• Food Quality and Culture
• /
• 제3권2호
• /
• pp.53-58
• /
• 2009

This study was conducted to investigate the quality characteristics of frozen stored mungbean starch gels added with sucrose fatty acid ester (SE). The study showed a delay of gelatinization of mungbean starch by SE addition through the measurements conducted by using Rapid Visco Analyzer (RVA) and Differential Scanning Calorimeter (DSC). In the color of SE added frozen stored gels, lightness (L) and yellowness (b) values were increased compared to those of values measured from freshly prepared gel, whereas redness (a) value was decreased. The addition of 1% SE on mungbean starch gel prevented the color change during frozen storage. Rupture stress and rupture energy of frozen stored gel was higher than those of freshly prepared gel, whereas rupture strain of frozen stored gel was lower than that of freshly prepared gel. The addition of 1% SE on mungbean starch gel prevented the change of rupture characteristics during frozen storage. Texture profile analysis(TPA) characteristics revealed a significant change of the gel texture during frozen storage by showing an increase of hardness of the frozen stored gels compared to the freshly prepared gels with newly discovered fracturability, which resulted to show a large difference of gel texture by showing the disappearance of adhesiveness and large reduction of cohesivenes. The addition of 1% SE on mungbean starch gel prevented the change of TPA characteristics during frozen storage. Scanning electron micrographs showed that network structure of frozen stored gel was more rough than that of freshly prepared gel, and the addition of 1% SE on mungbean starch gel could suppress the breakdown of network structure. Thus the addition of 1.0% SE on mungbean starch gel was appropriate method for remaining gel characteristics during frozen storage.

• 대한방사선기술학회지:방사선기술과학
• /
• 제46권2호
• /
• pp.107-114
• /
• 2023

The purpose of this study was to compare the basic radiological characteristics of in-house polymer gel and commercially-available gel (BANG^TM) gel dosimeters with a spectro-photometer to use a optical computed tomography (CT) scanner. We investigated the radiological characteristics including dose linearity, absorbance spectrum, dose rate dependency and inter-and intra-reproducibility at wavelengths of 590, 600 and 630 nm. The optimal dose linearities of two gel dosimeters showed R² value of 0.939 and 0.948 at wavelengths of 590 nm and 600 nm, respectively. For two polymer gel dosimeters, there is no peak sensitivity within the range of all wavelengths in absorbance spectrum. For in-house gel dosimeter, the dose rate dependency were within 5% for all wavelengths except for the dose rate of 100 MU/min. For BANG^TM gel dosimeter, the dose rate dependency showed an error range of ±5% for all wavelengths. The inter-and intra-reproducibility of two gel dosimeters were within the range of 2.5%. We have confirmed that the two gel dosimeters was appropriate for use with a optical CT scanner.

• 한국식품영양학회지
• /
• 제21권2호
• /
• pp.184-189
• /
• 2008

Soybean powder is a readily available ingredient that is consumed daily as a functional food material. Furthermore, red Ginseng is an herb with various physiological effects. Therefore, in this study, we examined the physiochemical characteristics of Soybean Dasik samples prepared with different amounts of added red Ginseng gel, including Hunter's color values, mechanical characteristics, and sensory qualities. The results of each analysis are as follows. For the soybean Dasik stored at room temperature($20^{\circ}C$), luminance was reduced as the amount of added red Ginseng gel increased. In addition, Hunter's a and b values were significantly higher in Dasik samples that did not contain red Ginseng gel, as compared to those with increasing red Ginseng gel content. The mechanical properties of the Dasik were also measured at room temperature showing significant differences between samples(p<0.001) for hardness, springiness, cohesiveness, gumminess, and chewiness. In the sensory evaluation, 3 rounds of testing indicated that sweetness acceptance scores were significantly reduced(p<0.001) as the amount of added red Ginseng gel in the Dasik increased. Finally, overall quality was significantly different between the samples(p<0.001) and acceptance scores increased with increasing red Ginseng gel content.

• 한국가스학회지
• /
• 제15권5호
• /
• pp.13-18
• /
• 2011

폭발챔버에서 Agar gel barrier의 폭발완화 특성을 조사하기 위하여 실험적 연구를 수행하였다. 단면적 $100{\times}100mm^2$, 길이 1400 mm를 가지는 폭발챔버 그리고 폭발챔버의 개구부에 설치될 gel barrier의 고정을 위하여 $100{\times}100{\times}300mm^3$의 챔버를 제작하였다. Agar gel과 물을 혼합하여 4가지 서로 다른 농도(2, 3, 4, 5 %)를 가지는 agar gel barrier를 제조하여 실험변수로 사용하였다. 폭발과정 동안 gel displacement의 가시화를 위해 고속카메라 그리고 gel barrier 전 후단의 폭발압력 변화를 관찰하고자 압력획득시스템을 사용하였다. 실험결과, gel 농도 증가에따라 gel의 파열시간 및 최대 폭발압력 도달시간이 지연되는 것으로 나타났다. 또한, gel 농도가 증가할 때 gelbarrier 전 후단에서의 폭발압력 완화율이 증가하는 경향으로 나타났다.

• 한국수산과학회지
• /
• 제42권2호
• /
• pp.109-115
• /
• 2009

The properties of surimi gel from Olive flounder Paralichthys olivaceus were evaluated with addition of various food additives and by heating under different conditions. The optimum heating conditions for get good textured surimi gel from Olive flounder was 40 minutes at $85^{\circ}C$. Optimum texture characteristics such as hardness, cohesiveness, chewiness, gumminess and gel strength of olive flounder fish paste can be acquired by washing the paste 2 times and by adding sodium chloride (2.5%), sodium polyphosphate (0.3%) and starch (4%), respectively. Furthermore, we compared gel texture characteristics and strength of manufactured Olive flounder fish surimi with commercial Alaska pollack to determine their commercial applicability. Texture characteristics and gel strength of Olive flounder surimi were higher than those of the commercial Alaska pollack surimi. In addition, both lightness and whiteness were higher in surimi gel from Olive flounder than from the commercial Alaska pollack.

• 대한안전경영과학회:학술대회논문집
• /
• 대한안전경영과학회 2003년도 추계학술대회
• /
• pp.351-357
• /
• 2003

The optimum polymer gel electrolyte composition ratio was 23 : 66 : 11 wt% of P(VdF-co-HFP) : PVP =20 : 3), (PC: EC =44 : 22) and TEABF$_4$. And the optimal thickness of polymer gel electrolyte was 50 ${\mu}{\textrm}{m}$. The electrochemical characteristics result of unit cell were 31.41 Fig of specific capacitance, and 3.21$\times$10$^{-3}$ S/cm of ion conductivity. Ion conductivity of polymer gel electrolytes decreased according to added PVP through impedance analysis, and it was higher in 7 wt%, but electrochemical characteristics of unit cell were better in 3 wt% PVP. And for excellent ion conductivity of polymer gel electrolytes, the use of a thin layer electrolyte(20 $\mu\textrm{m}$) was an effective method, but with unit cell application, the best thickness was 50 $\mu\textrm{m}$. Unit cell showed higher capacitance and more stable electrochemical performance when hot pressed between polymer gel electrolyte and electrode. This results from enhancement of the physical contact between the electrode and the polymer gel electrolyte and good accessibility of the liquid electrolyte to the electrode surface.

• 한국식품영양학회지
• /
• 제26권4호
• /
• pp.638-645
• /
• 2013

This study was conducted to investigate the effects of persimmon powder on the antioxidant activity and quality characteristics of mung bean starch gel. Mung bean starch gels were prepared with different amounts (0%, 1%, 3%, 5%, 7% and 9%) of persimmon powder. The antioxidant activity was estimated by the DPPH (1,1-diphenyl-2-picrylhydrazyl) free radical scavenging activity and by the total phenolic acid content in the persimmon powder and mung bean starch gel. For analyzing the quality characteristics, syneresis, pH, color, texture profile analysis, and sensory evaluations were measured. The syneresis in the control group was higher than that in the treated group, but the mung bean starch gel prepared with 9% persimmon powder was higher than that of the control group (p<0.001). The pH, b values, total phenolic acid content, and DPPH free radical scavenging activity of mung bean starch gels significantly increased with increasing persimmon powder (p<0.001), while the L values and a values of the mung bean starch gels significantly decreased with increasing persimmon powder (p<0.001). In the texture profile analysis, the mung bean starch gel with 9% persimmon powder showed significantly lower levels of chewiness, gumminess, and cohesiveness (p<0.05). The hardness and springiness of the mung bean starch gel did not show any significant difference. The consumer acceptability score for the mung bean starch gel prepared with 7% persimmon powder ranked significantly higher than that for the other groups in overall preference, appearance, flavor, and color (p<0.05). From these results;we suggest that persimmon powder is a good ingredient for increasing consumer acceptability and the functionality of mung bean starch gel.

• 한국전기전자재료학회논문지
• /
• 제11권3호
• /
• pp.237-241
• /
• 1998

In this study, PLZT stock solutions around x/65/35 (x=6~11) ferroelectric region were prepared by Sol-Gel method and deposited on ITO-glass by spin-coating method. The thin films were annealed by RTA(rapid thermal annealing). The variations of crystallographic structure of the thin films were observed using XRD and hysteresis curves, dielectric characteristics, and optical transmittances were measured in order to investigate the characteristics of the thin films. The thin films were crystallized at $750^{\circ}C$ for 5 min by RTA. Relative dielectric constant and optical transmittance increased with increasing La content, Ec and Pr were higher for thin films than for bulk materials.

• 한국추진공학회지
• /
• 제15권5호
• /
• pp.96-106
• /
• 2011

젤 추진제는 젤 추진 시스템에서 액체 추진 시스템과 같이 제어의 용이성, 저장성, 취급성, 비누설성 등과 같은 장점을 포함한다. 또한, 젤 추진제는 액체 추진제와 비교했을 때 보다 높은 발열량 특성을 나타내며, 금속 입자(알루미늄, 보론)의 첨가로 높은 비추력을 얻을 수 있다. 미립화 특성과 관련하여 젤 추진제는 젤화제의 다양한 점도와 금속 입자의 첨가 정도에 따라 저조한 미립화 특성을 나타낸다. 젤 추진제의 미립화 특성 향상과 연소 효율을 증대 시키기 위해 젤화제의 함유량 변화와 금속 입자의 첨가 정도에 따른 젤 추진제 제조 기술을 바탕으로 동적 분무 특성, 연소 특성 연구를 수행하고 있으며, 이에 대한 연구동향을 소개한다.

• 한국축산식품학회지
• /
• 제30권5호
• /
• pp.746-754
• /
• 2010

Response surface methodology was adopted to model and optimize the effects of microbial transglutaminase (TG) and calcium alginate (CA) systems of various ratios on the gelation characteristics of porcine myofibrillar protein (MP) at various salt levels. The CA system consisting of sodium alginate (SA), calcium carbonate (CC) and glucono-$\delta$-lactone (GdL) showed no remarkable changes in the salt-soluble fraction, and only minor effects on electrostatic interactions were observed. Increasing CA concentration caused acid-induced hydrophobic interactions in MPs, resulting in increased MP gel strength. The TG system, containing TG and sodium caseinate (SC), induced cold-set MP gelation by formation of covalent bonding. The main advantage of the combined system was a higher cooking yield when the MP gel was heated. These results indicated that 0.7% TG combined with 0.8% CA system can form a viscoelastic MP gel, regardless of salt levels.