• Polymer(Korea)
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• v.35 no.4
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• pp.356-362
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• 2011

The branched polycarbonates (B-PCs) with two different branching agents were synthesized from melt polymerization. The contents of branching agent were in the range of 0.001~0.005 mol%. The chemical structure of the synthesized PC was determined by FTIR, $^1H$ NMR, and $^{13}C$ NMR, spectroscopy. The molecular weight, glass transition and degradation temperatures were determined by GPC, DSC, and TGA. The molecular weight of the phloro type B-PC had a lower value than the other one, and the glass transition temperature increased with molecular weight. Compared with linear PC, the rheological properties of the B-PC indicated an increase of complex viscosity in the low frequency region and shear thinning tendency. Power law index(n) representing shear thinning was calculated by linear regression and the values were in the range of 0.483~0.996. The rheological properties of the B-PCs were measured by a dynamic rheometer.

• Food Engineering Progress
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• v.15 no.4
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• pp.297-304
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• 2011

Ramen flour formulation was optimized by applying a mixture experimental design. In the optimization, the overall palatability (OP) of cooked ramen and the rheological properties of selected dough were maximized or minimized. Blended ratios of the ingredients such as Dark Northern Spring (DNS), Hard Red Winter (HRW), and Soft White (SW) were designed on a simplex-lattice. Dough rheological properties were measured by Rapid Visco Analyser (RVA), Farinograph, and Extensograph, and the overall palatability by sensory evaluation. Several principal dough rheological properties such as RVA peak viscosity (PV), Farinograph development time (DT), and Extensograph resistance/extensibility after 45 min (R/E 45 min) were selected to influence the overall palatability by canonical correlation analysis (CCA). Goals of the optimization were given as OP maximized, PV maximized, DT minimized, and R/E at 45 min maximized. The optimization results were found to be DNS 33.3%, HRW 33.3%, and SW 33.3% with OP, 5.825; PV, 587.9 cP; DT, 3.1 min; R/E at 45 min, 2.339 BU/mm.

• Structural Engineering and Mechanics
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• v.88 no.2
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• pp.141-157
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• 2023

In the present paper, the effect of recycled aggregates on the rheological and mechanical properties of self-consolidating concrete is investigated experimentally and numerically. Hence, the specimen with two types of recycled aggregates, i.e., known and unknown resistance origins, are utilized for the studied specimens. The experiments in this study are designed using the Box-Behnken method, which is one of the response surface methods. Input variables in mixtures include silica fume in the range of 5-15% as a percentage substitute for cement weight and recycled coarse and fine aggregates in the range of 0-50% for both series of recycled materials as a substitute for natural materials. The studied responses are slump flow, V funnel, compressive strength, tensile strength, and durability. The results indicate that the increase in the amount of recycled aggregates reduces the rheological and mechanical properties of the mixtures, while silica fume effectively improves the mechanical properties. In addition, the results demonstrate that the fine recycled aggregates affect the total response of the concrete significantly. The results of tensile and compressive strengths indicate that the mixtures including 50% recycled materials with known resistance origin demonstrate better responses up to 8 and 10% compared to the materials with unknown resistance origins, respectively. Recycled materials with a specific resistance origin also show better results than recycled materials with an unknown resistance origin. Durability test results represent those concretes containing recycled coarse aggregates have lower strength compared to recycled fine aggregates. Also, a series of mathematical relationships for all the responses are presented using variance analysis to predict mixtures' rheological and mechanical properties.

• Preventive Nutrition and Food Science
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• v.8 no.4
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• pp.419-424
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• 2003

The physical properties of food playa significant role in the modeling and computation of the heat and mass transfers in basic food processing operations. With the advent of improved analytical techniques, statistical experiment design applications, computing ability and knowledge of the food physical properties of food, there have been significant advances in our ability to predict the impact of processing on the physical properties of food. This article briefly reviews our current ability to predict the influence of processing on the physical properties of food, such as water activity, moisture, color, and rheological characteristics.

• Computers and Concrete
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• v.22 no.4
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• pp.407-417
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• 2018

Over the past three decades, self-compacting concrete (SCC), which is characterized by its superior rheological properties, has been gradually used in construction industry. It is now recognized that the application of SCC using supplementary cementitious materials (SCM) is highly attractive and promising technology reducing the environmental impact of the construction industry and reducing the higher materials costs. This paper presents an experimental study that investigated the mechanical and durability properties of SCCs manufactured with blended binders including fly ash, slag, and micro-silica. A total of 8 batches of SCCs were manufactured. As series of tests were conducted to establish the rheological properties, compressive strength, and durability properties including the water absorption, water permeability, rapid chloride permeability and initial surface absorption of the SCCs. The influences of the SCC strength grade, blended types and content on the properties of the SCCs are investigated. Unified reactive indices are proposed based on the mix proportion and the chemical composition of the corresponding binders are used to assess the compressive strength and strength development of the SCCs. The results also indicate the differences in the underlying mechanisms to drive the durability properties of the SCC at the different strength grades.

• Korean Journal of Food Science and Technology
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• v.50 no.6
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• pp.587-593
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• 2018

This study was carried out to investigate the effect of roasted rice bran (RRB) on the rheological properties of bread dough. According to farinograph analysis, the consistency of the control sample was greatest. There were no significant differences in water absorption (p<0.05). Lower values of development time, stability, and time to breakdown, which were affected, by the addition of RRB, were observed for RRB-containing dough samples, compared to the control dough sample. Addition of RRB significantly increased the mixing tolerance index (MTI). According to rheofermentometer analysis, the values of H'm, $T^{\prime}_1$, and retention volume decreased with increase in the amount of RRB added. According to the rapid visco analyzer (RVA) analysis, peak viscosity, holding strength, and setback values were greater in the control than in the RRB-containing samples. The addition of RRB to the flour influenced rheological properties like fermentation volume and acidity. The total acidity increased with the increase in the amount of RRB added. The present study has indicated that there was no significant difference between the rheological properties of the control and 5% RRB-containing dough samples. Therefore, the addition of 5% RRB could be an effective way to produce functional flour bread without affecting its desirable physical properties.

• Proceedings of the Korean Society of Tribologists and Lubrication Engineers Conference
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• 2002.10b
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• pp.339-340
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• 2002

Natural castor oil was chemically reconstructed to extend the carbon chains by means of iso-reaction so as to improve the rheological behavior, by way of increasing the viscosity index and decreasing the pour point. The rheological and tribological characteristics of the reconstructed castor oil were comparatively investigated with those of the natural castor oil and several other vegetable oils and a mineral oil. The friction and wear test results on a four-ball machine indicate that the chemically reconstructed castor oil has considerably improved rheological and tribological properties as compared with the natural castor oil. It shows a greatly increase viscosity index and largely decreased pour point, which makes it applicable to low temperature lubrication. The chemically reconstructed castor oil even shows better tribological behavior than pentaerythritol ester or di-iso-capryl sebacate. However, it is still needed to increase the oxidation stability of the reconstructed castor oil.

• Journal of Power System Engineering
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• v.5 no.4
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• pp.61-66
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• 2001

Electro-Rheological(ER) fluids undergo a phase-change when subjected to an external electric field, and this phase-change typically manifests itself as a many-order-of magnitude change in the rheological behavior. This paper presents experimental results on material properties for an ER fluids of arabic gum components subjected to electrical fatigues. As a first step, ER fluids are made of arabic gum 25% of particle weight-concentration. Following the construction of test mechanism for estimated durability of ER fluid, the dynamic yield stress, shear stress and current density of the ER fluids are experimentally distilled as a function of DC electric field. The durability estimation of operated ER fluids are distilled and compared with those of unused ER fluids. In addition, the surface roughness of the employed electrode for copper and aluminum are evaluated as a function of the number of the electric-field cycles.

• 연구논문집
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• s.30
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• pp.93-99
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• 2000

Electro-Rheological(ER) fluids change their apparent viscosity according to the electric field strength. The electrical and rheological properties of zeolite based the ER fluids were reported. The electric field dependent yield stress are obtained from experimental investigation on the Bingham property of the ER fluid. Using ER fluids, it is possible to directly interface between electric drop and flow rate of the ER fluid was hydraulic control valve measured under application of an electric field. The purpose of the present study is pressure drop measurement of an ER valve by using strain gage. The performance characteristics of the valve system are evalusted in terms of pressrue fixed with respect to the intensity of employed electric fields and flow rates. As a result, it is esperimentally confirmed that pressure control valve using ER fluids applicable to use in hydraulic power systems.

• 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.