• Journal of the Korean Home Economics Association
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• v.26 no.3
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• pp.93-102
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• 1988

Rheological properties of cowpea and mung bean starch gels and pastes were investigated and compared with Instron Universal Testing machine and Brabender Viscometer. As the result of puncture test of gels, yield point force of mung bean starch gel was higher than that of cowpea starch gel. Compression coefficient of cowpea starch gel calculated by Bourne's equation was lower than that of mung bean starch gel. the stress relaxation test showed that viscoelastic properties of cowpea and mung bean starch gels may be represented by six element Maxwell model consisting of three Maxwell element in parallel. Cowpea and mung bean starch pastes showed bingham pseudoplastic behavior in 3, 5, 6, 7 and 8%. The consistency index in 7∼8% of cowpea starch paste were lower than those of mung bean starch paste. concentration dependence on consistency index and yield stress in mung bean starch were higher than those of cowpea starch. The yield stress of starch pastes was significantly correlated with yield point force by puncture test (r=0.996).

• Korean Journal of Food Science and Technology
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• v.10 no.3
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• pp.344-349
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• 1978

Rheological properties of Yangeng were studied by compression test with rheometer. The viscoel-asticity changed at strain 0.22 at the tested rate of strain. The optimum temperature and solid content for structure formation were $40^{\circ}C$ and Brix 70 respectively. The time-temperature dependency of rheological properties were empirically formulated.

• Geomechanics and Engineering
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• v.21 no.1
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• pp.53-62
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• 2020

Rheological processes in the rock mass for the stress-strain analysis are quite important when considering the construction of underground structures in soft rock masses, particularly in case of construction in several stages. In the analysis, it can be assumed that the reinforced concrete structure is slightly deformable in relation to the rock mass, and the rheological stress redistribution happens at the expense of the elements of rock mass. The basic elements of rheological models for certain types of rock mass and analysis of these models are presented in the first part of this paper. The second part is dedicated to the analysis of rheological processes in marl rock mass and the influence of these processes on the reinforced-concrete tunnel structure.

• Food Science and Industry
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• v.51 no.1
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• pp.2-7
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• 2018

Increasing attention has been paid to rheological approaches in the food industry due to great awareness of the quality control of foods by objective analysis. Therefore, a lot of food manufacturers started to make a great of effort to instrumentally investigate the rheological properties of foods. However, the appropriate utilization of rheological instruments in the field of food science has been met with numerous technical challenges because of the lack of fundamental knowledge and knowhow. In this article, a variety of rheological instruments conventionally used in the food industry are reviewed. In addition, new rheological instruments that have been rapidly growing in popularity are introduced for potential applications. This article may provide an opportunity for the food industry to move toward the active utilization of rheological instruments.

• The Korean Journal of Rheology
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• v.11 no.1
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• pp.28-33
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• 1999

Introducing boric acid to the polyviny alcohol(PVA) solutions has a profound effect on the rheological properties through crosslinking between hydroxyl groups of PVA. This study investigates the effect of boric acid on the rheological properties of polyvinyl alcohol(PVA)/dimethyl sulfoxide(DMSO)/water systems in the absence of cations. The viscosity of PVA/ DMSO/water systems containing 1 wt.% boric acid was decreased with increasing water content. PVA/DMSO systems containing 1 wt.% boric acid exhibited rheological properties similar to elastic gels by forming crosslinked structures. On the other hand, PVA/water systems containing 1 wt.% boric acid exhibited rheological properties typical of viscous materials. In-corporation of boric acid into PVA/DMSO system caused a notable change in the viscosity of the system, whereas boric acid had little effect on the viscosity of PVA/water system. PVA/DMSO/boric acid system gave the greatest storage modulus among the PVA solution systems. Increasing water level in the mixed solvent of DMSO and water diminished the storage modulus of the systems.

• Journal of the Korea Institute of Building Construction
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• v.17 no.2
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• pp.183-189
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• 2017

The aim of the research is to provide rheological properties of cement paste with various qualities of coal ash including fly ash, raw ash, and reject ash. Generally, fly ash is the well known supplementrary cementitious materials for concrete and is used to improve various properties. Although fly ash is obtained as a byproduct of fire powder plant, still reject ash is wasted from raw ash. In this research, thus, to provide a fundamental information on using not only fly ash but also raw ash or reject ash for cementitious materials, a rheological properties of cement paste was studied with three different coal ash. This research was conducted from particle conditions of three different coal ashes to rheological properties in cement paste phase. According to the expeirment, reject ash was consisted with large and coagulated particles although fly ash was consisted with a small and spherical shaped particles. based on the particle conditions of various coal ashes, rheological behaviors were tested, and it was shown as the coal ashes improved the fluidity of cement paste. Specifically, depending on the particle distributions of cement paste, it is considered that the viscosity of paste can be controlled.

• Fibers and Polymers
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• v.6 no.2
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• pp.103-107
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• 2005

An attempt was made to correlate the polymerization temperature and rheological and thermal properties of acrylonitrile (AN)-acrylamide (AM) copolymers. The copolymers were synthesized at different polymerization temperature. The copolymer structure was characterized by gel permeation chromatography (GPC) and Infrared spectrum (IR). The rheological and thermal properties were investigated by a viscometer and differential scanning calorimeter-thermogrametric (DSC-TG) analysis, respectively. When the polymerization temperature increased from $41^{\circ}C\;to\;65^{\circ}C$, the molecular weight $(\bar{M}_w)$ of copolymers decreased from 1,090,000 to 250,000, while its conversion increased from $18\%\;to\;63\%$, and the polymer composition changed slightly. To meet the requirements of carbon fibers, the rheological and thermal properties of products were also investigated. It was found that the relationship between viscosity and $\bar{M}_w$ was nonlinear and the viscosity index (n) decreased from 3.13 to 2.69, when the solution temperature increased from $30^{\circ}C\;to\;65^{\circ}C$. This suggests the dependence of viscosity upon $\bar{M}_w$ is higher at lower solution temperature. According to the result of activation energy, the sensivity of viscosity to solution temperature is higher for AN-AM copolymers synthesized at higher polymerization temperature. The result of thermal analysis shows that the copolymers obtained at higher polymerization temperature are easier to cyclization evidenced from lower initiation temperature. The weight loss behavior changed irregularly with polymerization temperature due to irregular change of liberation heat.

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

• Proceedings of the Korean Institute of Building Construction Conference
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• 2002.05a
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• pp.97-102
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• 2002

The ability to pass between bars is one of the most important performance of self-compacting concrete or high-flowability concrete since it determines the final filling capacity which influences the strength and durability of hardened concrete in structure. Therefore it has been evaluated by many researchers using different kinds of testing apparatuses. The assessments of passing ability, however, differ largely according to the style, the dimension and the criteria in apparatuses, and the value obtained from one apparatus cannot be converted those of the others. There needs a rheological approach to the better understanding of the passing behavior of fresh concrete between reinforcing bars, where the flow velocity of concrete becomes slow and the blockade sometimes occurs due to the interference between aggregates and reinforcing bars. Experimental works were conducted to clarity the effects of the clearance between reinforcing bars, the volume of aggregate and the rheological properties of matrix on the behavior from the rheological point view and showed the rational mix proportioning of concrete.

• Food Science and Biotechnology
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• v.17 no.5
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• pp.1119-1121
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• 2008

The effects of storage time (0, 1, and 2 month) and temperature (5, 15, and $25^{\circ}C$) on the dynamic rheological properties of hot pepper-soybean paste (HPSP) mixed with acetylated starches (AS) were studied by small-deformation oscillatory measurements. Dynamic moduli (G', G", and $\eta^*$) values of HPSP-AS mixtures increased with an increase in storage time and also decreased with increasing storage temperature. However, dynamic moduli values of the control (no added AS) were independent on storage time and temperature. Tan $\delta$ values (ratio of G"/G') in all HPSP samples did not change much with an increase in storage time and temperature. After 2 months of storage, the dynamic moduli of the HPSP-AS mixture samples were much lower than those of the control, indicating that the addition of AS can inhibit the retrogradation that developed over a long period of storage. Structural and rheological properties of HPSP samples seem to be stabilized by the presence of AS.