• Title, Summary, Keyword: Puncture Force

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A Comparison of Tensile and Puncture Properties of Nonwoven Fabrics (부직포의 인장특성과 꿰뚫림특성에 관한 비교분석)

  • ;;Tushar K. Ghosh
    • Textile Science and Engineering
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    • v.37 no.2
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    • pp.103-110
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    • 2000
  • Although many papers have been published on the mechanical properties of nonwoven fabrics, there is no report on the relationship between tensile and puncture properties. For the further application of lightweight nonwoven products in uses such as protective materials, the complete understanding of this relationship should be needed when they are subjected to puncture force. The objectives of this research are to assess the tensile properties with different tensile test methods and to compare the theoretical puncture force calculated by tensile property and experimental puncture force. In the our work, two test methods were used for the tensile properties: uniaxial and biaxial tests. The tensile strength of MD and CD direction. If the condition of tensile test was similar to puncture test, the test method would be in good agreement for predicting the puncture forces. A good correlation between calculated and experimental puncture forces was obtained in the order of biaxial, wide width strip, cut strip, and grab methods.

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The Measurment Methods of the Textural Characteristics of Fermented vegetables (침채류의 조직감 측정방법)

  • 이희섭
    • Korean journal of food and cookery science
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    • v.11 no.1
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    • pp.83-91
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    • 1995
  • For the accurate interpretation and objective measurement of textural characteristics of fermented vegetables, first of all, the studies on the microstructure and chemical compositions of vegetable cell, and the changes in the textural properties of vegetables during salting, blanching and fermentation should be carried out. And the mechanical textural parameters were needed to compare with and analyze in relation to the sensory parameters. In this review, the thypical force-distance curves of fermented vegetables were obtained from the compression, cutting and puncture test. And it was showed that the compression force was a more effective textural parameter to express the hardness of fermented vegetables, and the sensory chewiness and toughness were related to the changes in cutting force. In the puncture test, the puncture force was related to the hardness and varied with the size and form of puncture probe; the changes in puncture force by small probe could express the decrease in hardness and crispness, whereas those by large probe could represent the changes in toughness. And the brittleness and crispness could be measured by the break point and the numbers of peak obtained from the force-distance curves.

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Rheological Properties of Acorn Flour Gels - Puncture Test and Back Extrusion Test - (도토리묵의 물리적 특성 -Puncture test 와 Back Extrusion test-)

  • Kim, Young-A;Rhee, Hei-Soo
    • Korean Journal of Food Science and Technology
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    • v.17 no.6
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    • pp.469-473
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    • 1985
  • The typical force-distance curves by puncture test and Back Extrusion test of acorn flour gels were investigated. Kc' and Ks' were calculated to estimate the compression and shear components of a puncture force. In this study, compression effect played a major role. The more concentration of acorn flour gel and diameter of probe increased, the more compression force contributed to the puncture force. In the Back Extrusion test, the effect of increasing the sample size was to extend the length of the plateau without affecting the maximum force. However, as the concentration of acorn flour gel increased, maximum Extrusion force became larger.

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A Study on Puncture Properties of Short-fiber Reinforced Rubber (단섬유 강화고무의 관통 특성 연구)

  • Ryu, Sang-Ryeoul;Lee, Dong-Joo
    • Composites Research
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    • v.19 no.6
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    • pp.16-22
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    • 2006
  • The puncture properties under various conditions were investigated for the optimum conditions to yield the best properties. Fiber aspect ratio(AR: length of fiber/diameter of fiber), interphase condition and fiber content were considered as variables which impact the puncture force and friction force. The puncture force of short-fiber reinforced rubber increases up to 3.4 times compared to the virgin material. The better interphase condition shows the higher puncture force at given fiber AR and fiber content. The friction force of the matrix and reinforced rubber with a fiber AR below 155 does not exist. The friction force of the reinforced rubber with the good interphase condition and high fiber AR is higher than puncture force of matrix. Overall, it was found that the interphase condition, fiber AR and fiber content have an important effect on the puncture properties.

Prestrain-induced Reduction in Skin Tissue Puncture Force of Microneedle (초기변형률에 의한 미소바늘의 피부조직 관통력 감소)

  • Kim, Jonghun;Park, Sungmin;Nam, Gyungmok;Yoon, Sang-Hee
    • Transactions of the Korean Society of Mechanical Engineers A
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    • v.40 no.10
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    • pp.851-856
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    • 2016
  • Despite all the recent advances in biodegradable material-based microneedles, the bending and failure (especially buckling) of a biodegradable microneedle during skin tissue insertion remains a major technical hurdle for its large-scale commercialization. A reduction in skin tissue puncture force during microneedle insertion remains an essential issue in successfully developing a biodegradable microneedle. Here, we consider uniaxial and equibiaxial prestrains applied to a skin tissue as mechanophysical stimuli that can reduce the skin tissue puncture force, and investigate the effect of prestrain on the changes in skin tissue puncture force. For a porcine skin tissue similar to that of humans, the skin tissue puncture force of a flat-end microneedle is measured with a z-axis stage equipped with a load cell, which provides a force-time curve during microneedle insertion. The findings of this study lead to a quantitative characterization of the relationship between prestrain and the skin tissue puncture force.

Texture of Chewing Gum: Instrumental and Sensory Rheological Characteristics (츄잉검의 텍스쳐 : 기계적(機械的) 물성(物性)과 관능적(官能的) 특성(特性))

  • Pyun, Yu-Ryang;Yoo, Myung-Shik;Lee, Yoon-Hyung
    • Korean Journal of Food Science and Technology
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    • v.16 no.3
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    • pp.303-308
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    • 1984
  • Instrumental and sensory characteristics of chewing gums were measured at each masticatory stage, and the correlations between the characteristics were analyzed. In instrumental characteristics, similarities were proved between initial puncture work and puncture force, intermediate hardness and penetration work, final hardness and penetration work, and adhesion work and adhesion force. Final hardness correlated highly with yield force and the slope of force-distance curve of penetration test, and the slope also correlated significantly with springiness and adhesion force. In sensory characteristics, the correlations of the same parameter between trained panel and consumer were extremely high. Initial stiffness correlated significantly with both intermediate and final firmness by consumer. Highly significant correlations were obtained between final firmness and stiffness and between lift and cohesion by trained panel, whereas firmness correlated with adhesion negatively.

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Effects of Cooking Conditions on the Texture of Cooked Soybeans (조리된 콩의 텍스쳐에 미치는 가열 조건의 영향)

  • Rhee, Chong-Ouk;Kim, Dong-Youn;Jung, Ji-Heun;Kim, Kwan;Park, Keun-Hyung;Chung, Hee-Jong
    • Applied Biological Chemistry
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    • v.32 no.3
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    • pp.216-221
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    • 1989
  • Soaking of soybeans and the subsequent effect on cooking kinetics were investigated by the means of puncture test and shear press with Instron universal testing machine. Soaked soybeans were water cooked at temperatures of $90{\sim}135^{\circ}C$ adjusted with oil bath. Instron puncture force of 0.15kg and shear force of 1.2kg/g-soybean were appeared as the eating soft texture by sensory evaluation. Softening activation energies of yellow soybeans for puncture and shear force were 14,540cal/g-mole and 21,374cal/g-mole. z-values were calculated as $42.1^{\circ}C$ and $37.4^{\circ}C$, respectively.

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Influence of freezing upon the cooking time and eating quality of beans (동결이 두류의 cooking time과 맛에 미치는 영향)

  • Lee, Deok-Rye;Choi, Yun-Hee;Kim, Myung-Kon;Yun, Se-Eok
    • Applied Biological Chemistry
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    • v.35 no.4
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    • pp.219-226
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    • 1992
  • The effect of freezing on cooking times, tastes and microstructures of beans were examined. Freezing was effective in shortening of cooking time and improving of the taste: while the cooking time was reduced to one-half by freezing, textures, flavors and overall acceptabilities of black bean and soybean were improved by freezing. A high correlation was found between sensory texture and Instron puncture force, and sensory texture was predictable from puncture force using equation. The microstructure of cotyledonary cells of soybean was characterized with thick cell wall and no difference was observed between frozen and non-frozen soybean. But the spherosome enclosing the protein body was destructed by freezing.

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Texture Properties of Acorn Starch Gels -Puncture test, Back extrusion test and Retrogradation test- (도토리묵의 텍스쳐 특성 -관통시험, 역압출시험, 노화특성시험-)

  • 김영아
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.20 no.2
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    • pp.173-178
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    • 1991
  • The rheological properties of acorn crude starch gel and refined starch gel were investigated by puncture test, back-extrusion test and retrogradation test. Puncture test was a useful method to compare the different gel type and concentration, and to calculate the compression and shear coefficient. Maximum extrustion force and adhesiveness were also examined by performing back-extrustion test. The retrogradation rate was analysed by Avrami equation in retrogradation test.

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Haptic Display of A Puncture Task with 4-legged 6 DOF Parallel Haptic Device (6자유도 병렬형 햅틱장치를 이용한 구멍뚫기 작업의 햅틱 디스플레이)

  • 김형욱;서일홍
    • Journal of the Institute of Electronics Engineers of Korea SC
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    • v.41 no.6
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    • pp.1-10
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    • 2004
  • A haptic rendering system is proposed for a puncture task of a virtual vertebra model. To build a mesh model from medical images, Delaunay triangulation is applied and physical models are based on elasticity theory. Also, a redundant actuated 6 DOF parallel type haptic device is designed to display large force and to resolve the singularity problem of parallel type mechanisms. Haptic feeling of puncture task and the performance of the proposed haptic device are tested by two puncture task experiments.