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Changes in Physicochemical Properties of Rice Starch Processed by Ultra-Fine Pulverization
한명륜,장문정,김명환 한국응용생명화학회 2007 Journal of Applied Biological Chemistry (J. Appl. Vol.50 No.4
The effects of ultra-fine pulverization on the physicochemical properties of rice starch (RS) were investigated using a high impact planetary mill. After pulverization, RVA characteristics, peak viscosity, break down, and set back values of RS decreased from 274.75 to 9.42 RVU, 214.46 to 6.17 RVU, and 87.80 to 17.00 RVU, respectively. The pasting properties also changed significantly. XRay diffractogram revealed RS had four A-type peaks, which disappeared after pulverization. The peak temperature and gelatinization enthalpy of RS using differential scanning calorimetry (DSC) were 13.99 J/g at 75.14 o C, whereas the pulverized RS (PRS) had two peaks, 0.13 J/g at 63.88 o C and 1.23 J/g at 101.24 o C. DSC measurement showed the retrogradation degree of PRS was lower than that of RS after storage at 4 and 25 o C. The enzymatic ( α -amylase) digestibilities of RS and PRS were 72.7 and 77.3%, respectively
난소화성 전분 제조공정의 최적화 및 이화학적 특성 연구
한명륜(Myung-Ryun Han),김우경(Woo-Kyoung Kim),강남이(Nam-E Kang),이수정(Soo-Jung Lee),김명환(Myung-Hwan Kim) 한국식품영양과학회 2003 한국식품영양과학회지 Vol.32 No.8
아밀로오스 함량이 22%인 일반 옥수수전분과 아밀로오스 함량이 46%인 고아밀로오스 옥수수 전분을 이용하여 난소화성 전분의 제조과정 중 가열온도, 수분함량, 저장온도 및 가열-냉각회수 인자들이 난소화성 전분생성율에 미치는 영향을 반응표면분석법으로 분석한 결과 고아밀로오스 옥수수 전분이 옥수수 전분에 비하여 높은 난소화성 전분의 생성율을 나타내었다. 본 실험조건에서 고아밀로오스 옥수수 전분의 난소화성 전분 생성 최적 제조조건은 6회의 가열-냉각, 20℃의 저장온도, 108℃의 가열온도 및 67%의 수분함량이었으며 생성율은 25% 수준이었다. 난소화성 전분의 제조시 영향을 미치는 순서는 가열-냉각회수, 수분함량, 가열온도, 저장(냉각)온도 순이었다. 난소화성 전분의 제조과정에서 전분입자의 파괴 및 다공성 망상구조를 보였으며 비표면적의 증가와 평균직경의 감소현상이 나타났고 열처리에 의하여 색깔은 어두워지고 노란색상의 증가를 보였다. 가열-냉각 과정에서 옥수수 전분의 경도, 응집성, 탄력성 및 껌성의 감소현상이 두드러졌다. As a result of resistant starch yield depending on heating temperature, moisture content, storage temperature and heating-cooling cycle with RSM (response surface methodology), high amylose corn starch (46%) was appeared higher than normal corn starch in the yield (22%). At the high amylose corn starch, optimum conditions for resistant starch formation were 6 times of heating-cooling cycle, 108℃ heating temperature and 67% moisture content at the 20℃ storage temperature, which resulted in 25% yield with these experiment conditions. Affecting factor for the resistant starch formation was arranged according to heating-cooling cycle, moisture content, heating temperature and storage temperature. Raw corn starch granule was destructive and appeared a porous reticular structure by the resistant starch formation. Color became dark and increased yellowness by caramelization during heating processing. Heating-cooling processing was the result of decreased hardness, cohesiveness, springiness and gumminess.
직교 격자를 이용한 저 레이놀즈 수에서의 다중 배치된 실린더의 VIV 해석
한명륜(M. R. Han),안형택(H . T. Ahn) 한국전산유체공학회 2010 한국전산유체공학회 학술대회논문집 Vol.2010 No.11
In this paper, the vortex-induced vibration of circular cylinders is studied using the immersed boundary method on the Cartesian mesh. The Reynolds numbers considered in this study is from 100 to 200. When multiple circular cylinders are arranged side-by-side or tandemly, the vortex shedding behind of the cylinders and the flow-induced motion are investigated. The staggered MAC grid method, which is typical grid system for the Cartesian mesh, and pressure correction method are applied for solving the incompressible Navier-Stokes equations. The body motion is described by immersed boundary technique that has advantages for moving oject in the simulation domain. It is also discussed for the computation noise when body is moving with IBM. The Predictor/Corrector method is used for simulating the nonlinear response of body surrounded by the fluids.