• Journal of Biosystems Engineering
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• v.35 no.6
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• pp.408-412
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• 2010

Rheological properties of cereals such as rye are great important for the design of die for extrusion and the development of models for extrusion process. Therefore, this study was carried out to analyze the rheological properties according to moisture content of rye flour and extrusion temperature. Rheological properties of rye flour were investigated by using a capillary rheometer for moisture content of three levels (30, 35, 40%) and extrusion temperature of three levels (120, 130, $140^{\circ}C$). Determination coefficients for the relationship between apparent shear stress ($\tau_{ap}$) and apparent shear velocity ($\gamma_{ap}$) were relatively high in the range of 0.973 ~ 0.997 under each extrusion condition. The values of consistency index (K) was decreased with increasing moisture content and extrusion temperature. However, the value of flow behavior index (n) presented the highest value at moisture content of 35%, but it was not affected by extrusion temperature.

• Elastomers and Composites
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• v.44 no.3
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• pp.323-328
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• 2009

The rheological properties of complex materials such as polymer melts show complicated non-Newtonian flow phenomena when they are subjected to shear flow. These flow properties are controlled by the characteristics of flow units and the interactions among the flow segments. The non-Newtonian flow curves of poly(vinyl alcohol) hydrogel were obtained in various concentrations and temperatures by using a cone-plate rheometer. By applying non-Newtonian flow equation to the flow curves for PVA hydrogel samples, the rheological parameters were obtained. The PVA hydrogel samples are shear thinning under increasing shear rate modes which result in thixotropic behavior.

• Korea-Australia Rheology Journal
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• v.14 no.1
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• pp.11-16
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• 2002

Cephalosporium acremonium is a filamentous microorganism producing cephalosporin C. The morphological differentiation of C. acremonium in submerged culture is closely related with the rheological properties of culture broth and production of cephalosporin C. In this study, the rheological and morphological properties of culture broth of C. acremonium were investigated. In the seed broths of shake-flask and fermenter culture, the Herschel-Berkley equation was in excellent agreement with experimental results in the whole range of shear rate. In the seed broths of shake-flask culture, morphological differentiation into arthrospores affected to changes of apparent viscosity. But results in the fermenter culture, morphological factors such as mean hyphal thickness and the number of tips gave more effect on changes of apparent vitacosity than differentiation into arthrospores. Overall, it suggested that the morphological parameters measured by image analysis can be used as a good parameter to indicate the rheological properties of culture broth of C. acremonium M25.

• Journal of the Korean Recycled Construction Resources Institute
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• v.6 no.2
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• pp.103-111
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• 2011

This study examined rheological properties of blast furnace slag and ash paste that are widely used as cement concrete for mineral admixture in current. In that way rheological properties of the paste of mineral admixture only was examined. The result of this study were as follow: In order to analyze that the rheological properties of the mineral admixture only, fine particles were produced with grinding machine to 3 particle sizes. These powders in general from the result of comparison with and analysis of rheological properties and the coefficient n and De values. The result that ash powder was higher in plastic viscosity and yield stress than Slag powder, and with the same n value, ash powder showed higher plastic viscosity and yield stress than Slag powder. But Slag powder in particle size distribution showed a sensitive tendency on changing in rheological properties.

• Proceedings of the Korean Society of Machine Tool Engineers Conference
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• 1999.10a
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• pp.399-404
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• 1999

Electro-rheological(ER) fluids are suspensions which show an abrupt increase in rheological properties under electric fields. The rheological response is very rapid and reversible when the electric field is imposed and/or removed. Therefore, there are many practical applications using the ER fluids. The purpose of the present study is to examine the flow characteristics of electro-rheological fluids. The field-dependent yield stress are obtained from experimental investigation on the Bingham property of the ER fluid. Then the steady relationshup between pressure drop and flow rate of the ERF was two fixed parallel-plates was measured under application of an electric fields. The electrical and rheological properties of zeolite based electro-rheological fluids were reported.

• Korea-Australia Rheology Journal
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• v.17 no.2
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• pp.79-85
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• 2005

Aqueous mixtures of hyaluronic acid and poly(vinyl alcohol) system and hydrogels thereof were introduced to obtain new bioartificial materials that have excellent mechanical properties, biocompatibility and enhanced rheological properties. The interactions between hyaluronic acid and poly(vinyl alcohol) and/or borax were investigated by rheological measurements. Preparation parameters of the aqueous mixtures were mixture composition, the degree of hydrolysis of poly(vinyl alcohol) and borax concentration. From the rheological behavior, it could be deduced that the key factor of the interaction between hyaluronic acid and poly(vinyl alcohol) was the hydrogen bonding between them and the effect was pronounced with borax. Enhanced viscosity was observed at the composition of $20wt\%$ of hyaluronic acid solution and $80wt\%$ of poly(vinyl alcohol) and borax solution. Rheological properties were influenced by the degree of hydrolysis of poly(vinyl alcohol) and borax concentration. As the degree of hydrolysis and borax concentration increased, rheological properties increased due to the increased hydrogen bonding and networking of hyaluronate aggregates. Physical hydrogels from hyaluronic acid and poly(vinyl alcohol) were prepared and the composition dependence of the gels was rheologically investigated as well.

• The Korean Journal of Community Living Science
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• v.26 no.1
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• pp.135-143
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• 2015

This study investigates the rheological properties of bread containing lotus leaf powder, added to the bread bases at 1%, 2%, and 3% concentrations. Physical properties of bread with lotus leaf powder were tested using the rapid viscoanalyzer (RVA), a farinogram, an alveogram, and a rheofermentometer. The initial pasting temperature increased with an increase in lotus leaf powder, whereas peak viscosity and, the peak time decreased. According to the farinogram test, consistency and water absorption increased with an increase in the ratio of lotus leaf powder. The p value of the alveogram increased with an increase in lotus leaf powder, whereas L and G values decreased. The fermentation time of the dough increased with an increase in the ratio of lotus leaf powder. The results suggest the potential development of bread containing functional ingredient such as lotus leaf powder based on the rheological properties identified in this study.

• Proceedings of the Korea Concrete Institute Conference
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• 2001.05a
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• pp.301-306
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• 2001

This study was _ performed of rheological properities for slurry of ultra fine cement using admixtures. An experimental parameter is W/B and superplasticizier ratio and different water-soluble polymers. As a results, it's strongly appeared to rheological properties of slurry as particles ratio, it's know that rheological properities affected by admixtures.

• Preventive Nutrition and Food Science
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• v.22 no.1
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• pp.56-61
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• 2017

Rheological properties of waxy barley flour (WBF) dispersions mixed with various gums (carboxyl methyl celluleose, guar gum, gum arabic, konjac gum, locust bean gum, tara gum, and xanthan gum) at different gum concentrations were examined in steady and dynamic shear. WBF-gum mixture samples showed a clear trend of shear-thinning behavior and had a non-Newtonian nature with yield stress. Rheological tests indicated that the flow and dynamic rheological parameter (apparent viscosity, consistency index, yield stress, storage modulus, and loss modulus) values of WBF dispersions mixed with gums, except for gum arabic, were significantly higher than those of WBF with no gum, and also increased with an increase in gum concentration. In particular, konjac gum at 0.6% among other gums showed the highest rheological parameter values. Tan ${\delta}$ values of WBF-xanthan gum mixtures were lower than those of other gums, showing that there is a more pronounced synergistic effect on the elastic properties of WBF in the presence of xanthan gum. Such synergistic effect was hypothesized by considering thermodynamic compatibility between xanthan gum and WBF. These rheological results suggest that in the WBF-gum mixture systems, the addition of gums modified the flow and viscoelastic properties of WBF, and that these modifications were dependent on the type of gum and gum concentration.

• Preventive Nutrition and Food Science
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• v.20 no.2
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• pp.137-142
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• 2015

Rheological properties of thickened fluids used for consumption by people with dysphagia (swallowing difficulty) are very sensitive to several factors, such as thickener type, temperature, pH, sugar, protein, and NaCl. In this study, steady and dynamic rheological properties of thickened water samples mixed with five commercial xanthan gum-based food thickeners (A~E) were studied in the presence of NaCl at different concentrations (0.3%, 0.6%, 0.9%, and 1.2%). The magnitudes of apparent viscosity (${\eta}_{a,50}$), consistency index (K), yield stress (${\sigma}_{oc}$), and dynamic moduli (G' and G") showed significant differences in rheological behaviors between thickened samples with various NaCl concentrations. Dynamic moduli values of all thickened samples, except for samples with thickener C, were much higher than those of the control (0% NaCl). All rheological parameter values (K, G', and G") in a thickener A were much higher than those in other thickeners. These results suggest that rheological properties of thickened samples containing NaCl are strongly affected by xanthan gum-NaCl interaction and depended on the type of thickener.