• Food Science and Biotechnology
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• 제17권4호
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• pp.814-818
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• 2008

Com and rice starches were physically modified by planetary mill. While native starches showed high peak viscosities (1,001 and 563 cp), it decreased largely (42 and 20 cp for rice and com starch, respectively) after 2 hr of physical modification. When two starches were co-ground, peak viscosities decreased more largely than single ground one only in 30 min, indicating the pasting properties could be easily changed by co-grinding. Especially, the higher the amount of com starch, the viscosity decreased more largely, which means that paste stability could be controlled also by changing the ratio of com and rice starch. Mean particle size increased with physical modification time since particles became spread because of shear force. There were also changes in surface morphology after physical modification. Fluid property, such as mean time to avalanche (MTA), was improved (from $6.16{\pm}0.47$ and $8.37{\pm}1.23\;sec$ to $5.47{\pm}0.78$ and $5.26{\pm}1.37\;sec$ for rice and com starch, respectively) by physical modification. Pasting property, such as swelling power, was also improved by physical modification. These mean that native starches can be applied to both conventional powder and new paste-food industry more efficiently by physical modification.

• 한국가시화정보학회지
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• 제20권3호
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• pp.10-18
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• 2022

We present an experimental investigation on emulsions created during the impact process between a surfactant-laden droplet and an oil layer on water. By varying the surfactant concentration and the viscosity of oil layer, we created emulsions and visualized them using multi-dimensional high-speed imaging. Our analysis shows that the emulsions are more likely to be unstable and decay within a minute if the impacting droplet contains more surfactant. We also found that there are three mechanisms of generation of emulsions depending on the concentration of surfactant and the viscosity of oil layer; the jet pinch-off, cavity pinch-off, and tearing of oil layer. Jet and cavity pinch-off turned out to be dominant mechanisms for high oil viscosities, while tearing of oil layer is dominant for low oil viscosities. Our result is potentially useful in designing optimal dispersant properties for offshore oil contamination.

• 한국식품영양학회지
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• 제34권5호
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• pp.458-467
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• 2021

The effect of 16 cultivars on the quality of the rice porridge was investigated. The 'Geunnun' had the highest water absorption rate, but the 'Segyejinmi' yield (w/w) was the highest. The total sugar content of the rice porridge was 0.29~8.10%, showing significant variation among the cultivars. High amylose 'Dodamssal' and 'Hwaseonchalbyeo' glutinous rice displayed rotational viscosities of <20,000 cP. Rotational viscosities for boiled rice cultivars were 30,000~40,000 cP, representing an intermediate level, and the rotational viscosities of 'Geonyang2' and 'Hanareum4' were over 50,000 cP. These results suggest that the viscosity of rice porridge varies significantly among raw material cultivars. Among other variables affecting the texture profile of rice porridge, there were significant differences in hardness and gumminess among the cultivars. As a raw material, 'Baekokchal', a kind of glutinous rice, is known to be whiter than the non-glutinous rice, but after processing to porridge, it showed the lowest L value (71.1). Starch degrading enzyme activity was not significant in most types of rice porridges within 30 or 60 minutes. Therefore, enzymatic starch degradation is thought to be completed within 30 minutes. Among the tested raw materials, 'Miho' was 73.5 ㎍/mg, indicating the best digestibility in vitro.

• 한국에너지공학회:학술대회논문집
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• 한국에너지공학회 2002년도 춘계 학술발표회 논문집
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• pp.203-208
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• 2002

1990년대에 이르러 안정적인 에너지원의 공급과 환경문제에 대한 관심이 대두되면서, 공해문제를 해소하고, 기존의 석탄 발전소보다 20∼30% 높은 효율의 복합 가스화발전이 연구되고 있다. 가스화 복합발전에서 석탄의 회분에서 형성된 슬래그의 원활한 제거는 연속공정의 필수이다. 본 논문에서는 슬래그 유동성의 주요인자인 점도변외에 영향을 미치는 결정체 형성 경로를 조사하였다.(중략)

• 한국윤활학회:학술대회논문집
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• 한국윤활학회 1997년도 제25회 춘계학술대회
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• pp.190-197
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• 1997

The heat generation of angular contact ball bearings and deep groove ball bearings is studied with experiment and simulation. The temperature variation of inner, outer races and the temperature incresement distribution are measured by using thermocouples for the shaft speed, preload, viscosity of lubrucant and lubrication method. The measured values from experiment are used to estimate the heat generation rate. Oil-air lubrication using oils with different viscosities and grease lubrication are adopted.

• Tribology and Lubricants
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• 제9권1호
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• pp.45-54
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• 1993

The lubrication characteristics of line contacts between the vane and cam ring in an oil hydraulic vane pump with intravanes have been investigated. Variations of the radial acting force of a vane were calculated from previously measured results of dynamic internal pressures in four chambers surrounding a vane, and variations of the film thickness were estimated in both the rotational speed range from 500 to 1500 rpm and in the delivery pressure range from 1 to 14 MPa. The results indicate the variations of the radial acting force and film thickness. It is found that the regimes of lubrication in the vane tip contacts lover rigid-isoviscous to rigidvariable viscosities.

• The Korean Journal of Ceramics
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• 제5권1호
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• pp.25-29
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• 1999

Complex viscosities of dense alumina slurries over 45% volume density measured with the oscillating method were correlated well with Casson model. Among several monosaccharides and disaccharides studied here, fructose and sucrose showed good rheological properties in making dense alumina slurry plastic compared to other monosaccharides and disaccharides like glucose, galactose, arabinose, xylose and maltose. Sucrose content or additional water content in dense alumina slurry with sucrose contributed to the plasticity of the slurries.

• Bulletin of the Korean Chemical Society
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• 제23권11호
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• pp.1524-1526
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• 2002

It is very difficult to measure the fluid viscosity at the critical point, there are seldom found experimental values of fluid viscosity at the critical point. Few theories can explain the critical viscosity quantitatively. A theory of viscosity previously proposed by authors10 is applied to the fluid at the critical point. This theory can be simplified as a simple form with no adjustable parameters, allowing for easy calculation. Viscosities at the critical point for some substances have been calculated, and calculated results are satisfactory when compared with the observed values.

• Archives of Pharmacal Research
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• 제2권2호
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• pp.89-97
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• 1979

To find out the rheological characteristics of several pharamaceutical semisolid products, experiments were carriedout over the temperature range of 20 to 30 .deg.C . From continuous shear rheograms obtained with a Ferranti-Shirley cone and plate viscometer, loop area, shear rates, ryild values, limiting viscosities and activation energies were calculated. The systems were metastable and their viscosity decreased with time. As the temperature was raised, products studied showed a decrease in viscosity and yield value.

• 반도체디스플레이기술학회지
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• 제3권3호
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• pp.37-40
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• 2004

This study presents numerical solutions of three-dimensional laminar flow-field formed by photo resist flow in a slit-coater model. We discuss on the governing equations, laminar viscosities and the computational model applied in our numerical calculation and some results. We prove that the structure of tapered-cavity aid to make uniform pressure-field and boundary effect is an important problem to improve coating uniformity. In view of uniformity improvement, it is necessary to study for the structure of cavity and flow path.