• Korea-Australia Rheology Journal
• /
• v.18 no.2
• /
• pp.83-90
• /
• 2006

Supercritical carbon dioxide ($scCO_2$) has advantages of being incorporated in polymer with high solubility and of being recovered easily by depressurizing. $scCO_2$ reduces the viscosity of polymer melt and it is expected to be use as a plasticizing agent. In this work, we studied on the effect of $scCO_2$ on the rheological properties of polymer melts during extrusion process. Slit die attached to twin screw extruder was used to measure the viscosity of polymer melts plasticized by supercritical $CO_2$. A gas injection system was devised to accurately meter the supercritical $CO_2$ into the extruder barrel. Measurements of pressure drop within the die, confirmed the presence of a one phase mixture and a fully developed flow during the measurements. The viscosity measurement of polypropylene was performed at experimental conditions of various temperatures, pressures and $CO_2$ concentrations. We observed that melt viscosity of polymer was dramatically reduced by $CO_2$ addition.

• Korean journal of food and cookery science
• /
• v.8 no.1
• /
• pp.57-63
• /
• 1992

The purpose of this study was to investigate the rheological and thermal properties of yam starch. Yam starch had a hydrodynamic volume with the intrinsic viscosity,［$\eta$］, of 0.29dl/g deionized water. The values of the intrinsic viscosity of yam starch, determined to pH 2-11, varied between 0.07 to 0.18 dl/g. The highest intrinsic viscosity was obtained at pH 7. At salt concentrations 0-0.2 M NaCl, the intrinsic viscosity of yam starch was decreased up to 0.05 M NaCl concentration then increased to 0.07 M NaCl concentration and remained constant to reach 0.2 M NaCl concentration. The overlap parameter, calculated with the intrinsic vicosity data, was 3.45 g/dl in deionized water. The thermal properties of yam starch were investigated by Differential Scanning Calorimetry. Three endotherms were observed both pH solution and salt concentation. In the presence of pH 9, the onset temperature of gelatinization peak was the lowest temperature of 50.$32^{\circ}C$ and the enthalpy ($\Delta$H) was increased in this solution. The effect of salt on the thermal properties of yam starch was determined at salt concetration of 0-0.2 M NaCl. The enthalpy significantly decreased to salt concentration 0.07 M NaCl and the lowest onset temperature of this concentration was 52.$90^{\circ}C$.

• Korean Journal of Food Science and Technology
• /
• v.38 no.3
• /
• pp.378-384
• /
• 2006

Intrinsic viscosity of starch irradiated with Co-60 (0.25-9.1 kGy) significantly decreased, and swelling power and solubility measured at $80^{\circ}C$ linearly increased with increasing irradiated dose. Radiation treatment up to 1 kGy increased amylose content of starch. Water-binding capacity increased rapidly up to 3 kGy. Peak viscosity of irradiated starches by Rapid visco Analyser and Visco/amylo/Graph indicated that the decrease in peak viscosity was dose-dependent. Gamma irradiation showed no effect on endothermic temperatures of irradiated starches, but decreased endothermic enthalpy with increasing dose level. Viscosity of starch autoclaved at $120^{\circ}C$ and air-dried significantly decreased with increasing irradiation dose. Resistant starch content slightly decreased upon irradiation.

• Journal of ILASS-Korea
• /
• v.25 no.2
• /
• pp.81-88
• /
• 2020

Electrospray is used in various industries because it can produce continuous and uniform droplets. However, it is difficult to find optimal spraying condition due to lack of data in various conditions. In this study, various conditions were divided into electric parameters and fluid property. The electric parameters set Nozzle to Substrate(NTS), nozzle diameters and the fluid property set viscosity and conductivity as conditions. In this study, it observes spray patterns, Sauter Mean Diameter(SMD) according to conditions. As a result, fluid properties had a greater effect on the cone-Jet mode than on the nozzle diameter, NTS, and flowrate. All of solutions have Stable cone-jet mode at voltage of 8.5 kV, NTS of 20 mm and nozzle diameter of 0.2 mm. SMD has 27% different depending on viscosity and conductivity. The increased flowrate and viscosity are rising break-up length and thickening jet also jet is thinned by increased conductivity. Experiments have confirmed that the jet is thickened by increased flowrate and viscosity, and that the jet is thinned by conductivity.

• Journal of the Korean Ceramic Society
• /
• v.48 no.6
• /
• pp.504-509
• /
• 2011

In this study, the effect of superplasticizers on the dispersibility and hydration properties of cement with silica fume were investigated. Superplasticizers are used Naphthalene type, Ligno-sulfate type and polycarboxylate type. Compared with plastic viscosity of cement paste without superplasticizers(Plain), plastic viscosity of cement paste with superplasticizers are reduced and yield stress of cement pastes with each superplasticizer is increased rather than Plain. And then, plastic viscosity of cement paste with Naphthalene type superplasticizer was the least of all types. Compared with other two types, setting and hydration of cement paste with Polycarboxylate type(PC) superplasticizer is very fast. At compressive strength after 3-day, PC is higher than other two types, But, compressive strength of after 7-day and 28-day, PC is smaller than other two types.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.30 no.2
• /
• pp.204-209
• /
• 2001

The effects of size distribution of oil particles on the emulsion stability of mayonnaise were studied as follows; The stability of mayonnaise has concerned closely with the viscosity and the size distribution of oil particles. Mostly, if the viscosity was increased, the stability was improved, and the distribution of oil particles was uniform and the less the variation, the more the stability. 75% of oil concentration of sample showed the highest viscosity, also the size of sample was the most uniform, compared to other concentration. Mayonnaise prepared with whole egg was unstable, and the size of oil particles was double larger than the case prepared with only the yolk. Addition of xanthan gum increased, the viscosity and the stability by centrifuge so that the more stable mayonnaise could be prepared. The result of using log-normal density function by Heldmann represented that the normal size of sample adding 0.6%-soluble starch and sample N in non-adding control was increased, while those of sample adding xanthan gum and soluble starch at the same time didn't change.

• Tribology and Lubricants
• /
• v.27 no.1
• /
• pp.7-12
• /
• 2011

Interest in advanced machining process such as AJM(abrasive jet machining) and CMP(chemical-mechanical polishing) using micro/nano-sized abrasives has been on the increasing demand due to wide use of super alloys, composites, semiconductor and ceramics, which are difficult to or cannot be processed by traditional machining methods. In this paper, the effects of pressure, wafer moving velocity and fluid viscosity were investigated by 2-dimensional finite element analysis method considering slurry fluid flow. From the investigation, it could be found that the simulation results quite corresponded well to the Preston's equation that describes pressure/velocity dependency on material removal. The result also revealed that the stress and corresponding material removal induced by the collision of particle may decrease under relatively high wafer moving speed due to the slurry flow resistance. In addition, the increase in slurry fluid viscosity causes the reduction of material removal rate. It should be noted that the viscosity effect can vary with the shape of abrasive particle.

• Journal of Korea Technical Association of The Pulp and Paper Industry
• /
• v.43 no.3
• /
• pp.121-127
• /
• 2011

This study used two types of rheology modifiers including an alkali-swellable emulsion (ASE) and an surface-adhesion emulsion (SAE) to elucidate their effects on high shear viscosity and dynamic penetration behavior among the flow properties of high solids coating. Since rheology under high shear and dynamic penetration behavior significantly affect the quality of coated paper in case of high solids coating, it is very important to examine the variations in rheology of high solids coating color by rheology modifier. It was found that the high solids coating color prepared with the SAE type showed superior dynamic penetration behavior and high shear viscosity than that with the ASE type rheology modifier.

• Korean journal of food and cookery science
• /
• v.24 no.3
• /
• pp.273-281
• /
• 2008

To determine the nutritional quality and physical properties of ginseng-chicken meat porridge, 10 kinds of ginsengchicken meat porridge samples containing waxy and/or non-waxy rice were analyzed for in vitro protein digestibility and their degree of starch hydrolysis. Viscosity and spreadness were determined for the gelatinized pastes of the porridge samples. Microphotographs of the starch granules and pastes were studied to confirm structural changes in the rice starch during cooking. The starch paste from non-waxy rice porridge had higher viscosity than the starch paste from the waxy rice porridge; however, in the case of the ginseng-chicken meat porridge, the difference in viscosity was negligible. Microphotograph comparisions between the waxy rice porridge and non-waxy rice porridge indicated apparent differences in the shapes of their starch granules and gels. The granule surface of the non-waxy rice was very rough while that of the waxy rice was very smooth; this difference would lead to organoleptical discrepancy. The added ginseng increased the protein digestibility of the chicken meat; however, the protein digestibility of the ginseng-chicken meat porridge was lower than that of the chicken meat or rice porridge due to inhibited protein digestion by the gelatinized starch. Finally, the rice porridge had increased starch hydrolysis with additions of chicken meat and vegetables.

• Journal of Oral Medicine and Pain
• /
• v.18 no.1
• /
• pp.83-96
• /
• 1993

Even though the increasing interest in fermented milk, the information on the influence of fermented milk on oral health in literature is sparce. We have investigated the effect of fermented milk on saliva. Thirty-three healthy unmedicated subjects at the age of their twenties were included in this study and divided into control, fermented milk, and milk groups. And, the experiment period was 70 days. The authors examined the number of salivary S.mutans, Lactobacilli, pH, and viscosity at the beginning of the experiment. And, we investigated the changes of the these factors at 10,40, and 70 days after. The authors came to the following conclusions The obtined results were as follows : 1. There were no significant changes in the numbers of saliary S. mutans in the control, fermented milk, andmilk groups through the experimental period. 2. There was no significant change in the number of salivary lactobacilli in the fermented milk group throiugh the experimental period. 3. There was a decrease in salivary pH after 40 and 70 days in fermented milk group. 4. There were no significant changes in the values of salivary viscosity at a low shear rate in all groups, but there were increases in these values at a high shear rate in the fermented milk and milk groups through the experimental period.