• Journal of the Korea Academia-Industrial cooperation Society
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• v.13 no.11
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• pp.5637-5645
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• 2012

To enhance the reutilization of waste skate skin for the functional food resources, the investigations of extraction characteristics, antioxidative activity of skate skin water extracts on the oxidation of three cooking oils were carried out, and rheological properties, storage safety and sensory evaluation of collagen gel from skate skin were performed. Aromatic and phenolic compounds contents of $50^{\circ}C$ extracts were higher by 49.4% and 32.7%, respectively, than those of $25^{\circ}C$ extracts. Reducing power of extract at $50^{\circ}C$ was higher by 52.74% than that of $25^{\circ}C$ extract, but was 14.9% of ascorbic acid and 27.8% of BHT. Electron donating ability was corresponded to reducing power and phenolic compounds contents. Antioxidative effect of extracts on cooking oil was higher at $50^{\circ}C$ extract than $25^{\circ}C$ extract, and its order was on corn seed oil, soybean oil and olive oil. Antioxidative effect of $50^{\circ}C$ extract showed 38.27~96.83% and 49.53~75.31% of those of ascorbic acid and BHT, respectively, over three cooking oil. The optimum extraction condition for collagen gellation was $100^{\circ}C$, 2 hours extraction under 2.5 folds hydrolysis, and gel strength was lowered above 50% by 10% seasoning.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.2
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• pp.427-432
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• 2004

Effect of gamma irradiation on porridge viscosity was studied. Vegetable, beef and pine nut dry flour porridges were irradiated at 0, 2.5, 5, 7.5 and 10 kGy, and rheological characteristics and sensory qualities of irradiated porridge were evaluated. Hunter color lightness were decreased, while redness were increased in dry flour porridge with the increase of irradiation dose. Firmness, consistency, cohesiveness and viscosity of dry flour porridge were significantly decreased with the increase of irradiation dose (p<0.05). Vegetable, beef and pine nut dry flour porridges at dose of 10 kGy reduced the viscosity with 93%, 71% and 55%, respectively Irradiation greatly reduced the viscosity of porridges, probably by starch depolymerization. Irradiation increased the total solids and thus, can improve the calorie up to 30 ㎉. Gamma irradiation was effective in enhancing calorie value of porridge due to reduction of viscosity. As a result of sensory evaluation, overall acceptability and the quality characteristics of irradiated porridges (up to S kGy) were not significantly different from those of the control (p<0.05). In the vegetable porridge, the irradiated porridge at dose of 2.5 kGy was a significantly better overall acceptability than the non-irradiated porridge (p<0.05).

• Korean Journal of Food Science and Technology
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• v.29 no.1
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• pp.44-50
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• 1997

Comparative study was performed on noodle characteristics among three domestic wheat varieties (Geurumil, Eunpamil and Alchanmil) and imported one (ASW: Australian Standard White). For the noodle-related characteristics, crude protein, ash and gluten contents were measured, and rheological properties of dough, flour color difference, particle size distribution, cooking properties and sensory properties were evaluated. Crude protein content of Geurumil, Eunpamil and Alchanmil flour were 12.8%, 14.2% and 11.2%, respectively, whereas that of ASW flours was 9.1%. Ash content was the highest in Geurumil (0.56%). The yield of patent flour was the highest in Eunpamil (53.4%) among all the varieties. Higher dough stability with farinogram and maximum viscosity with amylogram were shown in Eunpamil and Alchanmil than those of ASW. The cutting force of cooked noodle from ASW was the lowest maximum, that was measured by texture analyzer. Fairly good color and sensory scores were obtained in cooked noodle of Alchanmil. Studies of noodle-related characteristics indicated that domestic Eunpamil was higher in protein content and flour yield, and Alchanmil was higher dough stability and color, when compared to those of imported ASW. Alchanmil and ASW had good scores in sensory evaluation, especially appearance and color.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.3
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• pp.373-377
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• 2006

The effect of chlorella addition on the quality characteristics of processed cheese was investigated. Chlorella processed cheese was prepared in the different ratio of chlorella (0.5% (w/w) and 1.0% (w/w)). Chlorella processed cheese was stored at $10{\pm}1^{\circ}C$ and evaluated for the quality characteristics including general composition, pH, the number of microorganisms, oiling off, meltability, rheological properties, color, and sensory evaluation. Contents of moisture, protein, fat, fat in dry matter, and pH values were not different from those of control cheese. Microorganisms were not detected. The degree of oiling off showed no significant difference, but meltability decreased significantly (p<0.05). Hardness and springiness gradually increased significantly (p<0.05), while cohesiveness gradually decreased significantly (p<0.05). The L (lightness) values and the a (redness) values decreased with increasing chlorella contents, but the b (yellowness) values increased with increasing chlorella contents, so color expressed yellowish green. Compared to control cheese made by conventional way, QDA scores of color and mouthfeel of chlorella processed cheese were significantly higher (p<0.05) and the most favorite quality characteristics were shown in the processed cheese with 0.5% (w/w) chlorella (CPC1). These results suggested that health-oriented chlorella processed cheese would be made by the addition of the chlorella.

• KSCE Journal of Civil and Environmental Engineering Research
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• v.34 no.3
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• pp.729-737
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• 2014

A study has been carried out that effectively controls the vibration of asymmetric cable-stayed bridges caused by earthquakes with MR dampers. In order to enhance the practical serviceability of MR dampers, an asymmetric cable-stayed bridge structure has been designed and produced, and a MR damper has been produced so as to have this bridge structure controlled appropriately. An experiment that controls vertical and horizontal vibrations has been carried out by exciting the asymmetric cable-stayed bridge in the horizontal direction with the El-centro seismic wave. The control performance of the MR damper has been evaluated under the five control conditions in the experiments of vibration control in each direction. As a result of the experiment, MR dampers were proved to control vibrations more effectively when either Lyapunov control algorithm or Clipped-optimal control algorithm was used to control vibrations of the asymmetric cable-stayed bridge caused by earthquakes. In addition, different controlling effects were found in vibration controls in vertical and horizontal directions due to the asymmetry of the structure and the horizontal excitation. With such controlling effects, semi-active MR dampers are evaluated to effectively control vibrations caused by earthquakes in flexible and asymmetric structures such as asymmetric cable-stayed bridges.

• Korean Journal of Food Science and Technology
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• v.30 no.5
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• pp.1197-1202
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• 1998

Organic acids-eggshell calcium salts were prepared to recycle calcium component from discarded egg shells, and the effects of addition of the salts on dough characteristics of raw noodle and physical properties of cooked noodle were also investigated. Based on Farinograms, calcium malate (CM) affected absorption, stability time, and development time more considerably than calcium citrate (CC). Maximum concentrations of both CM and CC with little influence on dough characteristics were found to be 0.1% and 0.4%, respectively. Addition of calcium salts led to reduce the volume expansion rate of cooked noodle and this was more clearly shown in a sample fortified with CM than CC. As for CC, addition of more than 0.6% resulted in rapid increase in springiness which was in a good agreement with sensory evaluation results. Calcium ion concentration of cooked noodle fortified with 0.4% CC was 48 ppm, equivalent to 86 mg of calcium obtained from 200 g of cooked noodle.

• Journal of Korea Technical Association of The Pulp and Paper Industry
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• v.29 no.1
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• pp.73-83
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• 1997

Most of the materials used in various industrial fields and also in our daily life are multi-component materials or composite materials, and it is well known that there are many cases where adhesion between the constituents within the bonded systems plays an important role. There are various types of performance evaluation tests for the bonded materials, among which tests for evaluating the bond performance under various conditions may be regarded as the most interesting ones for those engaged in work related to adhesion. I have studied on the mechanism of adhesion form the rheological standpoint with my colleagues, including some students from Korea, and I am very happy to be able to have a talk on some of our research works. In Japan, the so-called "adhesives" are usually classified into two categories;adhesives and pressure sensitive adhesives (PSA). Adhesives are the materials which solidify after bonding and are after used as the structural adhesives because the adhesive strength is comparatively strong. On the other hand, the pressure sensitive adhesives never solidify and are used as PSA tapes, labels or decals. About the adhesives, we have examined the dependence of adhesive strength(shear, tensile, peel) upon both temperature and rate of deformation, and found out some empirical rules which are applicable to most of the adhesive systems. We have also developed a simplified theory of adhesion, which is deseribed in terms of mechanical equivalent mode1 and a few failure criteria. Although some of the common rules can be accounted for according to this theory, it must be pointed out that a fracture mechanical approach ms inevitable especially in the region where the meehanical relaxation time of the adhesive is extremely large [W. W. Lim and H. Mizumachi]. About the pressure sensitive adhesives, we have studied on the PSA performance (peel, tack, holding power) as a function of both the viscoelastic properties and surface chemical properties of the materials, and found out some rules, and again we have developed a theory which deseribes the mechanism. And in addition, we have studied on the miscibility between linear polymers and oligomers, because PSA is generally manufactured by blending gums and tackifier resins. Many phase diagrams have been found and some of them have been analyzed on thermodynamic basis, and it became evident that the miscibility is a very important factor in PSA [H. J. Kin and H. Mizumachi]. In this presentation, I want to emphasize the fact that the adhesion performance is closely related to the structure/property of the adhesives.adhesives.

• Food Science of Animal Resources
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• v.25 no.1
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• pp.84-91
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• 2005

We investigated fermentation characteristics and the amount of exopolysaccharide (EPS) produced, and the correlation between EPS and rheological properties in stirred yogurt fermented with Streptococcus thermophilus St-Body 1. The changes of pH and lactic acid concentrations of yogurt showed different patterns according to fermentation temperatures. About 20 to 40% of lactose was utilized during 6 hrs incubation. The higher number of lactic acid bacteria was obtained at 31℃ incubation temperature rather than other incubation temperatures. The higher amount of EPS was produced at 12 hr or 24 hr rather than other incubation period at the same fermentation temperatures. The viscosity continuously increased during the fermentation period, however the syneresis of yogurt was shown the lowest value at 37℃ for 30 hrs incubation. In physical properties, the hardness and adhesiveness increased continuously with decreasing cohesiveness and elasticity as incubation process was extended. The stirred yogurt fermented with S. thermophilus St-Body 1 at 37℃ for 24 hr resulted in the highest score at each sensory evaluation category.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.3
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• pp.450-457
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• 2011

Roasted soybean flour (RSF) and mixed cereals were fermented by the solid state fermentation using Bacillus subtilis HA to optimize the production of biologically active compounds. The RFS fermented with 52.7% moisture content showed higher production with protease activity of 42.6 unit/g and 10% mucilage content after fermentation for 24 hr. Tyrosine content and protease activity after 48 hr fermentation time were the highest values with 445.5 mg% and 55.1 unit/g, respectively. However, the wholesome fermented RSF (FRSF) was obtained by fermentation for 24 hr because of the production of unpleasant flavors after fermentation for 48 hr. The RSF fermented with various types and contents of cereals has no effects on tyrosine content and protease activity. However, the addition of brown rice significantly increased mucilage content, especially indicating 24.55% at the addition of 80% (w/w). For addition of barley, fibrinolytic activity was increased to 11.82 unit/g by the fortification of 60% barley. It is concluded that biologically active compounds including fibrinolytic activity and mucilage content in FRSF were dependent upon the type and content of various cereals.

• Korean journal of food and cookery science
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• v.21 no.6 s.90
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• pp.927-935
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• 2005

The objectives of this study were to investigate the soaking properties of the high-dietary fiber rice 'Goami 2'and to develop korean white Gruel prepared with Goami 2. With increasing soaking time at room temperature ($20^{\circ}C$), the water absorbing character of Goami 2 and Ilpum significantly increased during the first hour of soaking time, after which it remained constant. On the contrary, the hardness of Goami 2 and Ilpum significantly decreased with increasing soaking time until one hour, after which it remained constant. The properties of Korean white gruel were evaluated using two varieties of rice (Goami 2, Ilpum) and three blending times (10, 20 and 30 seconds respectively). The rice flour of Goami 2 for Korean white gruel showed a greater number of small particles (<20 $\mu$m) than that of Ilpum. Hunter a'and b'values of Korean white gruel prepared with Goami 2 were higher than that of Korean white gruel prepared with Ilpum. The consistency values on Bostwick consistometer of Korean white gruel prepared with Goami 2 were higher than those of Korean white gruel prepared with Ilpum. The texture of Korean white gruel was examined using a back extrusion rig. All of the rheological parameters of Korean white gruel prepared with Goami 2 were decreased with increasing blending time, while in llpum they were increased. In the sensory evaluation results, the overall acceptability of korean white gruel prepared with Goami 2 blended for 20sec showed the highest sensory scores and desirability.