• 제목/요약/키워드: Apparent Viscosity

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Measuring rheological properties using a slotted plate device

  • Kee, Daniel-De;Kim, Young-Dae;Nguyen, Q. Dzuy
    • Korea-Australia Rheology Journal
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    • 제19권2호
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    • pp.75-80
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    • 2007
  • The slotted plate technique has previously been shown to be a successful method for directly measuring the static yield stress of suspensions. In this study, we further establish the usefulness of the slotted plate device as a rheometer especially at low shear rates, taking advantage of the extremely low speeds of the slotted plate technique. Newtonian fluids, a shear thinning fluid, and yield stress fluids were tested using the slotted plate device and the results were compared with those from a commercial rheometer using different standard flow geometries. The relationship between the stress on the plate and the viscosity for the slotted plate device obtained by dimensional analysis (drag) predicts a linear relationship between the force at the plate and the plate speed, consistent with the experimental data. The slotted plate device can measure viscosities at very low shear rates. The apparent viscosity - shear-rate data obtained from the slotted plate device are complementary to those obtained using a commercial rheometer. That is : the slotted plate can measure viscosity in the shear rate range $10^{-7}<\dot{\gamma}<10^{-3}\;s^{-1}$, while the commercial rheometer measures viscosity at shear rates higher than $10^{-3}\;s^{-1}$.

재료에 따른 인삼닭죽의 in vitro 단백질 및 전분 분해율과 물리적 특성 (Effect of Ingredients on In vitro Digestibility and Physical Properties of Ginseng-Chicken Meat Porridge)

  • 신은수;류홍수
    • 한국식품조리과학회지
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    • 제24권3호
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    • pp.273-281
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    • 2008
  • To determine the nutritional quality and physical properties of ginseng-chicken meat porridge, 10 kinds of ginsengchicken meat porridge samples containing waxy and/or non-waxy rice were analyzed for in vitro protein digestibility and their degree of starch hydrolysis. Viscosity and spreadness were determined for the gelatinized pastes of the porridge samples. Microphotographs of the starch granules and pastes were studied to confirm structural changes in the rice starch during cooking. The starch paste from non-waxy rice porridge had higher viscosity than the starch paste from the waxy rice porridge; however, in the case of the ginseng-chicken meat porridge, the difference in viscosity was negligible. Microphotograph comparisions between the waxy rice porridge and non-waxy rice porridge indicated apparent differences in the shapes of their starch granules and gels. The granule surface of the non-waxy rice was very rough while that of the waxy rice was very smooth; this difference would lead to organoleptical discrepancy. The added ginseng increased the protein digestibility of the chicken meat; however, the protein digestibility of the ginseng-chicken meat porridge was lower than that of the chicken meat or rice porridge due to inhibited protein digestion by the gelatinized starch. Finally, the rice porridge had increased starch hydrolysis with additions of chicken meat and vegetables.

Detection of Irradiated Cereals by Viscosity Measurement

  • Yi, Sang-Duk;Chang, Kyu-Seob;Yang, Jae-Seung
    • Preventive Nutrition and Food Science
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    • 제5권2호
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    • pp.93-99
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    • 2000
  • A study was performed to establish the detection method of irradiated cereals. A drastic reduction of the apparent viscosity of suspensions with heat treatment was observed up to 1∼2 kGy in brown rice, Job's-tears, polished barley and polished rice. They were gently reduced to samples irradiated at 15 kGy. This trend was similar for all stirring speeds. The viscosity of unirradiated brown rice, Job's-tears, polished barley and polished rice reduced with in-creasing stirring speeds and this tendency was similar for irradiation doses. Regression expressions and coefficients of brown rice, Job's s-tears, polished barley and polished rice on different doses were 0.9399($y=3408.0e^{-0.2338x}$), 0.8855($y=3597.8e^{-0.6864x}$), 0.9343($y=7554.0e^{-0.4998x}$) and 0.9714($y=3228.2e^{-0.5312x}$), respectively, at 120 rpm. These results sug-gest that detection of irradiation for cereals could be possible by viscometric methods.

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Bacillus sp. K-1과 그의 변이주가 생산하는 Biopolymer의 물성에 관한 연구 (Studies on the Rheology of the Biopolymer produced by Bacillus sp. K-1 Strain and its Mutants)

  • 김성호;임무현;정낙현
    • Applied Biological Chemistry
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    • 제39권3호
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    • pp.165-171
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    • 1996
  • 볏짚으로부터 분리한 Bacillus sp. K-1과 그 변이주 KM-21과 KM-83이 생산하는 biopolymer들의 물성학적 성질을 비교 조사하였다. 은도에 따른 biopolymer의 겉보기 점도는 온도가 높아짐에 따라 감소하였으며, $20^{\circ}C$일 때에 비해 $80^{\circ}C$일 때 KM-21 균주가 생산하는 biopolymer는 1.7배, K-1균주의 biopolymer는 2.7배, KM-83 균주의 biopolymer는 1.9배 정도로 낮은 점성을 보였다. Biopolymer 용액의 점성은 농도가 증가함에 따라 크게 증가하여 6%의 농도에서 가장 높게 나타났으며, 2%, 4%, 6% 모두 pseudoplastic특성을 나타내어 농도에 대한 의존성이 매우 높았다. 6%의 농도일 때 2%의 농도와 비교해서 전단 속도가 $93\;sec^{-1}$ 일 때 KM-21은 26배, K-1은 56배, KM-83은 28배로 모균주의 biopolymer인 K-1이 가장 높은 점성을 보었다. pH에 따른 점도 변화는 pH7.0에서 최고를 보였으며, 알칼리성 조건일 때에 비해 산성조건에서 상대적으로 낮은 값의 점성을 보였다.

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Pseudomonas elodea에 의해서 생산된 Gellan gum과 Agar의 rheology 특성 비교연구 (Study on rheological characterization of Gellan gum Produced by Pseudomonas elodea -Comparative Studies on Rheological Characterization of Gellan gum and Agar-)

  • 권혜숙;구성자
    • 한국식품조리과학회지
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    • 제4권1호
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    • pp.17-26
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    • 1988
  • The polysaccharide produced by pseudomonas elodea, Gellan gum, was rheologically characterized, compared with agar. Rheological properties were determined from the change in the value of intrinsic viscosity with the pH and salt concentration. At the range of pH 2∼ll and salt 0∼0.16M KC1, the intrinsic viscosity of Gellan gum ranged from 8.8 to 21.2dl/g and agar ranged from 1.97 to 11.46d1/g. In the absence of salt, the intrinsic viscosity of Gellan gum increased as the pH of solution increased up to neutral pH then decreased slightly at alkaline pH, whearas the intrinsic viscosity of agar increased as the pH of solution increased up to pH 9 then decreased slightly. Intrinsic viscosity of Gellan gum and agar decreased with an increase in salt concentration. The chain stiffness parameter for the Gellan gum was 0.033. The overlap parameter of Gellan gum and agar were 0.047g/dl and 0.087g/dl, respectively. Gellan gum and agar were shear rate dependent or pseudoplastic. The yield stress and proportionality constant of Gellan gum increased slightly as the concentration increase, on the other hand, the shear index of Gellan gum showed a maximum at 0.75g/dl and gradually decreased as the concentration increase. The apparent viscosity of Gellan gum and agar decreased as the temperature increase. A lower concentration of the divalent cations calcium and magnesium is required to obtain maximum gel strength than for the monovalent cations sodium and potassium.

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감자가루 분산액의 유변학적 및 페이스팅 특성 분석 (Rheological and Pasting Properties of Potato Flour Dispersions)

  • 허혜미;원주인;진용익;장동칠;김미숙;이영승;장윤혁
    • 한국식품영양과학회지
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    • 제44권9호
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    • pp.1407-1413
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    • 2015
  • 본 연구는 '고운' 품종으로 제조한 감자가루 분산액의 농도(3, 4, 5, 6, 7%, w/w)에 따른 유변학적 및 페이스팅 특성에 대하여 평가하였다. 감자가루 분산액은 전단담화 거동(n=0.41~0.55)을 나타냈으며, 감자가루 농도가 증가함에 따라 점조도 지수(n), 겉보기 점도(${\eta}_{a,100}$), Casson 항복응력(${\sigma}_{oc}$)값이 증가하는 경향을 나타내었다. 또한 동적 점탄 특성 측정 결과에 의하면 감자가루 분산액은 약한 겔과 같은 거동을 보여주었으며 G'과 G" 값들은 감자가루 농도와 진동수(${\omega}$)가 증가함에 따라 증가하는 경향을 나타내었다. Cox-Merz 중첩원리는 감자가루 분산액에 잘 적용되지 않았다. RVA에 의한 페이스팅 특성은 감자가루 농도가 증가할수록 peak viscosity, trough viscosity, final viscosity, set back viscosity, break down viscosity 값이 유의적으로 증가하였다.

Lubrication Effect of Liquid Nitrogen in Cryogenic Machining Friction on the Tool-chip Interface

  • Jun Seong-Chan
    • Journal of Mechanical Science and Technology
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    • 제19권4호
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    • pp.936-946
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    • 2005
  • The liquid nitrogen as an environmentally safe coolant has been widely recognized in cryo­genic machining, its function as a lubricant is plausible due to its chemical inertness, physical volatility and low viscosity. Since a reduced friction is a direct witness of the lubrication effect from a tribological viewpoint, this paper presents an evaluation of the apparent friction coefficient on the tool-chip interface in cryogenic cutting operations to prove and characterize the lubricity of LN2 in cryogenic machining. The cryogenic cutting technology used in this study is based on a cooling approach and liquid nitrogen delivery system which are intended to apply liquid nitrogen in well-controlled fine jets to selectively localized cutting zones and to penetrate liquid nitrogen to the tool-chip interface. It has been found that the apparent friction coefficient can be significantly reduced in cryogenic machining, depending on the approach of liquid nitrogen delivery.

Isolation and Characterization of a Novel Polysaccharide Producing Bacillus polymyxa A49 KCTC 4648P

  • Ahn, Sung-Gu;Suh, Hyun-Hyo;Lee, Chang-Ho;Moon, Seong-Hoon;Kim, Hee-Sik;Ahn, Keug-Hyun;Kwon, Gi-Seok;Oh, Hee-Mock;Yoon, Byung-Dae
    • Journal of Microbiology and Biotechnology
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    • 제8권2호
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    • pp.171-177
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    • 1998
  • The strain A49, which produces a new type of extracellular polysaccharide was isolated from soil samples. From morphological, physiological and biochemical tests, the strain A49 was identified as a Bacillus polymyxa and named Bacillus polymyxa A49. Bacillus polymyxa A49 was found to produce a highly viscous extracellular polysaccharide when grown aerobically in a medium containing glucose as the sole source of carbon. The polysaccharide (A49 POL) showed a homogeneous pattern on gel permeation chromatography (GPC) and its molecular weight was estimated to be about 1.6 mega dalton (mDa). The FT-IR spectrum of A49-POL revealed typical characteristics of polysaccharides. As a result of investigations with HPLC and carbozole assay, A49-POL was found to consist of L-fucose, D-galactose, D-glucose, D-mannose, and D-glucuronic acid, with the molar ratio of these sugars being approximately 1:2:7:50:12. Rheological analysis of A49 POL revealed that it is pseudoplastic and has a higher apparent viscosity at dilute concentrations than does xanthan gum. The consistancy factor of A49 POL was found to be higher, and the flow index of A49 POL lower, than xanthan gum. Its apparent viscosity was comparatively unstable at various temperatures. the A49 POL showed the highest apparent viscosity at pH 3. When salts were added to A49 POL solution, the solution was compatible with up to 10% KCl, 35% NaCl, 55% $CaCl_2$, 55% $MgCl_2$, 55% $K_2HPO_4$, and 110% $Ca({NO_3})_2$, respectively.

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SDA 방법으로 제조한 오일샌드 역청의 말텐에 대한 유변학적 거동 및 비뉴톤 특성 (The Rheological Behaviors and Non-Newtonian Characteristics of Maltenes Made by SDA Method from Oil Sands Bitumen)

  • 권은희;이은민;김민용;장현성;곽영태;김광호;노남선
    • 공업화학
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    • 제25권2호
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    • pp.209-214
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    • 2014
  • SDA (Solvent deasphalting)를 이용한 오일샌드 역청의 부분경질화 공정을 개발하기 위해 수행된 본 연구에서는 말텐에 대하여 포화탄화수소 용매의 종류, 용매 투입 비율, 온도, 전단속도 등에 따른 유변학적 거동과 비뉴톤 특성을 살펴보았다. 오일샌드 역청은 전단속도가 $50sec^{-1}$이고, 온도가 $25{\sim}85^{\circ}C$인 조건에서 $800{\sim}150000mPa{\cdot}s$의 겉보기 점도를 보이며, $35^{\circ}C$ 이하에서는 0.1~0.3 Pa의 항복응력을 나타냈다. 오일샌드와 말텐은 모두 Pseudoplastic의 특성을 보이고 포화탄화수소 용매의 탄소 수가 낮아질수록 말텐의 겉보기 점도는 감소하였다. 겉보기 점도와 온도와의 상관관계는 Guzman-Andrade식으로 나타낼 수 있었으며, n-Pentane의 투입 비율이 커짐에 따라 말텐의 점도가 감소하였다. 또한 온도가 높아질수록 말텐은 뉴톤 유체에 접근하였고, 용매로 사용된 포화탄화수소의 탄소 수가 작아질수록 비뉴톤 성질은 증가하였다.

분리대두단백의 첨가에 따른 영양음료 Base의 Rheology 특성 변화 (The Change of Rheological Properties of Nutritional Beverage Base by the Soy Protein Isolate)

  • 신제호;서종교;이석기;심재헌;김상교;백영진
    • 한국식품과학회지
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    • 제31권3호
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    • pp.638-643
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    • 1999
  • 본 연구에서는 영양음료 base를 제조할 때 단백질 급원으로 분기대두단백질(soy protein isolate; SPI)과 sodium caseinate를 혼합비를 달리하여 5종의 시료를 제작하였고 각각의 유동특성을 조사하였으며 그 결과는 다음과 같다. $20^{\circ}C$에서 전단속도를 $0\;sec^{-1}$에서 $500\;sec^{-1}$까지 변화시킬때, SPI 비율이 커질수록 시료는 newtonian 유동특성에서 pseudoplastic 유동특성으로 변화되고 비율이 더욱 커짐에 따라 항복력을 동반한 bingham pseudoplastic 유동특성으로 전환되었다. 이는 SPI의 농도가 높아질수록 전체 조직 중 progel의 형성이 많아지고 이것이 유동특성에 변화를 주었기 때문이라고 사료된다. 유동특성과 온도의 관계를 알기 위하여 각 시료를 온도변화에 따라서 겉보기 점도 $(log{\eta}_{app})$와 1/T의 관계를 도시한 결과 겉보기 점도는 모든 시료가 $250\;sec^{-1}$의 전단속도에서 온도가 증가함에 따라 감소되는 경향을 보였으며 SPI의 첨가량이 많은 시료일수록 감소폭이 크게 나타났다. Ea (활성화에너지)는 SPI의 비율이 늘어남에 따라 증가하는 $(0.8035{\sim}1.5947{\times}10^4\;J/kg{\cdot}mol)$ 결과가 나타났다. 이는 SPI의 비율이 높은 시료는 열처리 공정 후 progel화 된 SPI의 함량이 상대적으로 많아지고 이에 따라 겉보기 점도가 증가하고 유동 활성화에너지 외에 분자간 회합등을 절단하는데 소요되는 구조 활성화에너지가 필요하였기 때문이라고 사료된다. 겉보기 점도와 시간의존성의 관계에서는 SPI의 비율이 일정수준 이상일 경우 hysteresis loop를 관찰하였고 전단응력의 변화에 따라 조직붕괴가 심해져 결과적으로 시료의 유동특성이 크게 변함을 알 수 있었다.

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