• Journal of Soil and Groundwater Environment
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• v.9 no.1
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• pp.1-11
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• 2004

Foam reduces the mobility of gas phase in porous media to overcome gravity override and to divert acid into desired layers in the petroleum industry and to enhance the efficiency of environmental remediation. Recent experimental studies on foam show that foam exhibits a remarkably different flow rheology depending on the flow regime. This study, for the first time, focuses on the issues of foam diversion process under the conditions relevant to groundwater remediation, combining results from laboratory linear-flow experiments and a simple numerical model with permeability contrasts. Linear flow tests performed at two different permeabilities (k = 9.1 and 30.4 darcy) confirmed that two flow regimes of steady-state strong foams were also observed within the permeability range of shallow geological formations. Foam exhibited a shear-thinning behavior in a low-quality regime and near Newtonian rheology in a high-quality regime. Data taken from linear flow tests were incorporated into a simple numerical model to evaluate the efficiency of foam diversion process in the presence of permeability contrasts. The simple model illustrated that foam in the high-quality regime exhibited a successful diversion but foam in the low-quality regime resulted in anti-diversion, implying that only foam in the high-quality regime would be applicable to the diversion process. Sensitivity study proved that the success of diversion process using foam in the high-quality regime was primarily controlled by the limiting capillary pressures (${P_c}{^*}$) of the two layers of interest. Limitations and implications are also discussed and included.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.3
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• pp.352-358
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• 2009

The physicochemical properties of dextran culture fermented by Leuconostoc citreum S5 were evaluated by the addition of various polysaccharides and heat-treatment. The consistency of dextran culture increased with the addition of carrot juice residue (CJR) in submerged culture, resulting in the highest consistency of 150 $Pa{\cdot}s^n$ and viable cell counts of $2.36{\times}10^9$ CFU/mL at 20% level of CJR. The dextran culture showed the pseudoplastic behavior and its consistency was greatly increased with the addition of various polysaccharides at 2% level. Addition of glucomannan indicated the highest consistency of 1275 $Pa{\cdot}s^n$ and their heat-treatment resulted in the increase of consistency except for glucomannan. After heat-treatment, the fermented dextran culture containing CJR fortified with gellan gum and carrageenan showed great change in rheology, indicating the highest consistency and hardness value resulted in the great increase of elastic and viscous moduli. The dynamic viscoelastic properties of dextran culture were greatly increased by the heat-treatment after fortification of various polysaccharides. Thus, the consistency and viable cell counts of dextran culture were increased with the addition of CJR. The rheological properties of dextran culture were manipulated by the fortification of various polysaccharides and heat-treatment.

• The Korean Journal of Rheology
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• v.10 no.4
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• pp.234-246
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• 1998

The objective of this study is to investigate the correlation between steady shear flow (nonlinear behavior) and dynamic viscoelastic (linear behavior) properties for concentrated polymer solutions. Using both an Advanced Rheometic Expansion System(ARES) and a Rheometics Fluids Spectrometer (RFS II), the steady shear flow viscosity and the dynamic viscoelastic properties of concentrated poly(ethylene oxide)(PEO), polyisobutylene(PIB), and polyacrylamide(PAAm) solutions have been measured over a wide range of shear rates and angular frequencies. The validity of some previously proposed relationships was compared with experimentally measured data. In addition, the effect of solution concentration on the applicability of the Cox-Merz rule was examined by comparing the steady flow viscosity and the magnitude of the complex viscosity Finally, the applicability of the Cox-Merz rule was theoretically discussed by introducing a nonlinear strain measure. Main results obtained from this study can be summarized as follows : (1) Among the previously proposed relationships dealt with in this study, the Cox-Merz rule implying the equivalence between the steady flow viscosity and the magnitude of the complex viscosity has the best validity. (2) For polymer solutions with relatively lower concentration, the steady flow viscosity is higher than the complex viscosity. However, such a relation between the two viscosities is reversed for highly concentrated polymer solutions. (3) A nonlinear strain measure is decreased with increasing stran magnitude, after reaching the maximum value in small strain range. This behavior is different from the theoretical prediction demonstrating the shape of a damped oscillatory function. (4) The applicability of the Cox-Merz rule is influenced by the $\beta$ value, which indicates the slope of a nonlinear stain measure (namely, the degree of nonlinearity) at large shear deformations. The Cox-Merz rule shows better applicability as the $\beta$ value becomes smaller.

• Korean Journal of Food Science and Technology
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• v.21 no.6
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• pp.815-819
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• 1989

Rheological properties of chestnut starch suspensions (3 and 4%, db) and gelatinized starch (4%, db) were investigated with a capillary and rotational viscometer, respectively. Starch suspensions had no yield stress and showed dilatant flow behavior in the temperature ranges of $30-65^{\circ}C$. However, starch suspension showed pseudoplastic flow behavior at $70^{\circ}C\; and\;above\; 65^{\circ}C$ for 3 and 4% concentration, respectively Flow activation energy below $50^{\circ}C$ was 0.56 kcal/mole but increased to 51.9-80.8 kcal/mole at $60-70^{\circ}C$. The behavior of gelatinized starch (4%) was pseudoplastic regardless of heating temperature $(65-80^{\circ}C)$ and time (15-60 min). The apparent viscosity of the starch remained constant after heating at $80^{\circ}C$ for 45 min. The swelling power and log apparent viscosity showed similar pattern. The activation energy of the apparent viscosity of the geletinized starch at $70-80^{\circ}C$ was 13.09kcal/mole. The apparent viscosity of thermal-gelatinized $(90^{\circ}C)$ starch was lower than that of 15 psi-gelatinized starch.

• Journal of the Korea Institute of Building Construction
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• v.19 no.2
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• pp.113-121
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• 2019

Single walled carbon nanotube (SWCNT) has been used as a material for reinforcing various advanced materials because it has superior mechanical properties. However, pure SWCNT that does not have any functional group has a hydrophobic character, and exists as bundles due to the strong Van der Waals attraction between each SWCNT. Due to these reasons, it is very difficult to disperse SWCNTs in the water. In this work, in order to use SWCNT for production of cementitious composites, SWCNT was first dispersed in water to make an aqueous solution. Sodium deoxycholate (DOC) and Sodium dodecyl sulfate (SDS) were chosen as surfactants, and the dosage of DOC and SDS were 2wt% and 1wt%, respectively. Sonication and ultracentrifugation were applied to separate each SWCNT and impurities. Using such processed SWCNT solutions, cement paste was prepared and its shear stress vs. strain rate relationship was studied. The yield stress and plastic viscosity of cement paste were obtained using Bingham model. According to the results in this work, cement pastes made with DOC and SDS showed similar rheological behavior to that of air entrained cement paste. While cement paste made with DOC 2 wt.% SWCNT solution showed similar rheological behavior to that of plain cement paste, cement paste made with SDS 1 wt.% SWCNT solution showed different rheological behavior showing much less yield stress than plain cement paste.

• Geomechanics and Engineering
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• v.7 no.5
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• pp.569-587
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• 2014

Triaxial compression creep tests were performed on salt rock samples using cyclic confining pressure with a static axial pressure. The test results show that, up to a certain time, changes in the confining pressure have little influence on creep properties of salt rock, and the axial creep curve is smooth. After this point, the axial creep curve clearly fluctuates with the confining pressure, and is approximately a straight line both when the confining pressure decreases and when it increases within one cycle period. The slope of these lines differs: it is greater when the confining pressure decreases than when it increases. In accordance with rheology model theory, axial creep equations were deduced for Maxwell and Kelvin models under cyclic loading. These were combined to establish an axial creep equation for the Burgers model. We supposed that damage evolution follows an exponential law during creep process and replaced the apparent stress in creep equation for the Burgers model with the effective stress, the axial creep damage equation for the Burgers model was obtained. The model suitability was verified using creep test results for salt rock. The fitting curves are in excellent agreement with the test curves, so the proposed model can well reflect the creep behavior of salt rock under low-frequency cyclic loading. In particular, it reflects the fluctuations in creep deformation and creep rate as the confining pressure increasing and decreasing under different cycle periods.

• KSBB Journal
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• v.11 no.3
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• pp.340-346
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• 1996

Variations of rheological properties of culture broth during the production of biopolymer by an alkali tolerant Bacillus sp. were investigated. Correlations among the rheological characteristics of culture broth, cell growth and biopolymer production were examined. Rheology of the culture broth changed in the course of fermentation. The culture broth showed a non-Newtonian flow behavior, as the viscosity and pseudoplasticsity increased during the cultivation. The rheological parameters such as flow index, consistency index, yield stress and apparent viscosity during the cultivation were not influenced by the cell growth, but significantly related to the biopolymer synthesis. Changes in the rheological parameters of the broth were affected not only by the biopolymer concentration, but also by the progress of fermentation. Some rheological parameters showed maximum values just before the completion of biopolymer production and substrate consumption. Hence, it was shown that the rheological characteristics of the culture broth could be used as a good indicator for the detection of the progress or completion of fermentation.

• Food Science of Animal Resources
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• v.38 no.5
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• pp.866-877
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• 2018

Cheese emulsion is an intermediate product for the production of cheese powder and needs to be stable, homogeneous and pumpable characteristics to convey to the spray drier. This study was conducted to evaluate the effects of fat reduction and emulsifying salt (ES) amount in cheese emulsion systems on the physicochemical characteristics. Reduced-fat (RF) and full-fat (FF) white-brined cheese emulsions were produced with different dry matters (DM; 15%-25% excluding ES) and ES concentrations (0%-3% based on cheese weight). Stable cheese emulsion was obtained at lower DM in RF cheese emulsion than that of FF cheese emulsion. Reduction in the amount of ES resulted in instability of both emulsions. Apparent viscosity with pseudoplastic flow behavior significantly increased with the decrease of fat content in stable cheese emulsions. Microstructure of emulsions appeared to be related to the fat content, stability and degree of emulsification. Reduction of fat content caused to get less lightness and more greenness in color, whereas yellowness was significantly decreased by increase in the amount of ES. In conclusion, fat reduction resulted in higher viscosities of cheese emulsion due to inducing the increment of protein, and the addition amount of ES considered as very important factor to produce stable cheese emulsion without protein precipitation or cream separation. Therefore, for preparation of RF cheese emulsion using a variety of white-brined cheese, lower amounts of DM would be suggested in this study to obtain homogenous droplets in the atomizing process of spray drying.

• Preventive Nutrition and Food Science
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• v.14 no.3
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• pp.233-239
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• 2009

The effects of guar gum (GG) and xanthan gum (XG) at different concentrations (0, 0.2, 0.4, and 0.6% w/w) on the rheological properties of Korean waxy rice starch (WRS) pastes were evaluated under both steady and dynamic shear conditions. The flow properties of WRS-gum mixtures were determined from the rheological parameters of the power law model. The addition of GG and XG to WRS resulted in an increase in the apparent viscosity ($\eta_{a,100}$) and consistency index (K) values obtained from power law model. The flow behavior index (n) values of the WRS-XG mixtures decreased with an increase in gum concentration while there was only a marginal difference between n values for the WRS-GG mixtures. Dynamic moduli (G', G", and $\eta^*$) values in the WRS-gum mixture systems also increased with an increase in gum concentration. WRS-XG mixtures had higher dynamic moduli and lower tan $\delta$ (ratio of G"/G') values than WRS-GG mixtures, indicating that the higher dynamic rheological properties of WRS-XG can be attributed to an increase in the viscoelasticity of the continuous phase in the starch-gum mixture systems, which was due to the higher viscoleastic properties of XG compared to GG. The dynamic ($\eta^*$) and steady shear ($\eta_a$) viscosities of the WRS-XG paste at a 0.2% gum concentration followed the Cox-Merz superposition rule.

• Korean Journal of Food Science and Technology
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• v.21 no.6
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• pp.755-759
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• 1989

Starches obtained from Seipoong and Daeji potato were classified into go starch granules $(>41{\mu}m)$ and small starch granules $(<3{\mu}m)$. Rheological properties of heat-gelatinized starch paste were studied to elucidate difference of the fractionated starches. Heat-gelatinized starch paste of potato showed Bingham pseudo-plastic behavior. The consistency index and yield stress of small starch granule paste were greater than those of large starch granule paste. As starch paste concentration increased, consistency index and yield stress of heat-gelatinized small starch granule paste increased more than those of large one. As measuring temperature increased, consistency index of heat-gelatinized starch paste decreased and temperature depedence was greater in small starch granule paste than in large one.