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Non-Newtonian Characteristics of Gochujang and Chogochujang at Different Temperatures

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  • URLhttps://db.koreascholar.com/Article/Detail/322049
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한국산업식품공학회 (Korean Society for Food Engineering)
초록

A study was conducted to determine the rheological properties of gochujang and chogochujang at different temperatures (25, 35 and 45°C). The rheological properties of the samples were determined using a rotational rheometer at a shear range of 1 to 40 s-1. The gochujang and chogochujang were found to be Non-Newtonian fluids following the Herschel-Bulkley model. The yield stress and consistency coefficient of the gochujang at different temperatures were higher than those of the chogochujang but the opposite was observed for the flow behavior index. Moreover, all rheological properties of the gochujang and chogochujang decreased with increasing temperature. The consistency coefficient was related to temperature using an Arrhenius-type relationship. The gochujang (14.48 kJ/mol) has higher activation energy than the chogochujang (14.03 kJ/mol). The yield stress values of the gochujang and chogochujang can be related to temperature by linear regression equations and the flow behavior index values by exponential regression equations.

저자
  • Ji Eun Choi(Department of Food Engineering, Daegu University)
  • Jun Ho Lee(Department of Food Engineering, Daegu Universit)