• Applied Chemistry for Engineering
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• v.18 no.6
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• pp.557-561
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• 2007

Polypropylene (PP)/corn starch master batch (starch-MB) blends with different PP compositions of 40, 50, 60, and 80 wt% were prepared by melt compounding at $200^{\circ}C$, using lab scale Brabender mixer. The chemical structures and thermal properties of the PP/starch-MB blends were investigated by FT-IR, differential scanning calorimetry (DSC), and thermogravimetric analyzer (TGA). The chemical structure was confirmed by the existence of hydroxy group. There was no district change in melting temperature and melting enthalpy, and TGA curve indicated a decrease in degradation temperature with starch-MB content. The porosity change of blend was measured by scanning electron microscope (SEM), the degree of porosity on the blend surface increased with the starch-MB content. The rheological properties indicated an increase in complex viscosity, shear thinning tendency and elasticity with the starch-MB concentration. These effects were confirmed by an oscillatory viscometer at $200^{\circ}C$. From these results, it is found that 40 wt% is the optimum starch-MB concentration. The fiber was fabricated from PP60/MB40 with 40 wt% starch-MB and the porosity and tensile properties were investigated.

• 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.

• Korean Journal of Food Science and Technology
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• v.47 no.3
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• pp.293-298
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• 2015

This study aimed at characterizing the rheological properties and molecular weight of tara gum fractionated with ammonium sulfate. Tara gum was separated into six fractions (F1-F6) at different concentrations of ammonium sulfate, ranging from 12.21 to 28.67% (w/w). The yield of the tara gum fractions ranged between 4.98 and 17.47%, and their intrinsic viscosity ranged from 9.38 to 12.44 dL/g. The highest values of Huggins coefficient (k') and viscosity-molecular mass were observed in fraction F3. The shear viscosity of the tara gum fractions was measured by a cone-plate viscometer, clearly showing shear thinning behavior. Size-exclusion chromatography results showed that the molecular weight ranged between 635.42 and 776.71 kg/mol, and the F3 fraction exhibited higher values of molecular weight.

• Korean journal of food and cookery science
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• v.22 no.6 s.96
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• pp.940-948
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• 2006

The objective of this study was to develop black sesame gruel with high-dietary fiber rice, 'Goami 2'. Physical and sensory properties of black sesame gruel with various ratios of black sesame by weight (20, 40, 60%) and various water volumes(1100, 1200, 1300 mL) were investigated using colorimeter, consistometer, viscometer, sensory evaluation panel and consumer evaluation. The black sesame content significantly(p<0.001) affected the mechanical characteristics(color, consistency and viscosity), sensory characteristics(blackness, glossy, nutty, astringent taste, bitter taste and viscosity) and sensory acceptance(color acceptance, taste acceptance, viscosity acceptance and overall acceptance). The water content significantly(p<0.05) affected the mechanical characteristics(consistency and viscosity), sensory characteristics(viscosity) and sensory acceptance(taste acceptance, viscosity acceptance and overall acceptance). In the black sesame gruel, as black sesame weight ratio increased, the brightness, redness, yellowness and viscosity were decreased while the consistency, blackness, glossy, nutty, astringent taste and bitter taste were increased. In the sensory evaluation results, the optimal material mixing ratio for gruels was black sesame : Goami 2 = 40(80 g) : 60(120 g), water 1200 mL.

• Journal of the Korean Society of Food Science and Nutrition
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• v.15 no.2
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• pp.119-127
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• 1986

The rheological properties of mayonnaise were studied with cylindrindrical viscometer. It was observed that mayonnaise showed pseudoplastic behavior, yield stress and time dependent characteristics. In the initial period of shear time, the decay of viscosity of mayonnaise was followed by a second-order kinetic equation. The influence of temperature on viscosity could be described by Arrhenius equation. The apparent viscosity of mayonnaise markedly increased with an rise in the concentration of egg yolk; and the emulsion was most stable at the concentration of 12%. At the concentration of $65{\sim}75%$ oil, the apparent viscosity was increased; the maximum value was reached at 75% oil, and above 75% oil, the remarkable decreased was observed. The size of oil drops was decreased with an increase in oil concentration of 75% oil. The apparent viscosity of mayonnaise was increased with an rise in water contents, while being decreased with one in the concentration of vinegar.

• Korean Chemical Engineering Research
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• v.46 no.1
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• pp.106-111
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• 2008

Polypropylene (PP)/corn starch master batch (starch-MB)/silicate composites with different corn starch compositions of 10, 20, 30, 40 and 50 were prepared by melt compounding at $200^{\circ}C$, using lab scale Brabender mixer. The content of silicate was fixed at 5 wt%. The composition of starch-MB in composites was confirmed by the existence of hydroxy group and peak intensity in fourier-transform-infrared (FT-IR) spectrum. The thermal properties of the PP/starch-MB/silicate composites were investigated by differential scanning calorimetry (DSC), and thermogravimetric analyzer (TGA). There was no district change in melting temperature, and TGA curve indicates a decrease in degradation temperature with the increase of starch-MB content. The silicate dispersion of the composites was measured by X-ray diffraction (XRD) and transmission electron microscope (TEM). The degree of silicate dispersion in PP/starch-MB/silicate composites depended on the content of starch-MB. There was detectable change in d-spacing and peak intensity of the composite when the content of starch-MB was higher than 20 wt%. The rheological behavior of the composites was explained by both shear thinning effect and elastic property with the starch-MB amount. These effects were remarkable when the content of starch-MB was higher than 20 wt%. These were confirmed by an oscillatory viscometer at $200^{\circ}C$.

• Korean Journal of Agricultural Science
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• v.22 no.1
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• pp.103-109
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• 1995

The model foods were prepared by simulating mositure, protein and starch, and they were heated for 30 mins, at $80^{\circ}C$ and then cooled at $25^{\circ}C$ in water bath. Their rheological properties were investigated by the use of Brookfield wide-gap rotational viscometer at $30{\sim}60^{\circ}C$, and the rotation speed ranged from 0.6 to 6 rpm and solid content ranged from 8% to 11%, the results obtained were as follows. 1. All the model foods ($P_1S_3$, $P_2S_2$, $P_1S_1$, $P_2S_1$, $P_3S_1$, $P_4S_0$) exhibited pseudoplastic behaviors with yeild stress and were thixotropic foods which showed time - dependent structural decays, but the starch food of 8 ~ 11 % solid content did not show the flow behavior. 2. The correlation between the rheological parameters and the protein content of model foods in various moisture content did not appeared a constant relationship. 3. The change of shear stress against shear rate in high starch foods was larger than that in high protein foods and the structure at initial shear time was decayed with a quatic equation according to the Tiu's Model and structural decay was in parallel with the increase of shear rate. 4. The temperature dependency of the apparent viscosity of $P_1S_2$, and $P_2S_1$ was fully expressed by Arrhenius equation and activation energies of their food were 2.35 and $1.34Kcal/g{\cdot}mol$, respectively.

• Journal of the Korean Recycled Construction Resources Institute
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• v.4 no.2
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• pp.90-96
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• 2009

The high rising building construction makes increasing the requirement of high strength concrete. Especially, the workability analysis is related with dispersion of admixture such as SF for improving strength and FA, BS for reducing construction cost and improving durability of Ultra High Strength Concrete which has over 100 MPa of compressive strength is very important. Precisely, decreases dispersion because of lumping situation of each admixture and it causes the workability of admixture is decreased. Therefore, the workability of cement paste is tested for analyze effects of pre-mixed cement for solving those problems with it to this research. The summary of the results are like below. First of all, OBS is increasing workability more than OFS. This result causes that the glassy surface of BS in the OBS is increasing workability and the absorption of admixture of FA in the OFS is decreasing workability. In the case of mixing methods, pre-mixing method is increasing workability more than normal one. This result shows that the normal mixing method is bad dispersion of binders. The other side, the pre-mixing method is good. Furthermore, depending on the mixing time, according to the increasing mixing time such as 30, 60, and 120 seconds, the dispersion of binders and workability turns better.

• Journal of the Korean Recycled Construction Resources Institute
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• v.9 no.3
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• pp.276-286
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• 2021

General high fluidity concrete is the area of high strength concrete with a high amount of cement to secure the required fluidity and workability. Since most of the concrete structures currently used have normal strength, there is a limit to the practical expansion and practicality of use. Thus it is necessary to develop normal strength-high fluidity concrete with low binders that can be used not only in general buildings but also in special buildings, and can greatly reduce construction time and save labor costs. This requires to develop and apply the polycarboxylate-based superplasticizer. In this study, PCE was prepared for each combination of starting materials(WR, HB, RT) and the rheological properties of cement paste were analyzed using ringflow cone and a rotary viscometer. As a result, when PCE with a combination of WR 80%, HB 6.5%, and RT 13.5% was applied, the yield stress can be minimized while securing the plastic viscosity at level of the normal strength. In addition, high fluidity due to the high dispersion effect was confirmed.

• Korean Journal of Materials Research
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• v.28 no.12
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• pp.763-768
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• 2018

In this study, glass fibers are fabricated via a continuous spinning process using manganese slag, steel slag, and silica stone. To fabricate the glass fibers, raw materials are put into an alumina crucible, melted at $1550^{\circ}C$ for 2 hrs, and then annealed at $600^{\circ}C$ for 2 hrs. We obtain a black colored glass. We identify the non-crystalline nature of the glass using an XRD(x-ray diffractometer) graph. An adaptable temperature for spinning of the bulk marble glass is characterized using a high temperature viscometer. Spinning is carried out using direct melting spinning equipment as a function of the fiberizing temperature in the range of $1109^{\circ}C$ to $1166^{\circ}C$, while the winder speed is in the range of 100rpm to 250rpm. We investigate the various properties of glass fibers. The average diameters of the glass fibers are measured by optical microscope and FE-SEM. The average diameter of the glass fibers is $73{\mu}m$ at 100rpm, $65{\mu}m$ at 150rpm, $55{\mu}m$ at 200rpm, and $45{\mu}m$ at 250rpm. The mechanical properties of the fibers are confirmed using a UTM(Universal materials testing machine). The average tensile strength of the glass fibers is 21MPa at 100rpm, 31MPa at 150rpm, 34MPa at 200rpm, and 45MPa at 250rpm.