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Lee, Myeong Gi,Yoon, Won Byong Berkeley Electronic Press 2016 International Journal of Food Engineering Vol.12 No.9
<P><B>Abstract</B></P><P>Numerical simulation was performed to evaluate thermal patterns of Alaska pollock (AP) surimi paste depending on the dimension and the phase transition of sol to gel during conventional water bath cooking. AP surimi paste (76 and 80 % moisture) was molded into 2, 3.5, and 5 cm cubes and heated at 90 °C. Three simulation models were developed: using average thermal properties in the cooking temperature range from 20 to 90 °C (model A); the thermal properties at the average temperature of each dimension (model B); and the thermal properties including the phase transition region of each dimension (model C). Model A showed a relatively large deviation between the simulation and experiment. Model B reflected the effect of dimension on gelation and showed better fitness (maximum RMSE=5.01 °C). The highest fitness (maximum RMSE=1.67 °C) was observed with model C reflecting both dimension difference and a phase transition.</P>
Lee, Youn Ju,Kim, Dan-Bi,Lee, Ok-Hwan,Yoon, Won Byong Berkeley Electronic Press 2016 International Journal of Food Engineering Vol.12 No.2
<P><B>Abstract</B></P><P>Effect of interactions between Jerusalem artichoke flour (JF), wheat flour (WF) and sugar (S) on the texture properties of cookies was investigated. JF was the most influential component on the dough and cookies, possibly due to inulin in JF. To develop an optimum formulation using mixture design, the constraint values for the quality indices were: hardness (12 N), adhesiveness (10 mJ), and cohesiveness (0.27) of dough, and maximum force of cookie (73 N). Optimum values of WF, JF and S in the mixture were found to be 151.89 g, 55.33 g and 87.78 g, respectively, with a desirability of 0.943. Two experimental cookie formulas, similar to the optimal formula, were tested for their sensory properties and resulted in highly acceptable scores. As baking time increased, the browning and antioxidant activity of all cookies increased; however, the browning and antioxidant activity of samples containing JF was significantly higher than the others.</P>
Kim, Yong-Hwan,Kim, Sung-Gun,Yoo, Byoungseung Berkeley Electronic Press 2017 International Journal of Food Engineering Vol.13 No.8
<P>Fluidized-bed granulation has received considerable attention within the food process industry because granulated products often have improved flowability and appearance, and sometimes have specifically enhanced physical properties. In this study, the rheological properties of granulated xanthan gum (XG), commonly used as a main ingredient in food thickeners for dysphagia diets, were investigated at different concentrations (0, 5, 10, and 15 % w/w) of maltodextrin (MD) as a binder at different concentrations. Flowability and cohesiveness of granulated XG powder was also evaluated in terms of as Carr index (CI) and Hausner ratio (HR) were also investigated. The consistency index, apparent viscosity, storage modulus (G') and loss modulus (G '') of granulated XG were significantly higher than those of non-granulated XG and granulated XG without binder (0 % MD). The tan d values of granulated samples were lower compared with that of a non-granulated sample, indicating that their elastic properties were more pronounced because of the granulation. These rheological results also showed that there were no noticeable changes in flow properties between 0 % and 5 % MD concentrations, whereas the G' and G '' values at 10 % MD were much higher than those at other concentrations. The granulation process by MD binder also enhanced considerably flow characteristics of XG powder.</P>
Chun, Ji-Yeon,Jo, Yeon-Ji,Jung, Kyeong-Hun,Choi, Mi-Jung,Min, Sang-Gi,Hong, Geun-Pyo Berkeley Electronic Press 2014 International Journal of Food Engineering Vol.10 No.4
<B>Abstract</B><P>Citric acid pretreatment (2% and 4% citric acid) and high pressure processing (200–400 MPa for 3 min) were conducted to elucidate quality characteristics and shelf life of abalone during chilled storage. Physicochemical properties, total volatile basic nitrogen (TVB-N), and total viable count (TVC) were used as indicators of quality and the shelf life of abalone. Citric acid pretreatment caused a decrease in pH and lightness, and 4% citric acid pretreatment exhibited a positive effect on TVB-N and TVC. Pressurization suppressed the formation of TVB-N and the growth of TVC in abalone. However, excessive modification in physicochemical properties of abalone resulted from processing at a pressure higher than 300 MPa. To achieve microbial inactivation without severe modification in abalone quality, citric acid pretreatment with high pressure processing offered a potential advantage in maintaining characteristics of chilled abalone during prolonged storage period.</P>
Effect of Sucrose Addition on Rheological and Thermal Properties of Rice Starch–Gum Mixtures
Lee, Solji,Yoo, Byoungseung Berkeley Electronic Press 2014 International Journal of Food Engineering Vol.10 No.4
<B>Abstract</B><P>The effect of sucrose at different concentrations (0, 10, 20, and 30% w/w) on rheological and thermal properties of 5% (w/w) rice starch (RS) pastes mixed with guar gum (GG) and xanthan gum (XG) was examined. The flow behavior index (</P>