• Korean journal of food and cookery science
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• 제13권4호
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• pp.379-383
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• 1997

To study the effect of amylose on the mechanism of gel formation, swelling power, water solubility, the pattern of alkali gelatinization and gel properties were investigated. The swelling power of waxy maize starch (Amioca) was the highest and followed by those of PFP > Amaizo > Amylomaize VII. Amioca showed higher iodine affinity of soluble amylose than other maize starches. The apparent viscosity of alkali gelatinization measured by Brookfield viscometer for Amaizo was 70${\times}$10$^3$cp which was higher than Amylomaize VII. The apparent viscosity of PFP was increased to 70${\times}$10$^3$cp and then decreased. As maize starches were autoclaved at 121$^{\circ}C$ with starch: water ratio (1 : 9) and autoclaving-cooling cycle were up to 4 times, gel properties were measured by rheometer. Amaizo showed the highest value for hardness, adhesiveness, springiness, and cohesiveness, and hardness of gel after two cycles of autoclaving-cooling was the highest. Gel properties seemed to be affected by the chain length of amylose rather than the content of amylose.

• Journal of Food Hygiene and Safety
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• 제16권1호
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• pp.82-87
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• 2001

A study was performed to establish detection methods by viscometric and pulsed photostimulated luminescence (PPSL) methods for irradiated com powder. Viscosity was determined using a Brookfield DV-rotation viscometer at 3$0^{\circ}C$ and operated at 30, 60, 90, 120, 150, 180, and 210 rpm. All irradiated samples showed a decrease in Viscosity with increasing stirring speeds (rpm) and irradiation doses. Treatments at 1~3 kGy significantly decreased the viscosity. The photon counts of irradiated corn powder were measured by PPSL immediately after irradiation and exhibited an increase with increasing irradiation dose. The photon counts of irradiated com powder almost disappeared with lapse of time in room conditions, but detection of irradiation was still possible after one month at darkroom conditions. Consequently, these results suggest that the detection of irradiated com powder is possible by both viscometric and PPSL methods.

• Journal of the Korean Society of Industry Convergence
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• 제2권1호
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• pp.97-103
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• 1999

The power curve during rubber mixing presents useful information for the understanding of rubber mixing process, because the power curve is determined the mixing state of rubber at the point. The time to the second peak on the power curve is known as carbon black incorporation time, BIT. This study gets the quantity relationship of BIT and viscosity of natural rubber, so by determining the mixing time of the compound on the ground of viscosity of the raw rubber. The mixing with natural rubber and carbon black is examined for various grade natural rubbers, encompassing a wide range of Mooney viscosity. Alter smoothing the mixing power curve using a polynomial, the carbon black incorporation time, BIT, was determined time to second power peak on the curve, The BIT's versus specific values on Mooney viscometer test curve show a linear relation, Especially, the peak of initial maximum torque on Mooney viscometer curve, PMT, is most relevant property relating to the BIT. PMT is useful index for determined optimum mixing time, To apply this results at the mixing, we effectively control the natural rubber mixing but can also know the grading of natural rubber upon processability.

• Proceedings of the SOHE Conference
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• 한국가정과학회 1997년도 가정과학회 총회 및 학술대회
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• pp.45-49
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• 1997

To study the effect of amylose on the mechanism of gel formation, swelling power, water solubility, the pattern of alkali gelatinization and gel properties were investigated. The swelling power of waxy maize starch(Amioca) was the highest and followed by those of PFP ＞Amaizo ＞ Amylomaize Ⅶ. Amioca showed higher iodine affinity of soluble amylose than other maize starches. The apparent viscosity of alkali gelatinization measured by Brookfield viscometer for Amaizo was $70{\pm}10^3cp$ which was higher than Amylomaize VII. The apparent viscosity of PFP was increased to $70{\pm}10^3cp$ and then decreased. As maize starches were autoclaved at $121^{\circ}C$ with starch : water ratio (1:9) and autoclaving-cooling cycle were up to 4 times, gel properties were measured by rheometer. Amaizo showed the highest value for hardness, adhesiveness, springiness, cohesiveness, and hardness of gel after two times of autoclaving-cooling cycles was the highest. Gel properties was thus affected by the chain length of amylose rather than amylose content.

• Korean Journal of Air-Conditioning and Refrigeration Engineering
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• 제2권1호
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• pp.37-48
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• 1990

The drag and heat transfer reduction phenomena and degradation effects of drag reducing polymer solutions which are known as the viscoelastic fluids are investigated experimentally for the turbulent circular tube flows. Two stainless steel tubes are used for the experimental flow loops. Aqueous solutions of Polyacrylamide Separan AP-273 with concentrations from 300 to 1000 wppm are used as working fluids. Flow loops are set up to measure the friction factors and heat transfer coefficients of test tubes in the once-through system and the recirculating flow system. Test tubes are heated by power supply directly to apply constant heat flux boundary conditions on the wall. Capillary tube viscometer and falling ball viscometer are used to measure the viscous characteristics of fluids and the characteristic relaxation time of a fluid is determined by the Powell-Eyring model. The order of magnidude of the thermal entrance length of a drag reducing polymer solution is close to the order of magnitude of the laminar entrance length of Newtonian fluids. Dimensionless heat transfer coefficients of the viscoelastic non-Newtonian fluids may be represented as a function of flow behavior index n and newly defined viscoelastic Graetz number. As degradation continues viscosity and the characteristic relaxation time of the testing fluids decrease and heat transfer coefficients increase. The characteristic relaxation time is used to define the Weissenberg number and variations of friction factors and heat transfer coefficients due to degradation are presented in terms of the Weissenberg number.

• Food Science and Preservation
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• 제10권3호
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• pp.308-313
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• 2003

In the present study, we investigated the optimum recipe of the pumpkin drink using old pumpkin extract. Response surface methodology (RSM) was applied to optimize and monitor the drink recipe with pumpkin extract. The polynomial equation for color, flavor, taste, mouth feel, overall palatability, pH, brix and viscometer showed 0.7682, 0.9046, 0.9364, 0.9110, 0.8456, 0.9264, 0.7135 and 0.9906 of R$^2$, respectively and flavor, taste, mouth feel, overall palatability, pH and viscometer showed 5～10％ of significance level. The optimum ranges of recipe on organoleptic properties of pumpkin pouch drink were estimated on 86.5～87.5％ of the old pumpkin extract, 0.36～0.42％ of xanthan gum and 9％ of vinegar.

• International Journal of Vascular Biomedical Engineering
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• 제1권2호
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• pp.4-12
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• 2003

The present study investigated the effect of transverse vibration on the hemorheological characteristics of blood using a newly designed pressure-scanning capillary viscometer. As vibration was applied, aggregated blood cells (rouleaux) were disaggregated. The range of vibration frequency and amplitude are $0{\sim}100\;Hz$ and $0{\sim}0.8\;mm$, respectively for a capillary diameter 0.84 mm. As vibration increased, blood viscosity initially increased and tended to decrease. In order to delineate the unexpected results, the present study proposed two counteracting mechanisms of vibration related with red blood cell (RBC) aggregation affecting hemo-rheological properties. One is the reduction of RBC aggregation due to vibration causing an increase of blood viscosity. The other is forced cell migration due to the transverse vibration, which in turn forms a cell-free layer near the tube wall and causes a decrease of flow resistance.

• Proceedings of the Korean Society of Tribologists and Lubrication Engineers Conference
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• 한국윤활학회 1999년도 제29회 춘계학술대회
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• pp.147-155
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• 1999

The film thickness and shape of elastohydrodynamic lubrication is measured by optical interferometer, which is the most precise method for EHL film measurement. However the interpretation of the image pattern from optical viscometer is not easy for two-dimensional shape. A newly developed method of image processing makes it possible to evaluate the film thickness and shape in every point of contact region with two dimensional aspects. In this study, we captured film shape of EHL film from the monochromatic incident light with the Image processing method, which uses phase shift method, and obtained the image analysis method for gray level image in order to qualitatively evaluate film shapes.

• Proceedings of the Korean Society of Tribologists and Lubrication Engineers Conference
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• 한국윤활학회 2002년도 proceedings of the second asia international conference on tribology
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• pp.73-75
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• 2002

Recently, remarkable agreement has been reported between nonequilibrium molecular dynamics simulation and high-pressure Couette rheometry on squalane. We utilized the parameters obtained from this unique collaboration along with high-pressure viscometer measurements to calculate the elastohydrodynamic traction curve. A comparison with measured traction at 1.29 GPa shows excellent agreement, confirming the validity of the measurements and simulations. It should no longer be necessary to invoke a different rheological response to explain film thickness and traction.

• Proceedings of the Korean Society of Tribologists and Lubrication Engineers Conference
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• 한국윤활학회 2002년도 proceedings of the second asia international conference on tribology
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• pp.355-356
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• 2002

The dielectric permittance and the dielectric loss factor of several lubricating oils were measured at frequencies from 100 Hz to 1.5 MHz. The measurements were carried out under atmospheric pressure as a function of temperature and under fixed temperature as a function of pressure. Temperature and pressure dependence of dielectric relaxation time were investigated. The temperature dependence of relaxation time obeyed the Vogel-Fulcher-Tammann (VFT) law. We modified the VFT equation in order to express the dielectric relaxation time as a function of temperature and pressure. Furthermore. by taking into consideration the similarity of the temperature and pressure dependence between dielectric relaxation and mechanical relaxation. the prediction of high-pressure viscosity were conducted. The predicted results were compared with the viscosity data obtained from the falling-sphere type viscometer.