• Korean Journal of Food Science and Technology
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• v.24 no.3
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• pp.251-255
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• 1992

Lard was randomly interesterified to improve handling efficiency with increase of plasticity, and it's physicochemical properties and adaptability for making pie were investigated. Fatty acid and triacylglycerol composition were not changed after interesterification. Interesterified lard could be useful during winter because the handling was convenient due to drop in the temperature range of $18{\sim}23.5^{\circ}C$ in lard and $13{\sim}19.5^{\circ}C$ in interesterified lard with SFI $15{\sim}25$. Interesterified lard was decreased in the extensibility by change of crystal form, and not suitable for making pie as the inferior characters for layers forming, appearance and shortness. But interesterified lard mixed with plastic fat of high extensibility showed the possibility of making pie, and the maximum mixture ratio was 50% for good pie quality.

• Journal of the KSME
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• v.53 no.8
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• pp.38-42
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• 2013

이 글에서는 무릎 인공관절 전치환술(Total knee arthroplasty) 시 곁인대 이완 절개술(Pie crust technique)에 의한 곁인대 대변형의 정량화 방법에 대하여 소개한다.