• Earthquakes and Structures
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• v.18 no.4
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• pp.493-506
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• 2020

In this paper, a new opposition based charged system search (CSS) is proposed to be used as a parameter identification of highly nonlinear semi-active magneto-rheological damper. By replacing the opposition particles with current solutions, the mentioned strategy is used to enhance the search space and to increase the exploration of CSS. To investigate the effectiveness of the proposed method, a nonlinear modified Bouc-Wen model of MR damper is considered to find its parameters, and compare it with those achieved from experimental model of MR damper. Also, by exploiting the sensitivity analysis and using the importance vector, the less importance parameters in the Bouc-Wen model are eliminated which makes the MR damper model simpler. Results demonstrate the new proposed algorithm (OBLCSS) has a high ability to tackle highly nonlinear problems. Based on the results of the α importance vector, a simplified model is proposed and its parameters are identified by using the presented OBLCSS algorithm. The simplified proposed model also has a high capability of estimating damper responses.

• Journal of Korea Foundry Society
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• v.28 no.5
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• pp.231-236
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• 2008

H-NCM(Hong-Nanocast Method)has several benefits such as a lower porosity defect and high quality casting comparing to conventional die casting. Influence of casting parameters of hybrid-lower arm in rheocasting process on the slurry flow and the amount of porosity defect was investigated using experimental and simulation methods. In the present study, the Carreau model was adopted to simulate the pattern of rheological flow. Optimal casting paremeters such as injection speed and stroke variations were established. Sound products with integral microstructure and sound shape of joinning different materials of Al and steel pipe without deforming the steel pipe were obtained by the H-NCM slurry and X-ray analysis also showed integral condition throughout the entire parts.

• KSCE Journal of Civil and Environmental Engineering Research
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• v.26 no.1A
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• pp.45-54
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• 2006

To obtain realistic stress-strain relation in concrete, it is necessary to improve the constitutive model for creep and shrinkage of concrete. This study is made up with predicting model of creep using rheological approach and mathematical development which is solution for phenomenon of concrete creep. Long-term deformation components are combined based on traditional 4-parameters model. Creep deformation is obtained adequately using 4-parameters determined by considering aging effect and microprestress among gels. And coefficient of effective viscosity is able to represent both basic creep and total creep included drying creep. This study attempt to establish mathematical model considering effects of aging, hydration, and variations of pore humidity. It can predict both basic creep and total creep. Values of result between prediction and experiment have greater than correlation factor 99%. Additionally experimental results report bad consentaneity with highway design specification adopting FIB MC 90. Rather than those are similar to FIB MC 90 rev.99.

• Culinary science and hospitality research
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• v.7 no.3
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• pp.179-191
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• 2001

The effects of whole wheat flour on the Rheological Properties of dough gassing power of yeast S.cerevisiae and breadmaking properties were studied. The blending ratios of whole wheat flour to bread making flour were 0, 25, 50, 75 and water absorption in the farinography increasedlinerly from 62.5%in 100% bread making flour and 77.5% in 100% whole wheat flour. The hardness and cohesiveness of dough prepared with optimum moisture content was constant regardless of the blending ratio of whole wheat flour. whole wheat flour had no effect on the total gas production or the internal gas content in the dough at a constant moisture level but had detrimental effect on the loaf volume. In a dough at the optimum moisture level, whole wheat flour increased the two former parameters sensory evaluation indicated that the replacement in the range of 25 to 50% with whole wheat flour at the optimum moisture level was acceptable

• Korean journal of food and cookery science
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• v.7 no.4
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• pp.71-86
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• 1991

This study was attempted to enhance nutritional value of cooked rice by adding milk in cooking water. Cooked and soaked rice with five different levels of milk in cooking water (0%, A: 30%, B: 50%, C: 70%, D: 100%, E) was tested for rheological parameters, fine structural changes, sensory evaluation. 1. Water absorbance of raw rice in cooking water with varying amountes of milk, was tested at $5^{\circ}C$ and $15^{\circ}C$ for 2 hours. Water absorption ratio was decreased as milk content was increased and soaking temperature was low. Time for maximum water absorption of sample A was 40 min at 1$15^{\circ}C$ but for sample B to D, it was not reached until 120 min. 2. Electronmicroscopic observation revealed that starch granules of rice lost their regular forms by soaking for 90 minutes, but recovered most of initial regularity after 24 hours. Increase in milk content of soaking water decreased marginal sharpness of the starch granule, presumably due to reduced swelling of the granule. 3. Degree of gelatinization of cooked rice was highest in sample A and progressively decreased as milk content was increased. It was, however, increased in all samples when the cooking water to rice ratio was raised from 160% to 180%. During 4 hour storage, rates of retrogradation were not different between A and B samples, but those of C, D and E were about 2.5 times higher than A and B under the optimal condition of 170% cooking water to rice ratio. This was in the order reverse to hardness order of AC>A, D＞E at cooking water to rice ratios of 160% and 170%, above which A sample surpassed the rest of samples. 4. Sensory evaluation conducted by fifteen university students as panelists showed that there were more significant differences among five samples in flavour, texture than appearance and a notable preference for b and C over A, D and E.

• Korean Journal of Food Science and Technology
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• v.15 no.3
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• pp.295-301
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• 1983

The mechanical models representing the theological property of traditional Korean noodles; i.e. wheat flour noodle and wheat-sweet potato starch noddle, were investigated from the data obtained by creep and creep recovery test using a tensile tester. The rheological behavior of the noodle products could be expressed by the 6-elements Voigt model. The instantaneous elasticity, retarded elasticity, retardation time, retarded viscosity and Newtonian viscosity of the noodle products were evaluated. With the increasing cooking time, 4-elements Burger's model was applicable to represent the mechanical behavior of wheat-sweet potato starch noodle.

• Journal of Pharmaceutical Investigation
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• v.41 no.3
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• pp.161-171
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• 2011

The objective of the present study is to systematically characterize a linear viscoelastic behavior of petroleum jelly in small amplitude oscillatory shear flow fields correspondent to the rheological ground state. With this aim, using a strain-controlled rheometer, the dynamic viscoelastic properties of commercially available petroleum jelly have been measured at $37^{\circ}C$ (body temperature) over a wide range of angular frequencies at an extremely small strain amplitude of 0.1 %. In this article, the linear viscoelastic behavior was reported in detail and then explained from a structural view-point of petroleum jelly and discussed in depth with respect to the consumer's requirements. Main findings obtained from this study can be summarized as follows : (1) The storage modulus is always greater than the loss modulus over an entire range of angular frequencies studied, meaning that the linear viscoelastic behavior of petroleum jelly is dominated by an elastic nature rather than a viscous nature. (2) Petroleum jelly shows a desirable linear viscoelastic behavior with respect to the consumer's requirements because it is undesirable for the product to flow down from the skin at an initial stage upon contact with the human skin. (3) A fractional derivative model shows an excellent applicability to describe a linear viscoelastic behavior of petroleum jelly. However, this model should be used with a special caution because there exists no physical meaning for the model parameters. (4) A modified form of the Cox-Merz rule gives a good ability to predict the relationship between steady shear flow properties (nonlinear behavior) and dynamic viscoelastic properties (linear behavior) for petroleum jelly.

• Korean Journal of Food Science and Technology
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• v.22 no.5
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• pp.533-538
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• 1990

In polysaccharide fermentation with Aureobasidium pullulans, the aeration effects on the production of polysaccharide and the rheological properties of fermentation broth were studied. The increase of the aeration rates from 0.5 to 2.0vvm at 500 rpm yielded the maximum specific production rate of polysaccharide from 0.046 to $0.093 (hr^{-1})$, and the maximum specific growth rate of cells from 0.168 to $0.192 (hr^{-1})$. The viscosity behavior of fermentation broths at the different aeration rates followed the power-law ${\tau}= K({\gamma})^n$. The viscosity attributed by cells was about 10% of the total viscosity of fermentation broth and most of viscosity was attributed by the polysaccharide produced. The relationship between power-law parameters and the concentration of polysaccharide generally satisfied the etㄴrations with the regression coefficient greater than 0.980, $lnK(t)= ln({\tau})_o-n(t)\;ln({\gamma})_o\;and\;K(t)=A P(t)^B$.

• Tribology and Lubricants
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• v.31 no.2
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• pp.62-68
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• 2015

A magnetorheological (MR) fluid is a smart material whose rheological behavior can be controlled by varying the parameters of the applied magnetic field. Because the damping force and shear force of an MR fluid can be controlled using a magnetic field, it is widely employed in many industrial applications, such as in vehicle vibration control, powertrains, high-precision grinding processes, valves, and seals. However, the characteristics of friction caused by iron particles inside the MR fluid need to be understood and improved so that it can be used in practical applications. Surface process technologies such as polytetrafluoroethylene (PTFE) coatings and diamond-like carbon (DLC) coatings are widely used to improve the surface friction properties. This study examines the friction characteristics of an MR fluid with different surface process technologies such as PTFE coatings and DLC coatings, by using a reciprocating friction tester. The coefficients of friction are in the following descending order: MR fluid without any coating, MR fluid with a DLC coating, and MR fluid with a PTFE coating. Scanning electron microscopy is used to observe the worn surfaces before and after the experiment. In addition, energy dispersive X-ray spectroscopy is used to analyze the chemical composition of the worn surface. Through a comparison of the results, the friction characteristics of the MR fluid based on the different coating technologies are analyzed.

• Korean Journal of Food Science and Technology
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• v.32 no.5
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• pp.1068-1072
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• 2000

Strawberry jams were prepared with addition of 1.0 and 2.0% dietary fiber isolated from ascidian (Halocynthia roretzi) tunic for recycling wastes of seafood source and developing new food products. The texture of the jams examined were using a back extrusion rig. All of the rheological parameters decreased in the fiber-enhanced jams. Viscosity profiles were also decreased in the fiber-enhanced jam samples. Hunter L' and a' values increased in the fiber-enhanced jams, accordingly revealing reddish color. As a result of sensory evaluations, the result of taste tests and overall acceptability were significantly acceptable. In the list of acceptability factors, except spreadibility, jam where 1% fiber was added, high sensory scores and preferable acceptability were noted.