Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Studies on the Rheological Properties of Yangeng - Part 1. Viscoelastic Properties of Yangeng -

양갱의 물성(物性)에 관한 연구 - 제1보 양갱의 점탄성(粘彈性) -

  • Pyun, Yu-Ryang (Department of Food Engineering, College of Engineering, Yonsei University) ;
  • Yu, Ju-Hyun (Department of Food Engineering, College of Engineering, Yonsei University) ;
  • Jeon, In-Seon (Department of Food Engineering, College of Engineering, Yonsei University)
  • 변유량 (연세대학교 공과대학 식품공학과) ;
  • 유주현 (연세대학교 공과대학 식품공학과) ;
  • 전인선 (연세대학교 공과대학 식품공학과)
  • Published : 1978.09.30
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Abstract

Rheological properties of Yangeng were studied by compression test with rheometer. The viscoel-asticity changed at strain 0.22 at the tested rate of strain. The optimum temperature and solid content for structure formation were $40^{\circ}C$ and Brix 70 respectively. The time-temperature dependency of rheological properties were empirically formulated.

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