• Journal of Dairy Science and Biotechnology
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• v.26 no.2
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• pp.51-56
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• 2008

Using central composite design, we have designed optimization of the manufacturing of processed butter. And response surface analysis by least-square regression was used Statistical Analysis System(SAS). Central composite design can be achieved by response surface techniques that allow flexibility in modeling and analysis. Response surface methodology(RSM) was used to optimize hardness(%) using as independent variables; the content of butter($X_1$), ranging from 50 to 90(%), the content of soybean oil($X_2$), from 0 to 20(%), and the hydrogenated soybean oil($X_3$) from 0 to 4(%). The results on the regression coefficients calculated for overrun by response surface by least-square regression(RSREG) were followed. It was considered that the linear regression was significant(p<0.01). As for the processed butter, the regression model equation for the hardness(Y, %) to the change of an independent variable could be predicted as follow: $Y=60.88-8.92X_2-{29.3X_2}^2$. The optimal for the manufacturing of processed butter were determined at the content of butter of 88.22%, soybean oil of 6.71% and hydrogenated soybean oil of 2.36%, respectively. Optimum compositions were resulted in hardness of 65.78 N. Finally the reference sample(Butter in the morning, Seoul Dairy Co-op.) and processed butter manufacturing under the optimal conditions were compared with spreadability test. The spreadability scores result from reference sample and butter under optimal conditions was not found a significant difference.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.7
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• pp.1230-1236
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• 2004

This study was conducted to investigate the changes in physical properties of the Neungee (Sarcodon aspratus) during dehydration and rehydration. The drying of the sample was completed within 4 hours at 5$0^{\circ}C$ with the air velocity of 1.5 m/s. The reduction in the thickness of the sample were two-fold compared with those in the surface area of the sample. During the drying period, the values of compression distance, break down, deformation rate, distortion, alleviation rate and softness decreased, whereas the values of hardness and alleviation time increased. However, the values of surrender were not changed. The color of the sample during the drying was changed to black with decreased L, a, and b values. The rehydration rate increased rapidly during first 60 min and remained constant after that. The recovery ratio after rehydration of the dried sample was about 30％ and the rheological properties recovered about 44％.

• Journal of Powder Materials
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• v.29 no.2
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• pp.99-109
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• 2022

Powder flowability is critical in additive manufacturing processes, especially for laser powder bed fusion. Many powder features, such as powder size distribution, particle shape, surface roughness, and chemical composition, simultaneously affect the flow properties of a powder; however, the individual effect of each factor on powder flowability has not been comprehensively evaluated. In this study, the impact of particle shape (sphericity) on the rheological properties of Ti-6Al-4V powder is quantified using an FT4 powder rheometer. Dynamic image analysis is conducted on plasma-atomized (PA) and gas-atomized (GA) powders to evaluate their particle sphericity. PA and GA powders exhibit negligible differences in compressibility and permeability tests, but GA powder shows more cohesive behavior, especially in a dynamic state, because lower particle sphericity facilitates interaction between particles during the powder flow. These results provide guidelines for the manufacturing of advanced metal powders with excellent powder flowability for laser powder bed fusion.

• Journal of Dairy Science and Biotechnology
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• v.33 no.4
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• pp.247-252
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• 2015

The aim of this study was to evaluate the electron microscopic and rheological properties of Mozzarella cheese manufactured using Streptococcus macedonicus LC743. The rheological properties of the pre-cut curd samples processed with S. macedonicus LC743 showed a weaker texture than those processed with a commercial starter, but showed a similar or stronger texture than those processed with mixed cultures (S. macedonicus LC743 plus the commercial starter). Cheese made with S. macedonicus LC743 showed higher values of hardness, springiness, cohesiveness, gumminess, and chewiness compared to those made with the commercial starter and mixed cultures. Scanning electron microscopy micrographs showed that the cheese manufactured with the commercial starter had a rough surface, whereas that manufactured with S. macedonicus LC743 had casein micelles that were agglomerated in small lumps and formed a small valley.

• Journal of the Korean Graphic Arts Communication Society
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• v.12 no.1
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• pp.145-157
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• 1994

Litho printing ink vehicles based on rosin modified phenolic are faster drying, have better durability, are harder and glosser and have greater resistance to water than ones based on ester gums. Ink-Water balance and rheological properties are important in litho printing process. These physical properties is concerned with molecular weight of Resin to use vehicle. So this paper was studied about the effects of changing molecular weight of Rosin modified phenolic on surface tension, viscosity, pseudoplasticity and printability of Litho Inks. The results were as follows. 1) The surface tension of model inks depended on the molecular \veight of the resin : Dispersion componnent of ink increase but non dispersion component decrease as molecular weight of Resin increase. 2) Water pick-up of litho ink is more fast balance, using low molecular weight of Resin. 3) Viscosity, Yield value and Newtonian value of model inks increase as molecular weight of Resin increase. 4) The litho ink prepared with the modified phenolic of which molecular weight is about 20000 showed the highest printing density and gloss.

• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.3
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• pp.417-422
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• 2002

Salting conditions on organoleptic properties and rheology of Chinese cabbage were optimized and monitored by four-dimensional response surface methodology. Experimental conditions were decided in the ranges of salt concentration 8∼12%, salting time 5∼25 hr and salting temperature 5∼15$^{\circ}C$. The salted Chinese cabbage with experiment design was measured on organoleptic and physical properties. The organoleptic form of the salted Chinese cabbage showed maximum score in 11.28% of salt concentration, 9.75 hr of salting time and 12.81$^{\circ}C$ of salting temperature. The organoleptic taste was maximized in 11.19% of salt concentration, 11.38 hr of salting time and 13.58$^{\circ}C$ of salting temperature. The organoleptic mouth-feel was maximized in 11.24% of salt concentration, 11.71 hr of salting time and 13.57$^{\circ}C$ of salting temperature. The organoleptic palatability was maximized in 11.52% of salt concentration, 12.86 hr of salting time and 13.07$^{\circ}C$ of salting temperature. In rheological properties of salted Chinese cabbage, hardness and chewiness decreased with the increase of salt concentration.

• Proceedings of the Korean Institute of Electrical and Electronic Material Engineers Conference
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• 1997.04a
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• pp.198-201
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• 1997

The new system for identification of organic vapours and analysis method of mechanism between organic vapours and sensitive materials were attempted using the resonant resistance and resonant frequency of Quartz Crystal Analyzer (Q. C. A.). The resonant resistance shift means rheological changes in sensitive LB films occurred by the adsorption of organic vapours, while the resonant frequency shift represent the mass of organic vapour loaded in or on the sensitive LB films. It is thought that we can obtain more accurate response mechanism of organic vapour using the resonant frequency and resonant resistance diagram. The polymeric sensitive material were quantitively depositied using the LB method. In the experimental results, the adsorption behavior of organic vapour response can be decided by two type ; surface adsorption and penetration into sensitive material. Organic vapours had different positions in the Frequency-Resistance (F-R) diagram as to the kinds and concentrations of organic vapours. Thus F-R diagram can be applied to the development of one channel gas sensing system using the Quartz Crystal Analyzer.

• Proceedings of the Polymer Society of Korea Conference
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• 2006.10a
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• pp.5-6
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• 2006

Molecular motion at the surface of monodisperse polystyrene (PS) films with various chain end groups was studied by scanning probe microscopy. Surface glass transition temperature ($T_{g^s}$) of the PS films was much lower than the corresponding bulk value. And, the magnitude of $T_{g^s}$ was strongly dependent on chain end chemistry. This result can be explained in terms of the chain end concentration at the surface. Time-temperature superposition principle was applied to rheological analysis at the surface. The apparent activation energy of the surface ${\alpha}_{a}$-relaxation process was approximately a half of that for the bulk sample. This result clearly indicates that the cooperativity for the surface segmental motion was reduced in comparison with that in the bulk region.

• Proceedings of the Korean Society of Rheology Conference
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• 2002.05a
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• pp.25-27
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• 2002

In this study we investigated the reaction kinetics by a convenient but useful method-rheology to characterize the interface between two immiscible blends with a Reactive compatibilizer. Also, we made an attempt to correlate changes of interface roughness with rheological properties. The blend systems employed in this study was mono-carboxylated polystyrene (PS-mCOOH) and an poly(methyl methacrylate-ran-glycidylmethacrylate) (PMMA-GMA). PS-mCOOH was synthesized by an anionic polymerization and PMMA-GMA by a free radical polymerization. We prepared two plates of each polymer using compression molding with a smooth surface molder, then put one upon another. As soon as these two plates welds together inside a rheometer under nitrogen environment, the torque and moduli were obtained with reaction time at different temperatures. Through the analysis of this modulus change with reaction time, we estimated interfacial reaction and roughening. The increment of modulus in initial state can be correlated to the extent of reaction. We obtained the reaction kinetic constant by fitting appropriate kinetic equation into experimental data. We also showed that increment of modulus in later state was due to by roughened interface.

• Journal of the East Asian Society of Dietary Life
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• v.18 no.1
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• pp.1-8
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• 2008

In this study the rheological properties of Jeung-pyun prepared with soybean protein isolate (SPI) were investigated. SPI Jeung-pyun samples were manufactured with 3% whole protein, 7S protein, or 11S protein (w/w). In terms of moisture content the Jeung-pyun samples prepared with soybean flour had greater moisture contents than the control group. With the addition of SPI water binding capacity solubility and swelling power increased. Dough pH decreased during the fermentation, but increased after steaming and the SPI Jeung-pyun samples presented higher pH levels han the control group. Foaming ability was significantly strong in the 7S, 11S and whole protein groups. The surface structures of the 7S, 11S and whole protein Jeung-pyun samples displayed small uniform pores when examined by SEM. Overall, the results suggest that SPI can contribute to quality improvements in Jeung-pyun through effects on dough fermentation.