• Journal of Aerospace System Engineering
• /
• v.11 no.4
• /
• pp.8-14
• /
• 2017

In this study, the production of proper emulsion fuel and the evaluation of its rheological stability in various experimental conditions were carried out. The W/O (water-in-oil) emulsion fuel was made using n-decane, pure water, and Span 80 was used as a surfactant. Increments of water volume ratio and fuel temperature were the factors, which boosted the phase separation of the emulsion fuel. Rheological characteristics for different water/oil volume ratio, temperature, and elapsed time after the fuel production were examined. As the water volume ratio in the fuel increased, the behavior of non-Newtonian fluid was observed. Viscosity declined as the fuel temperature increased due to the cohesion of water droplets in the fuel. The effect of elapsed time on viscosity was not severe for lower water ratio. However, gradual decrease of viscosity 3 hours after fuel production, in the case of ratio of 3:7, was clearly observed.

• Journal of the Korean Society for Precision Engineering
• /
• v.10 no.1
• /
• pp.134-141
• /
• 1993

Electro-Rheological(ER) fluids undergo a phase-change when subjected to an external electic field, and this phase-change typically manifests itself as a many-order-of-magnitude change in the rheological behavior. This phenomenon permits the global stiffness and energy- dissipation properties of the beam structures to be tuned in order to synthesize the desired vibration characteristics. This paper reports on a proof-of-concept experimental investigation focussed on evaluation the vibration properties of hollow cantilevered beams filled with an ER fluid. and consequently deriving an empirical model for predicting field-dependent vibration characteristics. A hydrous-based ER fluid consisting of corn starch and silicone oil is employed. The beams are considered to be uniform viscoelastic materials and modelled as a viscously-damped harmonic oscillator. Natural frequency, damping ratio and elastic modulus are evaluated with respect to the electric field and compared among three different beams: two types of different volume fraction of ER fluid and one type of different particle concentration of ER fluid by weight. Transient and forced vibration responses are examined in time domain to demonstrate the validity of the proposed empirical model and to evaluate the feasibility of using the ERfluid as an actuator in a closed-loop control system.

• Structural Engineering and Mechanics
• /
• v.86 no.2
• /
• pp.181-195
• /
• 2023

To predict the rheological behaviours along with the compressive strength of self-compacting concrete that incorporates environmentally friendly ingredients as cement substitutes, a comparative evaluation of machine learning methods is conducted. To model four parameters, slump flow diameter, L-box ratio, V-funnel time, as well as compressive strength at 28 days-a complete mix design dataset from available pieces of literature is gathered and used to construct the suggested machine learning standards, SVM, MARS, and Mp5-MT. Six input variables-the amount of binder, the percentage of SCMs, the proportion of water to the binder, the amount of fine and coarse aggregates, and the amount of superplasticizer are grouped in a particular pattern. For optimizing the hyper-parameters of the MARS model with the lowest possible prediction error, a gravitational search algorithm (GSA) is required. In terms of the correlation coefficient for modelling slump flow diameter, L-box ratio, V-funnel duration, and compressive strength, the prediction results showed that MARS combined with GSA could improve the accuracy of the solo MARS model with 1.35%, 11.1%, 2.3%, as well as 1.07%. By contrast, Mp5-MT often demonstrates greater identification capability and more accurate prediction in comparison to MARS-GSA, and it may be regarded as an efficient approach to forecasting the rheological behaviors and compressive strength of SCC in infrastructure practice.

• Proceedings of the KSME Conference
• /
• 2007.05a
• /
• pp.968-973
• /
• 2007

This paper presents an electromagnetic design for the magneto-rheological fluid valve. The MR valve can control high-level fluid power without moving parts, due to the apparent viscosity controllability of the MR fluid in magnetic fields. In order to improve the static characteristic of the MR valve, the length of the flux path is decreased by removing the unnecessary bulk of the yoke. Then, in order to improve the dynamic and hysteretic characteristics, the magnetic reluctance of the ferromagnetic material is increased by minimizing the cross sectional area through which the flux passes. Two MR valves, one is a conventional type valve and the other is the proposed one, were fabricated and performance evaluation is experimentally achieved through the comparison study using by-pass damper system.

• Transactions of the Korean Society of Mechanical Engineers A
• /
• v.24 no.3 s.174
• /
• pp.691-700
• /
• 2000

This paper presents a novel type of a semiactive damper featuring an electro-rheological(ER) fluid. Unlike conventional cylindrical ER damper, the proposed one has controllable orifices by the intensity of electric fields (We call it orifice type). The dynamic model of the orifice type ER damper is formulated by incorporating field-dependent Bingham properties of an arabic gum-based ER fluid. Design parameters such as electrode gap are subsequently determined on the basis of the dynamic model. After manufacturing the orifice type ER damper, field-dependent damping forces and damping force controllability are empirically evaluated. In the evaluation procedure, conventional cylindrical ER damper is adopted and its performance characteristics are compared with those of the orifice type ER damper. In addition, the proposed one is installed with a full-car model and its vibration control performance associated with a skyhook controller is investigated.

• Preventive Nutrition and Food Science
• /
• v.10 no.3
• /
• pp.224-230
• /
• 2005

The effects of low viscosity chitosan on the rheological properties of soymilk using a model system and on tofu qualities were examined. The flow behavior of soy milk with chitosan closed the Newtonian flow and stabilized according to increasing chitosan concentration. The soymilk containing $glucono-\delta-lactone$ exhibited a more pseudoplastic flow behavior compared with that of the control soymilk. The addition of low viscosity chitosan to the tofu preparation did not significantly affect its physicochemical properties. However, the results of the TEM image and instrumental textural properties showed that low viscosity chitosan affected the construction of the tofu structure. Chitosan tofu had low scores across the whole field of appearance in the sensory evaluation, and its overall eating quality was scored significantly lower. These results suggest that the addition of low viscosity chit os an affects the quality of tofu, which changes according to the degree of polymerization and concentration of chitosan.

• Korean Journal of Human Ecology
• /
• v.5 no.2
• /
• pp.55-74
• /
• 2002

This study, observing each respectively packaged Kongdduk during 12-day storing period and comparing it with unpackaged Kongdduk, through a cross-sectional view of its fiber and temperament, through a sensory evaluation rheometer measurement of rheological change depending on storing period and packaging type and through the organic acid content, micro-organic change, and retrogressive process. The results are as follows: 1. Kongdduk made of bean oil shows better chewiness, cohesiveness, and moistness than Kongdduk made of bean flour while Kongdduk made of bean flour shows better rheological properties as to roasted nutty taste or roasted nutty order. 2. The test of the cutted loaves of Kongdduk shows that adding oil of proper proportion to the dough of steamed rice cake in accordance with the amount of rice flour has a good influence on rheological properties of softness. 3. Rice cakes were prepared by addition of yellow soybean flour or peanut flour and packaged with CMP or VP, and their physical characteristics were monitored by sensory evaluation and mechanical measurement while storing for 6 days. For VP samples, yellow soybean rice cake showed little changes in cohesiveness, moistness and chewiness for 6 days of storage, while pure rice cake and peanut rice cake showed an increase in strength and hardness from the 4th day of storage. In case of CMP, yellow soybean rice cake hardly showed a difference in cohesiveness, moistness and chewiness for 6 days, while pure rice cake and peanut rice cake showed a significant difference from the 4th day in sensory evaluation. 4. For rheometer measurement, yellow soybean rice cake with CMP or VP showed little changes in strength or hardness for 6 days, while peanut rice cake and pure rice cake showed a drastic decrease in cohesiveness, from the End day and adhesiveness from the 4th day of storage. As there was no remarkable difference or deterioration for 6 days of storage in yellow soybean rice cake between CMP and VP, the ingredients of rice cakeappeared to be more important than the type of packaging in terms of quality deterioration of rice cake. 5. As the storing period passed by, organic acid is detected less at CMP-packaged Knngdduk than at wrapped. and its increasing speed proves to be slower as well. 6. The one wrapped with plyethylene film began to get moldy from pure rice cake or Kongdduk (rice cake mixed with yellow soybean or peanut) after 6 days, and more and more modly after 9 daysor after 12 days, but the CMP-packaged ones didn't get modly until 12 days or more. 7. CMP-packaged Kongdduk showed higher enthalpy of retrogradation than PE-wrapped one. As storing Period Passed by, Kongdduk,s enthalpy grew high. That is to say, it shows that Kongdduk got retrograded.

• Proceedings of the SCSK Conference
• /
• 1999.10a
• /
• pp.123-131
• /
• 1999

Liquid crystal known as a rheological barrier to coaleseence of oil dorplets. increases. emulsion stability, water-holding capacity and promotes active material penetration to skin. Some investigation for its rheological characteristics have been reported but its relations to consumer perception have been rarely published. In this study oil/water emulsion and oil/liquid crystal/water systems were manufactured using the same composition of Behenyltrimethylammonium chloride/Cetostearyl alcohol/Lanolin oil. and rheological properties of each system were investigated with Cone and Plate rheometer. The formation of liquid crystalline phase was observed with polarized microscope and Differential Scanning Calorimeter. Continuous shear experiment, creep yield and water holding capacity were measured for oil/water and oil/liquid crystal/water systems. The results were compared with sensory evaluations. Oil/liquid crystal/water system showed higher viscosity at the same shear rate, higher viscoelasticity and higher yield stress than oil/water system. These properties were expected to show good spreadability and excellent richness without waxiness I hair care products of creme type. This expectation was consistent with the results of sensory experiments. Water-holding capacity was evaluated by measuring residual water of specimens at specific temperature and relative humidity, Oil/liquid crystal/water system was proved to have ability to hold water in comparison with oil/water system. The results indicated that oil/liquid crystal/water system was of benefit to rheological properties creme type hair care products.

• Korea-Australia Rheology Journal
• /
• v.16 no.3
• /
• pp.135-140
• /
• 2004

Morphological and rheological properties of the poly(methyl methacrylate) (PMMA) and polystyrene (PS) blends were studied by scanning electron microscopy (SEM) and advanced rheometric expansion system (ARES). From the SEM results, the PMMA-PS blends showed dispersed morphology and the particle size of the dispersed phase was quite small (0.1~0.6 $\mu\textrm{m}$ compared with other immiscible polymer blends. Values of the interfacial tension of the PMMA-PS blend were obtained from the Choi-Schowalter and the Palierne emulsion models using the storage modulus of the PMMA and PS, and found to be 1.0 and 2.0 mN/m, respectively. The interfacial tension between the PMMA and PS was also calculated from the Flory-Huggins polymer-polymer interaction parameter ($\chi$) and found to be from 0.98 to 1.86 mN/m depending on the molecular weight and composition. Comparing the values of the interfacial tension from the Flory-Huggins polymer-polymer interaction parameter and the values measured by oscillatory rheometer, it is suggested that the interfacial tension of the PMMA-PS blend obtained from the polymer-polymer interaction parameter are in good agreement with the values obtained by rheological measurements.

• Food Science and Preservation
• /
• v.15 no.2
• /
• pp.197-202
• /
• 2008

The effects of flour dough by addition of Poria Cocos Wolf powder were investigated in dough added with $0{\sim}5%$ powder by evaluation of dough. Rheological properties of dough by mixograph, farinograph, alveograph and extensograph, and scanning electron microscope. The water absorption rate and resistance were increased by Increase of Poria Cocos Wolf powder. Mixograph for dough stability and v/v point dough were increased in dough added $1{\sim}2$ percent of Poria Cocos Wolf powder. In water absorption, stability and valorimeter value of the dough increased in weakness of the dough, as revealed through farinogram, extensiblity, resistance to extension, and energy increased in R/E ratio, as revealed through extensogram. Scanning electron microscope of bread wasn't changed by Poria Cocos Wolf powder.