• Food Science and Biotechnology
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• v.14 no.2
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• pp.233-237
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• 2005

Rheological properties of acorn flour-guar gum mixtures (4% w/w) at different guar gum concentrations (0, 0.2, 0.4, 0.6, and 0.8% w/w) were evaluated in steady and dynamic shear. The acorn flour-guar gum mixtures at $25^{\circ}C$ showed high shear-thinning flow behavior (n= 0.20-0.27). Consistency index (K), apparent viscosity (${\eta}_{a,100}$), and Casson yield stress (${\sigma}_{oc}$) increased with the increase in guar gum concentration. Within the temperature range of $25-70^{\circ}C$, the {\eta}_{a,100}$ of mixtures obeyed the Arrhenius relationship with high determination coefficient ($R^2=\;0.974-0.994$). Activation energy values (5.37-6.77 kJ/mole) of acorn flour dispersions in the mixtures with guar gum (0.2-0.8%) were much lower than that (12.5 kJ/mole) of acorn flour dispersion (0% guar gum). Storage modulus (G'), loss modulus (G"), and complex viscosity (${\eta}^*$) increased with the increase in guar gum concentration. Dynamic rheological data of 1n (G', G") versus ln frequency (w) of guar gum-acorn flour mixtures had positive slopes with G' greater than G" over most of the frequency range, indicating that they exhibited weak gel-like behavior.

• Journal of the Korean Society for Precision Engineering
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• v.10 no.1
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• pp.134-141
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• 1993

Electro-Rheological(ER) fluids undergo a phase-change when subjected to an external electic field, and this phase-change typically manifests itself as a many-order-of-magnitude change in the rheological behavior. This phenomenon permits the global stiffness and energy- dissipation properties of the beam structures to be tuned in order to synthesize the desired vibration characteristics. This paper reports on a proof-of-concept experimental investigation focussed on evaluation the vibration properties of hollow cantilevered beams filled with an ER fluid. and consequently deriving an empirical model for predicting field-dependent vibration characteristics. A hydrous-based ER fluid consisting of corn starch and silicone oil is employed. The beams are considered to be uniform viscoelastic materials and modelled as a viscously-damped harmonic oscillator. Natural frequency, damping ratio and elastic modulus are evaluated with respect to the electric field and compared among three different beams: two types of different volume fraction of ER fluid and one type of different particle concentration of ER fluid by weight. Transient and forced vibration responses are examined in time domain to demonstrate the validity of the proposed empirical model and to evaluate the feasibility of using the ERfluid as an actuator in a closed-loop control system.

• Food Science of Animal Resources
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• v.42 no.5
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• pp.889-902
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• 2022

With increasing consumer demand for "clean label" products, the use of natural ingredients is required in the food industry. Protein/polysaccharide complexes are considered good alternatives to synthetic emulsifiers and stabilizers for formulating stable emulsion-based foods. Milk protein and carrageenan are widely used to improve the physical properties and stability of dairy food products. In a previous study, milk protein isolate (MPI) was conjugated with 𝛋-carrageenan (𝛋-Car) in a wet-heating system through the Maillard reaction, and the Maillard conjugates (MC) derived from MPI and 𝛋-Car effectively improved the stability of oil-in-water emulsions. Therefore, MPI/𝛋-Car conjugates were used in whipping cream as natural emulsifiers in this study, and the physical and rheological properties of whipping creams stabilized using MPI/𝛋-Car MC and MPI/𝛋-Car electrostatic complexes (EC) were investigated. The whipping creams stabilized with MPI/𝛋-Car MC have lower rheological parameters (η_a,50, K, G', and G'') than those of whipping creams stabilized with MPI/𝛋-Car EC. Although the overrun value was slightly reduced owing to the addition of MPI/𝛋-Car MC, the stability of the whipped creams with MC was effectively improved due to enhanced water-holding ability by conjugation.

• Advances in concrete construction
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• v.13 no.4
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• pp.281-289
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• 2022

3D printing cement-based materials (3DPCBM) is an innovative rapid prototyping technology for construction materials. This study is tested on the rheological behavior, printability and buildability of steel slag (SS) content based on the extrusion system of 3D printing. 0, 8 wt%, 16 wt%, 24 wt%, 32 wt% and 40 wt% SS was replaced cement, The test results revealed that the addition of SS would increase the fluidity of the printed paste, prolong the open time and setting time, reduce the plastic viscosity, dynamic yield stress and thixotropy, and is beneficial to improve the pumping and extrudability of 3DPCBM. With the increase of SS content, the static yield stress developed slowly with time which indicated that SS is harmful to the buildability of printing paste. The content of SS in 3DPCBM can reach up to 40% at most under the condition of satisfying rheological property and buildability, it provides a reference for the subsequent introduction of SS and other industrial solid waste into 3DPCBM by explored the influence law of SS on the rheological properties of 3DPCBM.

• Korean Journal of Food Science and Technology
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• v.21 no.6
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• pp.826-831
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• 1989

The rheological properties of concentrated Kochujang (Korean red pepper paste)-water suspensions were investigated. The rheological behavior of Kochujang-water suspension was illustrated by Herschel-Bulkley equation. All Kochujang-water suspensions with 12.5-100% of water addition showed pseudoplasticity in yield stress at the shear rate range of $0.25-179.20sec^{-1}$., but at the shear rate above $5.16 sec^{-1}$, more shear thinning behavior was observed with increasing shear rate. Also, pseudoplasticity of the suspension became weak by increasing water addition and decreasing temperature, The temperature dependence of consistency index on Kochujang-suspension was very low and the values of consistency index was lowered by increasing solid contents, but as heating, the values of that was increased. It was suggested that the main components responsible for rheological behavior of the suspensions at high temperature might be undigested starch or protein in Kochujang. Also, the changes of rheological behavior with vinegar addtion was only due to dilution effect.

• Proceedings of the Korea Technical Association of the Pulp and Paper Industry Conference
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• 2011.10a
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• pp.373-379
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• 2011

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.4
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• pp.562-568
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• 2016

This study investigated the effects of Yuza pectin extract (0, 0.1, 0.15, and 0.2%, w/v) on the physicochemical, microbial, rheological, and sensory properties of yogurt. Pectin extract was extracted from Yuza peel by using citrate after juicing the flesh. The total sugar content of Yuza pectin was 89.07%. The pH of Yuza pectin extract-added yogurt was 4.43. All Yuza pectin extract-added yogurt samples showed shear-thinning flow behaviors (n=0.33~0.44). The values for apparent viscosity ($0.34{\sim}0.47Pa{\cdot}s$), consistency index ($4.48{\sim}10.25Pa{\cdot}s^n$), yield stress (6.56~17.61 Pa), storage modulus (47.96~75.21 Pa), and loss modulus (19.79~26.06 Pa) for 0.1~0.2% (w/v) Yuza pectin extract-added yogurt were considerably higher than those of the control. These result indicated that Yuza pectin extract could enhance steady and dynamic shear rheological properties of yogurt. The sensory scores of Yuza pectin extract-added yogurt were higher than those of the control.

• Korea-Australia Rheology Journal
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• v.16 no.4
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• pp.175-182
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• 2004

Colloidal coating solution was prepared to enhance the hydrophilic property of the film surface. Water and ethanol were used as the dispersion media and (glycidoxypropyl) trimethoxysilane (GPS) as a binder in the colloidal silica coatings. Ethylene diamine was added to the colloidal silica solution as the curing agent. The colloidal silica solution was regarded as a hard-sphere suspension model with low volume fraction of the silica particles. Rheological properties of the silica suspensions modified with GPS have been investigated as a function of pH and concentration. The acidic solution showed high viscosity change by fast hydrolysis reaction and adsorption of the organic binders on the surface of silica particles. However, the hydrolysis was slow at the basic condition and the binders combined with themselves by condensation. The viscosity change was smallest at pH 7. The viscosity increased with the curing time after adding ethylenediamine, and the increase of viscosity at low pH was higher than that at high pH. The hydrophilic properties of the coating film were investigated by the contact angle of water and film surface. The smallest contact angle was shown under the strong acidic condition of pH 2.

• Proceedings of the KSME Conference
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• 2008.11a
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• pp.791-794
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• 2008

MRE(Magneto-rheological Elastomer) is a material which shows reversible and various modulus in magnetic field. Comparing to conventional rubber vibration isolator, MREs are able to absorb broader frequency range of vibration. These characteristic phenomena result from the orientation of magnetic particle (i.e., chain-like formation) in rubber matrix. In this study, NR was used as a matrix in order to manufacture MREs. Magnetic reactive powder(MRP), having rapid magnetic reaction, was selected as a magnetic particle to give magnetic field reactive modulus. The mechanical properties of manufactured MREs were measured without the application of magnetic field. The results showed that the tensile property and resilience were decreased while the hardness was increased with the addition of CIP. The analysis of MR effect was carried out by FFT analyzer with various magnetic flux. As the addition of MRP and magnetic flux increased, increment of MR effect was observed.

• Journal of Food Hygiene and Safety
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• v.5 no.1
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• pp.35-40
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• 1990

As a link in the studies on the extracellular polysaccharide by lactic acid bacteria, the experiment was conducted to investigate the viscosity variations and rheological properties of 10% reconstituted skim milk and 12% reconstituted whole milk, respectively. 1. 10% reconstituted skim milk cultured by Str. thrennophilus 510 showed strong flow property of pseudoplastic fluid depending upon the production of exopolysaccharide. And the viscosity reached the highest value within 14% concentration. 2. 12% reconstituted whole milk cultured by lactic acid bacteria indicated flow property of pseudoplastic fluid. But there was a big difference in the viscosity as compared with 10% skim milk. 3. The maximum consistency index (k) and the minimum flow behavior index (n) of the fermented milk by Str. thermophilus 510 were 43 and 0.09, respectively. They were 35 and 0.09, in case of Lb. bulgaricus.