• Korean journal of food and cookery science
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• v.17 no.3
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• pp.237-245
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• 2001

The purpose of this study was to develop a standardized recipe of Hwajeun(glutinous rice pancake with flower) by evaluating various methods appeared in the literature. For this purpose, the effects of the volume and temperature of water used to make dough on the sensory and rheological characteristics of Hwajeun were investigated. This experiment consisted of sensory evaluation in acceptance and intensity(appearance, color, moistness, softness, chewiness, adhesiveness, taste and overall preference), objective evaluation by using texture analyser, color difference meter and measurement of water content and oil absorption ratio. The loss ratio of moisture contents between dough and cooked Hwajeun were 2.4 ~2.8%, and the oil absorption ratio of Hwajeun made by 2$0^{\circ}C$water for kneading increased in proportion to the increment of water added(p＜0.01). In terms of color, b value of Hwajeun made by 104$^{\circ}C$ salted water for kneading showed higher value compared to the others. In the two bite compression test, adhesiveness, springiness, gumminess and chewiness of Hwajeun made by 2$0^{\circ}C$ water(36%) for kneading showed significantly(p＜0.05) high value among the samples. As a result of sensory evaluation, Hwajeun made with 27% of 104$^{\circ}C$ salted water for kneading was most preferred in softness, chewiness, taste and overall preference

• Korean journal of food and cookery science
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• v.17 no.3
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• pp.204-210
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• 2001

Rice cakes were prepared by the addition of yellow soybean flour or peanut flour and packaged with $CO_2$-modified packaging(CMP) or vacuum packaging(VP), and their physical characteristics were monitored by sensory evaluation and mechanical measurement while storing for 6 days. For VP samples, yellow soybean rice cake showed little changes in cohesiveness, moistness and chewiness for 6 days of storage, while pure rice cake and peanut rice cake showed an increase in strength and hardness from the 4th day of storage. In case of CMP, yellow soybean rice cake hardly showed a difference in cohesiveness, moistness and chewiness for 6 days, while pure rice cake and peanut rice cake showed a significant difference from the 4th day in sensory evaluation. For rheometer measurement, yellow soybean rice cake with CMP or VP showed little changes in strength or hardness for 6 days, while peanut rice cake and pure rice cake showed a drastic decrease in cohesiveness from the 2nd day and adhesiveness from the 4th day of storage. As there was no remarkable difference or deterioration for 6 days of storage in yellow soybean rice cake between CMP and VP, the ingredients of rice cake appeared to be more important than the type of packaging in terms of the quality deterioration of rice cake.

• Korean Journal of Food Science and Technology
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• v.39 no.6
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• pp.652-657
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• 2007

This study was performed to evaluate the physicochemical and quality characteristics of bread with Enteromorpha intenstinalis added. In order to compare the physical and organoleptic properties, 1 to 4% of E. intenstinalis powder was mixed with the flour. Among the physical characteristics of the dough, the absorption ratio in the farinogram and the degree of attenuation increased with increasing amounts of E. intenstinalis powder, whereas the development time, dough stability, the degree of extension, the degree of resistance, and R/E became reduced. In the amylogram, there was no difference in the gelatinization starting temperature among the samples, but the maximum viscosity gradually increased according to increasing amounts of E. intenstinalis powder. Also, a sensory evaluation was carried out in terms of acceptability (color, flavor, moistness, tenderness, mouth feel, and overall acceptability). Taken together, the 2% treatment showed the highest evaluation values, as compared to the other treatments.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.3
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• pp.587-592
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• 2004

This research was aimed to manufacture the cholesterol free Mozzarella cheese with corn oil that contains high unsaturated fatty acid helping the reduction of serum cholesterol. Cheese stored at 1$0^{\circ}C$ was evaluated with general analysis, volatile free fatty acid, cholesterol, meltability, stretchability, color, rheological properties, and sensory evaluation. Moisture contents decreased during cheese storage period, whereas protein contents and pH value increased significantly (P < 0.05), but fat contents did not show any significant change. Linoleic acid was tile main volatile free fatty acid in a fat of cheese, and cholesterol contents were measured 4.34$\pm$ 0.04 mg/100 g in cheese. The meltability of cheese gradually increased during ripening, while the stretchability decreased. The color of cheese showed translucent yellow. Hardness, springiness, and cohesiveness increased significantly up to 21 days of storage. Compared to control cheese made by conventional way, QDA scores of shiny, oiling off, and melting of cholesterol free cheese were significantly different. These results suggested that health-oriented cholesterol free Mozzarella cheese would be made by addition of the corn oil.

• International Journal of Highway Engineering
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• v.13 no.2
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• pp.1-8
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• 2011

The objective of this paper is to evaluate the performance of low $CO_2$ asphalt binder properties using LEADCAP$^{(R)}$(Low Energy and Carbon Asphalt Pavement) additive as function of various aging methods such as RTFO(Rolling thin film oven), Ultraviolet(UV) lay. In order to simulate the short-term aging of asphalt binder that occurs during the hot-mixing asphalt process, the Rolling Thin Film Oven(RTFO) was used. Asphalt binder using LEADCAP$^{(R)}$ is prepared by addition of a photoinitiator activated by ultraviolet lay. The mechanical and rheological properties of the asphalt binder were estimated using UTM(Universal Testing Machine) and DSR(Dynamic Shear Rheometer). The test results showed that the asphalt binder using LEADCAP$^{(R)}$ additive was improved the rutting resistance at testing temperature ($70^{\circ}C$) and increased tensile strength at low temperature. Also, Thermal analysis shows that the Melting Point(Tm) of asphalt binder using LEADCAP$^{(R)}$ additive was constant although the asphalt binder was aged by Ultraviolet.

• Journal of Korean Society of Steel Construction
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• v.24 no.1
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• pp.91-99
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• 2012

In recently, the vibration control of adjacent buildings have been studied and magneto-rheological(MR) fluid dampers have been applied to seismic response control. MR dampers can be controlled with small power supplies and the dynamic range of this damping force is quite large. This MR damper is one of semi-active dampers as a new class of smart dampers. In this study, vibration control effect according to the installation location of the MR damper connected adjacent buildings has been investigated. Adjacent building structures with different natural frequencies were used as example structures. Groundhook control model is applied to determinate control force of MR damper. In this numerical analysis, it has been shown that displacement responses can be effectively controlled as adjacent buildings are connected at roof floors by MR damper. And acceleration responses can be effectively reduced when two buildings are connected at the mid-stories of adjacent buildings by MR damper. Therefore, the installation floor of the MR damper should be selected with seismic response control target.

• Proceedings of the Korean Society of Near Infrared Spectroscopy Conference
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• 2001.06a
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• pp.1125-1125
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• 2001

Micro-scale test methods are producing small-sample size where the conventional physical and chemical tests can not be used (high standard deviation, uncertain sampling conditions, low repeatability). Different small-scale test methods were developed recently for determination of physico-chemical, functional, rheological properties of wheat or wheat dough using miniaturized instruments with sophisticated sample preparation/handling and mechanics (RVA, 2 g mixograph, micro-Z-arm mixer, small-scale noodle maker, micro-baking method etc.). The small-scale methodologies can be used as basic research tools or as technology supported measurements and can be also essential in the early selection for quality traits in breeding programs. The milling as a sample preparation step is essential procedure providing good quality flour or semolina samples from small amount of grain (5-10 g) in a reproducible and reliable way. The aim of present study was to use NIR as quality control tool, and to evaluate the recently developed and manufactured micro-scale lab mill (FQC-2000) produced by Inter-Labor Co. Ltd., Hungary. The milling characteristics of the new instrument were compared to other laboratory mills and the effects of milling action on the chemical composition of fractions were analysed. The fractions were tested with both chemical and near infrared spectroscopic methods. The micro-scale milling resulted significantly different yields, particle size distributions and different fractions from compositional point of view. The near infrared spectra were sensitive enough to distinguish the fractions obtained by different milling procedures. Quantitative NIR calibration equations were developed and tested in order to measure the chemical composition of characteristic milling fractions. Special qualification procedure the PQS (Polar Qualification System) method was used for detecting the differences between fractions obtained by macro and micro-milling procedures. The results and the limitations of PQS method in this application will be discussed.

• Journal of Pharmaceutical Investigation
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• v.32 no.4
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• pp.291-297
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• 2002

For preventing and curing the stretching mark, TECA Niosome/W/O system creams were formulated using Titrated Extract of Centella Asiatica (TECA) which is well known for its excellent wound healing effect. The lipid-water partition coefficients and the stabilities of TECA were evaluated and TECA Niosome/W/O system (TECA N/W/O) creams were prepared with different concentrations of cetyl alcohol and ceramide. TECA N/W/O cream was evaluated with respect to their rheological properties, permeation through excised skin of hairless mouse and in vitro and in vivo accumulation in the skin of hairless mouse. In addition, dermal thicknesses of hairless mouse skins were determined following the in vivo application of TECA N/W/O cream and control cream. TECA N/W/O creams showed pseudoplastic flow and hysteresis loop. The permeation of TECA from formulations through excised skin of hairless mouse did not observed. Amount of accumulated drug in the excised skin of hairless mouse was deσeased with an increase in the concentration of cetyl alcohol and showed no relationship with concentration of ceramide. Amount of accumulated drug in formulation A-3 was higher than in niosome suspension and other formulations. In in vivo experiment, amount of accumulated drug in formulation A-2 and A-3 was much higher than that of niosome suspension. Being treated with the N/W/O cream for 8 weeks, the dermal thickness of hairless mouse skin was increased 3.2 times than that of 16 weeks-control group.

• Korean Journal of Food Science and Technology
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• v.34 no.1
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• pp.51-56
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• 2002

This study was carried out to investigate the effect of rheological and sensory characteristics of the low-calorie layer cake. It was made with different levels of hydrolyzed oat flour based on the weight of shortening. The specific gravity of cake batter by increasing of hydrolyzed oat flour was decreased. The viscosity, however, was increased. The microstructures of cake crumb observed by the scanning electron microscope showed the decreased number/size of air cells, and the fat particles were also decreased. The texture profile analysis showed statistically significant differences according to the different levels of hydrolyzed oat flour based on the weight of shortening. The hardness, gumminess, and chewiness gradually declined by the increasing hydrolyzed oat flour level while springiness, cohesiveness, and resilience increased. Although taste, texture, and flavor decreased by the addition of hydrolyzed oat flour, it was increased in the appearance, color, and overall preference of the layer cake. Taken together, our results suggest that a 45% addition of hydrolyzed oat flour could be the best replacer for the low-calorie layer cake.

• International Journal of Highway Engineering
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• v.15 no.4
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• pp.43-51
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• 2013

PURPOSES : The main purposes of this study are to examine the influences of polyethylene wax-based WMA additive on the optimum asphalt content of warm-recycled asphalt mixture based on the Marshall mix design and to evaluate performance of warm-recycled asphalt mixture containing 30% RAP with polyethylene wax-based WMA additive. METHODS: Physical and rheological properties of the residual asphalt were evaluated in terms of penetration, softening point, ductility and performance grade (PG) in order to examine the effects of polyethylene wax-based WMA additive on the residual asphalt. Also, To evaluate performance characteristics of the warm-recycled asphalt mixtures using polyethylene wax-based WMA additive along with a control hot-recycled asphalt mixture, indirect tensile strength test, modified Lottman test, dynamic immersion test, wheel tracking test and dynamic modulus test were conduced in the laboratory. RESULTS : Based on the limited laboratory test results, polyethylene wax-based WMA additive is effective to decrease mixing and compacting temperatures without compromising the volumetric characteristics of warm-recycled asphalt mixtures compared to hot-recycled asphalt mixture. Also, it doesn't affect the optimum asphalt content on recycled-asphalt mixture. All performance test results show that the performance of warm-recycled asphalt mixture using polyethylene wax-based WMA additive is similar to that of a control hot-recycled asphalt mixture. CONCLUSIONS: Overall, the performance of warm-recycled asphalt mixture using polyethylene wax-based WMA additive is comparable to hot-recycled asphalt mixture.