• Korea-Australia Rheology Journal
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• v.19 no.2
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• pp.75-80
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• 2007

The slotted plate technique has previously been shown to be a successful method for directly measuring the static yield stress of suspensions. In this study, we further establish the usefulness of the slotted plate device as a rheometer especially at low shear rates, taking advantage of the extremely low speeds of the slotted plate technique. Newtonian fluids, a shear thinning fluid, and yield stress fluids were tested using the slotted plate device and the results were compared with those from a commercial rheometer using different standard flow geometries. The relationship between the stress on the plate and the viscosity for the slotted plate device obtained by dimensional analysis (drag) predicts a linear relationship between the force at the plate and the plate speed, consistent with the experimental data. The slotted plate device can measure viscosities at very low shear rates. The apparent viscosity - shear-rate data obtained from the slotted plate device are complementary to those obtained using a commercial rheometer. That is : the slotted plate can measure viscosity in the shear rate range $10^{-7}<\dot{\gamma}<10^{-3}\;s^{-1}$, while the commercial rheometer measures viscosity at shear rates higher than $10^{-3}\;s^{-1}$.

• Korean journal of food and cookery science
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• v.24 no.3
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• pp.273-281
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• 2008

To determine the nutritional quality and physical properties of ginseng-chicken meat porridge, 10 kinds of ginsengchicken meat porridge samples containing waxy and/or non-waxy rice were analyzed for in vitro protein digestibility and their degree of starch hydrolysis. Viscosity and spreadness were determined for the gelatinized pastes of the porridge samples. Microphotographs of the starch granules and pastes were studied to confirm structural changes in the rice starch during cooking. The starch paste from non-waxy rice porridge had higher viscosity than the starch paste from the waxy rice porridge; however, in the case of the ginseng-chicken meat porridge, the difference in viscosity was negligible. Microphotograph comparisions between the waxy rice porridge and non-waxy rice porridge indicated apparent differences in the shapes of their starch granules and gels. The granule surface of the non-waxy rice was very rough while that of the waxy rice was very smooth; this difference would lead to organoleptical discrepancy. The added ginseng increased the protein digestibility of the chicken meat; however, the protein digestibility of the ginseng-chicken meat porridge was lower than that of the chicken meat or rice porridge due to inhibited protein digestion by the gelatinized starch. Finally, the rice porridge had increased starch hydrolysis with additions of chicken meat and vegetables.

• Preventive Nutrition and Food Science
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• v.5 no.2
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• pp.93-99
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• 2000

A study was performed to establish the detection method of irradiated cereals. A drastic reduction of the apparent viscosity of suspensions with heat treatment was observed up to 1∼2 kGy in brown rice, Job's-tears, polished barley and polished rice. They were gently reduced to samples irradiated at 15 kGy. This trend was similar for all stirring speeds. The viscosity of unirradiated brown rice, Job's-tears, polished barley and polished rice reduced with in-creasing stirring speeds and this tendency was similar for irradiation doses. Regression expressions and coefficients of brown rice, Job's s-tears, polished barley and polished rice on different doses were 0.9399($y=3408.0e^{-0.2338x}$), 0.8855($y=3597.8e^{-0.6864x}$), 0.9343($y=7554.0e^{-0.4998x}$) and 0.9714($y=3228.2e^{-0.5312x}$), respectively, at 120 rpm. These results sug-gest that detection of irradiation for cereals could be possible by viscometric methods.

• Applied Biological Chemistry
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• v.39 no.3
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• pp.165-171
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• 1996

The rheological properties of biopolymers produced by Bacillus sp. K-1 and its mutant strains(KM-21, KM-83) were studied. Apparent viscosity of biopolymers decreased as rising the temperature. The biopolymer produced by KM-21 strain showed 1.7 times low viscosity, 2.7 times low viscosity by K-1 and 1.9 times low viscosity by KM-83 at $80^{\circ}C$ compared with at $20^{\circ}C$ respectively. The viscosity of biopolymer solution also increased with increasing the polymer concentration and showed pseudoplastic characteristics which is high temperature dependency in all concentration. The change of the biopolymer viscosity on the pH showed the highest value at the pH 7.0 and it showed lower at acidic condition than at alkaline condition comparatively.

• Korean journal of food and cookery science
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• v.4 no.1
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• pp.17-26
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• 1988

The polysaccharide produced by pseudomonas elodea, Gellan gum, was rheologically characterized, compared with agar. Rheological properties were determined from the change in the value of intrinsic viscosity with the pH and salt concentration. At the range of pH 2∼ll and salt 0∼0.16M KC1, the intrinsic viscosity of Gellan gum ranged from 8.8 to 21.2dl/g and agar ranged from 1.97 to 11.46d1/g. In the absence of salt, the intrinsic viscosity of Gellan gum increased as the pH of solution increased up to neutral pH then decreased slightly at alkaline pH, whearas the intrinsic viscosity of agar increased as the pH of solution increased up to pH 9 then decreased slightly. Intrinsic viscosity of Gellan gum and agar decreased with an increase in salt concentration. The chain stiffness parameter for the Gellan gum was 0.033. The overlap parameter of Gellan gum and agar were 0.047g/dl and 0.087g/dl, respectively. Gellan gum and agar were shear rate dependent or pseudoplastic. The yield stress and proportionality constant of Gellan gum increased slightly as the concentration increase, on the other hand, the shear index of Gellan gum showed a maximum at 0.75g/dl and gradually decreased as the concentration increase. The apparent viscosity of Gellan gum and agar decreased as the temperature increase. A lower concentration of the divalent cations calcium and magnesium is required to obtain maximum gel strength than for the monovalent cations sodium and potassium.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.9
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• pp.1407-1413
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• 2015

The objective of this study was to investigate the rheological and pasting properties of potato flour dispersions at different concentrations (3, 4, 5, 6, and 7%, w/w). A potato cultivar 'Goun', used in this study, was developed by Highland Agriculture Research Center, RDA. Potato flour dispersions showed shear-thinning behaviors (n=0.44~0.51) at $25^{\circ}C$. Apparent viscosity (${\eta}_{a,100}$), consistency index (K), and yield stress (${\sigma}_{oc}$) significantly increased with an increase in potato flour concentration. Storage modulus (G') and loss modulus (G") significantly increased, whereas complex viscosity (${\eta}^*$) was significantly reduced with increasing frequency (${\omega}$) from 0.63 to 63.8 rad/s. Magnitudes of G' and G" were significantly increased with elevation of potato flour concentration. G' values were considerably greater than G" over the entire range of frequency (${\omega}$) with a high dependence on ${\omega}$. Cox-Merz rule was not applicable to potato flour dispersions. Rapid Visco Analyzer data showed that peak viscosity, trough viscosity, breakdown viscosity, final viscosity, and set back viscosity of samples significantly increased with an increase in potato flour concentration.

• Journal of Mechanical Science and Technology
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• v.19 no.4
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• pp.936-946
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• 2005

The liquid nitrogen as an environmentally safe coolant has been widely recognized in cryo­genic machining, its function as a lubricant is plausible due to its chemical inertness, physical volatility and low viscosity. Since a reduced friction is a direct witness of the lubrication effect from a tribological viewpoint, this paper presents an evaluation of the apparent friction coefficient on the tool-chip interface in cryogenic cutting operations to prove and characterize the lubricity of LN2 in cryogenic machining. The cryogenic cutting technology used in this study is based on a cooling approach and liquid nitrogen delivery system which are intended to apply liquid nitrogen in well-controlled fine jets to selectively localized cutting zones and to penetrate liquid nitrogen to the tool-chip interface. It has been found that the apparent friction coefficient can be significantly reduced in cryogenic machining, depending on the approach of liquid nitrogen delivery.

• Journal of Microbiology and Biotechnology
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• v.8 no.2
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• pp.171-177
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• 1998

The strain A49, which produces a new type of extracellular polysaccharide was isolated from soil samples. From morphological, physiological and biochemical tests, the strain A49 was identified as a Bacillus polymyxa and named Bacillus polymyxa A49. Bacillus polymyxa A49 was found to produce a highly viscous extracellular polysaccharide when grown aerobically in a medium containing glucose as the sole source of carbon. The polysaccharide (A49 POL) showed a homogeneous pattern on gel permeation chromatography (GPC) and its molecular weight was estimated to be about 1.6 mega dalton (mDa). The FT-IR spectrum of A49-POL revealed typical characteristics of polysaccharides. As a result of investigations with HPLC and carbozole assay, A49-POL was found to consist of L-fucose, D-galactose, D-glucose, D-mannose, and D-glucuronic acid, with the molar ratio of these sugars being approximately 1:2:7:50:12. Rheological analysis of A49 POL revealed that it is pseudoplastic and has a higher apparent viscosity at dilute concentrations than does xanthan gum. The consistancy factor of A49 POL was found to be higher, and the flow index of A49 POL lower, than xanthan gum. Its apparent viscosity was comparatively unstable at various temperatures. the A49 POL showed the highest apparent viscosity at pH 3. When salts were added to A49 POL solution, the solution was compatible with up to 10% KCl, 35% NaCl, 55% $CaCl_2$, 55% $MgCl_2$, 55% $K_2HPO_4$, and 110% $Ca({NO_3})_2$, respectively.

• 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.

• Korean Journal of Food Science and Technology
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• v.31 no.3
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• pp.638-643
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• 1999

In this study we prepared 5 types of nutritional beverage base samples containing various ratios of soy protein isolate (SPI) and sodium caseinate as protein source. The rheological properties of each sample were measured and the results were as followes; Samples changed their rheological properties with the ratio of SPI. Samples represented newtonian property with low ratio of SPI, pseudoplastic property with the increment of SPI, and bingham pseudoplastic property with higher increment of SPI (80% as protein source). In this result we conjectured that the more was the SPI, the more was the formation of progel during heat treatment, which could be the reason of the rheological changes. In the test of the relationship between temperature and apparent viscosity, apparent viscosity of samples decreased along with the increment of temperature. In observing the relationship between time and apparent viscosity, we found sample, containing high ratio of SPI (80%), represented thixotropic property clearly with the hysteresis loop.