• Food Science and Biotechnology
• /
• v.17 no.2
• /
• pp.417-420
• /
• 2008

Rheological properties of sweet potato starch (SPS)-glucose composites (5%, w/w) at different concentrations (0, 10, 20, and 30%, w/w) of glucose were investigated in steady and dynamic shear. The steady shear rheological properties of SPS-glucose composites were determined from rheological parameters for power law and Casson flow models. At $25^{\circ}C$ all the samples showed a pronounced shear-thinning behaviors (n=0.29-0.37) with high Casson yield stress. In general, the presence of glucose resulted in the decrease in consistence index (K), apparent viscosity (${\eta}_{a,100}$), and yield stress (${\sigma}_{oc}$). Storage (G') and loss (G") moduli increased with an increase in frequency ($\omega$), while complex viscosity (${\eta}*$) decreased. Dynamic moduli (G', G", and ${\eta}*$) of the SPS-glucose composites at higher glucose concentrations (20 and 30%) were higher than those of the control (0% glucose) and also increased with increasing glucose concentration from 10 to 30%. The effect of glucose on steady and dynamic shear rheological properties of the SPS pastes appears to greatly depend on glucose concentration in the range of 10-30%.

• Journal of Pharmaceutical Investigation
• /
• v.25 no.3
• /
• pp.213-221
• /
• 1995

The steady shear flow properties of six kinds of commercial toothpastes were measured using a concentric cylinder type rheometer. In this paper, the shear rate and temperature dependencies of their flow behavior were investigated and the validity of the Casson and Herschel-Bulkley models was examined. Further, the flow properties over a wide temperature range were quantitatively evaluated by calculating the various material parameters. Main results obtained from this study can be summarized as follows: (1) Toothpastes are plastic fluids with a yield stress and their flow behavior shows shear-thinning characteristics. (2) With increasing temperature, the degree of shear-thinning becomes weaker and the Newtonian flow behavior occurs at a lower shear rate range. (3) The Herschel-Bulkley model is more effective than the Casson model in predicting their flow behavior. (4) As the temperature increases, the yield stress, plastic viscosity and consistency index become smaller, on the contrary, the flow behavior index becomes larger.

• The Korean Journal of Food And Nutrition
• /
• v.13 no.1
• /
• pp.78-82
• /
• 2000

For the purpose of investigation of the food processing fittness of the sea mustard aqueous extracts, the steady shear flow have been measured over a wide range of shear rate using a Brookfield digital viscometer(SPDL21). The rheological behaviors of the sea mustard aqueous extracts which were extracted at 10$0^{\circ}C$ for 2 hours exhibited pseudoplastic behavior with yield stress. In the test of the relationship between temperature and apparent viscosity of samples at 10 rpm decreased along with the increment of temperature. The sea mustard aqueous extracts appeared greatly temperature dependent characteristics(Ea=1.51 ㎉/mole).

• Food Science and Biotechnology
• /
• v.17 no.4
• /
• pp.780-786
• /
• 2008

Effect of acetylated starches (acetylated rice starch and acetylated tapioca starch) on rheological properties of hot pepper-soybean paste (HPSP) at different mixing ratios of rice flour (RF) and acetylated starch (AS) (10/0, 9/1, 8/2, and 7/3) was evaluated in steady and dynamic shear. All HPSP samples at $25^{\circ}C$ exhibited shear-thinning (n=0.31-0.36) and thixotropic behavior with high yield stresses and their steady flow curves were well described by power law and Casson models. The presence of AS resulted in the decrease in consistency index (K), apparent viscosity (${\eta}_{a,100}$), and yield stress (${\sigma}_{oc}$), and their predominant decreases were noticed at higher ratio of RF to AS (7/3 ratio). Arrhenius temperature relationship represents variation with temperature in the range of $5-35^{\circ}C$ with the high determination coefficients ($R^2=0.97-0.99$). Dynamic moduli (G', G", and ${\eta}^*$) values of HPSP samples mixed with AS were lower than those of HPSP with no added AS within the experimental range of frequency (0.63-62.8 rad/sec). Steady and dynamic shear rheological properties of HPSP samples seem to be greatly influenced by the presence of acetylated starch.

• Journal of Pharmaceutical Investigation
• /
• v.29 no.4
• /
• pp.295-307
• /
• 1999

Using a Rheometries Fluids Spectrometer (RFS II), the dynamic viscoelastic properties of aqueous poly(ethylene oxide) (PEO) solutions in small amplitude oscillatory shear flow fields have been measured over a wide range of angular frequencies. The angular frequency dependence of the storage and loss moduli at various molecular weights and concentrations was reported in detail, and the result was interpreted using the concept of a Deborah number De. In addition, the experimentally determined critical angular frequency at which the storage and loss moduli become equivalent was compared with the calculated characteristic time (or its inverse value), and their physical significance in analyzing the dynamic viscoelastic behavior was discussed. Finally, the relationship between steady shear flow and dynamic viscoelstic properties was examined by evaluating the applicability of some proposed models that describe the correlations between steady flow viscosity and dynamic viscosity, dynamic fluidity, and complex viscosity. Main results obtained from this study can be summarized as follows: (1) At lower angular frequencies where De<1, the loss modulus is larger than the storage modulus. However, such a relation between the two moduli is reversed at higher angular frequencies where De>l, indicating that the elastic behavior becomes dominant to the viscous behavior at frequency range higher than a critical angular frequency. (2) A critical angular frequency is decreased as an increase in concentration and/or molecular weight. Both the viscous and elastic properties show a stronger dependence on the molecular weight than on the concentration. (3) A characteristic time is increased with increasing concentration and/or molecular weight. The power-law relationship holds between the inverse value of a characteristic time and a critical angular frequency. (4) Among the previously proposed models, the Cox-Merz rule implying the equivalence between the steady flow viscosity and the magnitude of the complex viscosity has the best validity. The Osaki relation can be regarded to some extent as a suitable model. However, the DeWitt, Pao and HusebyBlyler models are not applicable to describe the correlations between steady shear flow and dynamic viscoelastic properties.

• Korea-Australia Rheology Journal
• /
• v.16 no.4
• /
• pp.201-212
• /
• 2004

Properties of polymer based nanocomposites depend on dispersion state of embedded fillers. In order to examine the effect of dispersion state on rheological properties, a new bi-mode FENE dumbbell model was proposed. The FENE dumbbell model includes two separate ensemble sets of dumbbells with different fric­tion coefficients, which simulate behavior of well dispersed and aggregated carbon nanotubes (CNTs). A new parameter indicating dispersion state of the CNT was proposed to account for degree of dispersion quantitatively as well as qualitatively. Rheological material functions in elongational, steady shear, and oscillatory shear flows were obtained numerically. The CNT/epoxy nanocomposites with different dis­persion state were prepared depending on whether a solvent is used for the dispersion of CNTs or not. Dis­persion state of the CNT in the epoxy nanocomposites was morphologically characterized by the field emission scanning electronic microscope and the transmission electron microscope images. It was found that the numerical prediction was in a good agreement with experimental results especially for steady state shear flow.

• Macromolecular Research
• /
• v.9 no.3
• /
• pp.164-170
• /
• 2001

Recently in order to describe the complex rheological behavior of polymer melts with long side branches like low density polyethylene, new constitutive equations called the pom-pom equations have been derived by McLeish and Larson on the basis of the reptation dynamics with simplified branch structure taken into account. In this study mathematical stability analysis under short and high frequency wave disturbances has been performed for the simplified differential version of these constitutive equations. It is proved that they are globally Hadamard stable except for the case of maximum constant backbone stretch (λ = q) with arm withdrawal s$\_$c/ neglected, as long as the orientation tensor remains positive definite or the smooth strain history in the now is previously given. However this model is dissipative unstable, since the steady shear How curves exhibit non-monotonic dependence on shear rate. This type of instability corresponds to the nonlinear instability in simple shear flow under finite amplitude disturbances. Additionally in the flow regime of creep shear flow where the applied constant shear stress exceeds the maximum achievable value in the steady now curves, the constitutive equations will possibly violate the positive definiteness of the orientation tensor and thus become Hadamard unstable.

• Food Science and Biotechnology
• /
• v.15 no.4
• /
• pp.589-594
• /
• 2006

The effect of five commercial gums (carboxylmethylcellulose, CMC; guar gum, GG; hydroxypropylmethyl-cellulose, HPMC; locust bean gum, LBG; and xanthan gum) at a concentration of 0.25% on the rheological properties of rice flour (RF) dispersions was investigated in steady and dynamic shear. The steady shear rheological properties showed that RF gum mixture dispersions (5%, w/w) at $25^{\circ}C$ had high shear-thinning flow behavior (n=0.20-0.31) exhibiting a yield stress. Magnitudes of consistency index (K), apparent viscosity (${\eta}_{a,100}$), and Casson yield stress (${\sigma}_{oc}$) of RF-gum mixtures were much higher than those of RF dispersion with no added gum (control). Activation energy values (6.67-10.8 kJ/mole) of RF-gum mixtures within the temperature range of $25-70^{\circ}C$ were lower than that (11.9 kJ/mole) of the control. Dynamic rheological data of log (G', G") versus log frequency (${\omega}$) of RF-gum mixtures had positive slopes (0.15-0.37) with G' greater than G" over most of the frequency range (0.63-63 rad/sec), demonstrating a frequency dependency. Tan ${\delta}$ (G"/G') values of RF-gum mixtures, except for xanthan gum, were much higher than that of the control.

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

• Korea-Australia Rheology Journal
• /
• v.19 no.3
• /
• pp.117-123
• /
• 2007

There has been considerable interest in recent years in field-responsive suspensions, which are of some importance in industry in many different applications. The microstructure of these materials is a significant issue which can be probed by rheological measurements. In this study, measurements were made of a magnetorheological fluid (MRF) under steady and oscillatory shear flow, with and without a magnetic field. Mathematical inversion was used to derive the relaxation time spectrum of the MRF from oscillatory shear data. Experimental evidence is presented of the gel-like properties of this MRF.