• Korean Journal of Food Science and Technology
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• v.39 no.5
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• pp.584-587
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• 2007

The effect of molar substitution (MS, 0.030-0.118) on the dynamic rheological properties of hydroxypropylated rice starch pastes (5%, w/w) was investigated by small-deformation oscillatory measurements during aging. The magnitudes of storage (G#) and loss (G") moduli measured at $4^{\circ}C$ before aging increased with an increase in MS in the range of 0.030-0.118, while those of tan ${\delta}$ (the ratio of G"/G#) decreased. The G# values of hydroxypropylated rice starches, as a function of aging time (10 hr) at $4^{\circ}C$, increased rapidly at the initial stage, and then reached a plateau region at shorter aging times. However, for the native starch, the plateau values were not observed for G# after a long aging time. Increasing the MS resulted in a decrease in plateau values. The rate constant (K) for structure development during aging was described by first-order kinetics. The K values of hydroxypropylated rice starches at 0.086 and 0.118 MS were much lower than the K value at 0.030 MS.

• Elastomers and Composites
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• v.48 no.4
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• pp.276-281
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• 2013

Polyester type polyurethane foam modified with acrylic polyol was prepared by quasi prepolymer method. Thermal and dynamic mechanical properties of polyurethane foam were analysed by thermal gravimetric analysis(TGA) and dynamic mechanical analysis(DMA). Also, glass transition temperature was measured by differential scanning calorimeter(DSC). As acrylic polyol contents were increased, thermal stability measured by TGA was slightly decreased. Storage modulus was increased and tan delta was decreased with increasing of acrylic polyol contents.

• Korean Journal of Food Science and Technology
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• v.35 no.1
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• pp.44-51
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• 2003

찹쌀가루와 메주가루의 배합비율(무게비)을 달리한 고추장(찹쌀가루 : 메주가루 = 1:1, 1:2, 1:3, 2:1, 3:1)의 숙성 중 품질 변화를 평가하기 위해 12주 동안 숙성시키면서 고추장의 이화학적 특성, 효소 활성 및 레올로지 특성을 연구하였다. 숙성 중 고추장의 수분함량은 $47.4{\sim}47.9%$에서 점차 증가하여 8주에는 최대 수분함량을 보였다. 환원당 함량은 $2{\sim}4$주에 가장 높았으며 이후에서는 점차 감소하는 경향을 보였다. 아미노태 질소 함량은 지속적으로 증가하였다. ${\alpha}-amylase$와 ${\beta}-amylase$ 활성은 숙성 $2{\sim}4$주에 최대 역가를 나타냈다. Acidic protease와 neutral protease는 각각 숙성 2주와 4주에 가장 높은 활성을 보였다. Power law 모델에 의한 유동성 측정에서 고추장은 낮은 유동성지수(flow behavior index, $n=0.21{\sim}0.36$)를 가진 전단담화(shearing-thinning)거동을 보여주었으며, 점조도 지수(consistency index, K)와 겉보기점도 $({\eta}_{a,10})$는 숙성 2주에 급격히 증가하고 이후에는 감소하였다. Casson 모델식에 의한 항복응력$({\sigma}_{oc})$은 숙성 2주에 급격히 증가하고 이후에는 감소하였다. 동적 점탄성 측정에서는 저장 탄성률 (G#)이 손실탄성률 (G') 보다 높은 수치를 나타내었고 주파수(frequency, ${\omega}$)가 증가함에 따라 증가하는 경향을 보여주었다. 또한 숙성기간이 경과함에 따라 (G#)과 (G@)이 증가하는 경향을 나타냈다.

• Korean Journal of Food Science and Technology
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• v.35 no.2
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• pp.188-194
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• 2003

천마식품가공시 기초자료로 활용될 수 있는 천마 추출농축액의 리올로지 특성을 조사하였다. 천마의 열수 및 50% 에탄올 추출물운 각각 5, 10, 15, 및 20 Brix와 10, 20, 30, 40 및 50 Brix로 농축하여 제조하였다. 열수 및 50% 에탄올 농축액의 정상유동특성과 동적점탄성을 조사하였다. Power law model로 구한 n에 의하면 모든 열수 농축액들은 전형적인 의가소성$(n=0.484{\sim}0.802)$유체의 흐름특성을 보였고, 50% 에탄올 농축액들은 뉴튼유체$(n=0.875{\sim}1.078)$에 가까운 흐름특성을 나타내었다. 열수 및 50% 에탄올 농축액의 ${\eta}_{app}$는 온도가 증가함에 따라 감소하는 경향을 나타내었다. Herschel-Bulkley model에 의한 열수 및 50% 에탄올 농축액의 C는 각각 $0.030{\sim}1.255$ Pa와 $0.007{\sim}0.065$ Pa이었다. ${\eta}_{app}$에 대한 온도 및 농도의 영향은 arrhenius식으로 해석하였다. 열수 및 50% 에탄올 농축액의 $E_a$는 농도가 증가함에 따라 각각 $3.340{\sim}4.620{\times}10^3\;J/mol{\cdot}kg$과 $1.6289{\sim}18.6699{\times}10^3\;J/mol{\cdot}kg$의 범위로 나타났다. 진동수(angular frequency, ${\omega}$)가 증가할수록 저장탄성률(storage modulus, G#)과 손실탄성률(loss modulus, G@)은 일반적으로 증가하는 경향을 나타냈다. 50% 에탄올 농축액의 경우 모든 진동수에서 G#이 G@보다 높게 나타나 전형적인 저분자용액의 흐름특성을 보였다. 그러나 열수농축액의 경우 G@이 G#보다 높았고 0.5 rad/sec에서 교차점을 형성하였으며 전형적인 고분자 용액의 흐름특성을 나타내었다.

• The Korean Journal of Rheology
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• v.4 no.2
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• pp.107-115
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• 1992

전방향족 에스테르계 열방성 액정중합체(LCP) 벡트라(Vectra)와 폴리카보네이트 (PC)를 무게비 30/70으로 구성한 고분자 블렌드를 확장되는 다이를 통하여 압출한후 압출쉬 트의 탄성 및 점탄성 특성을 만능시험기(UTM)와 동적기계적 스펙트로터(RDS)를 이용하여 측정하였다. 블렌드의 기계적 특성은 기지재인 PC의 ductility에도 불구하고 순수 LCP보다 도 더 brittle하였다. 그러나 탄성률이나 인장강도 모두 PC보다 훨씬 높게 나타나 보강효과 가 확인되었다. 이러한 보강효과는 복합계 내부에서 스스로 형성된 직경 2~10$\mu$m 정도의 거대 섬유소 그리고 거대 섬유소는 다시 직경 0.05$\mu$m 정도의 미세섬유로서 구성된 형태학 적 특성으로 설명될수 있었다. 한편 블렌드의 점탄성 거동은 마치 entanglement coupling이 높은 계의 특성과 비슷하였으며 시편의 위치에 따른 특성변화는 관찰되지 않았고 순수산 LCP의 점탄성 특성과 아주 유사하였다.

• The Korean Journal of Rheology
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• v.10 no.1
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• pp.7-13
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• 1998

중량 평균 분자량이 1.22$\times$106이고 다분산도가 8.90이며 수분과 아밀로오스 함량이 각각 9.35%, 27%인 도토리 전분에 sucrose를 첨가하여 동적 유변학적 특성에 대한 온도와 농도의존성을 고찰하였다. AS(acorn starch)-sucrose 계의 점도는 전단속도가 증가하면 감 소하는 전단담화 현상을 나타내며 sucrose 농도가 증가할수록 점도가 증가하였고, Casson 식에 의해 얻어진 항복치는 sucrose 농도가 증가하면 증가하였다. 저장영률과 손실영률은 sucrose 농도가 증가하면 단일하게 증가하였고 손실 탄성률은 온도가 증가하면 감소하였다. DSC 측정자료를 zipper model에 적용시켜 본 결과 sucrose 농도가 증가할수록 zipper의 수 와 junc-tion zone의 수는 증가했으며 크기는 감소하였다. Sucrose는 전분과 수소결합을 형 성하여 용액내에서 가소제처럼 거동함을 알수있었다.

• Composites Research
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• v.35 no.3
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• pp.127-133
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• 2022

Polypropylene (PP) has been received great attention as a next-generation high-voltage power cable insulation material that can replace cross-linked polyethylene (XLPE). However, the PP cannot be used alone as an insulation material because of its high elastic modulus and vulnerability to impact, and thus is mainly utilized as a form of a copolymer with rubber phases included in the polymerization step. In this paper, a soft PP-based blend was prepared through melt-mixing of impact PP, polyolefin elastomer, and propylene-ethylene random copolymer. The elastic modulus and impact strength of the blend could properly be decreased or increased, respectively, by introducing elastomeric phases. Furthermore, the blends showed a high storage modulus even at a temperature of 100℃ or higher at which the XLPE loses its mechanical properties. In addition, the blend was found to be effective in suppressing the space charge compared to the pristine PP as well as XLPE.

• Journal of Korea Foresty Energy
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• v.17 no.1
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• pp.36-46
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• 1998

The aim of this study was to develop the noise and vibration damping wood-based composites by using viscoelastic polymer materials. Polyvinylchloride(PVC) was plasticized with 20-140 phr bis(2-ethylhexyl) phthalate(DOP) and the dynamic tensile mechanical properties were measured at 110Hz and approximate temperature range -100 to 150$^{\circ}$ using a Rheovibron Instrument. The PVC/DOP blends were shown to be compatible in all proportions, and both T(E”$_{max}$) and T(tan${\delta}_{max}$) shifted to the lower temperature side as the DOP content increased. The vibration damping properties of wood/polymer composites were measured using the Rheovibron instrument in a bending mode. The composite damping factor(tan ${\delta}_{c}$) of wood /PVC-DOP/wood sandwich structure correlated with the loss factor and that of the coated structure correlated with the loss modulus(E”) of the polymer layer. In addition, the sandwich structure was found to be more effective in damping than the coated structure. The logarithmic decrement (${\Delta}$c) curve of a sandwich structure, which was determined by the free-free flexural vibration method was similar in shape to the tan ${\delta}_{c}$ curve.

• The Korean Journal of Rheology
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• v.11 no.2
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• pp.143-152
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• 1999

Using a Rheometrics Fluids Spectrometer(RFS II), the steady shear flow and the small-amplitude dynamic viscoelastic properties of three kinds of semi-solid food materials(mayonnaise, tomato ketchup, and wasabi) have been measured over a wide range of shear rates and angular frequencies. The shear rate dependence of steady flow behavior and the angular frequency dependence of dynamic viscoelastic behavior were reported from the experimentally measured data. In addition, some viscoplastic flow models with a yield stress term were employed to make a quantitative evaluation of the steady flow behavior, and the applicability of these models was also examined in detail. Furthermore, the correlations between steady shear flow(nonlinear behavior) and dynamic viscoelastic(linear behavior)properties were discussed using the modified power-law flow equations. Main results obtained from this study can be summarized as follows : (1) Semi-solid food materials are regarded as viscoplastic fluids having a finite magnitude of yield stress, and their flow behavior shows shear-thinning characteristics, exhibiting a decrease in steady flow viscosity with increasing shear rate. (2) The Herschel-Bulkley, Mizrahi-Berk, and Heinz-Casson models are all applicable to describe the steady flow behavior of semi-solid food materials. Among these models, the Heinz-Casson model has the best validity. (3) Semi-solid food materials show a stronger shear-thinning behavior at shear rate region higher than a critical shear rate where a more progressive structure breakdown takes place. (4) Both the storage and loss moduli are increased with increasing angular frequency, but they have a slight dependence on angular frequency. The elastic behavior is dominant to the viscous behavior over a wide range of angular frequencies. (5) All of the steady flow, dynamic, and complex viscosities are well satisfied with the power-law model behavior. The relationships between steady shear flow and dynamic viscoelastic properties can well be described by the modified forms of the power-law flow equations.

• Elastomers and Composites
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• v.46 no.3
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• pp.186-194
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• 2011

Natural fiber/natural rubber composites were fabricated by uniformly compounding natural rubber and cellulose- based natural fiber kenaf and then by compression molding. The effect of kenaf fiber content on their vulcanization behavior, hardness, tensile properties, tear strength and static and dynamic properties was investigated. The contents of kenaf fiber in the composites were 0, 5, 10, 15, and 20 phr, compared to natural rubber and additives. The result indicated that various properties of natural rubber depended on the kenaf fiber content. With increasing kenaf fiber content, the torque for vulcanization of natural rubber was increased whereas the vulcanization time was reduced as well. The hardness, tensile modulus and tear strength of kenaf/natural rubber composites were gradually decreased with the fiber content whereas the tensile strength and elongation at break were decreased. Also, with increasing the kenaf fiber content the dynamic property of natural rubber was changed more greatly than the static property. The loss factor, which is closely related with the damping or absorption of the energy given to natural rubber, was proportionally increased with the fiber content.