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Rheological and Baking Studies of Composite Flour from Wheat and Naked Barley
김성곤,최홍식,권태완,다포로니아비엘,마스톤피이,Kim, S.K.,Cheigh, H.S.,Kwon, T.W.,D'Appolonai, B.L.,Marston, P.E. Korean Society of Food Science and Technology 1978 한국식품과학회지 Vol.10 No.1
밀-쌀보리(품종 방사 6호) 가루를 이용한 복합분(5 및 10% 보리혼합)의 물리적 성질, 제빵적성 및 staling 속도를 조사하였다. 보리가루 (60% 제분수율)는 밀가루보다 아밀로그라프의 점도가 높았다. 복합분도 밀가루보다 아밀로그라프의 점도가 높았으나 호화 온도에는 차이가 없었다. 복합분은 파리노그라프의 안정도가 밀가루보다 다소 낮았으나 엑스텐시그라프의 proportional numer는 큰 차이가 없었다. 복합분으로 만든 빵은 용적 및 내부특성이 밀가루빵보다 다소 열등하였고 staling 속도는 다소 빨랐다. 이러한 현상은 보리 첨가량이 높을수록 현저하다. Barley (variety, Bangsa No. 6) was milled on a stone mill with 60% flour extraction. Rheological and baking properties of composites containing 5 and 10% of the barley flour with wheat flour (11.4% protein) were investigated. As the barley flour level was increased, amylograph paste viscosities increased at all reference points and farinograph stability decreased. However, no significant differences were noted in the proportional number measured with extensigraph with the various flours. Loaf volume and the staling rate of bread decreased and increased respectively as the barley flour level was increased.
Physicochemical Properties of Buckwheat Starch
김성곤,한태룡,권태완,비엘다포로니아,Kim, S.K.,Hahn, T.R.,Kwon, T.W.,D'Appolonia, B.L. Korean Society of Food Science and Technology 1977 한국식품과학회지 Vol.9 No.2
메밀 전분의 이화학적 성질을 살펴본바, 입자의 크기는 4.3-11.4 미크론(평균 7.8미크론)이었다. 전분의 물결합능력은 103.7%, 아밀로스 함량은 25%이었다. 복굴절성 소실의 측정법에 의한 호화개시 및 호화 종료 온도는 각각 $61^{\circ}$ 및 $65^{\circ}C$이었고 아밀로그라프에 의한 초기 호화온도는$64.5^{\circ}C$이었다. 전분의 노화속도는 $21^{\circ}C$에서 밀 전분보다 다소 빨랐다. Physicochemical properties of buckwheat starch were investigated. Starch granules were in the range of $4.3{\sim}11.4$ microns in size, the average being 7.8 microns. The starch had a water-binding capacity value of 103.7%, blue value of 0.35 and amylose content of 25%. The initial and final gelatinization temperatures were $61^{\circ}$ and $65^{\circ}C$, respectively. Amylograph data showed that the starch had an initial pasting temperature of $64.5^{\circ}C$. The kinetic study of crystallization of buckwheat starch during aging at $21^{\circ}C$ suggested that the mechanism of starch crystallization is instantaneous nucleation followed by rod-like growth of crystals.
Fabrication and Aging effect of Micro OADM using Automatic Alignment System
김성곤(S. K. Kim),서영호(Y. H. Seo),최두선(D. S. Choi),제태진(T. J. Jae),황경현(K. H. Whang) 한국정밀공학회 2004 한국정밀공학회 학술발표대회 논문집 Vol.2004 No.10월
Optical add/drop multiplexers (OADMs), one of the new network elements, will play a key role enabling greater connectivity and flexibility in the dense wavelength-division multiplexing (DWDM) networks. The importance of OADMs is that they allow the optical network to be local transmitting/extraction on a wavelength-by-wavelength basis to optimize traffic, efficient network utilization, network growth, and to enhance network flexibility. Also, the automatic assembly system of micro optical filters and fibers is a key technology in the development of optical modules with high functionality. Recently, one of remarkable tends in the development of optical communication industry is the miniaturization and integration of products. In this research, we have developed a system capable of automatic alignment of a film filter and a lensed fiber in order to improve the speed and losses in the optical fiber to filter alignment of optical modules. Using the developed automatic alignment system and silicon optical benches, we have fabricated the micro OADM and measured the insertion loss and aging effect.