Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Flow Properties of Traditional Kochujang : Effect of Fermentation Time

숙성기간에 따른 재래 고추장의 유동성 변화

  • Published : 1999.06.01
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Abstract

Flow properties of traditional kochujang at various fermentation times(0~12 weeks) were determined with rotational cylindrical(RC) and serrated plate plate(PP) viscometer. Magnitudes of consistency index(K) of power law model and Cassson parameters(yield stress and viscosity) measured by PP viscometer were higher than those using RC viscometer. All kochujang samples during fermentation were much shear thinning with values of flow behavior index(n) as low as 0.2~0.34. K value and Casson yield stress measured by PP viscometer had good correlations(r=0.94; r=0.91) with fermentation time. No significant changes in flow model parameters measured by RC viscometer were observed for kochu jang during fermentation. Magnitudes of flow model parameters measured by PP viscometer more closely correlated with fermantation times of kochujang than did RC viscometer.

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References

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