• Korean Journal of Food Science and Technology
• /
• v.31 no.2
• /
• pp.509-515
• /
• 1999

Lactic acid bacteria (LAB) fermented foods were prepared from egg white powder (EWP), casein and growth stimulating agents (GSA). The effects of GSA on acid production and growth of Lactobacillus were studied. The effects of GSA on sensory properties and viscosity of LAB fermented foods were also studied. Acid production by Lactobacillus was stimulated by addition of GSA (0.3% or 1%, W/V). Although stimulating effect differed among each GSA, some GSA increased the acidity up to the level of fermented milk. However, stimulating effect of GSA on viable cells was not noticeable. Acid production by L. acidophilus was generally higher than other Lactobacilli. The optimum concentration of GSA added to substrate was 1% (W/V). Sensory evaluation showed that the optimum fermentation time was 18hr. The sensory properties of GSA samples were evaluated as slightly lower than that of fermented milk because GSA samples showed whey separation and taste and smell of GSA. Apparent viscosity of GSA samples was significantly lower than that of fermented milk and control sample (p<0.05). There was no significant difference of apparent viscosity among GSA samples. GSA samples, fermented milk and control sample showed thixotropic flow characteristics.

• Korean Journal of Food Science and Technology
• /
• v.33 no.2
• /
• pp.161-165
• /
• 2001

The dietary fiber was extracted from apple pomace with various concentrations of acidic, alkaline solvents and water in $24.4{\sim}29.3%$ yield. The extractions of water-soluble dietary fiber with acidic(6.85%) and alkaline solvent(6.55%) were more effective than the water extraction(6.0%). The higher extraction yield was obtained with increased concentration of acidic or alkaline solvents. The content of galacturonic acid was higher in the order, 0.01 M HCl(77.5%)>0.05 M HCl(76.8%)>$H_2O(76.1%)$>0.05 M NaOH(73.8%)> 0.01 M NaOH(69.0%) and the extraction with acidic solvent showed the highest pectin yield. The color value increased by extraction with solvent in higher concentration. And at equal concentration, the color value of alkaline extract was higher than that of acidic exctract. There was no relationship between the color value and the extraction yield of dietary fiber. In the investigation on the rheological properties, the shear stress increased in proportion to galacturonic acid contents. While water-soluble dietary fiber extracted with acid and water represented Newtonian rheological properties, the alkaline extract was inclined to have converting property from pseudoplastic to Bingham pseudoplastic with increment of alkaline concentration. In the studies on the time-dependence of apparent viscosity, the thixotropic property with hysteresis loop was observed in alkaline extract.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.15 no.2
• /
• pp.119-127
• /
• 1986

The rheological properties of mayonnaise were studied with cylindrindrical viscometer. It was observed that mayonnaise showed pseudoplastic behavior, yield stress and time dependent characteristics. In the initial period of shear time, the decay of viscosity of mayonnaise was followed by a second-order kinetic equation. The influence of temperature on viscosity could be described by Arrhenius equation. The apparent viscosity of mayonnaise markedly increased with an rise in the concentration of egg yolk; and the emulsion was most stable at the concentration of 12%. At the concentration of $65{\sim}75%$ oil, the apparent viscosity was increased; the maximum value was reached at 75% oil, and above 75% oil, the remarkable decreased was observed. The size of oil drops was decreased with an increase in oil concentration of 75% oil. The apparent viscosity of mayonnaise was increased with an rise in water contents, while being decreased with one in the concentration of vinegar.

• Korean Journal of Food Science and Technology
• /
• v.40 no.2
• /
• pp.184-189
• /
• 2008

Effects of sucrose at different concentrations (0, 10, 20, and 30%, w/w) on steady and dynamic shear rheological properties of sweet potato starch (SPS) paste (5%, w/w) were investigated. The steady shear rheological properties of SPS-sucrose composites were determined from rheological parameters based on power law and Casson flow models. At 25$^{\circ}C$ all the samples showed pseudoplastic and thixoropic behavior with high yield stress. Consistence index (K), apparent viscosity (${\eta}_{a,100}$), and yield stress (${\sigma}_{oc}$) values of SPS-sucrose composites decreased with increasing sucrose concentration from 10% to 30%. The decrease of swelling power was observed at higher sucrose concentration (>20%) and the low swelling power yielded a lower K, ${\eta}_{a,100}$, and ${\sigma}_{oc}$ values. In temperature range of 25-70$^{\circ}C$, Arrhenius equation adequately assessed variation with temperature. Oscillatory test data showed weak gel-like behavior. Magnitudes of storage (G') and loss (G") moduli increased with an increase in sucrose concentration and frequency. The SPS-sucrose composite at 30% concentration closely followed the Cox-Merz superposition rule.

• Korean Journal of Food Science and Technology
• /
• v.51 no.4
• /
• pp.330-335
• /
• 2019

The aim of this study was to investigate the rheological properties of arabinogalactans (AGs) solution isolated from moth bean (MB), navy bean (NB), and soybean (SB) including monosaccharide compositions, intrinsic viscosity, steady shear and dynamic shear rheological properties. The major monosaccharides in MB, NB, and SB were arabinose (64.8, 51.4, and 42.6%) and galactose (13.4, 19.6, and 46.2%). The yield stresses for 5% (w/v) NB and 2.5% (w/v) SB solutions were assessed as 2.10 Pa and 1.98 Pa, respectively, but in case of MB solution, it was observed to be negligible. While 5% MB solution showed rheopectic property, 5% NB and SB solutions showed thixotropic properties. As a result of frequency sweep experiment, the G' values in 2.5% MB and NB were larger than the G" value showed but 2.5% SB exhibited G" value greater than G'. These results would be useful for future application as a food additive in the food industry.

• Journal of Korean Tunnelling and Underground Space Association
• /
• v.25 no.5
• /
• pp.387-401
• /
• 2023

The Earth Pressure Balanced (EPB) Shield Tunnel Boring Machine (TBM) is widely employed for constructing urban underground spaces due to its minimal vibration and low noise levels. The injection of additives offers several advantages, including maintaining shield chamber pressure, reducing shear strength, minimizing cutter wear, and decreasing the permeability of the excavated soil. This technique is known as soil conditioning and involves the application of additives such as foam, polymer, and bentonite slurry. In this study, weathered granite soil commonly encountered at domestic tunnel sites was used as a soil specimen. Foam and polymer were applied as additives to assess the rheological properties of conditioned soils. The workability was evaluated through slump tests, while the rheological properties were assessed through laboratory pressurized vane shear tests conducted under the same conditions. Specially, the polymer was applied under specific conditions with low workability with high slump values, with the aim of evaluating the impact of polymer application. The test results revealed that with an increase in the Foam Injection Ratio (FIR), the slump value also increased, while the torque, peak strength, yield stress, apparent viscosity, and thixotropic area decreased. Conversely, an increase in the Polymer Injection Ratio (PIR) led to results opposite to those of FIR. Additionally, a correlation between the slump value and yield stress was proposed. When comparing conditions with only foam applied to those with both foam and polymer applied, even with similar slump values, the yield stress was found to be lower in the latter conditions.

• Journal of the Korea Institute of Building Construction
• /
• v.23 no.4
• /
• pp.337-348
• /
• 2023

The central objective of this study is to curtail the leakage of mortar or cement paste, often resultant of ill-constructed formwork, by implementing thixotropy in the formulation of high-fluidity, standard-strength concrete. When such concrete is utilized in smaller scale construction projects, instances of formwork gaps due to suboptimal construction precision may lead to significant leakage of mortar and paste, a problem not typically encountered with traditional slump-flow concrete. In this investigation, Polyvinyl Alcohol(PVA) and borax are incorporated into the concrete mixture to induce thixotropy. The experimental design includes varying methodologies for integrating PVA and borax, while assessing alterations in diverse concrete performances, including thixotropy and leakage reduction potential that simulates formwork gap conditions. Under the experimental conditions defined within this study, it was found that replacing, rather than merely adding PVA and borax, aids in averting water addition via suspensions. This approach yielded promising results in terms of concrete properties and proved efficacious in stemming leakage in concrete possessing sufficient thixotropy. Notably, when a 6% PVA suspension was substituted, a significant reduction in leakage was observed. Consequently, it is projected that construction quality can be ensured, even with lower precision formwork, by applying thixotropy to concrete through the use of PVA and borax.