• Journal of the Korean Society of Food Science and Nutrition
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• v.25 no.1
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• pp.53-57
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• 1996

Xanthomonas sp. EPS-1으로부터 생산된 다당류 EPS-1 용액의 농도가 0.04(g/dl)일 때, 비점도는 0.137, 환원 점도는 3.425, 상대점도는 1.137, 고유점도는 3.209임을 알 수 있었다. 겉보기 점도는 온도상슴에 따라 낮아졌으나 다시 온도를 증가하였을때는 서서히 증가하였다. 열처리 후에도 물성은 거의 변화지 않았으며, 응집성은 좋지 않았으나 locust bean gum과의 혼합효과는 우수하였다.

• Journal of Korean Tunnelling and Underground Space Association
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• v.12 no.2
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• pp.117-127
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• 2010

Gound excavation is frequently executed in unsaturated soil conditions. In this paper, the effect of apparent cohesion in unsaturated soils on the ground behavior during underground excavation is studied. The VPPE (Volumetric Pressure Plate Extractor) test, the unsaturated triaxial test and the trap-door test were carried out to figure out how the behavior of soils varies depending on the variation of apparent cohesion. The test results show that the ground behavior is almost identical if the soil is either fully dry or fully saturated. However, if the soil is partially-saturated with the increase of water content, the ground behaves quite differently. In summary, the apparent cohesion in unsaturated soils plays key roles when excavating underground structures.

• Korean Journal of Food Science and Technology
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• v.33 no.6
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• pp.700-705
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• 2001

Sucrose첨가가 옥수수 전분호액의 레올로지 특성에 미치는 영향에 대하여 평가하였다. 전분호액은 sucrose 첨가에 관계없이 전단담화 비뉴턴 거동(n=0.37-0.58)을 나타내었으며, 또한 sucrose의 농도가 증가함에 따라 점조도지수$(K,\;K_h)$, 겉보기 점도$({\eta}_{a,100})$값은 크게 감소하였고 항복응력$({\sigma}_{oc},\;{\sigma}_h)$도 감소하는 경향을 나타내었다. 전분호액의 겉보기점도에 대한 온도의존성은 Arrhenius식에 의하여 높은 상관관계를 나타내었으며, 활성화에너지는 각각 10.80-15.59 kJ/mole을 나타내었고 농도가 증가함에 따라 감소하는 경향을 나타내었다. 적용된 주파수$({\omega})$ 범위에서 저장탄성률(G#)의 수치가 손실탄성률(G@)보다 높게 나타났으며 sucrose의 농도가 증가함에 따라 감소하여 탄성 및 점성 성질을 감소시켜 주었다. 이들 동적데이터로부터 전분호액은 sucrose 첨가에 의해 더욱 약한 겔과 같은 구조적 성질을 나타냄을 알 수 있었다. 그러므로 sucrose 첨가는 전분호액 내의 입자들의 재회합을 방해하여 전분호액의 레올로지 특성을 변화시킨다. Sucrose 30%를 첨가한 옥수수 전분호액을 제외한 모든 시료들은 이동인자$(shift\;factor,\;\alpha)$를 사용함으로써 Cox-Merz 중첩 원리에 잘 적용되었다.

• Applied Chemistry for Engineering
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• v.10 no.5
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• pp.690-695
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• 1999

An experimental study for mesophase pitch prepared from coal tar pitch has been carried out to clarify the rheological behaviors in the molten state. The apparent viscosity, shear stress, shear rate, Qunoline insoluble(QI), and softening point(SP) change were investigated especially. The conditions to increase mesophase content during polymerization were heat treatment time of 5 hrs, catalyst concentration of 3% and reaction temperature of $420^{\circ}C$. Apparent viscosity change with increase in temperature of pitches was different according to the heat treatment conditions and apparent viscosity increased with increasing heat treatment temperature, heat treatment time, contents of mesophase, on the contrary, fluidity is decreased. Rheological behavior of molten mesophase pitches at about $270^{\circ}C$ showed Newtonian behavior below $375^{\circ}C$ and non-Newtonian behavior above $270^{\circ}C$, the flow behavior was analyzed with Casson model.

• Korean Journal of Food Science and Technology
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• v.12 no.1
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• pp.18-23
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• 1980

Rheological behaviors of red pepper paste acre investigated with rotational viscometer at $25{\sim}55^{\circ}C$ and the following results were obtained. 1. At shear rate of $0.323{\sim}1.653\;sec^{-1}$, red pepper paste was found to be a thixotropic food product which showed pseudoplastic proper ties and also exhibited a yield stress and time dependent characteristics. 2. At a shear rate of 0.978 $sec^{-1}$, flow behavior index, consistency index and yield stress were 0.597, 192.3 dyne $sec^s/cm^{2}$, and 91 dyne/$cm^{2}$ respectively. 3. Variation of consistency of red pepper paste with time was found to be decayed by a second order kinetic equation and thereafter nearly time independent. 4. Variation of consistency of red pepper paste with temperature was found to follow Andrade's equation and the activation energy as calculated on the basis of this equation was $1.03\;kcal/g{\cdot}mole$.

• Korean Journal of Food Science and Technology
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• v.22 no.2
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• pp.111-115
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• 1990

The rheological properties of soybean paste suspensions as affected by concentrations and heating were studied. All suspensions of soybean paste showed thioxotropic plastic behavior. The concentrated suspensions below the ratio of water to soybean paste, 1.25 exhibited Figure-eight phenomena which were presented by two Intersections of the up curve with the dorm curve of shear rate. The dilute suspension (soybean paste: water=1:2) showed H type hysteresis loop at low temperature. But increasing the heating temperature above $60^{\circ}C$, the hysteresis loop exhibited a Figure eight phenomenon. Consistency index of the suspensions increased remarkably by heating and showed the highest value around isoelectric point of the protein. It was suggested that the proteinous nitrogen might be the main component taking part in viscous behavior under different pH and heat treatment.

• Applied Chemistry for Engineering
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• v.25 no.2
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• pp.209-214
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• 2014

In this paper, the rheological behaviors and non-Newtonian characteristics of maltenes which is effected by hydrocarbon solvent type, solvent mixing ratio, temperature and shear rate was measured and compared with oil sands bitumen. Maltenes was made by SDA (solvent deasphalting) method from oil sands bitumen. Oil sands bitumen had apparent viscosities of $800{\sim}150000mPa{\cdot}s$ measured at a shear rate of $50sec^{-1}$ in the range of $25{\sim}85^{\circ}C$ and showed yield stress of 0.1~0.3 Pa at the temperatures below $35^{\circ}C$. All the oil sands bitumen and maltenes exhibited a shear-thinning, i.e. pseudoplastic behavior and apparent viscosity of maltenes decreased with decreasing carbon numbers of hydrocarbon solvent. The change in apparent viscosity with temperature could be described by the simple Guzman-Andrade equation, and maltene viscosities were decreased as the mixing ratio of n-pentane was raised. Also, all maltenes approached to Newtonian fluid as temperature were increased. the degree of pseudoplasticity was enhanced with decreasing carbon number of solvent.

• Food Science and Preservation
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• v.13 no.5
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• pp.555-562
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• 2006

This study was conducted to investigate the rheological properties of protein-bound polysaccharide powders (SD-1, 2, 3) using ultrafiltration (UF) and spray drying (SD) process from Agaricus blazei Murill. The calculated weight-average molar mass (Mw) in the positions at 29.7 mL (for SD-1), and at 27.8 mL (for SD-2), and at 18.7 mL (for SD-3) was $8.2{\times}10^3,\;9.6{\times}10^4$, and $5.9{\times}10^6g/mol$, respectively. As concentration increased the solution showed higher pseudoplasticity where the pseudoplasticity decreased as temperature increased. The flow behaviors of spray dried powder solutions were more fitted to Herschel-Bulkley equation than Power law equation. Apparent viscosity of SD-2 was more temperature-dependent than that of SD-1 and 3. However, the SD-3 tended to be more concentration-dependent than SD-1 and 2 as temperature increasing.

• Proceedings of the KAIS Fall Conference
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• 2001.05a
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• pp.300-302
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• 2001

폴리카본산계 기능성 고분자를 합성해서 고성능 감수제 원료로 활용하여 고유동화 혼화제를 개발하고자 한다. 폴리카본산계 기능성 고분자를 합성한 후, 이를 고유동, 고강도 혼화제 원료로의 제반 물성을 확인하고, 이를 현장에 적용하여 현재의 제품을 획기적으로 개선하고, 혼화제 품질의 우위성을 확보하기 위해 1) 시멘트 및 골재 표면에서의 적절한 계면활성을 갖는 분자설계를 하였으며, 2)분자량의 조절 기술의 개발을 개발하였다. 합성에 있어서 첫째, 시멘트 및 골재 표면에서의 적절한 계면활성을 갖는 분자설계와 둘째, Mw 5,000정도의 분자량을 갖는 감수제의 합성기술을 개발하였다. 이렇게 제조된 고성능 유동화제의 화학구조 해석을 해석하고 분자량 및 분자량 분포를 측정한 다음, 시멘트 페이스트의 유동성, 점도, 슬럼프로스 등을 측정하여 고성능 유동화제의 성능인 시멘트 페이스트의 유동성을 시험하였다. 그 결과 고유동성을 갖는 것과 장시간 안정한 유동성을 나타내었으며, 경과 시간에 따른 겉보기 점도변화를 측정한 결과 점도의 상승이 초기에 일어나다가 시간의 경과에 따라 점도가 감소하는 경향을 나타내었다. 따라서 경과시간에 따른 유동성 손실을 억제할 것으로 기대한다.

• Korean Journal of Food Science and Technology
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• v.20 no.6
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• pp.812-819
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• 1988

Rheological properties of rehydrated suspensions of freeze dried tomato ketchup were measured by Brabender Viscotron at the temperature range of $30-90^{\circ}C$, at the concentration of 15-50%, and at the shear rate of $0-250sec^{-1}$. At the shear rate of $0-210sec^{-1}$, tomato ketchup was found to be a thixotropic food product. The values of flow behavior index, consistency index and yield stress at the shear rate of $0-210sec^{-1}$, at the temperature of $30^{\circ}C$ and at the concentration of 33% , were 0.2131, 22.5047 $Pa\;sec^{-n}$, and 8.544 Pa, respectively. It was found that the apparent viscosity model for temperature was expressed by Andrade model and the model for concentration was expressed by Power model, and the model for both temperature and concentration was described by exponential and power models. The activation energies at the concentrations of 15, 20, 30, 33, 40, and 50% were 3.973, 4.985. 5.078, 5.226, 5.357, and 7.655 $kcal/g{\cdot}mole$, respectively.