• The Korean Journal of Food And Nutrition
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• v.29 no.6
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• pp.1008-1014
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• 2016

This study was conducted with the purpose of investigating the rheological characteristics of noodle flour dough supplementary konjac powder comprising 0%, 0.5%, 1.0%, 1.5% or 2.0% of the total mixture. In farinograph analysis, water absorption increased with the increased content of konjac powder. Both the arrival times and the development times of the dough with added konjac powder were longer than original wheat flour dough. Dough stability was found to be increased as compared to the control, but decreased as konjac powder content was increased. As konjac powder content increased, the resistance of the dough as shown by farinograph data was highest in the original wheat flour dough as 130 BU. Starting temperature, maximum viscosity temperature and maximum viscosity were decreased as shown in amylograph analysis. In extensograph analysis, the dough's extensibility and resistance to extension of the dough decreased as the amount of konjac powder was increased. The ratio of resistance to extensibility (R/E) decreased with the an increase in the amount of konjac powder included in the dough. The dough's tensile strength after cooking was increased in proportion to the additional amount of konjac powder used.

• Food Science and Preservation
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• v.10 no.2
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• pp.187-191
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• 2003

The effects of mushroom powder fer noodle pasty and noodle were investigated The peak viscosity of control was higher than that of added mushroom powder. The water absorption in farinograph slightly increased with the addition of mushroom powder. Decrease of lightness(L) and increase of redness(a) and yellowness(b) were shown with the increase of mushroom powder in wheat flour mushroom powder composite as well as noodles paste and wet noodles. The weight and volume of cooked noodles were decreased, but the turbidity of soup were not different with the addition of mushroom powder. The cohesiveness, springiness and chewiness of cooked noodles were increased with the addition of mushroom powder. The results of sensory evaluation cooked noodles showed that the wet noodles with high quality could be produced by 3∼5% addition of Pholiota adiposa powder.

• The Korean Journal of Food And Nutrition
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• v.14 no.6
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• pp.585-590
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• 2001

The purpose of this study was to examine physical properties of the addition of Plantago powder on bread flour and dough fheology of white pan bread. Four levels(0.3, 0.6, 0.9 and 1.2%) of each Plantago powder with bread flour were tested for their effects in dough mixing using rapid visco analyzer, alveogram, farinogram and sensory test. Addition of Plantago powder(0.3, 0.6 and 0.9% ) showed almost same tendency on the initial pasting temperature but 1.2% increased it. Increment of Plantago powder showed increment of peak viscosity and final viscosity, L(extensibility) and G(swelling index) value in alveogram showed decrement with increasing Plantago powder. In farinogram the use of Plantago powder increased consistency and water absorption but decreased development time and stability. White pan bread using Plantago powder had higher value of Max. G and gardeness in rheometer than without using it. Sensory evaluation of white pan bread with 0.6% Plantago powder had the highest score.

• Nuclear Engineering and Technology
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• v.52 no.8
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• pp.1714-1723
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• 2020

This study aims at characterizing the rheological properties of uranium oxide powders for nuclear fuel pellets manufacturing. The flowability of these powders must be compatible with a reproducible filling of press molds. The particle size distribution is known to have an impact on the rheological properties and fine particles (<100 ㎛) are suspected to have a detrimental effect. In this study, the impact of the particle size distribution on the rheological properties of UO₂ powders was quantified, focusing on the influence of fine particles. Two complementary approaches were used. The first approach involved characterizing the powder in a static state: density, compressibility and shear test measurements were used to understand the behavior of the powder when it is transitioned from a static to a dynamic state (i.e., incipient flow conditions). The second approach involved characterizing the behavior of the powder in a dynamic state. Two zones, corresponding to two characteristic behaviors, were demonstrated for both types of measurements. The obtained results showed the amount of fines should be kept below 10 % wt to ensure a robust mold filling operation (i.e., constant mass and production rate).

• Journal of Microbiology and Biotechnology
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• v.12 no.5
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• pp.740-745
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• 2002

The current study was conducted to identify the differences in the rheological properties of Chlorella sp. powder cultured in a fermentor and in a pond-like environment. Cells. cultured in the same media were harvested and spray dried. The biomass yield from the fermentor culture was 4.7% (dry basis), while that from the pond was 4.3% (dry basis). Measurements of the loose bulk density, tapping test, Hausner's ratio, and compressibility test all revealed differences between the rheological properties of the Chlorella sp. from the two cultivation systems. Although both the fermentor and pond cultured Chlorella sp. showed the same angle of repose, the mean size of the cells was 2.26 $\mu\textrm{m}$ and 2.89 $\mu\textrm{m}$, respectively. The weight of the Chlorella sp. tablets cultured in the fermentor and pond was 0.663 g/tablet and 0.593 g/tablet, respectively, while the friability of the tablets was 21% and 41%, respectively. Observation by Transmission Electron Microscope (TEM) showed that the cell wall of the Chlorella sp. cultured in the fermentor was thinner and more spherical than that cultured in the pond, thereby providing the main characteristic rheological properties of the powder.

• Proceedings of the International Microelectronics And Packaging Society Conference
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• 2002.11a
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• pp.169-172
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• 2002

Silver pastes for inner conductor in the Low Temperature Co-fired Ceramics (LTCC) are composed of silver powder, binder, solvent and additives. The composition of the chemicals have influence on rheology, printability, shrinkage rate, etc. In this study, commercial Ag pastes and Ag pastes made in KETI were investigated to find the relationship between characteristics of Ag paste and solid contents. Ag pastes with 68~90 wt% Solid Contents were tested. Substrate/paste matching property and conductivity of the conductor lines showed large dependence on solid contents of Ag paste.

• Proceedings of the Korean Society of Life Science Conference
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• 2001.09a
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• pp.43-43
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• 2001

• Korean journal of food and cookery science
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• v.24 no.5
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• pp.626-635
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• 2008

The purpose principal objective of this study was to develop a muffin with the addition of jinuni bean powder. The whole Our analysis was conducted by using using Design Expert 7(Stat - Easy Co. Minneapolis). The jinuni bean muffin was produced by varying the contents of jinuni bean powder(A), sugar(B), and butter(C). According to the Response Surface Methodology(RSM), it showed we delineated 16 experimental points, including two replicants. The optimization We attempted to optimize of the jinuni bean muffins was studied with regard to its analysis of rheology and sensory evaluations. As a result of the redness, hardness, and sensory evaluations, characteristics such as color, appearance, flavor, softness, and overall quality showed a varied in accordance with a quadratic model, whereas lightness, yellowness, and cohesiveness, and gumminess showed evidenced a linear model pattern. Lightness, and yellowness decreased with the increases in the of jinuni bean powder content(p<0.0001), while whereas redness increased with the increases of in the content of jinuni bean powder(p<0.001), in case of over 80g, the redness tended to increase decrease again. In addition, hardness(p<0.05), gumminess(p<0.05), and cohesiveness(p<0.01) showed differed significantly differences with the increases of in the jinuni bean powder content. The results of our sensory evaluation results showed demonstrated significant values in color, appearance, flavor, softness,and overall quality values(p<0.05). The optimal formulation, as assessed by numerical and graphical methods, were was determined to be 50.05 g of jinuni bean powder, 78.56 g of sugar, and 90.97 g of butter.

• Korean journal of food and cookery science
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• v.29 no.1
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• pp.1-10
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• 2013

The purpose of this study was to investigate the antioxidative effects of Opuntia humifusa powder and determine the optimal composite recipe by three different amounts of Opuntia humifusa powder, sugar and butter in cookies prepared with Opuntia humifusa powder. In regard to its antioxidant effects, Opuntia humifusa powder had a total phenolic content and DPPH free radical scavenging activity of $6.64{\pm}0.54mg/g$ and $90.12{\pm}0.42%$, respectively. response surface methodology was used to obtain sixteen experimental points(including three replicates for Opuntia humifusa powder, sugar and butter) and Opuntia humifusa cookie formulation was optimized using rheology. The results of the sensory evaluation produced very significant values for color (p<0.05), flavor (p<0.05), texture (p<0.05), sweetness (p<0.05), appearance (p<0.05), overall quality (p<0.05), and the results of instrumental analysis showed significant values in sweetness (p<0.001), hardness (p<0.001), lightness (p<0.001), redness (p<0.001), yellowness (p<0.01). As a results, the optimum formulations obtained by numerical and graphical methods were found to be 3.11 g of Opuntia humifusa powder, 35.00 g of sugar and 50.54 g of butter.

• Food Engineering Progress
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• v.15 no.3
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• pp.235-242
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• 2011

This study was conducted to investigate the quality characteristics of cookies added with different levels of flaxseed powder. Cookies were prepared with four different levels (0%, 6%, 12% and 18%) of flaxseed powder and the physicochemical properties were examined. The pH of cookie dough was higher in cookies containing flaxseed powder. The spread factor of control cookie was lower than that of cookies containing 6%, 12% and 18% of flaxseed powder. The incorporation of flaxseed powder in cookies lowered lightness and yellowness but increased redness values. Rheology testing showed that cookies with 6%, 12% and 18% flaxseed powder had significantly lower hardness value than control cookies (p < 0.05). Consumer acceptance test revealed that overall preference score was the highest in cookies containing 12% flaxseed powder. During storage at $55^{\circ}C$ for 60 days, peroxide value increased until 30 days of storage and decreased thereafter, while acid value steadily increased and there was no significant difference in peroxide value and acid value between control cookies and flaxseed added cookies.