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• pp.692-699
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• 2014

The aim of this study was to apply the external ionic gelation using an atomizing spray device comprised of a spray gun to improve the viability of Lactobacillus plantarum DKL 109 and for its commercial use. Three coating material formulas were used to microencapsulate L. plantarum DKL 109: 2% alginate (Al), 1% alginate/1% gellan gum (Al-GG), and 1.5% alginate/3% gum arabic (Al-GA). Particle size of microcapsules was ranged from 18.2 to $23.01{\mu}m$ depending on the coating materials. Al-GA microcapsules showed the highest microencapsulation yield (98.11%) and resulted in a significant increase in survivability of probiotic in a high acid and bile environment. Encapsulation also improved the storage stability of cells. The viability of encapsulated cells remained constant after 1-mon storage at ambient temperature. The external ionic gelation method using an atomizing spray device and the Al-GA seems to be an efficient encapsulation technology for protecting probiotics in terms of scale-up potential and small microcapsule size.

• Proceedings of the KSME Conference
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• 2007.05b
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• pp.2171-2176
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• 2007

The 3-omega (3-${\omega}$) method is utilized to measure the thermal conductivity of nanofluids. A metal line heater on a silicon nitride membrane bridge structure is microfabricated by a bulk silicon etching method. Localized measurement of the thermal conductivity within the nanofluids droplet is possible by the fabricated 3-${\omega}$ sensor. Time varying AC temperature amplitudes and thermal conductivities are measured to check the stability of the nanofluids containing multi-wall carbon nanotubes (MWCNTs). Stabilities of MWCNT nanofluids prepared with different chemical treatments are compared. Acid treated MWCNT showed best dispersion stability in water while MWCNTs dispersed in water with surfactants such as Gum Arabic and Sodium dodecyl benzene sulfate showed clear sign of gravity dependence.

• Microbiology and Biotechnology Letters
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• v.27 no.5
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• pp.404-409
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• 1999

The most favorable nitrogen source for the production of protease by Aspergillus oryzae PF was 2% soybean flour among sodium nitrate, ammonium sulfate, defatted soybean, skim milk, casein, peptone, and yeast extract. The production of protease from A. oryzae PF was higher at the concentration of 2% lactose than at variable concentration of glucose, sucrose, soluble starch, corn starch, potato starch, wheat starch, rice starch, cellulose, and gum arabic. Protease production was affected by the concentration of KH2PO4, Triton X-100, CaCo3, and MgSO4, and it was the highest at the highest at the concentration of 3% KH2PO4, 0.01% Triton X-100, 0.3% CaCO3, and 0.06% MGSO4.

• Transactions of the Korean Society of Machine Tool Engineers
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• v.10 no.4
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• pp.84-90
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• 2001

The electro-reheoligical(ER) effect refers to the abrupt change in viscosity in certain suspensions on application of an electric field. This paper presents experimental results on material properties of an ER fluids subjected to electrical fatigues. As a first step, two types of EF fluids are made of arabic gum and methyl cellulose(MC) choosing 25% of parti-cle weight-concentration. Following the construction of test mechanism for electrical durability of ER fluid, the dynamic yield shear stress and current density of the ER fluids are experimentally distilled as a function of electric field. The yield shear stress of operated ER fluids are distilled and compared with those of unused ER fluids.

• Transactions of the Korean Society of Mechanical Engineers A
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• v.24 no.3 s.174
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• pp.691-700
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• 2000

This paper presents a novel type of a semiactive damper featuring an electro-rheological(ER) fluid. Unlike conventional cylindrical ER damper, the proposed one has controllable orifices by the intensity of electric fields (We call it orifice type). The dynamic model of the orifice type ER damper is formulated by incorporating field-dependent Bingham properties of an arabic gum-based ER fluid. Design parameters such as electrode gap are subsequently determined on the basis of the dynamic model. After manufacturing the orifice type ER damper, field-dependent damping forces and damping force controllability are empirically evaluated. In the evaluation procedure, conventional cylindrical ER damper is adopted and its performance characteristics are compared with those of the orifice type ER damper. In addition, the proposed one is installed with a full-car model and its vibration control performance associated with a skyhook controller is investigated.

• Textile Coloration and Finishing
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• v.7 no.3
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• pp.15-21
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• 1995

Polyurethane microcapsules containing dibutylphthalate(DBP) were perpared by the interfacial polymerization using diisocyanates and polyois. Effects of chemical structure of PU, dispersing agent and polymerization time on the mean diameter of microcapsules were investigated. The releasing of DBP from microcapsules depended on the chemical structure of PU and solvents. The diameter decreased with increasing dispersing agent concentration, and it is decreased in the order of the dispersing agents using gelatine > PVA > arabic gum at the same concentration. A slight increase in the diameter was observed when the ratio C$H_2$/OOCNH of PU was increased. As the ratio C$H_2$/OOCNH of PU was increased, the amount of extracted DBP for hexane using as a extracting solvent was decreased, however, it was not changed for THF.