• Transactions of the Korean Society of Mechanical Engineers B
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• v.27 no.2
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• pp.147-154
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• 2003

A three-dimensional numerical analysis of the flow and heat transfer characteristic of wood-flour-filled polypropylene melt in an extrusion die was carried out. Used for this analysis were Finite Concept Method based on FVM, unstructured grid and non-Newtonian fluid viscosity model. Temperature and flow fields are closely coupled through temperature dependent viscosity and viscous dissipation. With large Peclet, Nahme, Brinkman numbers, viscous heating caused high temperature belt near die housing. Changing taper plate thickness and examining some predefined parameters at die exit investigated the effect of taper plate on velocity and temperature uniformities. In the presence of taper plate, uniformity at die exit could be improved and there existed an optimum thickness to maximize it.

• The Korean Journal of Food And Nutrition
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• v.14 no.4
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• pp.287-292
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• 2001

The purpose of this study was to investigate the effect of roasted soy f1our on the characteristics of Mandu-pi. Various Mandu-pi samples were prepared with wheat flour along with the addition of different amount of roasted soy flour. and then instrumental characteristics and sensory evacuation were investigated. As a result of amylography study, there were no difference In the initial pasting and maximum viscosity temperatures between samples. And maximum viscosity decreased with the increase of flour addition. In farinography study, the addition of roasted sop f1our did not affect the gelatinization temperature, while stability and developing time of dough increased by addition of soy flour level. Besides cooked weight, cooked volume and water absorption of Mandu-pi were also higher significantly than control. The more soy flour was added, the less lightness and more redness and yellowness were obtained. The result of sensory evaluation revealer that there were no differences between samples in beano aroma, smoothness, and chewness. However Mandu-pi added roasted soy flour showed higher scores in surface appreance, nutty aroma, nutty taste. sweet taste, and overall preferance than control.

• Korea-Australia Rheology Journal
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• v.12 no.2
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• pp.107-117
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• 2000

Prediction of the product shape in sheet casting process is performed from the numerical simulation. A three-dimensional finite element method is used to investigate the flow behavior and to examine the effects of processing conditions on the sheet produced. Effects of inertia, gravity, surface tension and non-Newtonian viscosity on the thickness profile of the sheet are considered since the edge bead and the flow patterns in the chill roll region have great influence on the quality of the products. In the numerical simulation with free surface flows, the spine method is adopted to update the free surface, and the force-free boundary condition is imposed along the take-up plane to avoid severe singularity problems existing at the take-up plane. From the numerical results of steady isothermal flows of a generalized Newtonian fluid, it is shown that the draw ratio plays a major role in predicting the shape of the final sheet produced and the surface tension has considerable effect on the bead thickness ratio and the bead width fraction, while shear-thinning and/or tension-thickening viscosity affect the degree of neck-in.

• Applied Biological Chemistry
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• v.46 no.1
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• pp.28-31
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• 2003

Soybean phytosterols have been known to have the effect of reducing the amount of cholesterol in blood. We isolated and analyzed soybean phytosterols from soybean scum. The functional mayonnaise was prepared by the addition of the different amounts of soybean phytosterols. To determine the desirable level of soybean phytosterols in mayonnaise, solubility, viscosity, the stability of emulsion and the sensory evaluation were measured. The most desirable level of soybean phytosterols was 0.5% in solubility, viscosity, stability of emulsion and the sensory evaluation.

• Journal of Korea Technical Association of The Pulp and Paper Industry
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• v.30 no.4
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• pp.28-34
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• 1998

Polyvinyl acetate emulsion has been widely used as adhesives for wood and paper, paint additives and binders for fiber, leather, and other materials because it is an excellent adhesive with many advantages including low in toxicity risks and manufacturing cost. It is expected the consumption of polyvinyl acetate emulsion as adhesives will increase in cigarette industry as well as in paperboard coating industry. Recently the operation speed of the cigarette tip wrapper increased so substantially that improvement of the emulsion properties is required including good wet tack development, narrow and controlled particle size distribution, low viscosity, etc. In this study the effects of such polymerization conditions as the type and amount of emulsifier, internal or external plasticizing, and emulsification methods on the viscosity and particle size of polyvinyl acetate emulsions were examined. Results showed that polyvinyl alcohol with a high degree of hydrolysis and low molecular weight and nonionic surfactants are superior to anionic surfactant in improving adhesion and emulsion stability. They also tend to produce emulsions with smaller particle size. External plasticization with dipropylene glycol dibenzoate was more effective in improving flexibility than internal plasticization with butyl acrylate. Monomer emulsification under high shear was more effective in decreasing the particle size.

• Journal of Pharmaceutical Investigation
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• v.33 no.1
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• pp.15-19
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• 2003

The rheological behavior of poloxamer 407 solution as function of concentration and temperature was evaluated by rotational viscometer. The viscosity of poloxamer 407 solution was increased as the concentration of poloxamer 407 and temperature increased. At $4^{\circ}C$, poloxamer 407 solution showed the Newtonian flow characteristics regardless of concentration. Upon increasing temperature the poloxamer solution changed to the pseudoplastic flow pattern. And at gelation temperature, rheological profiles showed the abrupt increase in viscosity. Gelation temperature was decreased as the concentration of poloxamer 407 increased, while it increased as the concentration of poly(ethylene glycol) 4000 increased. Poly(ethylene glycol) might be expected to reduce the driving force for hydrophobic interaction resulting in slow gelation. From the viscoelastic properties of poloxamer gel system, we obtained the storage and loss modulus depending on the shear stress and frequency. And the sol-gel transition temperature was also obtained from the viscoelastic properties of poloxamer 407 gel.

• Journal of the Korean Society of Safety
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• v.28 no.5
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• pp.54-60
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• 2013

In this study, a finite element model based on the SU/PG scheme was developed to solve shallow-water equations and the influences of parameters and internal boundary conditions on depth-averaged flow behavior were investigated. To analyze the effect of roughness coefficient and eddy viscosity on flow characteristics, the developed model was applied to rectangular meandering channel with two bends, and transverse velocities and water depth distributions were examined. As the roughness coefficient adjacent to wall increased, the velocities near the wall decreased, and the reduced velocities were compensated by the expanding mid-channel velocities. In addition, the flow characteristics around a circular cylinder were analyzed by varying the internal boundary conditions as free slip and no slip. The assignment of slip condition changed the velocity distribution on the cylinder surface and reduced the magnitude of the shear stress up to one third.

• 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.

• Biomolecules & Therapeutics
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• v.22 no.2
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• pp.161-165
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• 2014

The main purpose of this study was to develop a novel, in situ gel system for sustained delivery of ranitidine hydrochloride. Ranitidine in situ gels at 0.2%, 0.5%, and 1.0% gellan gum concentration (w/v) were prepared, respectively, and characterized in terms of preparation, viscosity and in vitro release. The viscosity of the gellan gum formulations in solution increased with increasing concentrations of gellan gum. In vitro study showed that the release of ranitidine from these gels was characterized by an initial phase of high release (burst effect) and translated to the second phase of moderate release. Single photon emission computing tomography technique was used to evaluate the stomach residence time of gel containing $^{99m}Tc$ tracer. The animal experiment suggested in situ gel had feasibility of forming gels in stomach and sustained the ranitidine release from the gels over the period of at least 8 h. In conclusion, the in situ gel system is a promising approach for the oral delivery of ranitidine for the therapeutic effects improvement.

• Tribology and Lubricants
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• v.31 no.5
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• pp.205-212
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• 2015

In this research, effects of profile changes of stem section of the plunger on the lubrication characteristics of a fuel injection pump (FIP) were evaluated by hydrodynamic lubrication analysis. The clearance between plunger and barrel was divided into two regions, head and stem. The head was not involved in preventing a decrease of fuel oil pressure. So, research efforts were focused on both edges of the plunger’s stem. The two -dimensional Reynolds equation was used to evaluate lubrication characteristics with variations in viscosity, clearance and profile for a laminar, incompressible, unsteady-state flow. Moreover, the equilibrium equation of moment and forces in the vertical and horizontal directions were used to determine the motion of the plunger. The equations were discretized using the finite difference method. Lubrication characteristics of the FIP were investigated by comparing the dimensionless minimum film thickness, or film parameter, which is the ratio of minimum film thickness to surface roughness. Through numerical analyses, we showed that the profile of the lower edge of the stem had no effect on lubrication characteristics, but the profile of the upper edge had a significant influence on lubrication characteristics. In addition, changes in the profile were more effective in improving lubrication characteristics under low viscosity conditions.