• Proceedings of the Korean Society of Propulsion Engineers Conference
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• 2009.11a
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• pp.181-184
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• 2009

A development of a composite solid propellant is carried out for an application to gas generators as an energy source of rocket system. With HTPB as a propellant binder which has 80% of particle loading ratio, a favorable rheology, and moderate curing properties at the range of $-50^{\circ}C{\sim}70^{\circ}C$, AN is selected as the first kind of oxidizer having the characteristics of a low flame temperature, minimal particle residual as well as nontoxic products. AP is the second oxidant for ballistic property control. A series of experiments for the improvement of physical properties were conducted and resulted in the propellant formulation having 30% of strain rate at 8 bar of max. stress.

• Journal of the East Asian Society of Dietary Life
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• v.20 no.2
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• pp.307-312
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• 2010

Sugar snap cookies were prepared with the addition of carrot powder (2~12%) as a source of dietary fiber. Analyses of physiochemical properties, rheology and sensory evaluation of the cookies were conducted. Increasing carrot powder content weakened the flour, as evidenced by decreased diameter and increased thickness, which resulted in decreased spread factor. The water content of the carrot powder-amended cookies and unamended flour was not significantly different. The pH and L values progressively decreased and a and b values progressively increased with increasing addition of carrot powder. Textural analysis revealed no significant differences in brittleness with carrot powder addition, even though brittleness did decrease with the addition of more carrot powder. Sensory evaluation revealed a preference for cookies prepared with 2~4% carrot powder, with decreased preference at powder concentrations exceeding 6%. Addition of a dried vegetable with high fiber content caused the dietary fiber to absorb much water content, resulting in decreased diameter, increased thickness and decreased spread factor. Therefore, it is deemed desirable to increase the spread factor by controlling the water content and adding emulsifiers so as to enhance the functionality and maintain the quality of cookies.

• Journal of the Korean Dietetic Association
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• v.26 no.1
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• pp.1-13
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• 2020

This study was undertaken to optimize preparation of sweet rice muffins using lotus (Nelumbo nucifera Gaertn) seed powder. The experimental conditions used in the preparation included lotus seed powder (X₁) and soybean oil (X₂). The muffin formulation was optimized using rheology. Lightness (P<0.01) displayed a quadratic model pattern, whereas yellowness (P<0.01) and redness (P<0.05) was presented a linear model. Texture properties significantly differed in cohesiveness (P<0.05). Evaluating the sensory characteristics of muffins, except for flavor and texture, the remaining properties of color (P<0.01), taste, overall quality, and appearance (P<0.05) were found to be significantly different. The overall quality was also affected by the proportion of lotus seed powder, rather than the amount of soybean oil. The optimal ratio for palatability of muffins was determined to be 47.80 g lotus seed powder and 95.28 g soybean oil. Taken together, our results indicate that sweet rice muffins prepared using lotus seed powder are sufficiently competitive in terms of function and quality.

• Journal of the Korean Graphic Arts Communication Society
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• v.23 no.2
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• pp.117-128
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• 2005

Printing inks are basically dispersions of solid pigment particles in a vehicle. Pigment flocculation and/or colloidal aggregates created by thixotrope additives form a three- dimensional network in the inks. This structure complicates the flow behaviour of inks. However, if the internal structure is formed under control, the printing process will benefit from it because the ink must satify rheological requirements over a very wide range of shear conditions. The presence of internal structure results in the following prominent non-Newtonian rheological properties: viscoelasticity, yield stress, shear thinning and thixotropy. If the components of printing inks were changed, the rheological characteristics such as viscosity, yield stress, viscoelasticity and tack value were considerably varied. Thus, in this paper, the effects of changing the content of rosin modified phenolic resin on rheological properties of the vehicle will be studied. For that, the rheological properties were found by flow, yield stress, creep and oscillation measurements using Bohlin C-VOR Rotational Rheometer. And Emulsion rheology and its microstructure will be investigated.

• The Korean Journal of Food And Nutrition
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• v.33 no.6
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• pp.681-691
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• 2020

This study was conducted to evaluate the characteristics of bread and the rheology of flour dough containing chlorella powder(0%, 0.5%, 1.0%, 1.5%, 2.0% and 2.5%). In the farinograph test, the addition of chlorella powder changed water absorption, development time and mixing tolerance index for making bread. As the amount of chlorella powder increased, the water absorption increased, mixing tolerance index and the development time decreased. In the extensograph test, the degree of extension and resistance was decreased with increasing of chlorella powder content. In the amylograph test, the maximum viscosity was slightly decreased with increasing of chlorella powder contents. The colors of L value in bread crumb was significantly decreased as the chlorella powder addition. After fermentation treatment, The dough with 2.5% chlorella powder showed the lowest dough raising power compared to the other doughs. The addition of the chlorella powder had significant effect on bread texture. The bread consisting of 0.5% chlorella powder showed the highest volume of loaf and specific volume. Therefore, high quality of bread can be achieved by adding chlorella powder.

• Advances in concrete construction
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• v.10 no.5
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• pp.381-391
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• 2020

This study aimed to develop reference materials (RMs) for mortar that can simulate the initial flow characteristics with constant quality over a long period. Through the previous research on the development of RMs for cement paste, the combination of limestone, glycerol, and water was used as the basic matrix for developing RMs for mortar in this study. In addition, glass beads of three particle sizes (0.5, 1.0, and 2.0 mm) and ISO standard sand were selected as tentative candidates to derive fine aggregate substitutes. The mixture of glass beads could simulate the initial flow characteristics of mortar, but under the same mixing ratio, replicates showed an unstable tendency to indicate inconsistent values due to the generation of electrostatic properties between materials and equipment. On the other hand, the mixture using ISO standard Sand not only simulates the constant flow characteristics for a long period of time, but also shows stable results with little error in replicates. Therefore, limestone, glycerol, ISO standard sand, and water were finally determined as components that met the required properties of RMs for mortar. The effect of each component on the flow characteristics of RMs was analyzed. It was found that glycerol increased the cohesion between the particles of standard sand, resulting in a constant increase both in the plastic viscosity and yield stress. Both limestone and standard sand had a dominant effect on the yield stress. The relationships between various mortar mixing ratios and the corresponding mixing ratios of RMs were established. In addition, the results of the verification experiment showed that the rheological properties of the RMs obtained through the relationships correlated with various water/cement ratios and the fine aggregate volume fractions of mortar obtained with same manner. In other words, the RMs for mortar developed in this study can be used as standard samples because they can simulate the initial flow characteristics of mortar of various mixing ratios for a long period without any chemical changes.

• The Korean Journal of Rheology
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• v.11 no.1
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• pp.34-43
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• 1999

Flow-induced voids during resin impregnation and poor fiber wetting have known to be highly detrimental to the performance of composite parts manufactured by resin transfer molding(RTM) process. In this study, in order to overcome these serious problems encountered in RTM, the effects of surface modification by using silane coupling agent as a surface modifier on the flow characteristics, the wetting between resin and fiber, and void content were investigated. For the experiments of microscopic flow visualization and curing in a beam mold, glass fiber mats having plain weaving structure and epoxy resin were used. Modifying the fiber surface was found to result in a significant decrease of dynamic contact angle between resin and fiber and increase of wicking rate. Therefore, it was confirmed that the surface modification employed in this study could improve the wettability of reinforcing fibers as well as micro flow behavior. In addition, It was revealed that high temperature and low penetration rate of the resin are more favorable processing conditions to reduce the dynamic contact angle. However, surface modified fiber mat was found to have lower permeability than the unmodified one, which may be explained in terms of the decrease of contact time between resin and fiber owing to improvement of wetting. It was also exhibited that surface modification had a significant influence on void formation in RTM process, resulting in a decrease of overall void content due to the improvement of wetting in cured composite parts.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.9
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• pp.1566-1572
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• 2004

Effects of azodicarbonamide (ADA) were investigated on the rheological properties of flour dough by measuring farinogram, amylogram and extensogram based on the amount of ADA added. Quality characteristics of the bread made with the ADA added dough were also evaluated by measuring dough volume, moisture content, pH, proofed time, baking loss and textural characteristics. The farinogram showed that water absorption, stability and elasticity of the dough with ADA were higher than those without ADA. However, its absorption time and weakness decreased compared to the dough without ADA. Through the amylogram, it was found that gelatinization temperature and maximum viscosity increased, but temperature of maximum viscosity reduced in the dough with ADA. The extensogram showed that the area and resistance of the dough increased slightly but extensibility decreased drastically after fermentation, resulting in the ratio of resistance and extensibility (R/E) of the dough with ADA was lower than those without ADA. The bread prepared with the dough containing ADA after freezing up to 12 weeks showed higher pH and specific loaf volume but lower moisture content, second proof time and resistance than those without ADA.

• Food Science of Animal Resources
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• v.38 no.5
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• pp.866-877
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• 2018

Cheese emulsion is an intermediate product for the production of cheese powder and needs to be stable, homogeneous and pumpable characteristics to convey to the spray drier. This study was conducted to evaluate the effects of fat reduction and emulsifying salt (ES) amount in cheese emulsion systems on the physicochemical characteristics. Reduced-fat (RF) and full-fat (FF) white-brined cheese emulsions were produced with different dry matters (DM; 15%-25% excluding ES) and ES concentrations (0%-3% based on cheese weight). Stable cheese emulsion was obtained at lower DM in RF cheese emulsion than that of FF cheese emulsion. Reduction in the amount of ES resulted in instability of both emulsions. Apparent viscosity with pseudoplastic flow behavior significantly increased with the decrease of fat content in stable cheese emulsions. Microstructure of emulsions appeared to be related to the fat content, stability and degree of emulsification. Reduction of fat content caused to get less lightness and more greenness in color, whereas yellowness was significantly decreased by increase in the amount of ES. In conclusion, fat reduction resulted in higher viscosities of cheese emulsion due to inducing the increment of protein, and the addition amount of ES considered as very important factor to produce stable cheese emulsion without protein precipitation or cream separation. Therefore, for preparation of RF cheese emulsion using a variety of white-brined cheese, lower amounts of DM would be suggested in this study to obtain homogenous droplets in the atomizing process of spray drying.

• Food Science of Animal Resources
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• v.34 no.4
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• pp.552-557
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• 2014

This study investigated the effects of ${\gamma}$-aminobutylic acid (GABA) on the quality and sensorial properties of both the GABA/NaCl complex and model meat products. GABA/NaCl complex was prepared by spray-drying, and the surface dimensions, morphology, rheology, and saltiness were characterized. For model meat products, pork patties were prepared by replacing NaCl with GABA. For characteristics of the complex, increasing GABA concentration increased the surface dimensions of the complex. However, GABA did not affect the rheological properties of solutions containing the complex. The addition of 2% GABA exhibited significantly higher saltiness than the control (no GABA treatment). In the case of pork patties, sensory testing indicated that the addition of GABA decreased the saltiness intensity. Both the intensity of juiciness and tenderness of patties containing GABA also scored lower than the control, based on the NaCl reduction. These results were consistent with the quality characteristics (cooking loss and texture profile analysis). Nevertheless, overall acceptability of the pork patties showed that up to 1.5%, patties containing GABA did not significantly differ from the control. Consequently, the results indicated that GABA has a potential application in meat products, but also manifested a deterioration of quality by the NaCl reduction, which warrants further exploration.