• Journal of the Korea Institute of Building Construction
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• v.15 no.4
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• pp.375-381
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• 2015

In this study, high performance concrete of C60 and C80 were applied to a super tall building and those had satisfactory properties of fresh and hardened concrete to the requirements even changes according to time. Especially the evaluation and analysis of the relation of the rheological properties and puMPability of high performance concrete, C60-14 which was applied to the height of from 500m to 575m in the building, was carried out bymeasuring pumping pressure and pumping speed, testing concrete properties at before and after pumping. As results, themax. pumping pressure showed increase of 5% at every 25m higher pumping and the average pumping speed showed the above $25m^3$ per hour whichmeans proper productivity. Additionally it was verified that the loss of slump flow after pumping was increased according to plastic viscosity values and the increment of temperature through concrete pumping.

• Korean Chemical Engineering Research
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• v.51 no.3
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• pp.382-387
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• 2013

Biodegradable polyurethane (PU)/clay nanocomposite films were prepared via extrusion compounding process followed by casting film process. Organically modified montmorillonite (denoted as C30B) with a large amount of hydroxyl groups on its surface was used for the formation of strong bonding with PU resin. From both XRD analysis and TEM observations, the intercalated and exfoliated structure, and dispersion state of silicate platelets in the compounded nanocomposite films were confirmed. In addition, the rheological and tensile properties, optical transparency, oxygen permeability of the prepared nanocomposites were investigated as a function of added nanoclay content, and moreover based on these results, the corelation between the morphology and the resulting properties of the nanocomposites could be presented. The inclusion of nanoclays at appropriate content resulted in remarkable improvement in the nanocomposite performance including tensile modulus, elongation, transparency, and oxygen barrier property, however at excess amount of nanoclays, reduction or very slight increase was observed due to poor dispersion. The biodegradability of the prepared nanocomposite film was evaluated by examining the deterioration in the barrier and tensile properties during degradation period under compost.

• Food Science and Preservation
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• v.17 no.5
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• pp.674-680
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• 2010

This study was carried out to investigate quality characteristics of white breads with cabbage powder(CP) (0, 2.5, 5.0, 7.5 and 10.0%). L-value was significantly decreased by addition of CP, but a and b-values were increased(p<0.05). The degree of pH of dough and bread weight increased with increasing CP concentration, while bread volume, specific volume, and baking loss rate became reduced. The hardness of the breads added with CP was higher than that of the control group. Also, In sensory analysis, the breads with CP showed generally low scores in color, flavor, taste, texture and overall acceptability compared with the control. Taken together, the 2.5%, 5.0% treatment showed similar results with the control group, as compared to other treatments. Addition of CP influenced the color, bread volume and other rheological properties, which is disadvantageous for the quality of white bread. However, compared with the control group, up to 5% CP substitution for flour didn't show significant defferences in sensory test.

• Clean Technology
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• v.15 no.2
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• pp.102-108
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• 2009

In this study, poly(lactic acid) (PLA) was modified by reactive extrusion with a functional monomer GMA(glycidyl methacrylate), MMT(montmorillonite), and initiator to enhance the melt strength. Each modified PLA was prepared with different amounts of GMA and MMT and was characterized by measuring thennal- and melt-viscoelastic properties. The degree of dispersion of MMT was measured by X-ray diffraction(XRD) and transmission electron microscopy(TEM). The glass transition temperature($T_g$) of modified PLA-GMA-MMT nanocomposite decreased with increasing GMA content, but was a little affected by the amount of MMT. Surface analysis showed that the nanocomposite became more intercalated than exfoliated as the amount of MMT increases. The complex viscosity and storage modulus of the nano-composite were greatly increased by addition of MMT.

• Advances in nano research
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• v.15 no.6
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• pp.495-511
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• 2023

In this research, the impact of micro-silica, nano-silica, and polypropylene fibers on the fracture energy of self-compacting concrete was thoroughly examined. Enhancing the fracture energy is very important to increase the crack propagation resistance. The study focused on evaluating the self-compacting properties of the concrete through various tests, including J-ring, V-funnel, slump flow, and T50 tests. Additionally, the mechanical properties of the concrete, such as compressive and tensile strengths, modulus of elasticity, and fracture parameters were investigated on hardened specimens after 28 days. The results demonstrated that the incorporation of micro-silica and nano-silica not only decreased the rheological aspects of self-compacting concrete but also significantly enhanced its mechanical properties, particularly the compressive strength. On the other hand, the inclusion of polypropylene fibers had a positive impact on fracture parameters, tensile strength, and flexural strength of the specimens. Utilizing the response surface method, the relationship between micro-silica, nano-silica, and fibers was established. The optimal combination for achieving the highest compressive strength was found to be 5% micro-silica, 0.75% nano-silica, and 0.1% fibers. Furthermore, for obtaining the best mixture with superior tensile strength, flexural strength, modulus of elasticity, and fracture energy, the ideal proportion was determined as 5% micro-silica, 0.75% nano-silica, and 0.15% fibers. Compared to the control mixture, the aforementioned parameters showed significant improvements of 26.3%, 30.3%, 34.3%, and 34.3%, respectively. In order to accurately model the tensile cracking of concrete, the authors used softening curves derived from an inverse algorithm proposed by them. This method allowed for a precise and detailed analysis of the concrete under tensile stress. This study explores the effects of micro-silica, nano-silica, and polypropylene fibers on self-compacting concrete and shows their influences on the fracture energy and various mechanical properties of the concrete. The results offer valuable insights for optimizing the concrete mix to achieve desired strength and performance characteristics.

• Applied Chemistry for Engineering
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• v.34 no.5
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• pp.501-506
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• 2023

Oleogel and oleogel emulsions of sunflower oil were prepared using sucrose ester and ceramide as mixed gelators. The crystal structure of the gelator in the oleogels and oleogel emulsion formulations was observed with a polarized optical microscope, and the dispersion form of water was confirmed with confocal laser scanning microscopy. Through the DSC thermogram analysis, it was confirmed that the crystal structure of ceramide disappeared when sucrose ester and ceramide were mixed, and the crystallinity of the mixed gelator increased further when water was added to the formulation. Changes in rheological properties such as viscosity and viscoelasticity according to the ratio of sucrose ester, ceramide, and water in the formulation were examined. As the content of ceramide and water increased, the viscosity, storage modulus, and loss modulus all increased, and the stability of the formulation also tended to increase.

• Food Science and Preservation
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• v.30 no.5
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• pp.743-757
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• 2023

The formulation of a novel functional fresh apple juice enriched with dietary prebiotic fiber (inulin or polydextrose), ginger extract (GE), and cardamom essential oil (CEO) was carried out based on a combined D-optimal design. In the first stage, sensory evaluation was performed to screen and select the optimum sample for further experiments. The sensory evaluation showed that the sample containing inulin 0.25 g/100 g GE and 0.03 g/100 g CEO had the highest organoleptic score. In the second stage, various chemical experiments, including pH, acidity, formalin index, total phenol, flavonoids, antioxidant capacity, and vitamin C content, were evaluated on the selected enriched apple juices. The addition of GE and CEO caused changes in nutritional characteristics, including antioxidant capacity, total phenol, flavonoids, vitamin C, and IC50, from 35 g/100 g, 350 mg GAE/g, 17 mg/L, 370 mg/kg, and 1,800 mg/kg to 45 g/100 g, 460 mg GAE/g, 21 mg/L, 420 mg/kg, and 1,200 mg/kg respectively. The steady shear flow and dynamic oscillatory shear rheological tests were also performed on the screened samples, and results showed that the addition of dietary fiber in apple juices increased the apparent viscosity, storage modulus, loss modulus, and complex viscosity. In general, adding plant extracts and processed essential oil to apple juice increased the nutritional-nutraceutical value and sensory attributes of apple juice.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.3
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• pp.430-435
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• 2012

This study was carried out to investigate the rheological effects of black garlic extracts on the bread dough. 0, 5, 10 and 15% of black garlic extracts were added in the bread flour. Falling number, RVA (Rapid visco analyser), farinograph and alveograph were analyzed. Falling number was lowered by increasing the amount of the extract added in the wheat flour. The pasting characteristics of the dough by RVA, value of pasting temperature, peak viscosity, holding strength, final viscosity, break down and set back were increased compared to the control. In the Farinograph analysis, the consistency and the water absorption ratio were elevated with the increase of the extract added. However, the rapid decrease of stability and the time to breakdown values were observed by increasing the extract addition amount compared to the control. However the mixing tolerance index (MTI) was rapidly increased as the amount of the extract addition was increased, and the highest farinogram quality number was observed in the control. Through the alveograph analysis, $P_{max}$ value was found to show the highest value in the control, while the L and G values were higher but W values was lowered in the dough with added 15% black garlic extract. As a result of the analysis, there was no significant bad effect until 5% of black garlic extracts was added to the bread dough.

• Korean Journal of Food Science and Technology
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• v.23 no.2
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• pp.235-240
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• 1991

Starch phosphates were prepared from the corn starch mixed with 2% sodium tripolyphosphate by twin-screw extruder with a feed rate of 20 kg/hr and an extrusion temperature of $130^{\circ}C$, and the effects of extrusion variables on the physicochemical properties (target parameters) of starch phosphates were investigated. Interrelations of system parameters (specific mechanical energy and extrudate moisture) and rheological properities of starch was analyzed by using the response surface analysis. Degree of substitution (DS) was increased with increasing the feed moisture, and showed the maximum value at the screw of near 250 rpm, Degree of gelatinization was proportionally increased with increasing the screw speed and decreasing the feed moisture. Apparent viscosity of the paste was increased with increasing the feed moisture, but it was not significantly affected by the screw speed. It was found by scanning electron microscopy that the starch microgranules were much more degradaded, and as consequent result, the intrinsic viscosity was decreased, whereas, water solubility index was increased. The rate of retrogradation of the gels was retarded with increasing DS and decreasing viscosity.

• Applied Chemistry for Engineering
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• v.7 no.3
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• pp.496-503
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• 1996

Aromatic and aliphatic copolyesters for the dispersing agent were synthesized by two stage reaction, esterification and polycondensation. Copolyesters were blended with PET in the melt state and their thermal and rheological properties were investigated. From GPC analysis Mn's and Mw's of copolyesters were about 30000 and 65000g/mol, respectively. From DSC experiment copolyesters had melting range of $90{\sim}150^{\circ}C$. Copolymer composition was in good agreement with comonomer feed ratio from $^1H$-NMR analysis. Copolyesters and SPA (standard sample) were blended with PET in the melt state. From DSC experiment, copolyesters and SPA were miscible with PET. From the dynamic melt viscosity experiment, melt viscosity of blended sample was increased as the content of aromatic copolyester was increased, while it was decreased as the content of aliphatic and SPA were increased. As for volume resistivity of dry color containing carbon black and copolyesters with dispersing time, aromatic copolyester showed highest value. It was conferred from this result that aromatic copolyester was the best dispersing agent for carbon black in PET resin.