Title Page
ABSTRACT
국문 초록
Contents
NOMENCLATURE 13
1. INTRODUCTION 14
2. Materials and Methods 17
2.1. Materials 17
2.2. Sample preparation 17
2.3. Rheological properties 19
2.4. 3D food printing 19
2.5. Oill loss, water loss, and cooking loss 20
2.6. Melatability test 21
2.6. Texture analysis 21
2.7. Statistical analysis 22
3. RESULTS AND DISCUSSION 23
3.1. Rheological properties - viscoelasticity of the hybrid gel 23
3.2. 3D Printing test 25
3.3. Rheological property - temperature-sweep profiles of the hybride gel 27
3.4. Water loss, oil loss, and cooking loss of the hybrid gel 29
3.5. Meltability test of the hybrid gel 31
3.6. Texture analysis the hybrid gel 33
4. CONCLUSION 35
REFERENCES 36
Table 1. Formulaiton of hybrid gel 18
Figure 1. Storage modulus (G') and loss modulus (G'') versus angular frequency of the hybrid gel (A) and tan δ versus angular frequency of the hybrid gel (B) 24
Figure 2. Images of the designed model for the (A) and 3D printed samples of the hybrid gel (B) 26
Figure 3. Rheologial behaviors of the hybrid gel according to temperature sweep; loss modulus (G'') (A), storage modulus (G') (C), and tan δ (E) of the hybrid gel with 25℃... 28
Figure 4. Oil loss (A), water loss (B), and cooking loss (C) of the hybrid gel with various α-corn starch contents 30
Figure 5. Meltability images of the hybrid gels containing various α-corn starch contents 32
Figure 6. Result of hardness (A) and tensile strength (B) of the hybrid gel with various α-corn starch contents 34