• Proceedings of the Korean Society of Rheology Conference
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• 2001.09a
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• pp.158.3-158
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• 2001

• Proceedings of the Korean Society of Rheology Conference
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• 2001.09a
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• pp.160.1-160
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• 2001

• Proceedings of the Korean Society of Rheology Conference
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• 2006.06a
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• pp.15-15
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• 2006

• Journal of Korea Technical Association of The Pulp and Paper Industry
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• v.43 no.3
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• pp.121-127
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• 2011

This study used two types of rheology modifiers including an alkali-swellable emulsion (ASE) and an surface-adhesion emulsion (SAE) to elucidate their effects on high shear viscosity and dynamic penetration behavior among the flow properties of high solids coating. Since rheology under high shear and dynamic penetration behavior significantly affect the quality of coated paper in case of high solids coating, it is very important to examine the variations in rheology of high solids coating color by rheology modifier. It was found that the high solids coating color prepared with the SAE type showed superior dynamic penetration behavior and high shear viscosity than that with the ASE type rheology modifier.

• Korea-Australia Rheology Journal
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• v.17 no.2
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• pp.87-95
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• 2005

In this study, we performed RTD measurement at the die exit of co-rotating twin-screw extruder using a non-destructive ultrasonic device. The ultrasonic device was attached at slit die and was composed of a steel buffer rod and 10 MHz longitudinal piezoelectric ultrasonic transducer. This in-line ultrasonic monitoring method is based on the ultrasonic response of $CaCO_3$ filled in polymer. The RTD is evaluated by variation of ultrasonic attenuation with time caused by change of the tracer concentration during extrusion. The ultrasonic tracer, pellet type of compounded $CaCO_3$ in polymer was used in this study. The effects of tracer concentration on RTD and flow patterns were studied. Evaluation for the residence functions at different screw speeds, feeding rates and screw configurations were also carried out.

• The Korean Journal of Rheology
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• v.9 no.2
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• pp.47-52
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• 1997

식품유변학은 식품재료로 사용하는 생물체와 세포내외의 생체고분자물질의 물성을 주로 대상으로 하는 학문영역이다. 이들 물질들의 가공적성을 평가하고 공정관리를 수행하 기 위하여 점성, 소성, 점탄성 등유변학적 파라메터들이 사용된다. 또한 제춤의 관능적, 특성 특히 조직감(texture)특성을 나타내는 지표로서 유변학적 성질들이 자주 사용되고 있다. 본 고에서는 식품 유변학의 특징가 발전역사를 개관하고 1990년도 이후 국내에서 연구 발표된 식품유변학 분야의 연구내용을 액상식품, 젤화식품, 식물세포조직으로 구분하여 소개하였다.

• Korea-Australia Rheology Journal
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• v.11 no.3
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• pp.197-218
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• 1999

Rheological techniques are frequently used to characterize particulate suspensions and polymer systems. Experimental data frequently show that similar trends and characteristics are found in both systems. Using common examples and illustrations of the rheological behaviour, we attempt to bring together these separate fields and investigate the common links in the different systems. In many cases the similar rheological behaviour observed in these different systems can be related to the same basic physical principles.

• The Korean Journal of Rheology
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• v.5 no.1
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• pp.1-13
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• 1993

• The Korean Journal of Rheology
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• v.6 no.1
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• pp.1-9
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• 1994

• The Korean Journal of Rheology
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• v.3 no.1
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• pp.1-12
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• 1991