• Journal of the Korea Academia-Industrial cooperation Society
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• v.11 no.12
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• pp.5216-5220
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• 2010

Rheological measurement of a thermotropic liquid crystalline poymer (TLCP) is not an easy task since their rheological responses are strongly influenced by a thermal history during a processing and thus the reproducibility of the measurement is poor. In order to find out a cause for the strong influence of the thermal history, rheological measurements and DSC observations of the TLCP having various thermal histories were carried out. It was observed that the TLCP used in this study shows liquid-like behavior at a temperature above a crystal-nematic transition temperature ($280^{\circ}C$), but at the same time crystallization can occur at this temperature range and as a consequence the viscosity of the polymer continuously increases. When the samples are heated beyond the $320^{\circ}C$, all crystals thus formed and the thermal histories were observed to disappear. Crystallization rate of the samples annealed above $320^{\circ}C$ was very low at even the lowed temperature ($280^{\circ}C\;{\sim}\;320^{\circ}C$). Therefore, it is concluded that rheological measurements of TLCP used in this study must be performed after annealed above the nematic-isotropic transition temperature for better reproducibility.

• KSCE Journal of Civil and Environmental Engineering Research
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• v.34 no.4
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• pp.1227-1240
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• 2014

Abandoned mines often cause environmental problems, such as alteration of landscape, metal contamination, and landslides due to a heavy rainfall. Geotechnical and rheological tests were performed on waste materials corrected from Imgi waste rock dump, located in Busan Metropolitan City. Debris flow mobility was examined with the help of 1-D BING model which was often simulated in both subaerial and subaqueous environments. To determine flow curve, we used a vane-penetrated rheometer. The shear stress (${\tau}$)-shear rate (${\dot{\gamma}}$) and viscosity(${\eta}$)-shear rate (${\dot{\gamma}}$) relationships were plotted using a shear stress control mode. Well-known rheological models, such as Bingham, bilinear, Herschel-Bulkley, Power-law, and Papanastasiou concepts, were compared to the rheological data. From the test results, we found that the tested waste materials exhibited a typical shear shinning behavior in ${\tau}$-${\dot{\gamma}}$ and and ${\eta}$-${\dot{\gamma}}$ plots, but the Bingham behavior is often observed when the water contents increased. The test results show that experimental data are in good agreement with rheological models in the post-failure stage during shearing. Based on the rheological properties (i.e., Bingham yield stress and viscosity as a function of the volumetric concentration of sediment) of waste materials, initial flowing shape (5 m, 10 m, and 15 m) and yield stress (100 Pa, 200 Pa, 300 Pa, and 500 Pa) were input to simulate the debris flow motion. As a result, the runout distance and front velocity of debris flow are in inverse propositional to yield stress. In particular, when the yield stress is less than 500 Pa, most of failed masses can flow into the stream, resulting in a water contamination.

• Journal of Korea Technical Association of The Pulp and Paper Industry
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• v.35 no.3
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• pp.13-20
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• 2003

This study was carried out to investigate the effect of surface modified pigments on the properties of coated paper. The selected core particle(clay, talc) and fine particle(TiO$_2$) were modified by hybridization. The optical properties of modified pigments, rheological properties of coating color, and optical properties of coated paper were investigated. It was found that particles formed sphere-like shape and became more uniform during the surface modification in the hybridization system. As a result, It was estimated that surface modification of TiO$_2$ turned out to be more effective in improving optical properties of pigment and coated paper than simply blending it.

• Applied Biological Chemistry
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• v.40 no.1
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• pp.48-52
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• 1997

Modified starches were used as additives to make tomato ketchup, and their effects on the rheological properties, serum separation and sensory characteristics of the tomato ketchup were examined. The magnitudes of the yield stress and the consistency index of the tomato ketchup with the additives, regarded as a Herschel-Bulkley fluid, were found to be in the order of ADA(acetylated distarch adipate)>SA(starch acetate) >HDP(hydroxypropyl distarch phosphate)>RCS(raw corn starch)>NS(no starch). The flow behavior indices of SA added ketchup and HDP added one were nearly constant regardless of the additive concentrations, whereas those of ADA and RCS increased with the additive concentration. In the serum separation test centrifugation, the ADA added ketchup showed the highest stability against separation, being fol-lowed by SA>HDP>RCS>NS. In the sensory evaluation, the magnitudes of the acceptance of the ketchup with the additives were as ADA(2%)>SA(2%)>RCS(2%)>NS>HDP(2%).

• Food Science of Animal Resources
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• v.38 no.5
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• pp.995-1007
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• 2018

Changes in the physicochemical properties of ready-to-feed liquid infant formula (LIF) stored at different temperatures (10, 20, 30, and $40^{\circ}C$) for 6 mon, focusing on 5-hydroxymethylfurfural (HMF) content, color, pH, fat globule size distribution, and rheological properties were determined. The HMF content increased with storage time, and LIF stored at $40^{\circ}C$ had a higher HMF content than that of LIF stored at $10^{\circ}C$. The lightness ($L^*$) decreased while redness ($a^*$) and yellowness ($b^*$) increased with increasing HMF content. The fat globule size and pH of LIF stored at $10^{\circ}C$ did not change. However, in the case of LIF stored at $30^{\circ}C$ and $40^{\circ}C$, the fat globule size increased and the pH decreased during storage for 6 mon. LIF stored at $40^{\circ}C$ had a higher apparent viscosity (${\eta}_{a,10}$) than that of LIF stored at $10^{\circ}C$, and the shear-thinning behavior of LIF stored at higher temperature was stronger than that of LIF stored at low temperature. The physicochemical changes of LIF during storage were accelerated by Maillard reaction (MR) at higher storage temperatures. Therefore, even if LIF is aseptically manufactured, we recommend that sterilized LIF should be stored at low temperature in order to minimize quality changes during storage.

• Korean Journal of Food Science and Technology
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• v.24 no.3
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• pp.294-299
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• 1992

This study was to examine the effect of functional properties of soy protein isolate(SPI) and qualities of soybean curd upon proteolytic hydrolysis. SPI was hydrolyzed using proteolytic enzyme, bromelain. The protein content of SPI by microkjeldahl method was 84% and the degree of hydrolysis in modified soy protein isolate(MSPI) was 2.7%. The solubility of MSPI was higher than that of control at various pH tested and proteolytic hydrolysis was increased emulsion formation and foam expansion while decreased emulsion stability, foam stability and calcium precipitation. Modified soybean curdI, standard soybean milk: Modified soybean milk=3:1, was soft and springy soybean curd when the texture properties of soybean curd were tested by texture profile analysis using Instron and sensory evaluation. The rheological model of soybean curds was investigated by stress relaxation test. The analysis of relaxation curve revealed that the rheological behavior of soybean curds could be expressed by 7-element generalized Maxwell model. The equilibrium modulus and modulus of elasticity decreased as the ratio of modified soybean milk was increased.

• Polymer(Korea)
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• v.26 no.3
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• pp.307-315
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• 2002

Major factors affecting the impact resistance of high impact polystyrene (HIPS), the rubber-toughened grade of polystyrene, are rubber-phase particle size and size distribution, molecular weight, morphology, and degree of grafting. Accordingly, it is important to control or investigate these factors. In this study, the effect of solvent content was analyzed by the morphology and particle size distribution of rubber phase, and final properties in bulk-solution polymerization of HIPS. The prepolymerization time was, first, determined by measuring the evolution of particle size distribution of dispersed phase to explain the phase inversion with time. As the solvent content increased, the size of rubber particle increased and then gradually decreased. Rubber-phase morphology was likely to have higher degree of grafting as the solvent content increased. Rheological and mechanical properties decreased as the solvent content increased because of the decrease of matrix molecular weight due to the chain transfer reaction to solvent and the existence of residual solvent. Nevertheless, the impact resistance seemed to increase when the rubber particle size increased.

• Journal of Adhesion and Interface
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• v.10 no.1
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• pp.23-29
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• 2009

We investigated effects of a compatibilizer on the rheological properties during mixing and thermal properties of polypropylene (PP)-natural fiber composites. Two types of natural fibers (cotton fiber and wood fiber) were compared. maleic anhydride grafted PP was used for a compatibilizer. On increasing the amounts of the compatibilizer, the torque values of composites were increased, regardless of the kind of fibers. X-ray diffraction (XRD) and differential scanning calorimetry (DSC) results showed a slight increase in the degree of crystallinity with adding the compaibilizing agent, while the effects of the kind of fibers were marginal. It may be considered, however, the cotton fiber exhibits better interaction with PP-g-MAH than the natural fiber based on the rheographs, DSC, and XRD results.

• Elastomers and Composites
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• v.50 no.1
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• pp.24-29
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• 2015

In this study, we investigated the effects of a crosslinking agent and a compatibilizer on the mechanical and rheological properties of waste PP and waste ground rubber tire (WGRT) composites. In order to simulate a commercial TPV, the component of waste PP and WGRT was fixed at 30 and 70 wt%, respectively. With the simple addition of SEBS-g-MA into the waste PP/WGRT composites, the tensile strength of the composite was decreased, whereas both the elongation at break and impact strength were significantly increased because of rubbery characteristics of SEBS-g-MA. In order to further improve the properties of the composites, the waste PP/WGRT/SEBS-g-MA composites was revulcanized with dicumyl peroxide (DCP). As expected, mechanical properties of the revulcanized composites was generally improved. Especially, with 15 and 1 phr of SEBS-g-MA and DCP, elongation at break was highest value of about 183% because of the recross-linking of WGRT without chain scission of the main chain. It was found that complex viscosity of the revulcanized composite increased which might verify further vulcanization of the WGRT.

• Journal of the Korean Society of Food Culture
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• v.18 no.6
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• pp.527-535
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• 2003

This study was conducted to investigate the properties of wet noodle when different concentrations of Prunus mume juice were added to the wheat flour. The characteristics of wet noodle including cooking properties, color, mechanical texture properties, and sensory quality were determined. The compositions of Prunus mume were 88.19% moisture, 0.45% crude ash, 4.04% citric acid and 0.41% total sugars. The pH of Prunus mume was 2.76. The moisture absorption rate, weight, volume and turbidity of cooked noodles added with Prunus mume juice were lower than reference sample. When the amount of Prunus mume juice increased, the Hunter L(brightness) value, a(redness) value of cooked noodles decreased but b(yellowness) value increased. Instrumental rheological characteristics of wet noodle containing Prunus mume juice were measured with a texture analyzer. The hardness, adhesiveness, cohesiveness, springiness and gumminess of wet noodle with 20% Prunus mume juice were higher than others. However, the hardness of cooked noodle decreased with the increase in the amount of Prunus mume juice into noodle. The adhesiveness, cohesiveness, springiness and gumminess of cooked noodles added with Prunus mume juice were higher than reference sample. The results of sensory evaluation of cooked noodles containing Prunus mume juice indicated that the appearance, color, taste and chewiness of the cooked noodle with 10% Prunus mume juice showed the higher preference than others. Based on cooking properties, rheological and sensory evaluation, addition of 10% Prunus mume juice suggested to be acceptable for processing wet noodle.