• Asian-Australasian Journal of Animal Sciences
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• 제20권3호
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• pp.418-423
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• 2007

Meats with alginate binders including sodium alginate, glucono-delta-lactone and calcium carbonate were tested in restructured steaks made from M. pectoralis profundus of beef steers in terms of meat quality and binding ability by tumbling time. The treatment with 25 min tumbling time was significantly lower (p<0.05) for crude protein than 5 and 15 min, while higher (p<0.05) for moisture content. This corresponded with sensory panel juiciness ratings, which showed the treatment for longer tumbling times to be significantly juicier (p<0.05) than that for a shorter time. Cooking loss decreased (p<0.05) linearly with an increased tumbling time, and Kramer shear force also significant decreased (p<0.05) with tumbling time. This corresponded with sensory panel tenderness ratings, which showed that the treatment for longer tumbling times was more tender (p<0.05). The texture results indicated that longer tumbling time had lower (p<0.05) hardness and chewiness values. Sensory panels ranked binding ability in the order 5 min, 15 min and 25 min from best to worst, and the overall acceptability for slices from roasts of treatments for 5 and 15 min were rated by the sensory panelists as moderate to very acceptable, but those for 25 min were rated as fair to moderate.

• 한국축산식품학회지
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• 제32권3호
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• pp.268-273
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• 2012

The aim of this study was to evaluate the effects of tumbling condition (time and temperature) on the quality characteristics of restructured chicken breast ham. Tumbling conditions were 10, 30, and 60 min at 3 or $-3^{\circ}C$, respectively. After tumbling, quality characteristic regarding the treatments processed by each condition were measured. There were no significant differences in pH levels among tumbling time or temperature. Treatments involving 60 min of tumbling had significantly higher water holding capacity (WHC) than that tumbled for 10 min, but WHC was not affected by the tumbling temperature. The tumbling condition at $-3^{\circ}C$ for 60 min demonstrated the most effective cooking yields for restructured chicken breast ham. Myofibrillar protein solubility of treatments tumbled for 60 min had the highest value of all, regardless of tumbling temperature. The hardness of treatments tumbled at $-3^{\circ}C$ were lower than those at $3^{\circ}C$; however, the springiness of treatments tumbled for 60 min were significantly higher than those regarding the treatments tumbled for 10 and 30 min. Therefore, tumbling technology for 30 min or more at $-3^{\circ}C$ can produce restructured chicken breast ham of excellent quality.

• 한국추진공학회:학술대회논문집
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• 한국추진공학회 2004년도 제22회 춘계학술대회논문집
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• pp.353-356
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• 2004

When a body falls in fluid, the body often experiences autorotations, namely, various kind of rotating motions, such as tumbling, flat spin and coming. Tumbling is a rotating motion with an axis perpendicular to a falling direction. Tumbling is a very important phenomenon in aeronautical and space engineering, ballistics and meteorology. For example, when an satellite re-en-tries into the atomosphere, its body collapses into many fragments which are disperse in the wide range of field. Some fragments fall in tumbling motion. Then tumbling is useful to predict fragment's motion.(omitted)

• Asian-Australasian Journal of Animal Sciences
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• 제28권7호
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• pp.1020-1027
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• 2015

The combined effect of tumbling marination methods (vacuum continuous tumbling marination, CT; vacuum intermittent tumbling marination, IT) and effective tumbling time (4, 6, 8, and 10 h) on the water status and protein properties of prepared pork chops was investigated. Results showed that regardless of tumbling time, CT method significantly decreased the muscle fiber diameter (MD) and significantly increased the total moisture content, product yield, salt soluble proteins (SSP) solubility, immobilized water component (p<0.05) compared with IT method. With the effective tumbling time increased from 4 h to 10 h, the fat content and the MD were significantly decreased (p<0.05), whereas the SSP solubility of prepared pork chops increased firstly and then decreased. Besides, an interactive effect between CT method and effective tumbling time was also observed for the chemical composition and proportion of immobilized water (p<0.05). These results demonstrated that CT method of 8 h was the most beneficial for improving the muscle structure and water distribution status, increasing the water-binding capacity and accelerating the marinade efficiency of pork chops; and thus, it should be chosen as the most optimal treatment method for the processing production of prepared pork chops.

• Asian-Australasian Journal of Animal Sciences
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• 제19권2호
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• pp.292-296
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• 2006

Meat marination has been applied to improve product's physical and sensory attributes for years, but usually it is not intended to improve microbial quality of the product. Tumbling, which helps the distribution of marinade solution during processing, should enhance the action of antimicrobial agents. The objective of this study is to evaluate the combined effects of nisin, tumbling and storage time on total microflora and psychrotrophs counts on poultry. A marinade that contained acetic acid (1%) and salt (3%) with pH adjusted to 4 was developed as a standardized marinade. Drumsticks were marinated with various nisin levels (0, 50, or 100 IU/ml) combined with tumbling (0, 10, or 20 min), and then stored at $4^{\circ}C$ for 18 h. The total microflora and psychrotrophs counts of the samples were evaluated after 0, 2, 4, and 7 days of storage. The results indicated that at a given storage time, the samples tumbled for either 10 or 20 min had significantly (p<0.05) lower microbial counts when compared with the samples without the tumbling treatment. The microbial counts of the tumbled samples increased as storage time increased. Microbial counts significantly (p<0.05) decreased when more nisin was increased up to the level of 100 IU/ml. In conclusion, adding of nisin at the level of 50 IU/ml with tumbling for 10 min decreased the total microflora and psychrotrophs counts of the marinated chicken broiler drumsticks.

• Macromolecular Research
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• 제17권10호
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• pp.807-812
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• 2009

In this work, we focus on the tumbling dynamics of rod-like and semi-flexible polymers in mixed flows, which vary from simple shear to pure rotation. By employing a bead-rod model, the tumbling pathways and periods are examined with a focus on the angular distribution of their orientation. Under the mixed flows, the tumbling dynamics agreed well with earlier studies and confirmed the predicted scaling laws. We found that the angular distribution deviates from that of shear flow as the flow type approaches pure rotation. Finally, we investigated the angular distribution of $\lambda$-DNA in a shear flow and found that the present numerical simulations were in quantitative agreement with the previous experimental data.

• 한국자동차공학회논문집
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• 제5권2호
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• pp.149-161
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• 1997

Masked intake ports of a DOHC gasoline engine were divised and the shape was optimized to maximize the swirling and tumbling motions in the cylinder. Performances of the ports, swirling number, tumbling number and discharge coefficient were measured by Ricardo's rig test. By combination of the angle and height of the protrusions in the intake ports wall, swirling and tumbling strength can be controlled and the port shape can be optimized to increase the swirling number 13 times and tumbling number 2 times larger than those of an original port of DOHC engine with the expense of 3% decrease of discharge coefficient.

• 한국축산식품학회지
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• 제24권1호
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• pp.23-28
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• 2004

본 연구는 TGase를 사용함으로써 재구성육 햄의 결착력과 텀블링시간에 미치는 영향을 조사하기 위하여 실시하였다. 재구성 햄은 73.9∼75.7% 수분, 3.63∼4.18% 지방, 16.6∼20.6% 단백질로 구성되었고, pH는 5.95∼6.10 그리고 0.95∼0.96의 수분 활성도를 보였다. 텀블링시간의 증가나 TGase 첨가에 의한 발색과 기능성에는 유의차를 보이지 않았으나 TGase 무첨가구는 첨가구에 비해 텀블링시간에 관계없이 조직학적 성상이 낮게 나타났다. 전단력은 재구성육 햄에서 TGase를 첨가하지 않은 경우 텀블링시간을 길게 하거나 또는 TGase의 첨가시 전단력이 향상되었다. 즉, TGase의 첨가는 1시간으로 텀블링시간을 줄인 대조구가 텀블링시간이 4시간인 대조구에 비해 조직학적 성상이나 전단력이 유의적 차이를 보여 저하된 것에 반하여, 유의차 없는 조직학적 성상과 전단력을 보여줌으로써 텀블링시간의 감소에 대한 보완적 효과를 나타내었고, 반면에 TGase를 첨가하고 4시간동안 텀블링하였던 처리구 TRT 4는 4시간 동안 텀블링만을 한 CTL 4와 조직학적 성상과 전단력의 향상을 보여주지 못하였다. 즉, TGase 첨가에 의한 효과와 텀블링 시간의 증가로 인한 효과는 각각 나타났으나, 두 요인의 복합에 의한 상승효과는 나타나지 않았다. 결론적으로 재구성육 햄의 제조에 있어서 0.3% TGase의 첨가는 전단력을 증가시킴으로써 상대적으로 텀블링 시간을 줄이는 효과를 나타냈고, 대조구(CTL 1)에 대해서는 조직감과 전단력의 보완적 효과를 보여준 것으로 사료되어진다.

• Asian-Australasian Journal of Animal Sciences
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• 제28권2호
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• pp.260-267
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• 2015

The effect of different tumbling marination treatments (control group, CG; conventional static marination, SM; vacuum continuous tumbling marination, CT; vacuum intermittent tumbling marination, IT) on the quality characteristics of prepared pork chops was investigated under simulated commercial conditions. The CT treatment increased (p<0.05) the pH value, $b^*$ value, product yield, tenderness, overall flavor, sensory juiciness and overall acceptability in comparison to other treatments for prepared boneless pork chops. The CT treatment decreased (p<0.05) cooking loss, shear force value, hardness, gumminess and chewiness compared with other treatments. In addition, CT treatment effectively improved springiness and sensory color more than other treatments. However, IT treatment achieved the numerically highest (p<0.05) $L^*$ and $a^*$ values. These results suggested that CT treatment obtained the best quality characteristics of prepared pork chops and should be adopted as the optimal commercial processing method for this prepared boneless pork chops.

• KSBB Journal
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• 제4권2호
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• pp.87-93
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• 1989

불용성 기질인 섬유소의 고효율 효소당화에 적합한 분쇄마찰매체함유 반응장치의 개발을 목표로 섬유소-효소-분쇄마찰매체함유 반응장치의 개발을 목표로 섬유소-효소-분쇄마찰매체의 혼합액을 통자체를 회전시켜 교반마찰시키는 tumnling drum type bioreactor를 제작하여 그 효용성을 검토하였다. 반응조 내부의 구조 및 제반 운전조건하에서의 당생성 효울을 분쇄마찰매체의 교반에 소요되는 에너지와 비교분석 검토함으로써 공업적 규모의 활용을 위한 기술적, 경제적 타당성을 평가하였다. 3L규모의 장치의 경우 반응조내경과 baffle의 크기의 비가 1:0.05이고 8개의 baffle을 설치한 반응조에서 3mm glass bead를 600g/l로 첨가하여 100rpm으로 교반할 때 가장 우수한 결과를 얻었다. Tumbling drum type bioreactor는 매우 효율적인 attrition coupled된 당화장치로 판단되며, 특히 산업적 규모로 scale-up하기 용이한 구조를 갖고 있어 이에 대한 구체적 연구가 요망된다.