• Korean Journal of Food Science and Technology
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• v.24 no.3
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• pp.261-265
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• 1992

To improve preservation and utilization of radish juice concentrates, radish juice were concentrated by reverse osmosis(RO) and thin layer evaporator(TLE) and their rheological properties were investigated. Radish juice concentrates were considered as nowtonian fluids. The apparent viscosity of conc. 1 (Heat treatment radish juice, concentrated by TLE), conc. 2 (Raw radish juice, concentrated by TLE), conc. 3 (Heat treatment radish juice, concentrated by RO) were 0.0503, 0.0578 and 0.0655 Pa.s at 10(1/s), respectively. The yield stress of these concentrates were ranged from 0.0001 to 0.0580 Pa. The activation energy for the flow of the radish juice conc. 1 were increased from 2.7057 to $4.1159{\times}10^4KJ/kg.mol$ by increasing concentration of radish juice.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.17 no.7
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• pp.237-244
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• 2016

The workability of mortar determines its construction performance in a structure showing its designed resistance to external loads. Measuring the rheological properties of mortar is one way of quantifying its workability, but its field-applications are limited due to economical and spatial issues. The robustness of the slump flow test allows its use for evaluating the workability of mortar, even though it is a rather qualitative test method. This paper proposes a channel flow test and develops a correlation between its result and the rheological properties of mortar. The volume-of-fluid simulation for the channel flow test was accomplished, and a numerical database for the correlation was composed. A correlation model to estimate the rheological properties of mortar using the results of the channel flow test as inputs is proposed.

• Polymer(Korea)
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• v.38 no.4
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• pp.502-509
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• 2014

Carbon-based nanoplatelets such as graphene oxide (GO) sheets and graphite nanoplatelets (GNPs) are frequently used as conductive nanofillers for polymer nanocomposites. In this study, polystyrene (PS)/GO and PS/GNP nanocomposites were prepared through a latex technology and investigated to compare the effect of nanofillers on rheological and electrical properties of the PS nanocomposites. PS particles were prepared by emulsifier-free emulsion polymerization and GO was synthesized by using the modified Hummers' method from graphite. Hydrophilic GO was dispersed in aqueous PS suspension, but hydrophobic GNPs were dispersed with the help of a surfactant. In comparison with PS/GO nanocomposites, the rheological properties of PS/GNP counterparts were not too high because GNP existed in aggregates of graphene layers. Conducting pathways of PS/GO and PS/GNP nanocomposites were achieved at the electrical percolation threshold of 0.50 and 5.82 wt%, respectively. The reason for enhanced electrical conductivity in PS/GO nanocomposites is that GO was thermally reduced during molding.

• Culinary science and hospitality research
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• v.13 no.3
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• pp.158-165
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• 2007

This study was carried out to evaluate the rheological properties of cake flour with 3% of commercial multi-emulsifiers(P company, W company, O company) based on flour. Rheological properties were analyzed by Falling number, RVA, Alveograph and Farinograph. In Falling number, viscosity of cake flour with multi-emulsifiers was increased. In RVA, initial pasting temperature was increased by adding multi-emulsifier except for W company. and peak viscosity, final viscosity and setback were increased but breakdown was decreased. In Alveogram, P and P/L value were decreased but L and G value were increased. In Farinogram, water absorption was decreased but dough development time was increased and stability was increased except for P company.

• Korean Journal of Food Science and Technology
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• v.17 no.3
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• pp.141-145
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• 1985

In the present study, an attempt was made to investigate the characteristics of rheological properties of a themally oxidized soybean oil. Various flow curves of the oxidized oils were obtained using a broad range of shear rate (452-904 rpm). The flow curves showed the characteristics of thixotropic flow, and as temperature decreased (range : 13-$37^{\circ}C$) they demonstrated increasingly stronger thixotropic properties. A thixotropic slope similar to the coefficient of thixotropy as applied to the rheological characteristics of the thermally oxidized soybean oil to predict its rheological properties quantitatively at an equilibrium state. The empirical formula with the thixotropic slope was found satisfactory in predicting the Non-Newtonian behavior of the thermally oxidized soybean oil.

• Applied Biological Chemistry
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• v.40 no.3
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• pp.225-231
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• 1997

Optimization theory was applied to a native and two imported soybeans. Failure stress and stress relaxation curve was measured with rheometer, and color was measured by colorimeter. The effects of each soybean upon the tofu texture were expressed through a non-linear canonical regression model and trace plot. Compared to the other imported soybeans, native soybean produced a higher strength in tofu texture, and showed the positive increase in viscoelastic properties such as instantaneous stress, equilibrium stress and relaxation time, whereas it had no effect on whiteness from reference blend, represented that native soy-bean showed the individual strength upon the selected rheological texture properties. Higher soaking ability in native soybean was selected as a new response for the optimization mixture process, and it contributed positively to the rheological properties of tofu. New soaking process control system during processing and desirability for the mathematical model should be applied for a better mixture design in varieties of soybeans.

• Polymer(Korea)
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• v.25 no.2
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• pp.177-185
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• 2001

In this work, the cure kinetics and rheological properties of difunctional epoxy(diglycidylether of bisphenol A, DGEBA)/polysulfone (PSF) blends were investigated using differential scanning calorimeter and rheometer. From the DSC results of the blends, the temperature of the exothermic peak and cure activation energy (E) using a half-width method were increased with increasing the PSF content to neat epoxy resin up to 30 wt%. However, a marginal decrease in the blend system was shown in E. The conversion ($\alpha$) and conversion rate (d$\alpha$/dt) were decreased as the content of PSF increases. Rheological properties of the blend system were investigated under isothermal condition using a rheometer. Cross-linking activation energy (E$_{c}$) was determined from the Arrhenius equation based on gel time and curing temperature. As a result, the E$_{c}$ showed a similar behavior with E which could be resulted from high viscosity of PSF and the phase separation between DGEBA and PSF.PSF.f PSF and the phase separation between DGEBA and PSF.PSF.

• Polymer(Korea)
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• v.26 no.1
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• pp.61-70
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• 2002

The effects of molecular weights and rheological properties of polypropylene (PP), on its foam structures in batch process were investigated. The effects of crosslinking process were also considered in this study. The rheological properties of polypropylene, such as storage modulus(G'), loss modulus(G"), zero shear viscosity($\eta_O$), and relaxation time($\lambda$), increased with the increase of molecular weights, and these increases in rheological properties directly affected the stability improvements of the PP foam. The increase of crosslinked PP's gel content stopped at the irradiation dose of 3.2 Mrad. The development of foam structures was more enhanced as the irradiation dose increased up to 3.2 Mrad. When the irradiation dose exceeded 3.2 Mrad, however, it negatively affected the structural development of the foam by diminishing gel contents of the foaming material, which resulted in instability of the foam structure.ture.

• Food Science and Preservation
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• v.15 no.3
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• pp.390-395
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• 2008

The rheological properties of dough made with 0% 1 % 2% or 3% Corni fructus flour were investigated Rapid Visco Analyzer (RVA) analysis showed that the initial pasting temperature increased with increasing Corni fructusflour content, while the peak viscosity decreased. The water absorption, stability, development time, elasticity and valorimeter value of the dough, as determined using a farinograph and alveograph, decreased with increasing amounts of Corni fructusflour, while weakness increased. The extensibility, fermented volume and consistency of the dough increased gradually with increasing Corni fructus flour content. These results indicate that the addition of Corni fructus flour affects the rheological properties of bread.

• Food Science and Preservation
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• v.15 no.3
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• pp.405-410
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• 2008

The rheological properties of dough made with 0%, 1%, 2% or 3% pine needle powder were investigated The approximate composition of the pine needle powder was moisture content 58.1% crude protein 4.1% crude fat 3.9% crude ash 0.9%, and crude fiber 9.3%. Rapid Visco Analyzer (RVA) analysis showed that the initial posting temperature increased with increasing pine needle powder content, while the peak viscosity decreased The water absorption, stability, development time, elasticity and valorimeter value of the dough, as determined using a farinograph and alveograph, decreased with increasing content of pine needle powder, while weakness increased. The extensibility, fermented volume and consistency of the dough decreased gradually with increasing pine needle powder content. These results indicate that addition of pine needle powder affects the rheological properties of bread.