• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.5
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• pp.700-706
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• 2005

The objectives of this research were to analyze physicochemical properties of physically modified rice starch which was prepared by hydro-shear homogenizer and ultrasonic homogenizer. The 5:1 of water to starch ratio, 20,500 rpm of hydro-shear homogenizer, and 5 sec of pulse and 40 kHz of frequency of ultrasonic homogenizer, which were operated for 10 min. The 1/3 of size reduction of raw rice starch and gelatinized rice starch, and reduced of particle size were achieved by above processing conditions. The homogenization of raw rice starch and gelatinized rice starch were higher values of specific area, transmittance, solubility and swelling power than control. While, these had lower value of apparent viscosity than control. In raw rice starch, the gelatinization characteristics of ultrasonic homogenizer treated rice starch had some higher values of gelatinization temperature, peak temperature and enthalpy than those of control. While, those of hydro-shear homogenizer treated rice starch had similar values to those of control.

• Elastomers and Composites
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• v.33 no.5
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• pp.345-354
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• 1998

Rheological properties of polyamide-modified poly(vinyl choride) (PVC)-sol sealants were investigated. PVC-sol was prepared by plasticization with dioctyl phthalate(DOP). Two kinds of polyamide rosins having different amino values and thus different viscosities were compared. The effects of the polyamide types and contents on the viscosities, thixotropic indices, and specific gravities of the PVC-sol were discussed. It was found that viscosities of the PVC-sol sealants were significantly affected by the types of the added polyamide resins, and the thixotropic index of the polyamide-modified PVC-sol sealant was observed to be dependent on the contents(not on the types of the polyamides). The viscosity behaviors of the polyamide-modified PVC-sol sealants aged at $45^{\circ}C$ and the effect of the addition of $CaCO_3$ were also discussed.

• Journal of the Korean Ceramic Society
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• v.31 no.1
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• pp.104-114
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• 1994

ZrO2 fibers were fabricated by means of the Sol-Gel process using Zr(O-nC3H7)4-H2O-C2H5OH-HNO3 solution as a starting material. The optimum experimental parameters such as molar ratio of starting materials, concentration, temperature, viscosity, the amounts of stabilizer and the pH of solution were determined. The experimentally determined optimum variables which produce good ZrO2 fibers were used to manufacture the Y2O3-and CaO-ZrO2 fibers. The amounts of Y2O3 and CaO were varied within the range from 1.5~5 mol% and 3~15 mol% respectively. The phase transformation and microstructural evolution of the fabricated ZrO2 gel fibers were investigated after heat treatments up to 120$0^{\circ}C$ by X-ray diffraction, Raman microprobe spectroscopy, SEM, and specific surface area and pore volume measurements. From the analysis of X-ray diffraction and Raman spectra, the phase of heat treated Y2O3-and CaO partially stabilized ZrO2 gel fibers(Y2O3:2.5~3 mol%, CaO:6~9 mol%) were identified as a tetragonal phase up to 100$0^{\circ}C$. The maximum tensile strength of 2.5Y2O3-97.5ZrO2 and 6CaO-94ZrO2 (in mol%) fibers heat treated at 100$0^{\circ}C$ for 1 hr was found be 1.3~2 GPa with diameters of 10~20 ${\mu}{\textrm}{m}$.

• Proceedings of the SCSK Conference
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• 1999.10a
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• pp.123-131
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• 1999

Liquid crystal known as a rheological barrier to coaleseence of oil dorplets. increases. emulsion stability, water-holding capacity and promotes active material penetration to skin. Some investigation for its rheological characteristics have been reported but its relations to consumer perception have been rarely published. In this study oil/water emulsion and oil/liquid crystal/water systems were manufactured using the same composition of Behenyltrimethylammonium chloride/Cetostearyl alcohol/Lanolin oil. and rheological properties of each system were investigated with Cone and Plate rheometer. The formation of liquid crystalline phase was observed with polarized microscope and Differential Scanning Calorimeter. Continuous shear experiment, creep yield and water holding capacity were measured for oil/water and oil/liquid crystal/water systems. The results were compared with sensory evaluations. Oil/liquid crystal/water system showed higher viscosity at the same shear rate, higher viscoelasticity and higher yield stress than oil/water system. These properties were expected to show good spreadability and excellent richness without waxiness I hair care products of creme type. This expectation was consistent with the results of sensory experiments. Water-holding capacity was evaluated by measuring residual water of specimens at specific temperature and relative humidity, Oil/liquid crystal/water system was proved to have ability to hold water in comparison with oil/water system. The results indicated that oil/liquid crystal/water system was of benefit to rheological properties creme type hair care products.

• Water for future
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• v.27 no.3
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• pp.115-121
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• 1994

Cohesie sediment movement in estuarine systems is strongly affected by the phenomena of aggregation and flocculation. Aggregation is the process where primary particles are clustered together in tightly-packed formations; flocculation is the process where aggregates and single particles are bonded together to form large particle groups of very low specific density. The size, shape and strength of the flocculants control the rate of deposition and the processes of pollutant exchange between suspended sediments and ambient water. In estuarine waters, suspended sediments above the lutocline form the mobile suspension zone while below the lutocline they form the stationary suspension zone. Suspended particles in the mobile zone are generally in a dispersed state and the controlling forces are the Brownian motion and the turbulent flow fluctuations. In the stationary suspension zone, the driving force is the gravity. This paper discusses the settling and particle flocculation characteristics under quiescient flow conditions. Particles are entering the study domain randomly. Particles in the mobile suspension zone are simulated by using the Smoluchowski's model. Flocs created in the mobil suspension zone are moving into the stationary suspension zone where viscosity and drag effects are important. Utilizing the concepts of the maximum Feret's diameter and the Minkowski's sausage logic, the fractal dimension of the flocs within the stationary suspension is estimated and then compared with results obtained by other studies.

• Applied Biological Chemistry
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• v.32 no.3
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• pp.309-314
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• 1989

The cultural condition of Enterobacter agglomerans U-1, a polysaccharide producing soil bacterium, was examined. The optimal medium composition was that contains the following components per liter of distilled water; $sucrose(23.75\;g/L),\;peptone(2.06\;g/L),\;yeast\;extract(0.5\;g/L),\;KH_2PO_4(1.0\;g/L)$ and $MgSO_4{\cdot}7H_2O(1.0 g/L)$. The optimum temperature for polysaccharide production was $30^{\circ}C$, where 8.5 g/L of polysaccharide was produced. The apparent viscosity of fermentation broth after 3 days was 240 mPa.s. at $70sec^{-1}$. The product yield and specific productivity were 36% and 142.07 mg/g/h.

• Food Engineering Progress
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• v.15 no.1
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• pp.15-21
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• 2011

The effects of replacement of wheat flour with 10, 20, and 30% chestnut flour on the bread-making properties and quality characteristics of bread were evaluated. Among the physical characteristics of the dough, the development time in the farinogram decreased with increasing amounts of chestnut flour, and the dough stability and durability were reduced. In the amylogram, there was a slight increase in the gelatinization starting temperature when compared to the control flour, but the maximum viscosity gradually decreased in response to increasing amounts of chestnut flour. The expansion ratio did not increase in the dough containing 20 or 30% chestnut flour. Moreover, the loaf volume and specific volume of bread containing 20 and 30% chestnut flour were smaller than those of the control and the 10% treatment. The hardness of bread containing 10% chestnut flour($700g/cm^2$) was lower than that of the other treatments($1413-1,627g/cm^2$). Furthermore, bread containing 10% chestnut flour had denser porous structures than the other treatments. The sensory evaluation tests revealed that the 10% treatment had higher sensory scores for the internal and external qualities of bread than the other treatments.

• Journal of the Korean Wood Science and Technology
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• v.47 no.3
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• pp.344-359
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• 2019

Effects of various types of zeolite on the catalytic performance of hydrodeoxygenation (HDO) of bio-oil obtained from waste larch wood pyrolysis were investigated herein. Bifunctional catalysts were prepared via wet impregnation. The catalysts were characterized through XRD, BET, and SEM. Experimental results demonstrated that HDO enhanced the fuel properties of waste wood bio-oil, such as higher heating values (HHV) (20.4-28.3 MJ/kg) than bio-oil (13.7 MJ/kg). Water content (from 19.3 in bio-oil to 3.1-16.6 wt% in heavy oils), the total acid number (from 150 in bio-oil to 28-77 mg KOH/g oil in heavy oils), and viscosity (from 103 in bio-oil to $40-69mm^2/s$ in heavy oils) also improved post HDO. In our experiments, depending on the zeolite support, NiFe/HBeta exhibited a high Si/Al ratio of 38 with a high specific surface area ($545.1m^2/g$), and, based on the yield of heavy oil (18.3-18.9 wt%) and HHV (22.4-25.2 MJ/kg), its performance was not significantly affected by temperature and solvent concentration variations. In contrast, NiFe/zeolite Y, which had a low Si/Al ratio of 5.2, exhibited the highest improved quality for heavy oil at high temperature, with an HHV of 28.3 MJ/kg at $350^{\circ}C$ with 25 wt% of solvent.

• Journal of the Korean Society of Food Culture
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• v.36 no.5
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• pp.492-501
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• 2021

This study investigated the physicochemical properties and acceptability of yellow layer cake prepared using various levels of wet-milled rice flour (RF). RF was used to substitute 0% (control group), 15% (RF-15 group), 30% (RF-30 group) and 45% (RF-45 group) of wheat flour (WF) to manufacture yellow layer cakes. The substitution of WF with RF showed no significant effect on the pH but decreased the specific gravity and viscosity of the batter. Baking loss rates ranged from 4.65% to 5.03%, showing no significant difference among samples. In the color measurement, the experimental groups showed higher redness (a) and yellowness (b) than the control group (p<0.05). The experimental groups showed lower gumminess and chewiness than the control group. According to the results of intensity measurement of sensory properties, the RF-30 and RF-45 groups showed stronger intensities for darkness, sweetness, moistness and softness than the control group. The acceptance test found that the RF-45 group had significantly higher or similar results for all acceptance attributes than the control group. These results indicate that RF addition as a replacement of WF at a ratio of 45% is optimal for producing yellow layer cakes.

• Journal of Microbiology and Biotechnology
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• v.32 no.4
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• pp.464-472
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• 2022

An endo-polygalacturonase (endo-PGase) exhibiting excellent performance during acidic fruit juice production would be highly attractive to the fruit juice industry. However, candidate endo-PGases for this purpose have rarely been reported. In this study, we expressed a gene from Penicillium oxalicum in Pichia pastoris. The recombinant enzyme PoxaEnPG28C had an optimal enzyme activity at pH 4.5 and 45℃ and was stable at pH 3.0-6.5 and < 45℃. The enzyme had a specific activity of 4,377.65 ± 55.37 U/mg towards polygalacturonic acid, and the K_m and V_max values of PoxaEnPG28C were calculated as 1.64 g/l and 6127.45 U/mg, respectively. PoxaEnPG28C increased the light transmittance of orange, lemon, strawberry and hawthorn juice by 13.9 ± 0.3%, 29.4 ± 3.8%, 95.7 ± 10.2% and 79.8 ± 1.7%, respectively; it reduced the viscosity of the same juices by 25.7 ± 1.6%, 52.0 ± 4.5%, 48.2 ± 0.7% and 80.5 ± 2.3%, respectively, and it increased the yield of the juices by 24.5 ± 0.7%, 12.7 ± 2.2%, 48.5 ± 4.2% and 104.5 ± 6.4%, respectively. Thus, PoxaEnPG28C could be considered an excellent candidate enzyme for acidic fruit juice production. Remarkably, fruit juice production using hawthorn as an material was reported for the first time.