• Interaction and multiscale mechanics
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• v.5 no.3
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• pp.211-228
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• 2012

This paper reports the development of a generalized inverse analysis formulation for the parameter estimation of four-parameter Burger model. The analysis is carried out by formulating the problem as a mathematical programming formulation in terms of identification of the design vector, the objective function and the design constraints. Thereafter, the formulated constrained nonlinear multivariable problem is solved with the aid of fmincon: an in-built constrained optimization solver module available in MatLab. In order to gain experience, a synthetic case-study is considered wherein key issues such as the determination and setting up of variable bounds, global optimality of the solution and minimum number of data-points required for prediction of parameters is addressed. The results reveal that the developed technique is quite efficient in predicting the model parameters. The best result is obtained when the design variables are subjected to a lower bound without any upper bound. Global optimality of the solution is achieved using the developed technique. A minimum of 4-5 randomly selected data-points are required to achieve the optimal solution. The above technique has also been adopted for real-time settlement of four oil refineries with encouraging results.

• Applied Biological Chemistry
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• v.36 no.1
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• pp.51-57
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• 1993

For the effective untilization of mackerel as a food source, the most desirable processing conditions of mackerel based burger were investigated. The mackerel was beheaded, gutted, washed with tap water and deboned with the meat seperator. Then it was substituted with 15% pig meat and mixed with additives such as 18.3% emulsion curd, 3.0% soybean protein, 2.0% sodium chloride, 2.0% sugar, 0.1% monosodium glutamate, 0.2% polyphosphate, 0.4% sodium bicarbonate, 0.5% beef extract powder, 0.3% onion powder, 0.1% ginger powder and 0.1% garlic powder to a mixed meat. The seasoned mackerel based meat was molded to a thickness of 10 mm and a diameter of 80 mm, fried for 2 min. The examined mackerel based burger was superior to mackerel based burger by another processing conditions.

• Applied Biological Chemistry
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• v.36 no.1
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• pp.58-63
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• 1993

In the present paper, we investigated the quality stability of mackerel based burger during frozen storage. The moisture and crude lipid contents of products were $60.2{\sim}61.5%$ and $14.7{\sim}14.9%$, respectively. The pH showed a tendency of decrease, while volatile basic nitrogen content showed a tendency of increase during frozen storage. The histamine content was $2.60{\sim}2.81\;mg/100g$, and this value increased slowly during frozen storage. The increasing ratio in the peroxide value, carbonyl value, TBA value, fatty acid composition and color value of vacuum packed product and antioxidants added product were lower than those of air packed product. The texture profile analysis parameters such as hardness and toughness showed a tendency of a slight increase in air packed product and showed less increase in vacuum packed product and antioxidants added product. From the results of chemical experiments and sensory evaluation during frozen storage, it is concluded that the vacuum packed mackerel based burger and antioxidants added mackerel based burger were good condition for preserving the quality during frozen storage of 60 days.

• Applied Biological Chemistry
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• v.35 no.4
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• pp.254-259
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• 1992

The processing conditions and food components of meaty textured sardine burgers were studied to develope a new form of burger, The separated sardine meat was chopped, mixed with 14.1% emulsion curd, 1.5% table salt, 2.0% sugar, 0.4% sodium bicarbonate, 0.2% polyphosphate, 0.1% monosodium glutamate, 8.0% bread powder, 0.4% onion powder, 0.1% garlic powder, 0.1% ginger powder and 3.0% soybean protein by remodeled stone mortar. This seasoned sardine meat was fried in soybean oil $(165{\pm}2^{\circ}C,\;3min)$. The main fatty acids of sardine burger were palmitic acid, oletic, acid, linoleic acid, eicosapentaenoic acid and docosahexaenoic acid. Amino acid composition of sardine burger were mainly consisted of histidine, glutamic acid, leucine and lysine. The major taste compounds in the product were revealed nucleotides and their related compounds $(11.19{\sim}11.96\;{\mu}mole/g)$ such as IMP and free amino acids (1824.8 mg/100g) such as histidine, glutamic acid, leucine and lysine. Total creatinine, betaine and trimethylamine oxide were seemed to act an auxiliary role in taste of product.

• Proceedings of the Korea Water Resources Association Conference
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• 1988.07a
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• pp.58-65
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• 1988

• Journal of Biosystems Engineering
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• v.19 no.2
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• pp.138-147
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• 1994

The stress relaxation and creep characteristics of fruits have usually been fit to an exponential expression based on a generalized Maxwell model and Burger's model. It is known that two to three terms in the expansion of those models are necessary to obtain a satisfactory fit to the rheological characteristics of fruits. Since four to six constants appear in the models, it is very difficult to determine their physical meaning according to the experimental conditions and levels. Therefore in order to ease the comparison of data, this study was conducted to develop the linearized rheological model of the fruit from the previous studies of stress relaxation and creep characteristics of fruits. Stress relaxation and creep characteristics were able to normalize and presented in the linear form of $t/S(t)=K_1+k_2t$ and $t/C(t)={K_1}^{\prime}+{K_2}^{\prime}t$, respectively. It was possible to compare the effects of experimental conditions and levels much easier from the linearized models developed in this study than from the generalized Maxwell model and Burger's model.

• The Korean Journal of Ceramics
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• v.5 no.2
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• pp.104-109
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• 1999

Rheological properties of dense slurries over 45 volume % with different monosaccharides and disaccharides were checked in order to increase the solid content of dense slurries without sacrificing plasticity using creep testing method. Strain in creep test showed good correlations with Burger model which is expressed as an exponential function of time. Among several monosaccharides and disaccharides studied here, fructose and sucrose were most effective in making dense alumina slurry plastic than other monosaccharides and disaccharides like glucose, galactose, xyloss and maltose. In the case of dense alumina slurry with sucrose, sucrose content or additional water content enhanced to the plasticity of the slurries.

• Coupled systems mechanics
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• v.12 no.5
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• pp.419-428
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• 2023

We have developed a model for estimating the parameters of viscous materials from indirect tensile tests for asphalt. This is a simple Burger nonlinear rheological two-cell model or standard model. At the same time, we begin to develop a more versatile and complex multi-cell model. The simple model is validated using experimental load-displacement results from laboratory tests: The recorded displacements are used as input values and the measured force data are simulated with the model. The optimal model parameters are estimated using the Levenberg-Marquardt method and a very good agreement between the experimental results and the model calculations is shown. However, not all parts of the model are active in the loading phase of the experiment, so we extended the validation of the model to the simulation of the relaxation behaviour. In this stage, the other model parameters are activated and the simulation results are consistent with the literature. At this stage, we have estimated the parameters only for the two-cell uniaxial model, but further work will include results for the multi-cell model.

• Journal of Biosystems Engineering
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• v.15 no.3
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• pp.219-229
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• 1990

The compression creep behavior of grains when loaded depends not only on load but also on duration of load application. The most common methods of studying the load-time characteristics of agricultural products is by employing rheological models such as Burger's model. However it is sometimes not sufficient to describe the viscoelastic behavior of grains to be Burger's model. For this reason, this study was conducted to develop the rheological model which represented the creep compliance response of the rough rice kernel and was a function of initial stress applied and time. The effects of the initial stress applied and the moisture content on the compression creep behavior of the rough rice kernel were analyzed. The results were obtained from the study as follows: 1. Since the viscoelastic behavior of the rough rice kernel was nonlinear, the transient and steady state creep compliance was satisfactorily modelled as follows: $$J({\sigma},t)=A{\sigma}^B[C+Dt-exp(-Ft)]$$ But, for the every stress applied, the compression creep behavior of the samples tested can be well described by Burger's model respectively. 2. The creep compliance, the instantaneous elastic strain, the retarded elastic strain and the viscous strain of the sample tested generally increased in magnitude with increasing the applied initial stress and the moisture content used in the tests. At low moisture content, the creep compliance for the Japonica-type rough rice kernel Was a little higher than those for Indica-type and at high moisture content, vice versa at high moisture content. 3. The retardation times of the samples had not an uniform tendency by the initial stress and the moisture content. The retardation times ranged from 0.66 to 6.76 seconds, and the creep progressed from transient to steady state at a relatively high rate. 4. The less viscous strain than the instantaneous elastic strain for the samples tested indicated that rough rice kernel behaved as a viscoelastic body characterized by elasticity than viscosity.

• Journal of radiological science and technology
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• v.21 no.1
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• pp.29-34
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• 1998

The purpose of simple abdomen erect projection is to see the fluid level which indicates gastrointestinal ileus or free air due to perforation. we do not have to insist on low kVp technique in simple abdomen erect position as long as we can detect the fluid level and free air shadow. Therefore, the author tried to decrease patient dose by high kVp technique and to improve the image quality due to motion artifact by reduction of exposure time. [Methods] Experiment 1. * screen/film SRO1000/HRH * exposure factor : $140\;kvp{\pm}5\;kv$ with added filters, 200 mA, 0.01 sec * phantom : Acryles : 15.0 cm(equivalent to 17 cm body thickness) 17.5 cm(equivalent to 21 cm body thickness) 20.0 cm (equivalent to 25 cm body thickness) With the exposure factor for same film density($D=0.8{\pm}0.1$) and with the materials above, we tried to find out entrance skin dose and gonad dose for both male and female. Experiment 2. Burger's phantom radiography were checked to see whether there was any change of image quality according to the kVp and the added filters. Experiment 3. Using rotating meter(self made), we examined the motion artifact and the exposure time limitation. [Results and conculution] 1. Using high voltage technique of 140 kVp with added filter, Skin dose, testicle dose and ovary dose decrease to 89.3%, 47% and 71.4% respectively compare to 70 kVp technique, 2. No great changes of Burger's phantom image has detected as from 70 kVp to 140 kVp and the air hole size of Burger's phantom over 0.028 cc(Diameter 3 mm, hight 4 mm) can be distinghished. 3. 0.01 sec(1 pulse) exposure time is possible in the single phase full wave rectification that why we can quitely reduce the unsharness caused by patient's movement.