• Food Quality and Culture
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• v.3 no.2
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• pp.53-58
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• 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.

• Journal of radiological science and technology
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• v.46 no.2
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• pp.107-114
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• 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.

• The Korean Journal of Food And Nutrition
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• v.21 no.2
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• pp.184-189
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• 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.

• Journal of the Korean Institute of Gas
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• v.15 no.5
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• pp.13-18
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• 2011

Experimental studies were carried out to investigate the characteristics of explosion mitigations by varying concentrations of agar gel barriers in an explosion chamber, 1400 mm in length, with a square cross-section of $100{\times}100mm^2$. Another extension chamber, $100{\times}100{\times}300mm^3$, was made to hold a gel barrier. Four different gel concentrations were used in the measurements: 2, 3, 4, 5 %(by weight of gel). Displacement of the gel barrier was measured using a high speed camera, and pressure development was measured using pressure transducers and a data acquisition system. It was found that as the concentrations of the gel barriers increased, the gel rupture time and the time taken to reach the maximum pressure increased. It was also found that the increment of gel concentrations increased the reduction percentage in the maximum pressure between before and after gel barrier.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.42 no.2
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• pp.109-115
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• 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.

• Proceedings of the Safety Management and Science Conference
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• 2003.11a
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• pp.351-357
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• 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.

• The Korean Journal of Food And Nutrition
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• v.26 no.4
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• pp.638-645
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• 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.

• Journal of the Korean Institute of Electrical and Electronic Material Engineers
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• v.11 no.3
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• pp.237-241
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• 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.

• Journal of the Korean Society of Propulsion Engineers
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• v.15 no.5
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• pp.96-106
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• 2011

There are many advantages in applying gel propellant to a gel propulsion system. These include higher performances, the energy management of liquid propulsion system, reliable storability and low leakage characteristics. Additionally, gel propulsion system are preferable to the high density impulse of propulsion system. Also, when compared to liquid propellants, the gel propellants acquire greater heat energy. Gel propellants achieve a high specific impulse when metal particles with aluminum and boron are added. With respect to atomization, an inactive process occurs due to the variable viscosity of the metal particles and gelling agents. To improve the defect of atomization and combustion characteristics of gel propellant, a variety of issues related to spray and combustion is introduced here.

• Food Science of Animal Resources
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• v.30 no.5
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• pp.746-754
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• 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.