• Korean Journal of Food Science and Technology
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• v.27 no.5
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• pp.799-806
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• 1995

The steady shear and small amplitude oscillatory dynamic rheological properties of citrus pectin $([\eta]=3.75\;dL/g)$ were characterized for a wide range of pectin concentrations $({\sim}6%)$. The typical power-law flow was observed above 2.0% concentration, and the shear rate dependence of viscosity increased with pectin concentration. The transition from dilute to concentrated regime, determined from the double logarithmic plot of ${\eta_{sp.o}}\;vs\;C[\eta]$, occurred at a critical coil overlap parameter $C^{*}[\eta]\approx4.0$, at which ${\eta_{sp.o}}$ corresponded to approximately 10.0. The slopes of ${\eta_{sp.o}}\;vs\;C[\eta]$, at $C[\eta]\;at\;C[\eta]C^{*}[\eta]$were 1.1 and 4.5, respectively. The steady viscosity $(\eta)$ displayed a good superposition at ${\eta}/{\eta}_o\;vs\;{\gamma}/{\gamma}_{0.8}$ relation with an exception of high concentration (6%), which arised from the significant deviation of flow behavior index (n values of $\eta_{a}=K\gamma^{n-1}$) at high concentration. Dynamic measurements showed that the loss modulus $(G^{\prime\prime})$ was much higher than the storage modulus $(G^\prime)$for all concentrations studied, indicating predominant viscoelastic liquid-like behavior of pectin solutions. The frequency dependence of $G^\prime$ was higher than that of $G^\prime\prime$ at the same concentration, whose trend was more pronounced with decreasing pectin concentration. The shear viscosity $(\eta)$ was almost identical to the complex viscosity $(\eta^{*})$ at low concentration, following the Cox-Merz rule, but they became increasingly different at high concentration.

• Korean Journal of Food Science and Technology
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• v.40 no.2
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• pp.184-189
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• 2008

Effects of sucrose at different concentrations (0, 10, 20, and 30%, w/w) on steady and dynamic shear rheological properties of sweet potato starch (SPS) paste (5%, w/w) were investigated. The steady shear rheological properties of SPS-sucrose composites were determined from rheological parameters based on power law and Casson flow models. At 25$^{\circ}C$ all the samples showed pseudoplastic and thixoropic behavior with high yield stress. Consistence index (K), apparent viscosity (${\eta}_{a,100}$), and yield stress (${\sigma}_{oc}$) values of SPS-sucrose composites decreased with increasing sucrose concentration from 10% to 30%. The decrease of swelling power was observed at higher sucrose concentration (>20%) and the low swelling power yielded a lower K, ${\eta}_{a,100}$, and ${\sigma}_{oc}$ values. In temperature range of 25-70$^{\circ}C$, Arrhenius equation adequately assessed variation with temperature. Oscillatory test data showed weak gel-like behavior. Magnitudes of storage (G') and loss (G") moduli increased with an increase in sucrose concentration and frequency. The SPS-sucrose composite at 30% concentration closely followed the Cox-Merz superposition rule.

• Restorative Dentistry and Endodontics
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• v.29 no.6
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• pp.520-531
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• 2004

The aim of this study was to investigate the effect of monomer and filler compositions on the rheological properties related to the handling characteristics of resin composites. Methods. Resin matrices that Bis-GMA as base monomer was blended with TEGDMA as diluent at various ratio were mixed with the Barium glass (0.7 um and 1.0 um), 0.04 um fumed silica and 0.5 um round silica. All used fillers were silane treated. In order to vary the viscosity of experimental composites, the type and content of incorporated fillers were changed, Using a rheometer, a steady shear test and a dynamic oscillatory shear test were used to evaluate the viscosity ($\eta$) of resin matrix, and the storage shear modulus (G'), the loss shear modulus (G"), the loss tangent ($tan{\delta}$) and the complex viscosity (${\eta}^*$) ofthe composites as a function of frequency ${\omega}{\;}={\;}0.1-100{\;}rad/s$. To investigate the effect of temperature on the viscosity of composites, a temperature sweep test was also undertaken. Results. Resin matrices were Newtonian fluid regardless of diluent concentration and all experimental composites exhibited pseudoplastic behavior with increasing shear rate. The viscosity of composites was exponentially increased with increasing filler volume%. In the same filler volume, the smaller the fillers were used, the higher the viscosities were. The effect of filler size on the viscosity was increased with increasing filler content. Increasing filler content reduced $tan{\delta}$ by increasing the G' further than the G". The viscosity of composites was decreased exponentially with increasing temperature.

• Asian-Australasian Journal of Animal Sciences
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• v.32 no.5
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• pp.721-733
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• 2019

Objective: The objectives of this study were to investigate the thermal gelation properties and molecular forces of actomyosin extracted from two classes of chicken breast meat qualities (normal and pale, soft and exudative [PSE]-like) during heating process to further improve the understanding of the variations of functional properties between normal and PSE-like chicken breast meat. Methods: Actomyosin was extracted from normal and PSE-like chicken breast meat and the gel strength, water-holding capacity (WHC), protein loss, particle size and distribution, dynamic rheology and protein thermal stability were determined, then turbidity, active sulfhydryl group contents, hydrophobicity and molecular forces during thermal-induced gelling formation were comparatively studied. Results: Sodium dodecyl sulphate-polyacrylamide gel electrophoresis showed that protein profiles of actomyosin extracted from normal and PSE-like meat were not significantly different (p>0.05). Compared with normal actomyosin, PSE-like actomyosin had lower gel strength, WHC, particle size, less protein content involved in thermal gelation forming (p<0.05), and reduced onset temperature ($T_o$), thermal transition temperature ($T_d$), storage modulus (G') and loss modulus (G"). The turbidity, reactive sulfhydryl group of PSE-like actomyosin were higher when heated from $40^{\circ}C$ to $60^{\circ}C$. Further heating to $80^{\circ}C$ had lower transition from reactive sulfhydryl group into a disulfide bond and surface hydrophobicity. Molecular forces showed that hydrophobic interaction was the main force for heat-induced gel formation while both ionic and hydrogen bonds were different significantly between normal and PSE-like actomyosin (p<0.05). Conclusion: These changes in chemical groups and inter-molecular bonds affected protein-protein interaction and protein-water interaction and contributed to the inferior thermal gelation properties of PSE-like meat.

• Journal of the Korea Institute of Building Construction
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• v.18 no.2
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• pp.141-149
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• 2018

In this study, compacting, passing performance, segregation resistance and rheological properties were tested to improve the stability of fresh concrete in the production and construction of self-compacting concrete (SCC) using hollow glass powder(GB). As a result, T50 reaching time was shortened up to amount of GB $2.0kg/m^3$. The compacting according to the amount of GB was improved by ball bearing effect of GB. However, T50 reaching time was slightly increased at $4.0kg/m^3$. In the case of passing performance, the result showed that plain was Class 1, GB $0.5{\sim}2.0kg/m^3$ was Class 0, GB $4.0kg/m^3$ was Class 1. Therefore, the passing performance was improved with 'No blocking' up to amount of GB $2.0kg/m^3$. Passing performance Block step (PJ) number by J-ring method was also best at GB $1.0kg/m^3$. In the case of segregation resistance according to the amount of GB, dynamic segregation resistance was increased compared to plain regardless of the amount of GB. And static segregation resistance showed 2.5% of segregation rate at GB $1.0kg/m^3$. Therefore, it was greatly improved compared to plain (12.5%). In the case of rheology property according to the amount of GB, plastic consistency by increasing of GB content didn't show big difference. However, yield stress by increasing of GB content was decreased with GB $1.0kg/m^3$. In conclusion, GB $1.0kg/m^3$ was effective for improvement of compacting, passing performance and yield stress. Also, it will be useful for stability of SCC by improving segregation.