• Geomechanics and Engineering
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• 제36권1호
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• pp.19-26
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• 2024

Erigen's nonlocal thermoelasticity model is used to study the effect of viscosity on a micropolar thermoelastic solid in the context of the multi-phase-lag model. The harmonic wave analysis technique is employed to convert partial differential equations to ordinary differential equations to get the solution to the problem. The physical fields have been presented graphically for the nonlocal micropolar thermoelastic solid. Comparisons are made with the results of three theories different in the presence and absence of viscosity as well as the gravity field. Comparisons are made with the results of three theories different for different values of the nonlocal parameter. Numerical computations are carried out with the help of Matlab software.

• 한국터널지하공간학회 논문집
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• 제20권5호
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• pp.773-786
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• 2018

본 연구에서는 강관다단공법에 사용되는 씰링재의 점도특성에 대한 연구를 수행하였다. 씰링재는 차수 및 공벽 안정성 확보 기능과 더불어 후속공정인 그라우트재 주입 시 주입이 원활히 될 수 있도록 최소한의 강도를 보유하여야 한다. 교반조건에 따른 씰링재의 특성을 점도를 통하여 간접적으로 파악하였다. 초기 물과 벤토나이트의 사전 교반 특성에 따라 점도의 급격한 증가 시점이 상이하게 나타났다. 사전교반 시간이 길수록 벤토나이트가 팽윤 할 기회가 많아지므로 상대적으로 짧은 시간에 점도의 급격한 증가 현상이 나타났다. 또한 급격한 점도 증가 이전 단계에서는 물/시멘트/벤토나이트 혼합물이 틱소트로피 거동을 보이다가 점도 증가 이후부터는 레오펙시 거동을 보인다. 또한 사전 교반 시간은 혼합물이 재료분리 거동에도 영향을 미침이 확인이 되었다. 따라서 본 연구결과를 바탕으로 씰링재의 요구성능 및 배합절차에 대해서 추가 논의가 필요하며, 향후 시멘트와 벤트나이트의 상호작용에 대해 심도 깊은 연구를 통하여 현장에서 적용 가능한 가이드 도출이 필요하다.

• 한국식품조리과학회지
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• 제22권2호
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• pp.173-180
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• 2006

This study evaluated the quality characteristics of dried noodles made of wheat flour with different concentrations of Dioscorea japonica flour. Cooking quality, mechanical texture properties and viscosity were measured, and sensory evaluation was performed with the prepared noodles. Water binding capacity, solubility and swelling power of the composite Dioscorea japonica flour-wheat flours were higher than those of pure wheat flour. Gelatinization points of the composite Dioscorea japonica flour-wheat flours were increased and initial viscosity at $95^{\circ}C$, viscosity at $95^{\circ}C$ after 15 minutes and maximum viscosity of these composites were decreased, with increasing Dioscorea japonica flour content, as measured by amylograph. With increasing Dioscorea japonica flour content, L and b values were decreased, but a value was increased, for the color values, while weight and volume of the cooked noodles and turbidity of the soup were increased. For the textural characteristics, the addition of Dioscorea japonica flour increased the hardness and decreased the adhesiveness, cohesiveness and springiness. Overall, the noodles made with 10% Dioscorea japonica flour were preferred more than the other noodles, as tested by sensory evaluation.

• 한국식품저장유통학회지
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• 제24권4호
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• pp.491-496
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• 2017

Paddy rice is typically stored during postharvest until rice grain is processed into brown rice and milled rice by hulling and milling procedure, respectively. Recently, instead of storing paddy rice, storage of brown rice has been in the spotlight because it is more convenient and economically feasible. Different brown rice cultivars with varying amylose contents including waxy rice, medium-waxy rice, and non-glutinous rice were stored in room temperature storage for four months, and the changes in grain qualities of brown rice were evaluated. Amylose content significantly affected pasting properties in which rice cultivar with higher amylose content showed longer pasting time and higher peak viscosity. Storage also affected pasting viscosities, showing an increase in peak viscosity, but a decrease in breakdown viscosity. The changes in pasting viscosity during storage could be an important starch property for aged brown rice utilization. Waxy brown rice showed the weakest aging property in terms of free fatty acids (FFA) accumulation, whereas non-glutinous rice was more substantial grain quality against aging. The FFA values of two months storage were not significantly different from the initial FFA contents, suggesting that brown rice stored in room temperature for two months could be feasible for direct consumption of brown rice.

• 한국식품영양학회지
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• 제12권3호
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• pp.252-257
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• 1999

In an attempt to evaluate the effects of calcium on paste or gelatinization properties by amylograph and mixing properties by farinograph of wheat flour and on viscosity property cooking quality textural and sensory properties of Ramyon were examined. The contents of calcium used were from 1.0% to 3.0% based on flour weight. The viscosity property of wheat flour with calcium was increased the initial past-ing temperature but the amylograph peak viscosity were decreased in vice versa. The farinograph absorp-tion stability and breakdown were increased by calcium. The shear extrusion force and hardness of Ram-yon manufactured with calcium were shown much higher value than those of control. At cooking quality examination of Ramyon manufactured with calcium weight of cooked Ramyon was increased by volume was decreased. Extraction amounts of Ramyon manufactured with calcium during cooking were much smaller than those of control. These changes will provided many advantages in the preparation of Ram-yon. The I2 reaction value of Ramyon manufactured with calcium and control were shown to almost same values. Sensory properties of cooked Ramyon which was manufactured with calcium showed quite acceptable. Based on the cooking and sensory evaluation test addition of 0.3% calcim to wheat flour may be suitable for processing Ramyon.

• 한국식품과학회지
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• 제29권5호
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• pp.932-938
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• 1997

Changes in viscosity and dynamic theological properties of Job's-tears were measured by Bohlin dynamic tester as a function of moisture, and measurement was performed within a linear viscoelastic range. The result of the shear stress vs shear rate of Job's-tears at different moisture contents $(50{\sim}75%)$ was applied to mathematical models and Herschel-Bulkley model showed the highest correlation coefficient. Lower moisture content (55%) produced higher yield stress and consistency index, but lower flow behavior index, whereas higher moisture content showed reverse effects. Job's-tears with $50{\sim}70%$ moisture contents showed a higher storage modulus (G') than loss modulus (G') at all frequencies, showing a higher concentrated polymer characteristics. However, higher moisture content (>75%) showed crossover point between G' and G', and frequency dependency. As the moisture content was increased, the amount of viscoelastic properties such as G', G', complex viscosity decreased during heating, and initial temperature and miximum value of viscoelastic properties shifted to higher temperatures, representing the moisture-dependence of Job's-tears upon theological properties.

• 한국도로학회논문집
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• 제16권1호
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• pp.31-39
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• 2014

PURPOSES : Surface treatment material for pavement preventive maintenance should be inspected field applicability. This study(Part II) aimed to checkup coating characteristics and performance analysis using lab and field tests. The hydrophobic - low viscosity filling material for pavement preventive maintenance is presented in Part I, which is a series of companion study. METHODS : Relative comparison between general asphalt mixtures and surface treatment asphalt mixtures are analyzed and measured for the field application such as indirect tensile strength ratio(TSR), abrasion resistance, crack propagation resistance, temperature resistance, coating thickness, permeability resistance and skid resistance in terms of british pendulum number(BPN). RESULTS : It is found that TSR, crack propagation resistance and permeability resistance is increased as against uncoated asphalt specimen. Abrasion resistance and temperature resistance is secured from the initial coating thickness point of view, which is about 0.2~0.3mm. Skid resistance on the surface treatment pavement is satisfied with the BPN criteria of national highway because of exposed aggregate and crack sill induced pavement deterioration and damage cracks. CONCLUSIONS : The hydrophobic - low viscosity surface treatment material for pavement preventive maintenance is validated on field applicability evaluation based on quantitative analysis of coating thickness and performance analysis using lab and field tests.

• 한국식품조리과학회지
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• 제24권6호
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• pp.882-890
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• 2008

The present study investigated the influence of different volumes of red hot pepper juice on the quality characteristics of fresh Pasta noodle. Supplementation with 0% (control), 2.5%, 5%, 7.5%, or 10% red hot pepper juice produced similar gelatinization characteristics of peak viscosity, temperature at peak viscosity, hot paste viscosity and numerical value of breakdown. However, increasing concentrations of red hot pepper juice produced progressively and significantly low cold paste viscosity and setback. The chromaticity of wet and cooked noodles was significantly lower in L value and significantly higher in +a and +b values with increasing volumes of red hot pepper juice. The texture of fresh noodles displayed no significant differences in hardness, adhesiveness and chewiness. The springiness and cohesiveness were lower and higher with the increase of added red hot pepper juice, respectively, but the differences just attained significance. For cooked noodles, adhesiveness, springiness, cohesiveness and chewiness tended to be higher with increasing volumes of red hot pepper juice, but again the differences just attained significance. Cooking characteristics of weight, volume, moisture absorptive power and turbidity decreased with increasing volumes of red hot pepper juice. Sensory characteristics of acceptability including appearance, color, flavor, taste, texture and overall-acceptability improved with increasing red hot pepper juice volume, in particular with 5% and 7.5%. Amylograph characteristics for initial paste temperature positively correlated with the texture characteristics for chewiness (p<0.05). Negatively correlated amylograph parameters included texture for springiness with for peak viscosity (p<0.01), texture for adhesiveness with hot paste viscosity (p<0.01) and breakdown with texture for adhesiveness, cohesiveness and chewiness (p<0.05).

• Elastomers and Composites
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• 제45권2호
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• pp.122-128
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• 2010

소수성실리카를 안정제로 하는 현탁중합반응법을 이용하여 합성한 스티렌(St)/부틸메타크릴레이트(BMA) 공중합체 (co-PSB) 입자의 전단점도를 모세관 레오미터 (capillary rheometer)를 이용하여 $170^{\circ}C$에서 측정하였다. co-PSB 입자의 전단점도는 중량평균분자량이 74,800 g/mol 이하인 경우 낮은 전단속도에서는 뉴톤거동을 보였다. 중량평균분자량이 136,800 g/mol을 초과하면서 전단점도는 전단속도의 전 영역에 걸쳐 감소하였고 전단속도에 대한 기울기의 절대값은 분자량의 증가와 함께 증가하였다. St/BMA의 구성비가 7/3, 5/5 및 3/7의 co-PSB 입자는 유사한 분자량을 나타내었지만 BMA의 구성비가 증가하면서 유리전이온도와 전단점도는 감소하였다. St/BMA의 구성비가 1/9 인 co-PSB의 경우 유리전이온도는 더욱 감소하였으나 초기 전단점도는 크게 증가하였다. 카본블랙을 함유하는 co-PSB 복합체 입자의 전단점도는 카본블랙의 증가에 따라 증가하였으나, 카본블랙의 농도에 따른 전단점도의 변화는 분자량 및/혹은 구성비의 변화 효과에 비교하여 미약하였다.

• 한국농공학회:학술대회논문집
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• 한국농공학회 2005년도 학술발표논문집
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• pp.355-360
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• 2005

The properties of contaminants, contaminated soil, and the elapsed time are important factors to in-situ soil remediation. Gabr et. al. (1996) derived the solution equation of contaminant concentration ratio as initial one $(C/C_0)$ with time and spatial changes in contaminated area with vertical drains. The contaminant concentration ratio $(C/C_0)$ is analyzed with time and spatial changes as varying the effective diameter, porosity, shape factor, density of contaminated soil and temperature in ground and unit weight, viscosity of contaminants by using FLUSH1 model. Results from numerical analysis indicate that the most important factor to the in-situ soil remediation using vertical drains is the effective diameter of contaminated soil. It also shows that the viscosity of contaminants, porosity of soil, shape of soil, temperature in ground, unit weight of contaminants are, in order, affected to the soil remediation but density of soil is insignificant to the soil remediation.