• 대한가정학회지
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• 제26권3호
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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).

• 한국식품과학회지
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• 제10권3호
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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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• 제21권1호
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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.

• 식품과학과 산업
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• 제51권1호
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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.

• 유변학
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• 제11권1호
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• pp.28-33
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• 1999

붕산은 폴리비닐알코올(PVA)의 히드록시기간의 가교를 형성할 수 있기 때문에 PVA용액내에 가입되면 용액의 유변학적 특성에 큰 영향을 미친다. 본 연구에서는 양이온이 존재하지 않는 경우 PVA/디메틸술폭시드(DMSO)/물/붕산계에 있어서 물의 함량이 유변학적 특성에 미치는 영향을 조사하였다. PVA/DMSO/물계에 붕산을 1 wt.% 첨가할 경우 물 함량이 증가할 수록 점도가 급속히 감소하였다. PVA/DMSO계에 1 wt.%의 붕산이 가입된 경우 양이온이 없어도 강한 가교구조를 형성하여 탄성겔의 점탄성특성을 나타낸 반면 PVA/물계에 1 wt.%의 붕산이 가입된 경우 전형적인 점성물질의 특성을 나타냈다. 순수한 DMSO나 혼합용매중 DMSO의 함량이 높으면 양이온의 존재없이도 붕산첨가에 의해 가교구조를 형성하여 급격한 점도변화를 나타냈으나 물 함량이 풍부한 계에서는 붕산의 첨가에 따른 점도의 변화가 미약하였으며 순수한 물을 용매로 사용한 경우 붕산첨가의 영향이 거의 없었다. 저장탄성률도 PVA/DMSO계의 경우가 가장 높은 값을 보였고 혼합용매계에는 물함량이 증가할 수록 감소하였다.

• 한국건축시공학회지
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• 제17권2호
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• pp.183-189
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• 2017

플라이애시는 시멘트 계열 재료의 혼화재료로서 널리 사용되고 있는 재료이다. 다만, 플라이애시는 화력발전소의 석탄재를 포집하여 정제과정을 거친 재료로서 정제과정의 에너지 소모 및 유통과정에서의 품질 확보가 중요하다. 이에 본 연구에서는 플라이애시 생산과정 중 발생하는 세 가지 종류의 다른 품질의 석탄재를 대상으로 각각의 입자조건과 시멘트 페이스트 상태에서 레올로지 거동을 평가하였다. 실험결과 리젝트 애시는 작은 석탄재 입자가 응집되어 굳어진 다공질의 큰 입자로 구성되어 있었고, 그러한 이유로 시멘트 페이스트에 포함될 경우 공기량이 높게 측정되는 경향이 나타났다. 유동성 측면에서는 석탄재가 치환되는 경우 유동성이 증진되는 양상을 보였으며 특히 점도 측면에서는 입자조건에 따라 점도를 조정할 수도 있었다.

• Fibers and Polymers
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• 제6권2호
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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.

• 대한화장품학회:학술대회논문집
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• 대한화장품학회 1999년도 IFSCC . ASCS 학술대회 발표 논문
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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.

• 한국건축시공학회:학술대회논문집
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• 한국건축시공학회 2002년도 학술논문발표회
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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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• 제17권5호
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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.