• Journal of Biosystems Engineering
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• 제35권6호
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• pp.408-412
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• 2010

Rheological properties of cereals such as rye are great important for the design of die for extrusion and the development of models for extrusion process. Therefore, this study was carried out to analyze the rheological properties according to moisture content of rye flour and extrusion temperature. Rheological properties of rye flour were investigated by using a capillary rheometer for moisture content of three levels (30, 35, 40%) and extrusion temperature of three levels (120, 130, $140^{\circ}C$). Determination coefficients for the relationship between apparent shear stress ($\tau_{ap}$) and apparent shear velocity ($\gamma_{ap}$) were relatively high in the range of 0.973 ~ 0.997 under each extrusion condition. The values of consistency index (K) was decreased with increasing moisture content and extrusion temperature. However, the value of flow behavior index (n) presented the highest value at moisture content of 35%, but it was not affected by extrusion temperature.

• Elastomers and Composites
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• 제44권3호
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• pp.323-328
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• 2009

고분자 용융 같은 물질의 유변학적인 성질은 전단 흐름에서 복잡한 비 뉴톤 유동 현상을 보인다. 이들 유동성질은 유동단위와 유동부분 사이의 상호작용의 특성에 의하여 결정된다. poly(vinyl alcohol) hydrogel의 비 뉴톤유동 곡선을 cone-plate 레오메타로 여러 온도와 여러 농도 조건에서 얻었다. PVA hydrogel의 유동 곡선을 비 뉴톤 유동식에 적용시켜 유동 파라메타를 얻었다. 유동현상은 전단 속도가 증가함에 따라 전단박화의 틱소트로피 현상을 나타내었다.

• Korea-Australia Rheology Journal
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• 제14권1호
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• pp.11-16
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• 2002

Cephalosporium acremonium is a filamentous microorganism producing cephalosporin C. The morphological differentiation of C. acremonium in submerged culture is closely related with the rheological properties of culture broth and production of cephalosporin C. In this study, the rheological and morphological properties of culture broth of C. acremonium were investigated. In the seed broths of shake-flask and fermenter culture, the Herschel-Berkley equation was in excellent agreement with experimental results in the whole range of shear rate. In the seed broths of shake-flask culture, morphological differentiation into arthrospores affected to changes of apparent viscosity. But results in the fermenter culture, morphological factors such as mean hyphal thickness and the number of tips gave more effect on changes of apparent vitacosity than differentiation into arthrospores. Overall, it suggested that the morphological parameters measured by image analysis can be used as a good parameter to indicate the rheological properties of culture broth of C. acremonium M25.

• 한국건설순환자원학회논문집
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• 제6권2호
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• pp.103-111
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• 2011

본 연구에서는 현재 시멘트 콘크리트 혼합재로서 널리 사용되고 있는 고로수쇄 슬래그와 애쉬의 페이스트 유동특성을 파악하였다. 그 방법으로 혼합재 단독을 사용한 페이스트의 유동특성을 파악하여, 아래와 같은 결론을 얻을 수 있었다. 혼합재 단독의 페이스트 유동특성을 시험하기 위하여, 3종류의 분쇄기를 사용하여 3가지 입도로 분쇄된 분말을 제조하였다. 이 분말을 Rosin-Rammler 분포식을 사용하여 얻은 계수 n 값과 De 값을 유동특성과 비교 분석한 결과에서, 일반적으로 같은 입경 크기 일 때 Ash 분말이 Slag 분말보다 소성점도 및 항복응력이 높았으며, 또한 동일 n 값에서 Ash 분말이 Slag 분말 보다 비교적 높은 소성점도와 항복응력을 나타내었으나, 입도분포 폭의 변화에는 Slag 분말이 Ash 분말 보다 민감한 유동특성의 변화 경향을 나타내었다.

• 한국공작기계학회:학술대회논문집
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• 한국공작기계학회 1999년도 추계학술대회 논문집 - 한국공작기계학회
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• pp.399-404
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• 1999

Electro-rheological(ER) fluids are suspensions which show an abrupt increase in rheological properties under electric fields. The rheological response is very rapid and reversible when the electric field is imposed and/or removed. Therefore, there are many practical applications using the ER fluids. The purpose of the present study is to examine the flow characteristics of electro-rheological fluids. The field-dependent yield stress are obtained from experimental investigation on the Bingham property of the ER fluid. Then the steady relationshup between pressure drop and flow rate of the ERF was two fixed parallel-plates was measured under application of an electric fields. The electrical and rheological properties of zeolite based electro-rheological fluids were reported.

• Korea-Australia Rheology Journal
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• 제17권2호
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• pp.79-85
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• 2005

Aqueous mixtures of hyaluronic acid and poly(vinyl alcohol) system and hydrogels thereof were introduced to obtain new bioartificial materials that have excellent mechanical properties, biocompatibility and enhanced rheological properties. The interactions between hyaluronic acid and poly(vinyl alcohol) and/or borax were investigated by rheological measurements. Preparation parameters of the aqueous mixtures were mixture composition, the degree of hydrolysis of poly(vinyl alcohol) and borax concentration. From the rheological behavior, it could be deduced that the key factor of the interaction between hyaluronic acid and poly(vinyl alcohol) was the hydrogen bonding between them and the effect was pronounced with borax. Enhanced viscosity was observed at the composition of $20wt\%$ of hyaluronic acid solution and $80wt\%$ of poly(vinyl alcohol) and borax solution. Rheological properties were influenced by the degree of hydrolysis of poly(vinyl alcohol) and borax concentration. As the degree of hydrolysis and borax concentration increased, rheological properties increased due to the increased hydrogen bonding and networking of hyaluronate aggregates. Physical hydrogels from hyaluronic acid and poly(vinyl alcohol) were prepared and the composition dependence of the gels was rheologically investigated as well.

• 한국지역사회생활과학회지
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• 제26권1호
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• pp.135-143
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• 2015

This study investigates the rheological properties of bread containing lotus leaf powder, added to the bread bases at 1%, 2%, and 3% concentrations. Physical properties of bread with lotus leaf powder were tested using the rapid viscoanalyzer (RVA), a farinogram, an alveogram, and a rheofermentometer. The initial pasting temperature increased with an increase in lotus leaf powder, whereas peak viscosity and, the peak time decreased. According to the farinogram test, consistency and water absorption increased with an increase in the ratio of lotus leaf powder. The p value of the alveogram increased with an increase in lotus leaf powder, whereas L and G values decreased. The fermentation time of the dough increased with an increase in the ratio of lotus leaf powder. The results suggest the potential development of bread containing functional ingredient such as lotus leaf powder based on the rheological properties identified in this study.

• 한국콘크리트학회:학술대회논문집
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• 한국콘크리트학회 2001년도 봄 학술발표회 논문집
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• pp.301-306
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• 2001

This study was _ performed of rheological properities for slurry of ultra fine cement using admixtures. An experimental parameter is W/B and superplasticizier ratio and different water-soluble polymers. As a results, it's strongly appeared to rheological properties of slurry as particles ratio, it's know that rheological properities affected by admixtures.

• Preventive Nutrition and Food Science
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• 제22권1호
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• pp.56-61
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• 2017

Rheological properties of waxy barley flour (WBF) dispersions mixed with various gums (carboxyl methyl celluleose, guar gum, gum arabic, konjac gum, locust bean gum, tara gum, and xanthan gum) at different gum concentrations were examined in steady and dynamic shear. WBF-gum mixture samples showed a clear trend of shear-thinning behavior and had a non-Newtonian nature with yield stress. Rheological tests indicated that the flow and dynamic rheological parameter (apparent viscosity, consistency index, yield stress, storage modulus, and loss modulus) values of WBF dispersions mixed with gums, except for gum arabic, were significantly higher than those of WBF with no gum, and also increased with an increase in gum concentration. In particular, konjac gum at 0.6% among other gums showed the highest rheological parameter values. Tan ${\delta}$ values of WBF-xanthan gum mixtures were lower than those of other gums, showing that there is a more pronounced synergistic effect on the elastic properties of WBF in the presence of xanthan gum. Such synergistic effect was hypothesized by considering thermodynamic compatibility between xanthan gum and WBF. These rheological results suggest that in the WBF-gum mixture systems, the addition of gums modified the flow and viscoelastic properties of WBF, and that these modifications were dependent on the type of gum and gum concentration.

• Preventive Nutrition and Food Science
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• 제20권2호
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• pp.137-142
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• 2015

Rheological properties of thickened fluids used for consumption by people with dysphagia (swallowing difficulty) are very sensitive to several factors, such as thickener type, temperature, pH, sugar, protein, and NaCl. In this study, steady and dynamic rheological properties of thickened water samples mixed with five commercial xanthan gum-based food thickeners (A~E) were studied in the presence of NaCl at different concentrations (0.3%, 0.6%, 0.9%, and 1.2%). The magnitudes of apparent viscosity (${\eta}_{a,50}$), consistency index (K), yield stress (${\sigma}_{oc}$), and dynamic moduli (G' and G") showed significant differences in rheological behaviors between thickened samples with various NaCl concentrations. Dynamic moduli values of all thickened samples, except for samples with thickener C, were much higher than those of the control (0% NaCl). All rheological parameter values (K, G', and G") in a thickener A were much higher than those in other thickeners. These results suggest that rheological properties of thickened samples containing NaCl are strongly affected by xanthan gum-NaCl interaction and depended on the type of thickener.