• Applied Biological Chemistry
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• 제28권4호
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• pp.278-283
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• 1985

본(本) 연구(硏究)는 경(硬), 연질(軟質) 소맥(小麥)의 성숙과정(成熟過程)에 따른 단백질(蛋白質), 리올로지 및 제(製)빵특성(特性)의 변화(變化)와 상호관계(相互關係)에 대하여 검토하였다. 단백질함량(蛋白質含量), 침전가(沈澱價) 및 Pelshenke값은 경(硬), 연질(軟質) 품종간(品種間)에 차이가 심하였으며, 출수후(出穗後) $35{\sim}40$일에 각 품종(品種)의 안정성(安定性)을 유지하였다. 소맥분(小麥紛)의 Mixogram흡수율(吸水率)을 보면, 연질품종(軟質品種)은 성숙과정(成熟過程)에 따른 차이는 작았으나, 중간질(中間質)과 경질품종(硬質品種)은 종실(種實)이 성숙(成熟)됨에 따라 급격히 증가되었다. 전체적인 Mixogram pattern은 출수후(出穗後) 35일에 각 품종(品種)의 안정성(安定性)을 유지하였다. Farinogram특성과 빵용적(容積)은 성숙초기(成熟初期)부터 품종간(品種間)의 차이가 현저하였으며, 이들 특성은 출수후(出穗後) 40일에 각 품종(品種)의 평균안정성(平均安定性)에 도달하였다. 소맥(小麥)의 성숙(成熟)에 따른 단백질(蛋白質), 리올로지 및 제(製)빵특성(特性)의 상호간(相互間)에는 모두 고도(高度)의 정(正) 또는 부(負)의 상관(相關)이 있었다.

• 펄프종이기술
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• 제42권5호
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• pp.74-82
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• 2010

Curtain stability without curtain contraction is critical for a successful operation in curtain coating, and this can be influenced by the change in particle dynamics and rheological properties of coating colors. In this study, polyvinyl alcohol (PVA) and carboxymethyl cellulose (CMC) were added to control the rheology of GCC based curtain coating colors. Surface tension was increased slightly with increasing content of cobinder. Shear-thinning of viscosity was more pronounced for the CMC containing GCC coating colors. Complex modulus decreased when small amount of PVA was used as a cobinder, but it increased in other coating colors. Extensional viscosity was increased with increasing of the cobinder content, but CMC was more effective. Results indicate that pigment interaction with PVA is different from that with CMC. Dispersibility of coating colors was improved due to steric stabilization when small amounts of PVA was used, but flocculation occurred by bridging when the amount of PVA was increased. Dispersibility of coating colors was improved when small amount of CMC was added, while flocculation was observed by depletion effect when the concentration of CMC was increased in coating colors. Addition of cobinders at proper levels gave positive effects both in rheological properties and curtain stability. On the other hand, excessive amount of cobinders caused particle flocculation and this resulted in rheological and curtain stablity problems.

• 한국식품영양과학회지
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• 제33권6호
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• pp.1043-1048
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• 2004

된장의 대두단백질 분산성이 제빵적성에 어떠한 효과를 나타내는지 알아보고자 전지대두분(FSF; full fat soy flour)과 탈지대두분(DSF; defatted soy flour)을 밀가루 반죽과 빵 배합에 사용하여 gluten물성과 최종 빵 품질을 된장분말 첨가구(2.5%, 5.0%)와 비교하고 측정값들간의 상관관계를 조사하였다. 단백질 분산지수는 된장분말이 57.1%로 FSF 7.3%, DSF 10.8%, 강력분 32.8%보다 유의적으로 높았다. 된장분말 첨가는 wet gluten의 현저한 신장저항도 감소와 신장성 증가를 보였으나 대두분 첨가는 단백질분산지수의 차이로 물성의 변화 정도가 서로 다르게 나타났다. 측정값들 간의 상관관계 조사결과 단백질분산지수는 gluten신장성 (r=0.98, p<0.01)과 오븐팽창력(r=0.88, p<0.05) 증가에 영향을 미치며, 결과적으로 이들은 빵 부피와 큰 상관성을 갖는 것으로 나타났다(p<0.01). 따라서 된장분말의 일정량 사용으로 인한 된장첨가 빵의 부피와 조직감의 현저한 향상은 된장분말의 높은 protease 활성에 의한 단백질분산지수, 반죽의 신장성 증가 및 오븐 팽창력 증가에 의한 것으로 판단된다.

• 한국건설순환자원학회논문집
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• 제9권3호
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• pp.348-355
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• 2021

도로 포장에 널리 사용되는 아스팔트는 도로가 노출되는 환경에 따라 요구되는 물리적 특성이 상이하다. 이에 따라 첨가제의 배합에 따라 아스팔트가 어떤 물리적 특성을 나타내는지 평가하고 도로의 교통, 기후 환경에 맞추어 적절한 배합을 선택하는 것이 아스팔트 도로의 수명을 확보하기 위해 필수적이다. 아스팔트의 다양한 물리적 특성 중 소성변형에 대한 저항성을 측정하기 위해서는 Dynamic shear rheometer(DSR) 테스트를 주로 사용한다. 하지만 DSR 테스트는 실험 세팅에 따라 결과가 상이하고 특정 온도 범위 내에만 측정이 가능한 단점이 있다. 따라서 본 연구에서는 DSR 테스트의 단점을 극복하고자, Atomic force microscopy로부터 수집된 이미지를 학습하여 레올로지적 특성을 예측하고자 했다. 딥러닝 아키텍처 중 하나인 EfficientNet을 통해 이미지를 학습하였고 딥러닝 모델의 한계인 많은 데이터를 요구한다는 점을 극복하기 위해 전이학습을 이용하여 학습을 진행하였다. 학습된 모델은 이종의 첨가제를 사용하였음에도 높은 정확도로 아스팔트 바인더의 레올로지적 특성을 예측하였다. 특히, 전이학습을 사용하지 않았을 때와 비교하여 빠르게 학습이 가능했다.

• 한국추진공학회지
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• 제15권5호
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• pp.96-106
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• 2011

젤 추진제는 젤 추진 시스템에서 액체 추진 시스템과 같이 제어의 용이성, 저장성, 취급성, 비누설성 등과 같은 장점을 포함한다. 또한, 젤 추진제는 액체 추진제와 비교했을 때 보다 높은 발열량 특성을 나타내며, 금속 입자(알루미늄, 보론)의 첨가로 높은 비추력을 얻을 수 있다. 미립화 특성과 관련하여 젤 추진제는 젤화제의 다양한 점도와 금속 입자의 첨가 정도에 따라 저조한 미립화 특성을 나타낸다. 젤 추진제의 미립화 특성 향상과 연소 효율을 증대 시키기 위해 젤화제의 함유량 변화와 금속 입자의 첨가 정도에 따른 젤 추진제 제조 기술을 바탕으로 동적 분무 특성, 연소 특성 연구를 수행하고 있으며, 이에 대한 연구동향을 소개한다.

• 한국조리학회지
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• 제12권2호
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• pp.168-183
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• 2006

The purpose of this study was to investigate quality characteristics of roll bread with the addition of Chungkukjang powder(0, 5, 10, 15, 20%). The antioxidative activity of antioxidative substances produced from several bacterial strains isolated from fermented foods were tested by DPPH $(\alpha,\alpha’-diphenyl-\beta-picrylhydrazyl)$ free radical scavenging activity. The most optimal medium condition for the production of antioxidative substance from Bacillus sp. FF-7 was 2% galactose as carbon source and 1% tryptone as nitrogen source. In color values, with increasing Chungkukjang powder content, the "lightness" (p<0.05) decreased in the crumb bread, while the redness(p<0.05) and yellowness(p<0.05) increased. The volume and specific volume of roll bread with 5.0% Chungkukjang powder were the highest(p<0.05). In the rheology measurements for the roll bread, the hardness (p<0.05) decreased with the addition of 5.0% Chungkukjang powder, but then increased with further additions of Chungkukjang up to 10.0%. Highest sensory scores for color, flavor, taste(p<0.05), texture(p<0.05) and overall acceptance(p<0.05) were obtained from roll bread with 5.0% Chungkukjang powder and control. From the results of this study, it was assumed that the development of food products using Chungkukjang is prospective in response to health-oriented consumers.

• 한국식품조리과학회지
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• 제24권2호
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• pp.174-181
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• 2008

감귤농축액을 이용한 감귤젤리를 제조하기 위하여 $20^{\circ}C$ Brix의 감귤과즙에 구연산 0.3%를 첨가하고 곤약 및 카라기난의 농도를 중심합성계획법을 이용하여 최적제조조건을 검토하였다. 그 결과, 외관의 기호에서 탄력과 부드러움을 동시에 가진 것이 선호도가 높았다. 전반적인 기호도가 곤약 0.2%, 카라기난 1.2%일 때 5.94로 최고점수를 보였고, 가열시간은 30분이 가장 적절하였으며, 곤약과 카라기난 함량이 적을수록 전반적인 기호도가 높은 결과였다.

• Computers and Concrete
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• 제22권6호
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• pp.563-572
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• 2018

Uniaxial compressive strength test and uniaxial compression creep one were produced on four groups of twelve concrete specimens with different hole number by RLW-2000 rock triaxial rheology test system. The relationships between horizontal holes and instantaneous failure stress, the strain, and creep failure stress, the strain, and the relationships between stress level and instantaneous strain, creep strain were studied, and the relationship between horizontal holes and failure mode was determined. The results showed that: with horizontal hole number increasing, compressive strength of the specimens decreased whereas its peak strain increased, while both creep failure strength and its peak strain decreased. The relationships between horizontal holes and compressive strength of the specimens, the peak strain, were represented in quadratic polynomial, the relationships between horizontal holes and creep failure strength, the peak strain were represented in both linear and quadratic polynomial, respectively. Instantaneous strain decreased with stress level increasing, and the more holes in the blocks the less the damping of instantaneous strain were recorded. In the failure stress level, instantaneous strain reversally increased, creep strain showed three stages: decreasing, increasing, and sharp increasing; in same stress level, the less holes the less creep strain rate was recorded. The compressive-shear failure was produced along specimen diagonal line where the master surface of creep failure occurred, the more holes in a block, the higher chances of specimen failure and the more obvious master surface were.

• 한국생활과학회지
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• 제17권1호
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• pp.151-158
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• 2008

This study examines the cooking quality, rheology, and sensory characteristics of ramyon noodles made from Korean wheat and arrowroot starch. The control was made from Australian standard wheat(ASW) and the sample was made from Korean wheat. The ratios of arrowwood starch in the sample group were 0%, 5%, 10%, 15%, 20%, 25%, and 30% respectively, and the result was as follows: the yield of the arrowwood starch was 18.8% and moisture level was 14.2%. The lightness(L), redness(a), and yellowness(b) of ASW were 92.07, 1.44, 10.22 respectively, whereas those of Korean wheat were 92.05, 1.55, 11.01, which means the two kinds of wheat showed very little difference in lightness, but Korean wheat had higher degrees of a and b than ASW. The color value of arrowroot starch is L 72.65, a 3.44, b 12.92, so it has a lower degree of lightness and higher degrees of a and b than two kinds of wheat. Dried ramyon displayed a lower degree of lightness and higher degrees of a and b than cooked ramyon, but the first decreased and a increased as we increased the ratio of arrowroot starch in it. The weight of dried ramyon did not show a significant difference among the groups. On the other hand, the weight, volume, water absorption, and the turbidity of cooked ramyon increased as we increased the amount of arrowroot starch in it. The maximum weight, solidity, and elasticity of the control group were greater than those of ramyon made from Korean wheat, but its brittleness was lower. The two groups showed the same degrees of hardness, adhesiveness, and cohesiveness. The maximum weight, solidity, and adhesiveness of the control group increased as we increased the amount of arrowroot starch in it, and the hardness and brittleness were great when the ratio of arrowroot starch was 20%; elasticity was greatest when the ratio of arrowroot starch was 15, 20, and 25%; its adhesiveness and cohesiveness did not depend on the amount of arrowroot starch in it. In the sensory characteristics evaluation, the items that showed significant differences include: appearance (p<0.01), color(p<0.01), smell(p<0.001), transparency(p<0.05), and overall acceptability(p<0.05). The ramyon earned the highest score in appearance when the ratios of arrowroot starch were 5%, 15%, and 20%. As for color and smell, it earned the highest score when it contained 20 and 25% of arrowroot starch. The transparency decreased as we increased the amount of arrowroot starch, and overall acceptability was highest when the ratio of arrowroot starch was 15%. There was a significant difference in overall acceptability between the control and the sample group. As for the loosing speed and chewiness, there was no significant difference between the two groups. When we look at the result of various tests to evaluate the cooking quality, rheology, and sensory characteristics of ramyon noodles, ramyons that contained 15 to 25% of arrowroot starch earned the high scores, and of these the one with 20% of arrowroot starch earned the highest score on all accounts.

• 한국구조물진단유지관리공학회 논문집
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• 제25권6호
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• pp.193-198
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• 2021

이 연구에서는 3D 프린팅 복합재료의 레올로지 특성과 출력 패턴에 따른 적층 시험체의 압축강도 특성을 평가하였다. 레올로지 측정결과, 압출 후 60분 후부터 급격한 재료 변화가 나타났으며, 배합직후 대비 1.4배 높은 항복응력과 14.94~25.62% 낮은 소성점도를 나타내었다. 실린더 몰드에 제작한 시험체와 적층 시험체의 압축강도를 비교하였으며, 적층 시험체의 출력패턴은 0°, 45°, 90°를 변수로 하였다. 재령 1~28일까지의 몰드 타설 시험체와 적층 시험체의 압축강도는 출력 패턴과 관계없이 유사한 성능을 나타내었다. 특히, 재령 28일에서는 모든 시험체의 초기 접선탄성계수와 최고 압축강도 및 최대 응력 시 변형률은 거의 동일하게 나타났다. X-ray CT분석을 통한 적층 시험체의 계면 분석결과, 압축강도 측정 후의 시험체의 적층 계면에서의 균열이 발생하지 않은 것을 확인하였으며, 이는 적층 시험체 내의 각각의 계면이 일체화 거동을 한 것으로 판단할 수 있다.