• Journal of the Korean Ceramic Society
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• v.40 no.1
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• pp.5-10
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• 2003

Porous barium-strontium titanate ceramics were fabricated by adding corn- or potato-starch (are referred to as starch). The effect of sintering temperature on the microstructure and electrical properties of the porous ceramics was investigated. The room-temperature electrical resistivity of the barium-strontium titanate ceramics decreased with sintering temperature. The porosity and pore size were decreased and the grain size was increased with increasing the sintering temperature. The porosity and grain size of the barium-strontium titanate ceramics with corn-starch sintered at 1300 and 1450$^{\circ}C$ were 28.5, 22.6% and 3.2, 6.2 $\mu\textrm{m}$, respectively. The average pore sizes of the barium-strontium titanate ceramics with corn-starch sintered at 1300, 1400 and 1450$^{\circ}C$ were 0.5, 0.3 and 0.2 $\mu\textrm{m}$, respectively. The decrease in the room-temperature resistivity with increasing sintering temperature is attributed mainly due to the increase of grain size and the decrease of the electrical barrier height of grain boundaries as well as the partial decrease of porosity.

• Korean Journal of Food Science and Technology
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• v.39 no.6
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• pp.658-662
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• 2007

In this study, wild sesame leaf aromas (WSLA) were extracted and the extracted aromas were entrapped in porous potato starch micelles. The entrapped aromas did not evaporate, even by heated water treatments, and remained until a physical treatment such as chewing. Thus, the entrapped WSLA starch was used to make precooked instant noodles in order to mask or/and reduce an unpleasant raw flour flavor. The efficiencies of the flavor entrapment were analyzed using gas-chromatography equipped with solid phase micro-extraction (SPME), as well as by sensory evaluation. The highest yield of the porous potato starch was shown as 82.4% at an inlet temperature (IT) of $170^{\circ}C$, an exhaust temperature (ET) of $90^{\circ}C$, and a feeding rate (FR) of 40 mL/min. In the porous starch made by IT at $200^{\circ}C$, ET at $100^{\circ}C$, and FR at 50 mL/min, the entrapment efficiency was 68% by GC analysis; this starch also had the highest WSLA and consumer acceptability, but the lowest raw flour flavor, according to the sensory evaluation results.

• Journal of the Korean Ceramic Society
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• v.32 no.11
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• pp.1283-1291
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• 1995

The electrical conductivity, flammable gas response and their humidity effect of porous ZnO, added with 5wt% corn starch as the fugitive phase, were examined. Porous ZnO showed different conductivity curves during increasing and decreasing temperature, and its electrical conductivity decreased rapidly by desorption of OH- between 20$0^{\circ}C$ and 35$0^{\circ}C$ when the temperature increased in dry air. The CO gas sensitivity of starchadded ZnO samples was higher than that of ZnO without starch addition. The sensitivity of porous, starchadded ZnO to 200ppm CO gas was much less in humid atmosphere than in dry atmosphere since water vapor increased the conductivity of porous ZnO in air, but decreased the conductivity in CO. Maximum sensitivity to 200 ppm CO gas balanced by air was about 100 in dry atmosphere and about 15 in RH 23% atmosphere.

• Preventive Nutrition and Food Science
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• v.3 no.4
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• pp.303-308
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• 1998

Influence of amylose content on formation and characteristics of enzyme-resistant starch (RS) was investigated by scanning electron microscopy, X-ray diffractometry and differential scanning calorimetry. RS yield increased up to 36.1 % as the amylose content of corn starch increased. Starch granules of Amyulomaize V and Ⅶ were more rounded and smaller than those of regular corn ; some were elongated and had appendages. After autoclaving -cooling cycles, the granular structure disappeared and a continous spongy-like porous network was visible in regular corn starch ; the granular structure was stillevident in parts in Amylomaize V and Ⅶ starches. In all isolated RS residues , the porous structures were no longer visible and more compact formations predominated. While regular corn starch showed an A-type X-ray profile, Amylomaize V and Ⅶ starches exhibited a combination of B- and V-types. Regular corn starch lost most of its crystallinity during autoclaving , but the crystallinity was still left in Amylomaize starches as diffuse or poor B-types. All RS residues showed the presence of poor B-type regardless of amylose contents. Transition temperatures and enthalypy of native starches were a little higher in Amylomaize V and Ⅶ starches than those of regular corn starch . Regardless of amylose contents, all RS residues exhibited an endothermic transition over a similar temperature range (135 $^{\circ}C$~169$^{\circ}C$), with a mean peak temperature of ~154$^{\circ}C$, which is generally foud for retrograded amylose crystallities. Higher transition temperature, enthalypy, and RS yield of AMylomaize V and Ⅶ starches were related granular stability shown by the microscopic and crystallographic studies.

• Korean Journal of Food Science and Technology
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• v.16 no.2
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• pp.185-191
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• 1984

The structure and textural properties of the traditional starch gel-form food Mook were investigated with the use of the Scanning Electron Microscope and Instron universal testing machine. Sensory evaluation was undertaken to evaluate the relationship between structure and textural properties of starch gel. When pure mungbean, potato, and sweet potato starches as well as 30% mungbean starches added to potato and to sweet potato starches were evaluated, it was found that mungbean starch gel had homogeneous and porous structure and showed the highest acceptability.

• Journal of the Korean Ceramic Society
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• v.44 no.2 s.297
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• pp.79-83
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• 2007

To fabricate a thick, porous yttria-stabilized zirconia without cracking and warping, a method for the simultaneous control of the porosity and shrinkage was designed. As a pore former, a potato starch was used. For the control of shrinkage the oxidation of Al metal particles was used. For the sintering of the above powder mixtures, a partial sintering technique was used at $1300^{\circ}C$ for 10 min in air. Upon adding the additives, high open porosity above 53% and a low shrinkage level were obtained. As a result cracking and warping of the sintered body were deterred. This outcome most likely resulted from the compensation of sintering shrinkage due to the volume expansion caused by oxidation of the Al metal particles during heat-treatment.

• Food Science and Preservation
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• v.6 no.4
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• pp.429-434
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• 1999

This study was undertaken to investigate preparation possibility of chestnut mooks added chestnut shell. Three types of chesetnut starches which were flesh starch(FS), inside shell containing starch(ISS), and shell containing starch(SCS) and acorn starch(AS) as control were used to preparation of mook. The crude tannin contents of chestnut starches was about 25% of that in acorn starch. In the textural properies, hardness of mooks was increased in proportion to the increasing concentration of starches. Hardness md cohesiveness of mooks with chesnut starches were higher than those of acorn starch. Color properties of mooks with OSS were similar to that of AS. Sensory evaluation by 9-point method indicated that the nooks with ISS had greater intensities in all investigation items. The total scores were higher in order of ISS, AS, FS and SCS. The mook with ISS had homogeneous and porous structure by SEM.

• Applied Biological Chemistry
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• v.28 no.4
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• pp.233-238
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• 1985

Glucoamylases catalyze a stepwise hydrolysis of starch with the production of glucose. In order to make an efficient conversion of starch into glucose, glucoamylases prepared from Rhizopus spp. (Sigma Co.) were attached to a porous glass and immobilized by glutaraldehyde-induced crosslinking. The porous glass used in this study was $ZrO_2$ coated, $40{\sim}80$ mesh, 550 A pore diameter. Using the forgoing glass, we could couple as much as 50mg of protein per gram of carrier. Substrate for the glucoamylase was an enzyrne-modified thin-toiling 30% cornstarch solution used where greater solubility and low viscosity are desired. Immobilized glucoamylase had an optimum pH 7.0 to the alkaline side of soluble enzyme. Km values of immobilized and soluble enzyme were 1.04 mM and 1.25mM, respectively. The thermal stability of glucoamylase was increased by immobilization and the immobilized enzyme showed an optimum temperature at $40{\sim}60^{\circ}C$. The continuous conversion of cornstarch to glucose by use of immobilized glucoamylase resulted in the production of a more than 90 DE product.

• Journal of the Korean Ceramic Society
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• v.41 no.1
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• pp.19-23
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• 2004

The Hertzian indentation contact damage behavior of porous alumina with controlled pore shape was investigated by experiments. Porous alumina ceramics containing well-defined pore shape, size and distribution were prepared by incorporation of fugitive spherical starch. Porous alumina with isolated pore structure was prepared with porosity range up to 30%. The indentation stress-strain curves of porous alumina were constructed. Elastic modulus and yield stress can be obtained from the stress-strain relationship. Impulse excitation method for the measurement of elastic modulus was also conducted as well as Hertzian indentation and was confirmed as a useful tool to evaluate the elasticity of highly porous ceramics. Elastic modulus of the inter-connected pore structure is more sensitive to porosity than that of the isolated pore structure. When the specimen had isolated pore structure, higher yield point was obtained than it had inter-connected pore structure. This study proposed that the elastic modiulus of porous ceramics is strongly related to not only porosity, but also the structure of pore.

• Korean Journal of Food Science and Technology
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• v.49 no.5
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• pp.507-512
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• 2017

The physicochemical properties of maize starch sonicated at various amplitudes (100, 200, and 300 W) and times (10, 30, and 50 min) were examined. The amount of enzyme-susceptible starch increased marginally after sonication. Sonication increased the amount of oil absorbed in the starch although the degree of oil absorption decreased with an extension of the sonication time, implied that different types and extent of damages occurred. Scanning electron microscopy revealed that ultrasound sonication did not form pores on the surfaces, but caused damages such as depression and erosion. Pasting viscosity of starch decreased with an increase in the severity of sonication conditions because of the weakened polymer network. X-ray diffraction suggested that the crystalline domains in starch were not susceptible to sonication and were more resistance to degradation. Sonicated starch formed more pin-holes on the surfaces in the initial glucoamylase reaction; subsequently, as the reaction proceeded, porous starch with enlarged pores was formed and finally, disrupted granular fragments were observed.