• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.8
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• pp.1253-1261
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• 2003

This study was carried out to investigate the influences of hydrocolloids on suppression of retrogradation in the Korean rice cake. Hydrocolloids were influenced to the textural characteristics of the Korean rice cake. In particular arabic gum and carrageenan had the effect of suppressing the retrogradation. Cohesiveness of the Korean rice cake added with hydrocolloids was shown to be high compared to control in organoleptic characteristics. Hydrocolloids exhibited slightly effective in retarding surface color change of the Korean rice cake. Onset temperature of gelatinization in thermal characteristics showed somewhat low in case of addition of arabic gum into the Korean rice cake and was followed by carrageenan, guar gum, gelatin and locust bean gum in onset temperature of gelatinization order. All samples added with hydrocolloids had low values in change of melting enthalphy and their range was 12.8 ∼ 17.7 J/g. The Korean rice cake added with arabic gum was lowest in melting enthalphy. The recrystallinity of the Korean rice cake added with arabic gum was greatly low compared to rice cake without hydrocolloids. Melting spreadability of the Korean rice cake added with arabic gum or carrageenan was superior in thermal characteristics. The value of exponent of Avrami was 0.97 ∼ 1.12 in study of Avrami equation. In conclusion carrageenan and arabic gum would have a suppressive effect of retrogradation in the Korean rice cake.

• Food Engineering Progress
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• v.14 no.3
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• pp.235-242
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• 2010

This study was to investigate the combined effect of enzyme and trehalose addition on the retrogradation rate and quality changes in a Korean traditional rice cake, Backsulgi. As for the enzyme, a commercial maltogenic amylase, Novamyl, was used. From texture profile analysis and sensory tests, the optimum enzyme content for the preparation of Backsulgi was determined to be 0.1%. Backsulgi was prepared with the fixed content of Novamyl (0.1%) and different ratios (5, 10, 15%) of trehalose, and physicochemical and sensory properties were examined for 3 days of storage at ${25^{\circ}C}$. As trehalose content increased, the water activity of Backsulgi decreased. In Hunter's color value, L- and a-values of trehalose-added samples were significantly lower than those of control. In texture profile analysis, hardness of Backsulgi decreased with trehalose content. During storage, a increase in hardness and a decrease in cohesiveness were typically observed for all samples. However, those changes were significantly reduced with trehalose content. The retardation of retrogradation with the enzyme and trehalose addition was confirmed using calculated Avrami rate and time constants. These results revealed that combined treatments of 0.1% Novamyl and 10% trehalose could produce Backsulgi of better sensory quality with retarded retrogradation compared to separated treatment.

• The Korean Journal of Food And Nutrition
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• v.19 no.3
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• pp.279-287
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• 2006

This study was carried out to investigate the influences of modified starches on suppression of retrogradation in Korean rice cake for their optimization, Garaeduk. Based upon studying Avrami equation, the Avrami exponent n value of all the experiment samples was found to be 1.03 ${\sim}$ 1.37 in the influence of modified starches on retrogradation of the rice cake. This means that the retrogradation of the Korean rice cake occurred instantly after the crystallization of starch particles in the Korean rice cake formulated by modified starches. The highest Avrami exponent n value was indicated in the control sample. The rate constant k of retrogradation in the Korean rice cake formulated by modified starches showed comparatively low and appeared to be the lowest in the Korean rice cake formulated by SHPP. This tendency was shown well in the time constant(1/k) of retrogradation velocity. According to the DSC analysis, the onset temperature of gelatinization in thermal characteristics showed somewhat high in case of addition of modified starch into the Korean rice cake on storage time and the SHPP was slowly gone up. In peak temperature of gelatinization in thermal characteristics of the DSC analysis, SSOS and ASA were increased a little in comparison with the control. The control was comparatively high increase. Melting enthalphy of all samples added with modified starches (SSOS: 21.1${\rightarrow}$23.7${\rightarrow}$24.1, ASA: 21.1${\rightarrow}$24.8${\rightarrow}$25.4) appeared to be lower than that of the Korean rice cake without modified starches(21.2${\rightarrow}$26.1${\rightarrow}$27.1). The Korean rice cake added with SHPP was shown to be the lowest in the increasing rate of melting enthalpy(20.9${\rightarrow}$21.4${\rightarrow}$22.1). Heat spreadability of all the samples in Martin melting diameter was revealed to be good in order of control, ASA, SSOS, SHPP and especially the Korean rice cake added with SHPP was shown to be the best in heat spreadability. In color, sensory examination and textural characteristic of the Korean rice cake added with modified starches, the L$^*$value was not changed practically with the storage time and seemed to be stable. The a$^*$ value of the samples was followed by control(2.21${\rightarrow}$5.34: 141.6%), ASA (2.01${\rightarrow}$4.22: 110.0%), SSOS (2.78${\rightarrow}$4.87: 75.2%) and SHPP (2.12${\rightarrow}$3.40: 60.4%) in order of color change. Also the b$^*$ value of the samples was followed by control(4.32${\rightarrow}$6.35: 47.0%), ASA (4.66${\rightarrow}$5.73: 23.0%), SSOS (4.90${\rightarrow}$5.89: 20.2%) and SHPP (4.89${\rightarrow}$5.12: 4.7%) and there was the least (or no) color change with the SHPP. Textural characteristics of samples was shown to be the highest in case of modified starch addition and especially SHPP appeared to be the best in texture.

• Korean Journal of Food Science and Technology
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• v.26 no.4
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• pp.370-374
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• 1994

The effect of water activity(Aw) and storage temperature on retrogradation of pregelatinized corn starch was investigated at various temperature of $4^{\circ}C$, $20^{\circ}C$ and $30^{\circ}C$. Samples stored at different water activity, i.e., 0.43, 0.52, 0.75, 0.83, 0.88 and 0.93 by means of saturated salt solutions. The rate of retrogradation was determines. by enzymic digestibility, and evaluated by Avrami equation. The degree of retrogradation during storage showed a great difference around Aw 0.8. At Aw 0.52 and 0.75 at all temperatures, retrogradation occurred slightly. The effect of water activity on retrogradation was much greater at $4^{\circ}C$ than 300. And at Aw 0.43, the degree of retrogradation after 3-week storage was smaller than 3.9%. The critical water activity of retrogradation was inferred as Aw 0.43. At each temperature, the degrees of retrogradation of gelatinized corn starch after 24-day storage were 30% at Aw 0.8 and Aw 0.9, and greater than 50% at the Aw above 0.9. At Aw below 0.8 the degree of retrogradation was about 20%. The rate constants of retrogradation according to Aw showed small differences at $20^{\circ}C$ and $30^{\circ}C$, but showed a great difference at $4^{\circ}C$. The value of exponent of Avrami was 1.0 regardless of temperature and water activity. And the rate constants of retrogradation increased with increasing Aw, but decreased with increasing temperature.

• Proceedings of the Korean Society for Technology of Plasticity Conference
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• 2000.10a
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• pp.33-36
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• 2000

The dynamic recrystallization (DRX) of medium carbon steels (SCM 440 and POSMA45) was studied with torsion test in the temperature range of $900-1100^{\circ}C$ and the strain rate range of $5.0x10^{-2}\;-\;5.0x10^0/sec$. To establish the quantitative equations for DRX, the evolution of flow stress curve with strain was analyzed. The critical strain (${\varepsilon}_c$) and strain for maximum softening rate ( ${\varepsilon}^{*}$) could be confirmed by the analysis of work hardening rate ($d{\sigma}/d{\varepsilon}\;=\; \theta$). The volume fraction of dynamic recrystallization ($X_{DRX}$) as a function of processing variables, such as strain rate ( $\dot{\varepsilon}$ ), temperature (T), and strain ( $\varepsilon$ ) were established using the ${\varepsilon}_c$ and ${\varepsilon}^{*}$. For the exact prediction, the ${\varepsilon}_c$, ${\varepsilon}^{*}$ and Avrami' exponent (m') were quantitatively expressed by dimensionless parameter, Z/A respectively. The transformation-effective strain-temperature curve for DRX could be composed. It was found that the calculated results were agreed with the experimental data for the steels at any deformation conditions.

• Transactions of the Korean hydrogen and new energy society
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• v.29 no.1
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• pp.90-96
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• 2018

Reaction characteristics and kinetics of a oxygen carrier (OCN717-R1SU) for chemical looping combustion (CLC) have been investigated using TGA by changing gas concentration (10-30 vol.% $CH_4$) and reaction temperature ($825-900^{\circ}C$). Reaction rate of OCN717-R1SU increased as temperature increased and it was found that reaction is delayed at the initial reaction regime. Johnson-Mehl-Avrami (JMA) model was adopted to explain the reaction phenomenon. The activation energy (E) determined by JMA model in reduction reaction of OCN717-R1SU is $151.7{\pm}2.03kJ/mol$ and pre-exponential factor and JMA exponent were also obtained. The parameters calculated in this study will be applied in design of the reactor and operation conditions for CLC process.

• Macromolecular Research
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• v.15 no.7
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• pp.662-670
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• 2007

The crystallization behavior and fine structure of poly(ethylene terephthalate) (PET)/A-zeolite nanocomposites were assessed via differential scanning calorimetry (DSC) and time-resolved small-angle X-ray scattering (TR-SAXS). The Avrami exponent increased from 3.5 to approximately 4.5 with increasing A-zeolite contents, thereby indicating a change in crystal growth formation. The rate constant, k, evidenced an increasing trend with increases in A-zeolite contents. The SAXS data revealed morphological changes occurring during isothermal crystallization. As the zeolite content increased, the long period and amorphous region size also increased. It has been suggested that, since PET molecules passed through the zeolite pores, some of them are rejected into the amorphous region, thereby resulting in increased amorphous region size and increased long period, respectively. In addition, as PET chains piercing into A-zeolite pores cannot precipitate perfect crystal folding, imperfect crystals begin to melt at an earlier temperature, as was revealed by the SAXS profiles obtained during heating. However, the spherulite size was reduced with increasing nanofiller content, because impingement between adjacent spherulites in the nanocomposite occurs earlier than that of homo PET, due to the increase in nucleating sites.

• Journal of the Korean Ceramic Society
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• v.37 no.1
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• pp.50-56
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• 2000

Precursor gels with the composition of xZrO2·(100-x)SiO2 systems (x=10, 20 and 30 mol%) were prepared by the sol-gel method. Kinetic parameters, such as activation energy, Avrami's exponent, n, and dimensionality crystal growth value, m, have been simultaneously calculated from the DTA data using Kissinger and Matusita equations. The crystallite size dependence of tetragonal to monoclinic transformation of ZrO2 was investigated using XRD, in relation to the fracture toughness. The crystallization of tetragonal ZrO2 occurred through 3-dimensional diffusiion controlled growth(n=m=2) and the activation energy for crystallization was calculated using Kissinger and Matusita equations, as about 310∼325±10kJ/mol. The growth of t-ZrO2, in proportion to the cube of radius, increased with increasing heating temperature and hteat-treatment time. It was suggested that the diffusion of Zr4+ ions by Ostwald ripening was rate-limiting process for thegrowth of t-ZrO2 crystallite size. The fracture toughness of xZrO2·(100-x)SiO2 systems glass ceramics increased with increasing crystallite size of t-ZrO2. The fracture toughness of 30ZrO2·70SiO2 system glass ceramics heated at 1,100℃ for 5h was 4.84 MPam1/2 at a critical crystaliite size of 40 nm.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.7
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• pp.1218-1223
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• 2004

This study was conducted to investigate supression functions of retrogradation in Korean rice cake by various surfactants. Samples were manufactured by multifunctional extruder and wrapped with polyethylene wrap at 2$0^{\circ}C$ for four days of storage. In the thermal characteristics studies on supression of retrogradation, the Korean rice cake with various surfactants had lower onset temperature compared to the control. The Korean rice cake with GLF (glycerin fatty acid ester) had the lowest onset temperature. In case of peak temperatures, they showed a similar tendency to the onset temperature. All the Korean rice cakes added with various surfactants had low melting enthalpy values compared to the control. In addition the Korean rice cake with GLF added had the lowest melting enthalpy. Melting spreadabilities of the Korean rice cake added with GLF, SUF, SOF and PST were higher values than that of the control. The n value of Avrami exponent was 0.90 in case of the Korean rice cake added with GLF and its retrogradation was slowly progressed compared to the other samples. The Korean rice cake with GLF had the lowest rate constants of retrogradation. The recrystallinity of the Korean rice cake with GLF was relatively lower than that of the control. The rate constant of retrogradation showed the lowest value in case of GLF. All the Korean rice cakes added with surfactants were in good compared to the control in sensory characteristics. GLF exhibited the best effect in sensory characteristics during storage. In conclusion surfactant showed suppression effect of retrogradation in Korean rice cake, and GLF was best effective.

• Journal of the Microelectronics and Packaging Society
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• v.12 no.2 s.35
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• pp.161-166
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• 2005

Glass formation, thermal property and crystallization behavior were investigated in $xK_2O-(33.3-x)BaO-16.7TiO_2-50SiO_2(mole\%)$ with fresnoite($Ba_2TiSi_2O_8$) crystal by replacement BaO for $K_2O$. As x(0$\le$x$\le$20) contents increased, glass formation became easy, and crystallization temperature moved on to the low temperature. Crystal phase of the $Ba_2TiSi_2O_8$ was confirmed by XRD, and the replaced x was not effected on the formation of new crystals. The kinetics of crystallization of fresnoite were studied by applying the DTA measurements carried out at different heating rates. The average avrami exponent(n) and activation energy were changed $2.26 {\pm}0.1,\;2.03 {\pm}0.1,\;1.93{\pm}0.15$, $279 {\pm}12kJ/mole,\;302{\pm}7kJ/ mole,\;319{\pm}1kJ/mole$ according to x contents, respectively. The replaced x improved the orientation of crystal growth.