• Journal of the East Asian Society of Dietary Life
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• v.22 no.6
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• pp.795-801
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• 2012

This study was conducted to investigate the effects of loquat (Eriobotrya japonica Lindl.) leaf powder (LLP) on quality characteristics of dumpling shells. Dumpling shell samples were prepared with wheat flour containing different amounts of LLP, and their characteristics were then investigated. Amylography revealed that the gelatinization temperature of the LLP-wheat flours composite increased, while the initial viscosity at $95^{\circ}C$, viscosity at $95^{\circ}C$ after 15 minutes, and maximum viscosity, all decreased with increasing LLP content. As increasing amounts of LLP were added, the L and a values were reduced, whereas the b value was increased. Moreover, the addition of LLP increased hardness, cohesiveness, and adhesiveness, while it reduced springiness. Overall, sensory evaluation revealed that dumpling shells with 5% LLP were preferred more than other samples.

• Journal of the Korean Society of Food Culture
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• v.26 no.6
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• pp.709-716
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• 2011

The principal objective of this study was to evaluate the quality characteristics of dried noodles when different concentrations of Loquat (Eriobotyya japonica Lindley) leaf powder (LLP) were added to the wheat flour. The cooking quality, mechanical texture properties, and viscosity were measured, and a sensory evaluation was conducted with the prepared noodles. The gelatinization points of the composite LLP-wheat flours were shown to increase. As measured via amylograph, viscosity at $95^{\circ}C$, viscosity at $95^{\circ}C$ after 15 minutes, and maximum viscosity values of those samples decreased as the LLP content increased. As increasing amounts of LLP were added, the L and a values were reduced, whereas the b value was increased and the color values, weight, and volume of the cooked noodle increased, as did the turbidity of the soup. With regard to the textural characteristics, the LLP additive increased hardness and cohesiveness, and reduced adhesiveness and springiness. Overall, the noodles prepared with 5% LLP were preferred more than the others, according to the results of our sensory evaluation.

• Korean journal of food and cookery science
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• v.25 no.3
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• pp.267-274
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• 2009

The principal objective of this study was to evaluate the quality characteristics of dried wheat flour noodles made with different concentrations of added shrimp powder, for use in elderly foodservice operations. The cooking quality, mechanical textural properties, and viscosity of the noodle samples were measured, and sensory evaluations were conducted with the prepared noodles. As measured by an amylograph, the gelatinization points of the composite shrimp powderwheat flour noodles increased, whereas viscosity at 95$^{\circ}$C, viscosity at 95$^{\circ}$C after 15 minutes, and maximum viscosity values decreased, with increasing shrimp powder content L and b color values were reduced, and the a value increased, with increasing amounts of shrimp powder, Also, greater concentrations of shrimp powder caused increases in the weight and volume of cooked noodles as well as the turbidity of the soup. With regard to the textural characteristics, the shrimp powder additive increased hardness and reduced adhesiveness, cohesiveness, and springiness. Overall, according to the sensory evaluation results, the noodles prepared with 15% shrimp powder were more preferred than the other samples.

• Preventive Nutrition and Food Science
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• v.5 no.2
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• pp.93-99
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• 2000

A study was performed to establish the detection method of irradiated cereals. A drastic reduction of the apparent viscosity of suspensions with heat treatment was observed up to 1∼2 kGy in brown rice, Job's-tears, polished barley and polished rice. They were gently reduced to samples irradiated at 15 kGy. This trend was similar for all stirring speeds. The viscosity of unirradiated brown rice, Job's-tears, polished barley and polished rice reduced with in-creasing stirring speeds and this tendency was similar for irradiation doses. Regression expressions and coefficients of brown rice, Job's s-tears, polished barley and polished rice on different doses were 0.9399($y=3408.0e^{-0.2338x}$), 0.8855($y=3597.8e^{-0.6864x}$), 0.9343($y=7554.0e^{-0.4998x}$) and 0.9714($y=3228.2e^{-0.5312x}$), respectively, at 120 rpm. These results sug-gest that detection of irradiation for cereals could be possible by viscometric methods.

• Bulletin of the Korean Chemical Society
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• v.29 no.1
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• pp.33-37
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• 2008

A phenomenological theory of viscosity previously proposed by the present authors8 is applied to the corresponding state theory for the viscosity of liquid. Through the process of the formulation of the corresponding state equation, we can find the simple viscosity equation with no parameters in a reduced form. The liquid viscosities of various substances can be calculated using this equation when we know only the values of the molecular weight and critical constant of substances. A corresponding state equation for the viscosity of liquid from this theory may be applicable to predicting viscosities of various substances under varying temperature and pressure. As a result, this equation may be widely applied to chemical engineering.

• Korea-Australia Rheology Journal
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• v.20 no.4
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• pp.213-220
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• 2008

The effects of temperature on the rheological properties of the solutions of poly(vinylidene fluoride-co-hexafluopropylene) (PVDF-HFP) in dimethyl acetamide (DMAc) were investigated in terms of frequency and concentration. The effects of temperature on the intrinsic viscosity of the solutions were discussed. In dynamic rheological measurement, the concentrated solutions showed a little unexpected rheological response; as temperature was increased dynamic viscosity was increased and the solutions exhibited more noticeable Bingham body character over the temperature range, 30 to $70^{\circ}C$. In addition, the solution gave longer relaxation time, lower value of loss tangent and higher value of yield stress at higher temperature and at higher concentration. On the other hand, the dilute solutions revealed that intrinsic viscosity was decreased and its Huggins constant was increased with increasing temperature. These physical parameters suggested that the increase of viscosity with increasing temperature resulted from the localized gelation of PVDF-HFP due to reduced solubility to the solvent.

• Journal of the Korean Society of Food Culture
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• v.24 no.4
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• pp.419-425
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• 2009

This study examined the effects of added amounts of shrimp powder on the physical and sensory properties of Jook for elderly foodservice operation. According to the amylograph data, the composite shrimp flour-wheat flour samples increased the gelatinization temperature, with increasing shrimp-flour content; moreover, initial viscosity at $95^{\circ}C$, viscosity at $95^{\circ}C$ after 15 minutes, and maximum viscosity were reduced. As the level of shrimp powder in samples increased, L-values decreased, and a-values and b-values increased. In addition, the Jook had higher viscosity and lower spreadability values as the amount of shrimp powder increased. Sensory characteristics, such as nutty taste, color, viscosity, and overall preference increased significantly with the addition of shrimp powder. In conclusion, to enhance the quality of Jook, a 3% addition of shrimp powder would be the most beneficial.

• Korean journal of food and cookery science
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• v.24 no.2
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• pp.206-211
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• 2008

This study investigated the feasibility of manufacturing a low-sugar wild vine jam by examining viscosity, water content, and pH, as affected by sugar and pectin content. The jams were prepared by adding various amounts of sucrose, glucose, or fructose (1.89 M, 2.34 M, 2.63 M, or 2.92 M) and/ or pectin (0%, 0.3%, 0.5%, 0.8%, or 1%) to wild vine juice and heating at $90^{\circ}C$ for 3 hrs. A higher viscosity was shown for the jam manufactured with sucrose as compared to those made with glucose or fructose, and the greater the sucrose level the higher the viscosity of the jam. The jam with 50% reduced sugar content showed a similar viscosity to the control jam, which contained only 2.92 M sucrose, when the sugar was co-added with pectin at 0.5% for the low sucrose jam, and at 0.8% for the low glucose or low fructose jams, respectively. The water content of the low sucrose jam was lower than that of the low glucose or low fructose jams, and adding pectin had no significant effect on the water content of the low sugar jam. The pH levels of the jams were not significantly different, regardless of the type and concentration of sugar, temperature, or pectin addition, and ranged between 3.6 and 3.8. Overall, the results clearly show that wild vine jam with 50% reduced sugar content and having the same viscosity as control jam, can be manufactured when pectin and sugar are added together.

• Culinary science and hospitality research
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• v.14 no.1
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• pp.152-160
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• 2008

The purpose of this study was to investigate the sensory characteristics of brown sauce made with different ratios of Jubak. In the brown sauce made from Jubak, the followings showed changes according to the amount of Jubak. The content of crude lipid increased, that of crude protein and moisture decreased, and that of crude ash and reduced sugar increased. Brown sauce made from Jubak contained more reduced sugar than general brown sauce, and the content of reduced sugar increased. pH increased from initial pH 4.32 to 5.42 respectively, and viscosity increased. The "L" value expressing brightness of samples had a tendency to increase with Jubak added. "a" value had a tendency to increase in case of no Jubak added, and "b" value had a tendency to decrease according to the amount of Jubak. In the sensory evaluation, color and flavor decreased and viscosity increased with the amount of Jubak. Overall, it was the highest in 0% Jubak. From the above results, an addition of 25% Jubak to brown sauce is recommended for commercial use.

• Journal of the Korean Society of Safety
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• v.29 no.4
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• pp.78-84
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• 2014

Viscosity agents were added to water to improve extinguishing performance of low pressure water mist suppression system on wood cribs fire, and a small scale wood cribs fire experiment was conducted to measure the extinguishing performance. CMC and agar were used for viscosity agent and as the amount of viscosity agent enlarges, it showed the increase of the viscosity of aqueous solution and the decrease of the fluidity. On wood cribs fire experiment, the extinguishing efficiency was improved with supplemental viscosity agent as it enhanced the adhesive time of aqueous solution on the wood, and therefore expanded the contact time of fire surface. The surface tension of aqueous solution was decreased with the addition of agar which to be assumed as an increase factor of extinguishing efficiency. By the extinguishing experimental result, the most effective extinguishing agent was CMC 0.6 wt.%, with the flame suppression time and the extinguishing time were reduced by 70s and 93s respectively at this concentration.