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KMID : 1007519990080050300
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Food Science and Biotechnology
1999 Volume.8 No. 5 p.300 ~ p.304
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Effect of Fermentation Time on Rheological Properties of Kochujang in Steady and Dynamic Shear
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Yoo Byung-Seung
Choi Won-Seok
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Abstract
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The steady and dynamic shear rheological properties of kochujang samples were evaluated at different fermentation times (0-12 weeks). Kochujang samples showed high shear-thinning flow behavior (n = 0.20-0.25) with large magnitudes of Casson yield stresses (σ_(oc), 317-471 Pa) and consistency index (K, 0.99-1.43 kPa·sⁿ). Storage (G´) and loss (G") moduli increased with increase in frequency (ω), while dynamic shear viscosity (η^*) decreased. The dynamic and steady shear viscosities at different fermentation times followed the Cox-Merz superposition rule with the application of the shift factor (α). Magnitudes of shift factors were in the range of 0.014-0.025. There were good linear correlations between fermentation times above 4 weeks and Theological properties in steady (σ_(oc), K) and dynamic shear (G´, G").
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