• 폴리머
• /
• 제25권2호
• /
• pp.226-232
• /
• 2001

The properties of poly(ethylene terephthalate) (PET)/maleic anhydride-grafted polypropylene (MAgPP)/poly(styrene-co-maleic anhydride)(PScMA) ternary blend were investigated. The ternary blend was immiscible based on the glass transition temperatures measured by dynamic mechanical analyzer (DMA). The degradation of MAgPP during melt mixing for 30 min at 280$^{\circ}C$ did not affect the properties of the ternary blend. The interaction among the components was confirmed from the rheological properties, which was increased with the PSCMA contents. In terms of the mechanical properties, it was observed to satisfy the mixture rule for a multiple system.

• 한국식품과학회지
• /
• 제27권5호
• /
• pp.776-782
• /
• 1995

전분에 대한 alum의 용도적성 탐색연구의 일환으로 멥쌀과 찹쌀 전분 호화액$(3{\sim}9%)$의 리올로지 특성에 미치는 alum 첨가$(0.05{\sim}1.0%,\;w/w)$의 영향을 조사하였다. 전분 호화액은 항복응력을 갖는 의가소성 유체의 거동을 보였으며 alum첨가로 멥쌀 및 찹쌀전분의 의가소성은 증가하였다. 또 $0.05{\sim}1.0%(w/w)$의 alum첨가로 찹쌀전분의 항복응력과 점조도지수값은 감소하였고, alum 농도의 증가에 따라 감소하는 경향을 보였다. 그러나 멥쌀전분의 경우는 alum농도가 1%가 되어야 감소되었다. 한편, 유동의 활성화에너지도 찹쌀전분호화액$(3{\sim}7%,\;w/v)$의 경우는 alum의 첨가로 각 농도에서 대조구보다 증가하였으며, 전분의 농도증가에 따라 감소하는 경향을 보였다. 그러나 멥쌀전분의 경우는 7% 전분농도에서 대조구보다 낮은 활성화에너지 값을 나타내었다. 이상의 결과로부터 alum은 찹쌀 또는 멥쌀전분에 대한 점도조절제로서의 가능성이 있는 것으로 판단되었다.

• 한국가정과학회지
• /
• 제5권2호
• /
• pp.55-74
• /
• 2002

This study, observing each respectively packaged Kongdduk during 12-day storing period and comparing it with unpackaged Kongdduk, through a cross-sectional view of its fiber and temperament, through a sensory evaluation rheometer measurement of rheological change depending on storing period and packaging type and through the organic acid content, micro-organic change, and retrogressive process. The results are as follows: 1. Kongdduk made of bean oil shows better chewiness, cohesiveness, and moistness than Kongdduk made of bean flour while Kongdduk made of bean flour shows better rheological properties as to roasted nutty taste or roasted nutty order. 2. The test of the cutted loaves of Kongdduk shows that adding oil of proper proportion to the dough of steamed rice cake in accordance with the amount of rice flour has a good influence on rheological properties of softness. 3. Rice cakes were prepared by addition of yellow soybean flour or peanut flour and packaged with CMP or VP, and their physical characteristics were monitored by sensory evaluation and mechanical measurement while storing for 6 days. For VP samples, yellow soybean rice cake showed little changes in cohesiveness, moistness and chewiness for 6 days of storage, while pure rice cake and peanut rice cake showed an increase in strength and hardness from the 4th day of storage. In case of CMP, yellow soybean rice cake hardly showed a difference in cohesiveness, moistness and chewiness for 6 days, while pure rice cake and peanut rice cake showed a significant difference from the 4th day in sensory evaluation. 4. For rheometer measurement, yellow soybean rice cake with CMP or VP showed little changes in strength or hardness for 6 days, while peanut rice cake and pure rice cake showed a drastic decrease in cohesiveness, from the End day and adhesiveness from the 4th day of storage. As there was no remarkable difference or deterioration for 6 days of storage in yellow soybean rice cake between CMP and VP, the ingredients of rice cakeappeared to be more important than the type of packaging in terms of quality deterioration of rice cake. 5. As the storing period passed by, organic acid is detected less at CMP-packaged Knngdduk than at wrapped. and its increasing speed proves to be slower as well. 6. The one wrapped with plyethylene film began to get moldy from pure rice cake or Kongdduk (rice cake mixed with yellow soybean or peanut) after 6 days, and more and more modly after 9 daysor after 12 days, but the CMP-packaged ones didn't get modly until 12 days or more. 7. CMP-packaged Kongdduk showed higher enthalpy of retrogradation than PE-wrapped one. As storing Period Passed by, Kongdduk,s enthalpy grew high. That is to say, it shows that Kongdduk got retrograded.

• 한국건축시공학회지
• /
• 제19권2호
• /
• pp.113-121
• /
• 2019

SWCNT는 매우 뛰어난 역학적 성능을 가지고 있고. 이로 인해 각종 첨단 소재의 보강재료로서 각광받고 있다. 그러나 완전한 형태의 SWCNT는 소수성을 가지고 있고. 서로간에 Van der Waals 인력으로 결합되어 물에 분산이 어렵다. 본 연구에서는 SWCNT를 시멘트 복합체에 활용하기 위하여, 분산된 용액 형태로 제조하여 시멘트 복합체에 활용하고자 하였고, 이를 위한 계면활성제로 DOC 및 SDS를 선정하였다. 초음파 처리 및 초원심분리를 통해 제조된 SWCNT 수용액을 이용하여 시멘트 페이스트를 제조하여 이의 전단응력 vs. 전단변형률 관계를 확인하고, 이를 통해 소성점도 및 항복응력을 도출하였다. 본 연구의 결과에 따르면 SWCNT를 혼입하지 않은 DOC 및 SDS는 공기연행제와 유사한 유변학적 효과를 발휘하는 것으로 나타났다. DOC 2wt%를 이용해서 제조된 SWCNT 수용액으로 배합된 시멘트 페이스트는 플레인 시멘트 페이스트와 거의 유사한 유변학적 거동을 하는 것으로 나타났으나, SDS 1%를 이용해서 제조된 SWCNT 수용액으로 배합된 시멘트 페이스트는 플레인 시멘트 페이스트와 상이한 유변학적 거동을 하는 것으로 나타났다.

• 한국광물학회지
• /
• 제16권1호
• /
• pp.33-47
• /
• 2003

국내산 벤토나이트의 유변학적 특성과 그 규제 요인을 파악하기 위해서 각종 응용광물학적분석과 체표면적, 입도분포, 팽윤도 및 점성도를 측정하였다. 비교적 저품위(몬모릴로나이트 함량:30∼75 wt%)를 이루는 국내산 Ca-형 벤토나이트들은 2∼4 $\mu\textrm{m}$의 입도를 갖고 대부분 반자형의 엽상 결정체를 이룬다. 현탁액 상에서 벤토나이트 광물성분들의 입도 분포는 대체로 10∼100 $\mu\textrm{m}$ 범위에서 높은 빈도를 보이고 전체적으로는 다소 복잡한 이중적인 분포양상을 나타낸다. 이 같은 양상은 제올라이트질 벤토나이트에서 보다 심하게 나타난다. 이 벤토나이트들의 EGME 체표면적은 $269∼735\m^2$/g의 값의 범위를 갖는 것으로 측정되었다 이 체표면적 값은 몬모릴로나이트의 함량, 수분함량 및 CEC 수치와 대체로 정비례하는 관계를 나타낸다. 제올라이트질 벤토나이트가 제올라이트를 함유하지 않는 것보다 전반적으로 약간 높은 체표면적 갈을 갖는다. 국내산 벤토나이트들은 전반적으로 낮은 팽윤도와 점성도를 나타낸다. 2∼5 wt%의 $Na_2$$CO_3$첨가에 의해서 유발된 국내산 벤토나이트들의 팽윤도 향상 최대치는 몬모릴로나이트의 함량과 불순물, 특히 제올라이트의 함유정도에 따라 250∼500%수준인 것으로 측정되었다. Na치환능력이 강한 제올라이트를 함유하는 벤토나이트의 팽윤도 향상에는 좀더 많은 양의 $Na_2$$CO_3$가 소요된다 점성도에 있어서는 장석의 함량이 높고 상대적으로 낮은 입도와 결정도를 갖는 벤토나이트들이 비교적 높은 수치를 보이는 경향이 있다. 또한 현탁액의 pH가 상대적으로 높은 수치를 보이는 시료들이 대체로 점성도가 높은 것으로 나타난다. 그렇지만 벤토나이트의 주요한 유변학적 특성들인 팽윤도와 점성도는 몬모릴로나이트의 함량이나 평균 분산입도와는 뚜렷한 일률적인 상관관계를 보이지 않는 것으로 나타난다. 이에 비해서 팽윤도는 벤토나이트의 광물조성, 표면전하 특성, 입도 및 형상 등의 물리화학적 성향을 포괄하는 체표면적 수치와 대략적으로 반비례적인 관계를 보인다 따라서 벤토나이트 현탁액에서의 유변학적 특성은 몬모릴로나이트의 표면전하 특성, 형태, 입도 및 조직 등의 차이에 의해서 달라지는 점토 입자들의 응집특성 및 취합결정체의 형상에 주로 규제되고, 제올라이트와 같은 미세한 불순 광물성분들의 영향도 부수적으로 관여되는 복합적인 성향인 것으로 해석된다.

• 한국식품영양학회지
• /
• 제14권4호
• /
• pp.305-310
• /
• 2001

In order to study bread properties utilizing extracts of fume, mume bread was baked, adding 0, 0.5, 1.0. 1.5 and 2.0 brix of mume extract to wheat flour. The rheological properties, dough pH, dough volume, bread volume, bread color. bread texture and sensory evaluation were tested to examine bread properties baked adding extracts of mume. The results are as follows: The maximum viscosity measured by amylograph decreased gradually with increasing fume extract concentration, while the gelatinization temperature was going up. The development time measured by farinograph increased with use of mime extract, but stability time decreased. After the first fermentation, dough volume decreased greatly under pH 4.0, and there was same tendency in loaf volume. Lightness and redness of the crumb decreased but yellowness increased. Hardness and fracturability of mume bread were lower than control. In sensory evaluation, fume bread with 0.5 brix muse extract was evaluated as the best in taste, texture, flavor and overall acceptability.

• 한국식생활문화학회지
• /
• 제8권3호
• /
• pp.289-293
• /
• 1993

This study was done to evaluate the effects of various gelling agents on textural properties of omija pyon. As a gelling agent, mungbean starch had been used in traditional omija pyon. In this experiment, gelatin and pectin were also tried for better texture. The results of this study were as follows; 1) One percent pectin addition showed desirable textural properties in both starch and gelatin jelly. 2) No significant effect on rheological values was found according to various sugar concentration(10, 15, 20%). 3) There was a saving effect of sugar concentration when adding 1% pectin to starch jelly, comparing textual properties as sensory scores.

• 한국콘크리트학회:학술대회논문집
• /
• 한국콘크리트학회 1996년도 가을 학술발표회 논문집
• /
• pp.301-307
• /
• 1996

High flowing concrete has been made using a combination of much amount cementitious materials and addition of SP agents, so that it makes possible to high flowing properties of fresh concrete. In the fluid mechanical and rheological point of view, high flowing concrete is affected on the relation between cement paste and aggregate of volume. In this experimental study, it is measured high flowing concrete of slump-flow about 65$\pm$5cm according to 0.54~0.80 of volume ratio and to analysed the properties of high flowing concrete in fresh and hardened concrete. It is the aim of this study to consider the affection of high flowing properties accoring to cement paste to aggregate ratio of volume on the combination of concrete.

• Macromolecular Research
• /
• 제12권1호
• /
• pp.85-93
• /
• 2004

We have prepared poly(ethylene terephthalate) (PET) nanocomposites filled with two different types of fumed silicas, hydrophilic (FS) and hydrophobic (MFS) silicas of 7-nm diameter, by in situ polymerization. We then investigated the morphological changes, rheological properties, crystallization behavior, and mechanical properties of the PET nanocomposites. Transmission electron microscopy (TEM) images indicate that the dispersibility of the fumed silica was improved effectively by in situ polymerization; in particular, MFS had better dispersibility than FS on the non-polar PET polymer. The crystallization behavior of the nanocomposites revealed a peculiar tendency: all the fillers acted as retarding agents for the crystallization of the PET nanocomposites. The incorporation of fumed silicas increased the intrinsic viscosities (IV) of the PET matrix, and the strong particleparticle interactions of the filler led to an increased melt viscosity. Additionally, the mechanical properties, toughness, and modules of the nano-composites all increased, even at low filler content.

• Journal of Dairy Science and Biotechnology
• /
• 제40권3호
• /
• pp.134-142
• /
• 2022

Protein-enriched dairy powder is widely consumed to promote muscle synthesis. Recently, in Korea, elderly people have also begun consuming protein powder products to prevent muscle loss. However, these protein-enriched powders have poor flowability and hydration properties because of the fine particles of spray-dried milk protein powder. Therefore, in this study, the fluidized bed agglomeration process was used to solve these problems. The rheological and physical properties of milk protein isolate (MPI)/skim milk powder (SMP) mixtures were effectively improved via fluidized bed agglomeration. The particle size of the MPI/SMP mixtures significantly increased from 35.7-58 ㎛ to 118-136 ㎛, the flowability level improved from fair (21.4-26.3) to good (15.7-16.3), and the cohesiveness level changed from intermediate (1.27-1.36) to low (1.18-1.19) after fluidized bed agglomeration. In addition, the wetting time of the agglomerated MPI/SMP mixtures was effectively reduced to 4.67-58.3 s by fluidized bed agglomeration. These findings may be useful for manufacturing protein-enriched dairy powders with good instant properties.