• 한국소음진동공학회논문집
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• 제27권2호
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• pp.182-188
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• 2017

In this work, a new type speaker which features various resonant frequencies is proposed utilizing a magneto-rheological (MR) fluid and its performance is evaluated in terms of the change of the field-dependent sound pressure level. In order to achieve this goal, a whole concept of the speaker system is firstly discussed and subsequently a controllable diaphragm is made using MR fluid whose rheological properties such as viscosity are controllable by the magnitude of magnetic field. Then, the proposed speaker system consisting of the inner structure and the squeeze mode type of MR diaphragm is established in an anechoic room The effectiveness of the proposed speaker system is experimentally evaluated at two different conditions; with and without the magnetic field. It is shown from experimental tests that the sound pressure level at different sound source can be controlled which is not able to achieve using one conventional speaker system.

• 한국추진공학회:학술대회논문집
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• 한국추진공학회 2017년도 제48회 춘계학술대회논문집
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• pp.456-461
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• 2017

본 연구에서는 이산화규소를 젤화제로 사용한 니트로메탄 젤 추진제의 유변학적 특성을 분석하였다. 니트로메탄 젤은 나노 또는 마이크로 입자 크기의 젤화제를 각각 5 wt%, 6.5 wt%, 8 wt% 함량으로 첨가하여 제작되였으며 점도 측정 실험은 회전형 점도계를 이용하여 측정을 수행하였다. 제작된 젤 추진제는 항복응력이 존재함을 확인하였고 측정 범위 전 구간에서 전단박화 거동을 보이며 나노 크기의 젤화제를 첨가한 젤 추진제의 경우 마이크로 크기 대비 낮은 전단속도(1 ~ 100 1/s) 영역에서 높은 점도를 보였다. 또한 니트로메탄 젤 추진제의 경우, Herschel-Bulkley 모델 보다는 Teipel과 Forter-Barth가 제시한 모델을 사용하는 것이 적합함을 확인하였다.

• 한국식품저장유통학회지
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• 제30권3호
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• pp.405-418
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• 2023

The aim of this research was to study the feasibility of the defatted wheat germ flour (DWGF) alone or in combination with xanthan gum (XG) as egg yolk substitutes in mayonnaise formulation. In this research, DWGF was used at different levels (0, 25, 75 and 100%) alone or in combination with the XG (0.2%) as egg substitutes. The effects of these substitutions on the stability, textural and rheological characteristics of mayonnaise were investigated. According to the results, DWGF can be used as an egg yolk substitute in mayonnaise. Combining DWGF and XG as egg yolk substitute, improved the stability, textural and rheological properties. Mayonnaise with 100% egg yolk replacement showed the hardest structure, while the lowest firmness value was obtained in the control containing 100% egg yolk. Also, the highest adhesiveness value occurred in the sample with 100% DWGF. The thixotropic behavior was observed for all investigated mayonnaise samples over the all ranges of the studied shear rate (0.05-450/sec). Furthermore, the highest content of consistency coefficient value was observed in the sample with 100% DWGF and 0.2% XG. Therefore, it can be concluded that low-cholesterol mayonnaise with proper stability, textural and rheological characteristics are achievable by applying of the desirable combination of DWGF and XG.

• Food Science and Biotechnology
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• 제17권1호
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• pp.90-94
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• 2008

Dynamic rheological properties of honey samples with 3 different moisture contents (17.2, 19.0, and 21.0%) were evaluated at various low temperatures (-15, -10, -5, and $0^{\circ}C$) using a controlled stress rheometer. The honey samples displayed a liquid-like behavior, with loss modulus (G") predominating over storage modulus (G') (G">>G'), showing the high dependence on frequency ($\omega$). The magnitudes of G' and G" decreased with an increase in temperature and water content while a predominant increase of G' was noticed at $-15^{\circ}C$. The time-temperature superposition (TTS) principle was applied to bring G" values for honeys at various temperatures together into a master curve. The G" over the temperature range of -15 to $0^{\circ}C$ obeyed the Arrhenius relationship with a high determination coefficient ($R^2=0.98-0.99$). Activation energy value (Ea=112.4 kJ/mol) of honey with a moisture content of 17.2% was higher than those (Ea=98.8-101.1 kJ/mol) of other honey samples with higher moisture contents.

• 한국세라믹학회지
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• 제46권1호
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• pp.41-46
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• 2009

The rheological properties of highly concentrated Ag nano sol depending on particle size were studied. The Ag nano sol was prepared by reducing the Ag ion in aqueous solution. The size of Ag nano particle was controlled by two steps of nucleation and growth, and the thickness of adsorption layer was varied by molecular weight of polyelectrolytes. The polyelectrolytes acted as not only ionic complex agent in ionic state and but also dispersant after formation of Ag nano sol. The effective volume was controlled by combination of varying the molecular weight of polyelectrolytes and the size Ag nano sol. The particle size and the viscosity of nano sol were characterized by particle size analyzer, HR-TEM and cone & plate viscometer. It was found that the 10 nm and 40 nm-sized Ag nano sols were prepared by controlling the nucleation and growth steps, respectively. Finally, we could prepare highly concentrated Ag nano sol over 50 wt%.

• 한국지반공학회지:지반
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• 제4권3호
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• pp.53-62
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• 1988

地盤土가 長時間에 걸쳐서 파괴강도보다 작은 一定持續力下에 있게 되면 시간의 경과와 더불어 크리이프(Creep)현상에 의해 변형이 지속적으로 증가되어 파괴에 이르기도 한다. 이러한 creep거동에 의한 地盤變形은 지반의 탄성.점성.소성특성에 따라 다양하게 나타난다. 따라서 본 연구에서는 固結土에 대한 일축 크리이프실험결과로부터 고결토의 점.소성특성에 대해 고찰하였다. 연구결과 물유리계약액고결토의 流變學的 모델(Rheological Model)은 Vyalov의 모델로 결정할 수 있으며, 고결토의 점.소성특성은 硅酸鹽(Silicate) 농도와 밀접한 관계가 있음이 발견되었다.

• 한국조리학회지
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• 제12권2호
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• pp.168-183
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• 2006

The purpose of this study was to investigate quality characteristics of roll bread with the addition of Chungkukjang powder(0, 5, 10, 15, 20%). The antioxidative activity of antioxidative substances produced from several bacterial strains isolated from fermented foods were tested by DPPH $(\alpha,\alpha’-diphenyl-\beta-picrylhydrazyl)$ free radical scavenging activity. The most optimal medium condition for the production of antioxidative substance from Bacillus sp. FF-7 was 2% galactose as carbon source and 1% tryptone as nitrogen source. In color values, with increasing Chungkukjang powder content, the "lightness" (p<0.05) decreased in the crumb bread, while the redness(p<0.05) and yellowness(p<0.05) increased. The volume and specific volume of roll bread with 5.0% Chungkukjang powder were the highest(p<0.05). In the rheology measurements for the roll bread, the hardness (p<0.05) decreased with the addition of 5.0% Chungkukjang powder, but then increased with further additions of Chungkukjang up to 10.0%. Highest sensory scores for color, flavor, taste(p<0.05), texture(p<0.05) and overall acceptance(p<0.05) were obtained from roll bread with 5.0% Chungkukjang powder and control. From the results of this study, it was assumed that the development of food products using Chungkukjang is prospective in response to health-oriented consumers.

• 소성∙가공
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• 제12권1호
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• pp.3-10
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• 2003

The formation of surface defects associated with Jotting in injection molding is related to the geometries of cavity and fate, operational conditions and the rheological properties of polymer. In this study we have examined jetting phenomena in injection molding process for the throe kinds of PCs which have different molecular weights and structures, PBT and PC/ABS alloy with several injection speeds. We have used various cavity shapes those are tensile, flexural and impact test specimens with various gates and cavity thicknesses. Through this study we have observed that the jetting is related to the dic swell of material. This means that the jotting is strongly affected by the elastic flow property rather than the viscous flow property in viscoelastic characteristics of molten polymer. Different resins have different elastic properties, and elastic flow behavior depends on the shear rate of flow, i.e. injection speed. Large die swell would eliminate jetting however, the retardation of die swell would stimulate jetting. In the point of mole design, reducing the thickness ratio of cavity to gate can reduce or eliminate jetting regardless of amount of elasticity of polymer melt.

• 한국식품과학회지
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• 제18권2호
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• pp.114-117
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• 1986

칡 전분현탄액$(2{\sim}6%)$의 리올로지 특성을 $30^{\circ}{\sim}65^{\circ}C$의 온도 범위에서 모세관 점도계를 이용하여 조사하였다. 4%농도의 경우 $65^{\circ}C$에서 의가소성 유체의 거동을보였다. 점조도지수 값은 전분 농도의 중가에 따라 지수 함수적으로 증가하였다. 온도 $30^{\circ}{\sim}60^{\circ}C$ 의 경우 전분현탄액의 유동의 활성화에너지는 $0.307{\sim}0.399kcal/mole$이었으나, $60^{\circ}{\sim}65^{\circ}C$의 경우에는 약 $28{\sim}60kcal/mole$이었다.

• 한국수산과학회지
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• 제22권3호
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• pp.115-120
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• 1989

Physicochemical changes were investigated during repeated freezing and thawing processes using fish meat paste of alaska pollack (Theragra chalcogramma). During repeated thawing process, the solubility of myofibrillar protein, $Ca^{++}-ATPase$ activity, water holding capacity (WHC), electrophoretic patterns and rheological properties were evaluated at various thawing temperatures. Solubility of myofibrillar protein and $Ca^{++}-ATPase$ activity were decreased with increasing thawing temperatures. Thawing temperatures and the frequency of freezing and thawing processes did not affect WHC significantly. Upon repeated freezing and thawing cycles, electrophoretic patterns showed that only the amount of myosin heavy chain was decreased, whereas the amount of actin remained constant. Young's modulus for viscoelasticity of fish meat pastes increased with increasing thawing temperatures and the value showed maximum at third cycle and decreased thereafter.