• Proceedings of the KSME Conference
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• 2003.04a
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• pp.2048-2053
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• 2003

The present study investigated the effect of the transversal vibration on the flow characteristics for non-Newtonian fluids. The effect was tested by experiment and numerical analysis. For Newtonian fluids, both of experiment and numerical analysis results showed that mechanical vibration did not affect the flow rate. For non-Newtonian fluids, however, there was significant disagreement between experiment and numerical results. The numerical results showed a negligibly small effect of vibration on the flow rate whereas experimental results showed a significant flow rate increase associated with transversal vibration. The results implied that the increased flow rate was caused not only by imposed shear rates at the wall but also by the changes of rheological characteristics due to the transversal vibration.

• Proceedings of the Korean Society of Precision Engineering Conference
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• 2003.06a
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• pp.1709-1712
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• 2003

Almost the on-off type solenoid valve is used to hydraulic system. It has a strong point that concerned about rapid response, electric and hydraulic characteristic at the same time. In this paper we produced the new type spool using the MR fluid different from the others. Also we controlled a cylinder position through PWM method. And using the AMESim software, We compared our new type spool valve with existed one from data of simulation and experiment.

• Food Science and Biotechnology
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• v.14 no.6
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• pp.871-874
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• 2005

The effect of rice starch at different concentrations (0, 4, 6, and 8%) on dynamic rheological properties of surimi sols was investigated by small-deformation oscillatory measurements at $10^{\circ}C$ and during heating from 10 to $95^{\circ}C$. Dynamic frequency sweeps at $10^{\circ}C$ showed that the magnitudes of storage modulus (G') decreased with increasing starch concentration while those of tan $\delta$ increased. G' values of surimi-rice starch sols during heating decreased with increasing starch concentration, indicating that the pattern of G' changes during heating was influenced by the concentration of the added rice starch. In general, the characteristic G' thermograms of all samples showed a similar sol-gel transition pattern.

• Structural Engineering and Mechanics
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• v.61 no.1
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• pp.143-160
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• 2017

The paper studies the attenuation of the axisymmetric longitudinal waves propagating in the bi-layered hollow cylinder made of linear viscoelastic materials. Investigations are made by utilizing the exact equations of motion of the theory of viscoelasticity. The dispersion equation is obtained for an arbitrary type of hereditary operator of the materials of the constituents and a solution algorithm is developed for obtaining numerical results on the attenuation of the waves under consideration. Specific numerical results are presented and discussed for the case where the viscoelasticity of the materials is described through fractional-exponential operators by Rabotnov. In particular, how the rheological parameters influence the attenuation of the axisymmetric longitudinal waves propagating in the cylinder under consideration, is established.

• Applied Chemistry for Engineering
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• v.30 no.4
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• pp.445-452
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• 2019

Shear thickening is an intriguing phenomenon in the fields of chemical engineering and rheology because it originates from complex situations with experimental and numerical measurements. This paper presents results from the numerical modeling of the particle-fluid dynamics of a two-dimensional mixture of colloidal particles immersed in a fluid. Our results reveal the characteristic particle behavior with an application of a shear force to the upper part of the fluid domain. By combining the lattice Boltzmann and discrete element methods with the calculation of the lubrication forces when particles approach or recede from each other, this study aims to reveal the behavior of the suspension, specifically shear thickening. The results show that the calculated suspension viscosity is in good agreement with the experimental results. Results describing the particle deviation, diffusivity, concentration, and contact numbers are also demonstrated.

• Korea-Australia Rheology Journal
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• v.11 no.3
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• pp.255-263
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• 1999

Blends of two thermotropic liquid crystalline polymers, HX2000 and Vectra A950, were prepared by melt blending. Effects of transesterification on these blends are investigated by comparing properties of the blends with and without the addition of an inhibitor, in terms of blend miscibility and rheology. Both the uninhibited and inhibited blends are found to be largely immiscible with very limited miscibility in HX2000-rich phase. No strong evidence indicates the occurrence of transesterification in the blends in the solid state. Dynamic rheological behaviour, such as shear storage modulus (G') and shear loss modulus (G") as a function of frequency, of the blends are interpreted by a three-zone model. HX2000 shows terminal-zone and plateau-zone behaviour, whilst Vectra A950 shows plateau-zone and transition-zone behaviour. The un- inhibited blends show plateau-zone behaviour up to 50% Vectra A950 content and the inhibited blends show plateau-zone behaviour up to 60% Vectra A950 content. Compositional dependence of the complex viscosities of the uninhibited and inhibited blends displayed positive deviations from additivity, which is a characteristic feature for the immiscible thermoplastic blends. When under steady shear, both the uninhibited and inhibited blends show shear thinning behaviour and their viscosities decrease monotonically with the addition of Vectra A950. Compositional dependence of the steady shear viscosities of the two sets of blends displayed negative deviations from additivity and the uninhibited blends were more viscous than the inhibited blends for the full composition range. Although limited agreement with the Cox-Merz rule is found for the inhibited blends, these two sets of blends, in general, do not follow the rule due to their liquid crystalline order and two-phase morphology. Despite being immiscible blends, transesterification, such as polymerization, in the blends might occur during the rheological characterization, supported by the facts that uninhibited blends show HX2000-dominant behaviour at lower Vectra A950 content and are more viscous than the inhibited blends. The addition of transesterification inhibitor in such blends is advised if only physical mixing is desired.ired.

• Elastomers and Composites
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• v.51 no.2
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• pp.113-121
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• 2016

Magneto-rheological elastomer (MRE) is a material which shows reversible and various modulus under magnetic field. Comparing to conventional rubber vibration isolator, MREs are able to absorb broader frequency range of vibration. These characteristic phenomena result from the orientation of magnetic particle (i.e., chain-like formation) in rubber matrix. In this study, silicone rubber was used as a matrix of MREs. Carbonyl iron particle (CIP) was used to give magnetic field reactive modulus of MRE. The surface of the CIP was modified with chemical reactants such as silane coupling agent and poly(glycidyl methacrylate), to improve interfacial adhesion between matrix and CIP. The mechanical properties of MREs were measured without the application of magnetic field. The results showed that the tensile strength was decreased while the hardness was increased with the addition of CIP. Also, surface modification of CIP resulted in the improvement of physical properties of MRE, but the degree of orientation of CIP became decreased. The analysis of MR effect was carried out using electromagnetic equipment with various magnetic flux. As the addition of CIP and magnetic flux increased, increment of MR effect was observed. Even though the surface modification of CIP gave positive effect on the mechanical properties of MRE, MR effect was decreased with the surface modification of CIP due to decrease of CIP orientation. Throughout this study, it was found that the loading amounts of CIP affected the mechanical properties of MRE, and surface property of CIP was an important factor on MR effect of MRE.

• Food Science and Preservation
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• v.8 no.4
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• pp.434-441
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• 2001

The purpose of this research is the establishment of optimal processing and the quality improvement of confectionary analysis of the damaged starch content of flour. I studied the rheological and bread making properties of the dough containing different damaged starch content. I examined rheological and physico- chemical characteristic farinograph, extensograph and amylograph with DNS, CWRS and SW containing 6.5%, 8.2%, 9.0%, 9.0% and 10.5% of damaged starch. And I measured the hardness and specific volume and performed the functional survey by rheometer for quality control. In the amylogram, at the damaged starch content 9.5% at such the maximum viscosity was 900 B.U. the volume of bread fermention tolerance were increased. In addition, the extensegram after 135 min showed that maximum resistance of the dough were 570 B.U at the damaged starch contents of 9.5% and the bread had homogeneous air cells and internal structures at the damaged starch contents of 9.5% at which the area(A), resistance(R) and R/E value of the dough were highest.

• Korea-Australia Rheology Journal
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• v.12 no.1
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• pp.55-67
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• 2000

In this paper, an experimental study of the rheological behavior of granular flow in a new type of storage silo is presented. The main characteristic of the new design is a hexagonal shape chosen with the objective of minimizing the stresses applied to the stored grains, and to reduce grain damage during the filling and emptying processes. Measurements of stress distribution and flow patterns are shown for a variety of granular materials. Because of the design of the silo, the granular material adopts its natural rest angle at all times eliminating collisional stresses and impacts between grains. A homogeneous, low friction flow is naturally achieved which provides a controlled stress distribution throughout the silo during filling and emptying. Secondary dynamic stresses, which are responsible for wall failure in conventional silos of the vertical type, are completely eliminated. A comparison between the two geometries is presented with data obtained for these silos and a number of granular materials. The discharge pattern inhibits powder formation in the silo and the filling system virtually eliminates unwanted material packing. Finally, notwithstanding the rheological advantages of this new design, the hexagonal cells that constitute the silo have many other advantages, such as the possible use of solar energy to control the humidity inside them. The cell type design allows for versatile storage capabilities and the elevation above the ground provides unlimited transportation facilities during emptying.

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.6
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• pp.771-777
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• 2017

This study investigated the rheological properties of Calrose rice flour dispersions as well as the effects of different thawing methods (steamer, smart oven, and microwave oven) on quality characteristics of frozen turmeric rice. Apparent viscosity, consistency index, and yield stress significantly increased at higher rice flour concentrations. Magnitudes of storage modulus and loss modulus significantly increased with elevation of rice flour concentration. Frozen turmeric rice thawed using a steamer had the highest moisture content and largest size (length, width, and thickness) among all thawing methods. The L values of turmeric rice after thawing using a steamer was significantly higher than those of other thawing methods. The a value of turmeric rice after thawing using a steamer was significantly lower than those of other thawing methods. Textural properties (hardness, adhesiveness, springiness, cohesiveness, brittleness, and chewiness) of frozen turmeric rice after thawing using a steamer were significantly lower than those of other thawing methods. Therefore, it can be concluded that frozen turmeric rice after thawing using a steamer might be desirable for improvement of texture.