• 동아시아식생활학회지
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• 제9권4호
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• pp.468-474
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• 1999

To make rice cake with squid ink, the squid ink dilulted in fifteen times was added to rice flour in the ratio of 0%, 2%. 4%, 6% and 8% respectively. Then, the squid inky rice cake was tested in physical function and chromaticity. Rheometer test was also included in this experiment. In physical function test, it showed that the inky rice cake with 6% and 8% ratio was the best in preference. In the chromaticity test, as the adding ratio of squid ink increases, the brightness decreased. The red and yellow brightness of 8% inky rice cake showed high. The results of rheometer test are as follows. In hardness, the inky rice cake with 2% adding ratio was high and the 6% inky rice cake was low. In cohesiveness, the 0% inky rice cake was high and the 8% inky rice cake was low. In gumminess, the 2% inky rice cake was high and the 6% inky rice cake was low. In brittleness, the 2% inky rice cake was high and the 6% inky rice cake was low. With correlation analysis, 1 could reach the following. The overall quality of inky rice cake was correlated with all test items except chewiness. The moistness was correlated with flavor, grain and chewiness. Also, the 8% inky rice cake was correlated with the inky rice cakes with the other adding ratios in all aspects of test. Futhermore, in the results of rheometer test. the hardness was correlated with the other three kinds of characteristics.

• 한국도로학회논문집
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• 제15권1호
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• pp.87-94
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• 2013

PURPOSES: To characterize the aging effect on asphalt binder, dynamic shear modulus mastercurve of two typical asphalt binders are developed. METHODS: To develop dynamic shear modulus mastercurve, dynamic shear modulus at high temperature and creep stiffness at low temperature are measured by temperature sweep test and bending beam rheometer test, respectively. RESULTS: It is observed that the aging effect on asphalt binder can be clearly observed from dynamic shear modulus mastercurve and the mastercurve can be utilized to predict behavior of asphalt binder at wide range of temperature. CONCLUSIONS: It is confirmed that SBS 5% modified binder has more desirable mechanical property at low and high temperature as a pavement material comparing to PG64-22 binder and the mastercurve is an effective tool to evaluate the property of asphalt binder.

• 한국컴퓨터정보학회논문지
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• 제28권11호
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• pp.43-52
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• 2023

고무생산업체에서 생산된 고무는 레오미터 측정을 통해 품질 적합성 검사가 이루어진 후, 자동차 부품을 위한 2차 가공으로 이어진다. 그러나 레오미터 검사는 인간에 의해 진행되고 있으며, 숙련된 작업자에게 매우 의존적이라는 단점이 존재한다. 이러한 문제점을 해결하기 위해 본 논문에서는 딥러닝 기반 레오미터 품질 검사 시스템을 제안한다. 제안된 시스템은 레오미터의 시간적, 공간적 특성을 활용하기 위해 LSTM과 CNN을 조합하였고, 각 고무의 배합재료를 보조(Auxiliary) 데이터 입력으로 사용해 하나의 모델에서 다양한 고무 제품의 품질 적합성 검사가 가능하도록 구현하였다. 제안된 기법은 30,000개의 데이터셋으로 그 성능을 학습 및 검사하였으며, 평균 f1-점수를 0.9942 달성하여 그 우수성을 증명하였다.

• 한국도로학회논문집
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• 제14권5호
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• pp.47-55
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• 2012

PURPOSES: SUPERPAVE binder grade tests including Multiple Stress Creep and Recovery(MSCR) test are applied to evaluate rheological properties of four polymer modified binders. METHODS: To evaluate grade of four modified binders, PG testing protocols, such as DSR, BBR and MSCR are employed. RESULTS: It is observed that MSCR test shows different performance grades especially on modified binders. Both DMP and EG binder show similar high temperature performance to SBS 5% modified binder. CONCLUSIONS: Binder Grading system in Korea need to be reviewed to properly reflect the performnace of modified binders. The binders modified with DMP and EG can be possible alternatives SBS 5% modified binder considering its performance and cost.

• 한국식품조리과학회지
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• 제18권6호
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• pp.562-566
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• 2002

Seolgiddeok a representative rice cake was prepared by the addition of silkworm powder(SP) at various concentrations, and their physical characteristics were monitored by sensory evaluation, chromaticity, and rheometric measurement. In the proximate composition of SP cake, the contents of crude protein and ash were increased as the ratio of SP increased, but the moisture content was decreased. In the sensory evaluation, 3%-SP cake showed the highest preference, old showed the highest values in color, flavor, taste. texture, and overall duality. Lightness(L) value of SP cake was decreased as the ratio of SP increased. In the rheometer test, 15%-SP cake showed the highest value in the hardness, but 3%-SP cake showed the highest value in cohesiveness, gumminess and brittleness.

• 한국식품조리과학회지
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• 제3권1호
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• pp.64-70
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• 1987

배추의 성분조성 및 조직감의 변화에 대한 염장효과에 대하여 연구하였다. 최적 염장조건을 알아보았으며 원료배추 및 염장배추의 dietary fiber 성분조성 무기질 함량 및 수분함량을 측정하였다. 배추의 조직감은 Rheometer에 의한 cutting test에 의하였으며 아삭아삭한 성질 및 씹힘성은 관능검사에 의해 평가되었다. 배추절임을 위한 최적조건은 절임농도가 20%, 절임시간은 6시간이었다. 배추를 20% NaCl용액에서 한달간 염장에 의한 성분변화에 있어서 HW-P는 43.6%에서 59.5%로 증가하였으며 HM-P는 35.9%에서 29.5%로 감소하였다(P<0.05). 그러나 전체 펙틴함량은 거의 변화하지 않았다. 셀룰로오즈, 헤미셀룰로오즈의 함량은 증가하였으나 리그린 함량은 감소하였는데 유의적인 차이는 없었다. Na함량은 현저히 증가하였으나 Ca, Mg, 및 K 함량은 감소하였다. 또한 수분함량은 91%에서 79%로 감소하였다(p<0.05). 배추를 20% NaCl용액에서 한달간 염장에 의한 조직감의 변화에 있어서 최대절단력 및 절단면적은 각각 5배 및 2.5배로 증가하였으며 관능검사 결과 씹힘성은 높아졌으나 아삭아삭한 성질은 낮아졌다(P<0.05). Rheometer에 의한 조직감 parameter와 높은 상관관계를 나타내었다. 이상의 결과로부터 배추를 20% NaCl 용액에서 한달간 염장과정 중 조직감의 변화는 펙틴질 함량, 수분함량 및 무기질 함량의 변화와 관련이 있으나 셀룰로오즈, 헤미셀룰로오즈 및 리그린 함량과는 비교적 관련이 없는 것으로 나타났다. 또한 cutting test에 의한 최대 절단력이 배추의 조직감을 표현하는 좋은 방법이라고 생각되어진다.

• 한국잠사곤충학회지
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• 제43권1호
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• pp.21-25
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• 2001

Jeung-pyun added to mulberry leaves powder was tested to prove in inorganic ingredients, physical function, chromaticity and rheometer. For cake, mulberry leaves powder were added to rice flour in the ratio of 0%, 1%, 2%, and 3% respectively. In inorganic ingredients test, the amounts of calcium, magnesium and potassium were increased according to adding levels of mulberry leaves powder. But the amounts of iron, copper and zinc, were not correlated with it. Calcium, magnesium and potassium are anti-hypertension inorganic substances. Thus, it is considered that food with plenty amountsz of inorganic ingredients is an effective diet for the patients who suffer from cardiovascular disease. In physical evalution test, the ratio of mulberry leaves powder was not correlated with the appearance of Jeung-pyun. The value of color decreased as the ratio of mulberry leaves powder increases. In texture, Jeung-pyun. The value of color decreased as the ratio of mulberry leaves power increase. In texture, Jeung-pyun added with 2% mulberry leaves powder had the highest value. In moisture, as the level of mulberry leaves powder was increased, the value was decreased. In rheometer test, Jeung-pyun 0% mulberry leaves powder had the highest value in hardness. While the ratio of mulberry leaves powder was not correlated with cohesiveness. Jeung-pyun added to 1% mulberry leaves powder had the highest value. In gummines and brittleness, 0% Jeung-pyun had the highest value, but the ratio was not correlate with cohesiveness.

• 한국식품조리과학회지
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• 제16권4호
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• pp.311-315
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• 2000

Mulberry leaves Julpyun(a traditional Korean rice cake) was prepared by adding Mulberry leaves powder in the ratio of 0%, 3%, 6% and 9% of rice flour, and tested for inorganic nature, physical function, chromaticity, and rheological properties. As the ratio of mulberry leaves powder increased, both the amounts of major inorganic ingredients, calcium, magnesium, and sodium, and the amounts of minor inorganic ingredients, iron, copper, and zinc, were increased proportionally. Thus, one way to increase the amounts of inorganic ingredients appeared to add mulberry leaves powder. In physical function test, control cake(0% mulberry leaves) showed the highest value in appearance and the value decreased as the amounts of mulberry leaves increased. In color, 3%-mulberry leaves-Julpyun gave the highest value followed by 0%, 6%, and 9%-Julpyun in order. The values of texture and moisture were decreased as the ratio of mulberry leaves powder increased. In rheometer test, 9%-mulberry leaves Julpyun showed the high values in hardness, cohesiveness, and brittleness. Therefore, as the amounts of mulberry leaves powder increased, the amounts of inorganic ingredients increased, but the value of physical function test decreased. 9% mulberry leaves Julpyun has the highest value of rheometer test.

• Preventive Nutrition and Food Science
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• 제19권3호
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• pp.242-245
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• 2014

The flow behaviors of three thickened fruit juices (orange, apple, and grape juice) prepared with a commercial instant xanthan gum (XG)-based thickener that is marketed in Korea were investigated at different thickener concentrations (1.0%, 1.5%, 2.0%, 2.5%, 3.0%, and 3.5%) and setting times (5 and 30 min) using a rheometer and a line-spread measurement method. The flow distance values measured by the line-spread test (LST) were compared with the apparent viscosity (${\eta}_{a,50}$) values measured with a sophisticated computer-controlled rheometer. The ${\eta}_{a,50}$ values of the juices increased as thickener concentration increased, whereas their flow distances decreased. The ${\eta}_{a,50}$ values at the 30-min setting time were much higher than those at the 5-min setting time, indicating that the setting time before serving or consuming thickened juices can affect viscosity values. Plots comparing ${\eta}_{a,50}$ values to LST flow distances revealed strong exponential relationships between the two measures ($R^2$=0.989 and $R^2$=0.987 for the 5- and 30-min setting times, respectively). These results indicate that the LST can be a suitable instrument for evaluating the viscosity of thickened fruit juices prepared with different XG-based thickener concentrations and setting times for the dysphagia diet.

• 한국도로학회논문집
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• 제2권1호
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• pp.123-133
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• 2000

폐타이어를 분쇄한 고무분말로써 습식방법에 의해 제조된 CRM아스팔트 혼합물은 일반 아스팔트 혼합물에 비해 온도균열. 피로균열 및 소성변형에 대한 저항성이 증진되는 것으로 알려져 있다. 본 연구에서는 국내에서 생성된 폐타이어 고무분말과 아스팔트(AP-3, AP-5)를 사용하여 제조된 CRM 아스팔트 바인더의 물리적 특성 및 CRM아스팔트 혼합물의 역학적 특성을 비교하였다. 시험결과, CRM 아스팔트 바인더는 일반 아스팔트보다 물리적 특성이 증진되었다. DSR을 사용한 아스팔트 바인더의 고온 특성시험결과, CRM아스팔트는 고온에서 내유동성이 증가되는 것으로 기대되며 노화가 감소되는 것으로 나타났고, 저온 역학적 특성시험결과에서는 CRM아스팔트는 저온균열에 대한 저항성이 증가될 것으로 기대된다.