• Korea-Australia Rheology Journal
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• v.19 no.1
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• pp.43-47
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• 2007

The polydiacethylene (PDA) is known to change its color by mechanical shear. The shear-induced color transition has been reported with elastomer or film type of PDA. In this paper, we newly investigated the transition with liposome type of PDAs in polymeric solutions. The liposomes were dispersed in Poly(vinyl alcohol) 2% + Sodium borate 1%, Poly(vinyl alcohol) 15% and Hyaluronic acid 1% (PVA/B, PVA, HA). The shear stress was continuously imposed to each solution by stress control type rheometer with coni-cylinder fixture. The degree of color transition was quantified with the characteristic absorbance peak at 540 nm (blue) and 640 nm (red). As a result, PDA liposome in PVA/B solution changed the color from blue to red upon increasing the magnitude of shear (from 0 to 100 Pa) and the duration of shear-imposed time (from 0 to 5400 sec). Meanwhile, PDA liposome in HA or PVA solution did not noticeably change the color, even though the low shear viscosities of the solutions were kept almost constant. This color transition of PDA liposome is expected to measure the magnitude of shear, and to distinguish different responses of polymeric solutions to the applied shear.

• Journal of the East Asian Society of Dietary Life
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• v.19 no.4
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• pp.641-649
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• 2009

This study was conducted to investigate the effects of wheat germ on medium flour using falling number and RVA tests, as well as farinogram and rheofermentometer analyses. The wheat germ was added to the medium flour on a 3, 5, and 7% basis. Falling numbers increased with increasing amounts of wheat germ. Analysis of the RVA characteristics showed that the wheat germ additions did not have significant effects on the initial pasting temperature. In the farinogram, water absorption decreased with an increasing amount of wheat germ. Also, development time was longest in the control group and shortest in the group with the highest addition of wheat germ. The results of the effects of added wheat germ on fermentation by rheofermentometer analysis showed that the H'm value reached a maximum height at 3%. Finally, the volume of $CO_2$ lost was increased whereas the retention coefficient was decreased.

• Korea-Australia Rheology Journal
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• v.17 no.4
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• pp.157-164
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• 2005

Hydrodynamic characteristic of surfactant drag-reducing flows is still not fully understood. This work investigated the temperature and diameter effect on hydrodynamic characteristic of cationic surfactant drag reducing flows in pipes. Solution of oleyl bishydroxyethyl methyl ammonium chloride (Ethoquad O/12), 900 ppm, as a cationic surfactant and sodium salicylate (NaSal), 540 ppm, as a counter-ion was tested at 12, 25, 40, and $50^{\circ}C$ in pipes with diameter of 13, 25, and 40 mm. Drag reduction effectiveness of this surfactant solution was evaluated in 25 mm pipe from 6 to $75^{\circ}C$. Rheological characteristic of this solution was measured by stress control type rheometer with cone-and-plate geometry. Scale-up laws proposed by previous investigators were used to evaluate the flow characteristic of the solution. It was found that this surfactant solution has clear DR capability until $70^{\circ}C$. Result of this work suggested that temperature has a significant influence in changing the hydrodynamic entrance length of surfactant drag reducing flows. From rheological measurement, it was found that the solution exhibits Shear Induced Structure at all temperatures with different degree of peak viscosity and critical shear rate.

• Korea-Australia Rheology Journal
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• v.15 no.2
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• pp.55-61
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• 2003

The steady shear flow properties of vaseline generally used as a base of the pharmaceutical dosage forms were studied in the consideration of wall slip phenomenon. The purpose of this study was to show that how slip may affect the experimental steady-state flow curves of semisolid ointment bases and to discuss the ways to eliminate (or minimize) wall slip effect in a rotational rheometer. Using both a strain-controlled ARES rheometer and a stress-controlled AR1000 rheometer, the steady shear flow behavior was investigated with various experimental conditions ; the surface roughness, sample preparation, plate diameter, gap size, shearing time, and loading methods were varied. A stress-controlled rheometer was suitable for investigating the flow behavior of semisolid ointment bases which show severe wall slip effects. In the conditions of parallel plates attached with sand paper, treated sample, smaller diameter fixture, larger gap size, shorter shearing time, and normal force control loading method, the wall slip effects could be minimized. A critical shear stress for the onset of slip was extended to above 10,000 dyne/$\textrm{cm}^2$. The wall slip effects could not be perfectly eliminated by any experimental conditions. However, the slip was delayed to higher value of shear stress by selecting proper fixture properties and experimental conditions.

• Korean Journal of Food Science and Technology
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• v.46 no.3
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• pp.341-346
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• 2014

This study was conducted to evaluate the effect of trehalose on the rheological properties of bread flour dough. Farinographic and viscographic properties, pH, total titratable acidity (TTA), and fermentation power were analyzed for flour dough rheology. Flour dough containing trehalose showed greater water absorption capacity and longer development time. However the stability, degree of softening, and farinograph quality number (FQN) were lower for the trehalose-containing flour dough, however, these factors decreased with increasing amounts of trehalose. Trehalose did not affect the beginning of gelatinization temperature and maximum viscosity temperature of flour. The maximum viscosity was the lowest with 6% trehalose, the end of final holding period, breakdown and setback values decreased with increasing amounts of trehalose. Flour dough with 4% trehalose had the lowest pH value for 120 min fermentation at $30^{\circ}C$, and the highest TTA value. Addition of 4% and 6% trehalose showed larger fermentation volume of dough than the control. The results suggested that trehalose positively affected the rheological properties of flour dough such as bread volume, softness, and staling delay.

• The Korean Journal of Rheology
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• v.11 no.2
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• pp.159-167
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• 1999

Sandwich injection molding is one of the remarkable polymer processes recently developed from conventional injection molding. But it is almost impossible to do theoretical investigation that we've researched it through numerical simulation. In this paper, numerical simulation on the study of sandwich injection molding is based on Finite Element Method and FAN/Control Volume method. In addition to conventional filling parameter that can confirm skin polymer melt front, new filling parameters have been introduced to confirm core polymer melt front advancement. These filling parameters are defined in each layer which is divided to solve temperature field along the thickness direction. One can notice different filling patterns resulted from the variation of material properties such as viscosities and power-law indexes, and processing conditions such as switch-over times and wall temperatures. It gives us a better understanding of the sandwich injection molding process. And we can recognize that it's the core polymer spatial distribution after the completion of filling that is the most important key point to use this process for industrial molding process.

• The Korean Journal of Rheology
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• v.11 no.2
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• pp.97-104
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• 1999

This paper presents vibration control of a drive feeding system consisting of a new type of CD-ROM(compact discread only memory) mount using electro-rheologocal(ER) fluid. Chemically treated starch particles and silicon oil are used for ER fluid. and its field-dependent yield stresses are experimentally distilled under both the shear and the flow modes. On the basis of the yield stress, an appropriate size of ER CD-ROM mount adapted to conventional feeding system is designed and manufactured. Vibration isolation performance of the proposed mount is evaluated in the frequency domain and compared with that of conventional rubber mount. The ER CD-ROM mount is then installed to the drive feeding system and the system equation of motion is derived. Following the formulating the sky-hook controller, computer simulation is undertaken in order to evaluate vibration suppression of the feeding system subjected to various disturbances(excitations).

• Korea-Australia Rheology Journal
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• v.13 no.1
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• pp.29-35
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• 2001

The development of filament stretching extensional rheometers over the past decade has enabled the systematic measurement of the transient extensional stress growth in dilute and semi-dilute polymer solutions. The strain-hardening in the extensional viscosity of dilute solutions overwhelms the perturbative effects of capillarity, inertia & gravity and the kinematics of the extensional deformation become increasingly homogeneous at large strains. This permits the development of a robust open-loop control algorithm for rapidly realizing a deformation with constant stretch history that is desired for extensional rheometry. For entangled fluids such as concentrated solutions and melts the situation is less well defined since the material functions are governed by the molecular weight between entanglements, and the fluids therefore show much less pronounced strain-hardening in transient elongation. We use experiments with semi-dilute/entangled and concentrated/entangled monodisperse polystyrene solutions coupled with time-dependent numerical computations using nonlinear viscoelastic constitutive equations such as the Giesekus model in order to show that an open-loop control strategy is still viable for such fluids. Multiple iterations using a successive substitution may be necessary, however, in order to obtain the true transient extensional viscosity material function. At large strains and high extension rates the extension of fluid filaments in both dilute and concentrated polymer solutions is limited by the onset of purely elastic instabilities which result in necking or peeling of the elongating column. The mode of instability is demonstrated to be a sensitive function of the magnitude of the strain-hardening in the fluid sample. In entangled solutions of linear polymers the observed transition from necking instability to peeling instability observed at high strain rates (of order of the reciprocal of the Rouse time for the fluid) is directly connected to the cross-over from a reptative mechanism of tube orientation to one of chain extension.

• Food Engineering Progress
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• v.15 no.1
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• pp.15-21
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• 2011

The effects of replacement of wheat flour with 10, 20, and 30% chestnut flour on the bread-making properties and quality characteristics of bread were evaluated. Among the physical characteristics of the dough, the development time in the farinogram decreased with increasing amounts of chestnut flour, and the dough stability and durability were reduced. In the amylogram, there was a slight increase in the gelatinization starting temperature when compared to the control flour, but the maximum viscosity gradually decreased in response to increasing amounts of chestnut flour. The expansion ratio did not increase in the dough containing 20 or 30% chestnut flour. Moreover, the loaf volume and specific volume of bread containing 20 and 30% chestnut flour were smaller than those of the control and the 10% treatment. The hardness of bread containing 10% chestnut flour($700g/cm^2$) was lower than that of the other treatments($1413-1,627g/cm^2$). Furthermore, bread containing 10% chestnut flour had denser porous structures than the other treatments. The sensory evaluation tests revealed that the 10% treatment had higher sensory scores for the internal and external qualities of bread than the other treatments.

• Korean Journal of Food Science and Technology
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• v.29 no.1
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• pp.90-95
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• 1997

A study was conducted to investigate the effects of rice bran dietary fiber on wheat flour rheology and wet noodle quality. More than 99% of rice bran dietary fiber contained smaller particle size than $250\;{\mu}m$. The initial pasting temperature, peak and final viscosities in amylograph, and the water absorption and dough stability in farinograph increased with the increase of rice bran dietary fiber concentration. The lightness values decreased with the increase of rice bran dietary fiber concentration in raw noodles as well as cooked noodles. The addition of rice bran dietary fiber was not effective on the cooked weight and volume of cooked noodles. However, the cooking loss of cooked noodles was the highest in control, and increased with the increase of rice bran dietary fiber concentration. Most of texture parameters (hardness, adhesiveness, gumminess and chewiness) of cooked noodles increased, but the cohesiveness decreased with the increase of rice bran dietary fiber concentration. There were no significant differences in appearance, taste and acceptability of cooked noodles between control and noodles containing 3% and 6% rice bran dietary fiber.