• Food Science and Preservation
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• v.4 no.3
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• pp.343-349
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• 1997

The rheological Voperties of biopolymers produced by Bacilli sp. K-1 and its mutant strains(KM-21, KM-83) were studied at the temperature ranges with 20∼80$^{\circ}C$, at the concenration of 2∼6%, at the pH ranges from 3.0 to 9.0 and at the shear rate of 9.3-930sec-1 The apparent viscosity of biopolymers was decreased with increasing shear rate, and thereby biopolymers showed pseudoplastic characteristics. It was found that the apparent viscosity models respected 19 temperature, concentration and both temperature and concentration were expressed by Arrhenius Model, Exponential Model and combined of the above two Models. Therefore, the apparent viscosity could be predictable by Arrhenius and Exponential Models with high R2.

• Geomechanics and Engineering
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• v.29 no.3
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• pp.259-267
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• 2022

The rheological and penetration characteristics of sodium alginate and xanthan gum aqueous solutions were analyzed for the development of biopolymer-based injection materials. The results of viscosity measurements for the rheological characteristics analysis show that all aqueous biopolymer solutions exhibit a tendency for shear-thinning, i.e., the apparent viscosity decreases as the shear rate increases. In addition, a regression analysis using several models (Power-law, Casson, Sisko, and Cross) was applied to the shear-thinning fluid analysis results, the highest accuracy was determined by applying the power-law model. The micromodel experiment for the penetration characteristics analysis determined that all biopolymer aqueous solutions show higher pore saturation than water, and that pore saturation tends to increase as the flow rate and concentration increases. When comparing the rheological and penetration characteristics of the biopolymer aqueous solution used in this study, the xanthan gum aqueous solution showed a fully developed shear-thinning tendency, unlike the sodium alginate aqueous solution. This tendency is considered to have the advantage of enhancement injectability and pore saturation.

• Structural Engineering and Mechanics
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• v.41 no.1
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• pp.113-137
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• 2012

Frame structures with viscoelastic (VE) dampers mounted on them are considered in this paper. It is the aim of this paper to compare the dynamic characteristics of frame structures with VE dampers when the dampers are modelled by means of different models. The classical rheological models, the model with the fractional order derivative, and the complex modulus model are used. A relatively large structure with VE dampers is considered in order to make the results of comparison more representative. The formulae for dissipation energy are derived. The finite element method is used to derive the equations of motion of the structure with dampers and such equations are written in terms of both physical and state-space variables. The solution to motion equations in the frequency domain is given and the dynamic properties of the structure with VE dampers are determined as a solution to the appropriately defined eigenvalue problem. Several conclusions concerning the applicability of a family of models of VE dampers are formulated on the basis of results of an extensive numerical analysis.

• Food Science and Biotechnology
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• v.17 no.2
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• pp.417-420
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• 2008

Rheological properties of sweet potato starch (SPS)-glucose composites (5%, w/w) at different concentrations (0, 10, 20, and 30%, w/w) of glucose were investigated in steady and dynamic shear. The steady shear rheological properties of SPS-glucose composites were determined from rheological parameters for power law and Casson flow models. At $25^{\circ}C$ all the samples showed a pronounced shear-thinning behaviors (n=0.29-0.37) with high Casson yield stress. In general, the presence of glucose resulted in the decrease in consistence index (K), apparent viscosity (${\eta}_{a,100}$), and yield stress (${\sigma}_{oc}$). Storage (G') and loss (G") moduli increased with an increase in frequency ($\omega$), while complex viscosity (${\eta}*$) decreased. Dynamic moduli (G', G", and ${\eta}*$) of the SPS-glucose composites at higher glucose concentrations (20 and 30%) were higher than those of the control (0% glucose) and also increased with increasing glucose concentration from 10 to 30%. The effect of glucose on steady and dynamic shear rheological properties of the SPS pastes appears to greatly depend on glucose concentration in the range of 10-30%.

• Preventive Nutrition and Food Science
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• v.21 no.4
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• pp.367-372
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• 2016

To understand the effects of adding different gums (guar, xanthan, and locust bean gums) on naked barley flour (NBF), the rheological and pasting properties of NBF-gum mixtures were measured at different gum concentrations (0, 0.3, and 0.6% w/w). Steady shear rheological properties were determined by rheological parameters for power law and Casson models. All samples showed a clear trend of shear-thinning behavior (n=0.16~0.48) and had a non-Newtonian nature with yield stress. Consistency index, apparent viscosity, and yield stress values increased with an increase in gum concentration. Storage modulus values were more predominant than loss modulus values with all concentrations of gums. There is a more pronounced synergistic effect of elastic properties of NBF in the presence of xanthan gum. Rapid visco analyser pasting properties showed that the addition of gums resulted in a significant increase in the peak, breakdown, setback, and final viscosities, whereas the pasting temperature decreased.

• The Korean Journal of Food & Health Convergence
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• v.8 no.5
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• pp.11-20
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• 2022

Honey was diluted with different percentages of water and was analysed rheologically at room temperature of 27℃. The rheological profiles of pure and impure honey samples were measured at low shear rates (0.01-4.16s^-1). This work developed a structural kinetic model, which correlated well with the rheological data. The new model was used to categorise honey samples using their average molecular weights as one of the distinctive properties. Also, the kinetics order in the new model predicts the number of active components in the "honey" undergoing deformation. Honey produced third order kinetics to depict the monomers, oligomers and water content in honey. Pure honey exhibits peculiar non-Newtonian rheological behaviour. The behaviour of water is Newtonian. Dilution of honey with different percentages of water turns the resulting fluid Newtonian from 10% dilution with water. This study analysed the antibacterial activities of honey and serially adulterated samples against Staphylococcus aureus and Pseudomonas aeruginosa. The antibacterial analyses of honey were conducted using Kirby Bauer's well diffusion method. The results indicated that pure honey exhibited a zone of inhibition against both organisms. Also, the diameter of the zone of inhibition decreased with increasing dilution of honey, suggesting a correlation with the rheological method.

• Computers and Concrete
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• v.24 no.4
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• pp.379-397
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• 2019

Steel-concrete composite beams are widely employed in constructions and their performance at the serviceability stage is of concern among practitioners and design regulations. In this context, an accurate evaluation of long-term deflections via various rheological concrete models is needed. In this work, the performance and predict capability of some concrete creep and shrinkage models ACI, CEB, B3, FIB and GL2000 are ascertained, and compared by using statistical bias indicators. Ten steel-concrete composite beams with existing experimental and numerical results are then modeled for this purpose. The proposed modeling technique uses the finite element method, where the concrete slab and steel beam are modeled with shell finite elements. Concrete is considered as an aging viscoelastic material and cracking is treated with the common smeared approach. The results show that when the experimental ultimate shrinkage strain is used for calibration, all studied rheological models predict nearly similar deflections, which agree with the experimental data. In contrast, significance differences are encountered for some models, when none calibration is made prior to. A value between twenty and thirty times the cracking strain is recommended for the ultimate tensile strain in the tension stiffening model. Also, increasing the relative humidity and decreasing the ambient temperature can lead to a substantial reduction of slab cracking for beams under negative flexure. Finally, there is not a unique rheological model that clearly excels in all scenarios.

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

• Journal of KSNVE
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• v.10 no.5
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• pp.819-829
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• 2000

Dynamic Characteristics of two different types of ER(electro-rheological)mounts ; flow and shear mode types are analyzed and compared. As a first step, field-dependent Bingham models of a chemically treated starch/silicone oil-based ER fluid are empirically identified under both flow and shear mode conditions. The models are them incorporated to the governing equation of the corresponding mode ER mount. For the reasonable comparison between two ER mounts, electrode parameters such as electrode gap are designed to be same. Dynamic stiffness and displacement transmissibility of each ER mount are evaluated in frequency domain with respect to the intensity of electric filed. In addition, vibration control capability of each ER mount is investigated in both frequency and time domains by employing the skyhook controller.

• Korean journal of food and cookery science
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• v.1 no.1
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• pp.53-56
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• 1985

The rheological models of acorn flour gels with different concentrations were investigated by stress relaxation test. The analysis of relaxation curves by successive residual method revealed that the rheological behavior of acorn flour gels could be expressed by the 7-element, generalized Maxwell model. The equilibrium modulus and modulus of elasticity increased by the increment of acorn flour concentration.