• Journal of the Korean Society for Aeronautical & Space Sciences
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• v.47 no.12
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• pp.831-840
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• 2019

Flush Air Data Sensing system (FADS) estimates air data states using pressure data measured at the surface of flight vehicles. The FADS system does not require intrusive probes, so it is suitable for high performance aircrafts, stealth vehicles, and hypersonic flight vehicles. In this study, calibration procedures and solution algorithms of the FADS for a sphere-cone shape vehicle are presented for the prediction of air data from subsonic to supersonic flights. Five flush pressure ports are arranged on the surface of nose section in order to measure surface pressure data. The algorithm selects the concept of separation for the prediction of flow angles and the prediction of pressure related variables, and it uses the pressure model which combines the potential flow solution for a subsonic flow with the modified Newtonian flow theory for a hypersonic flow. The CFD code which solves Euler equations is developed and used for the construction of calibration pressure data in the Mach number range of 0.5~3.0. Tests are conducted with various flight conditions for flight Mach numbers in the range of 0.6~3.0 and flow angles in the range of -10°~+10°. Air data such as angle of attack, angle of sideslip, Mach number, and freestream static pressure are predicted and their accuracies are analyzed by comparing predicted data with reference data.

• Korean Journal of Food Science and Technology
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• v.22 no.7
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• pp.852-857
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• 1990

The rheological properties and food functionality of the novel sugar derivatives, fructo-oligosaccharide, high maltose syrup(HMS), maltitol and sorbitol were examined and compared to those of sucrose. All samples tested showed Newtonian fluid property at the concentration range of 10% to the original concentrated products containing $69{\sim}81%w/w$ solid. HMS showed the highest viscosity. The viscosity increased(r=0.8038) as the average molecular weight of sugar derivatives were increased. The viscosity increased exponentially as the concentration increased, and sugar alcohols had lower value of the exponent compared to HMS and fructo-oligosaccharide. The viscosity of sugar derivatives solutions decreased by the increasing temperature following the Arrhenius equation. The flow activation energies of sorbitol and HMS were higer than that of sucrose. Substitution of sucrose with fructo-oligosaccharide in apple jam processing did not change the textural characteristics, but in redbean jelly(yanggaeng) it reduced the hardness, adhesiveness, springiness and cohesiveness. When sucrose was 100% replaced by HMS, the texture of apple jam and redbean jelly was not changed, but by mixing sucrose and HMS 1 : 1 ratio, the hardness decreased substantially The sugar alcohols reduced the hardness, adhesiveness, springiness of apple jam and redbean jelly significantly. Addition of fructo-oligosaccharide and HMS to sucrose did not influence the solidifying rate of candy, but sorbitol, even at 10% addition, retarded the candy moulding.

• Korean Journal of Food Science and Technology
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• v.22 no.6
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• pp.659-667
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• 1990

Starch acetates were prepared by conventional method, preheat treatment, and extrusion process through acetylation of corn starch with acetic anhydride and their physicochemical properties were investigated. The optimal conditions of the acetylation of starch by conventional method(CSA) was found that starch concentration was 30%, reaction temperature $35^{\circ}C$ and pH 8.5. With increasing the molar ratio of acetic anhydride to anhydrous glucose unit from 0.03 to 0.20, DS(Degree of substitution) value of corn starch acetate prepared at the optimum condition was increased from 0.019 to 0.080, while the acetylation efficiency was decreased from 31.6% to 20.5%. In the case of the preheated (gelatinized), then acetylated starch(PSA), DS value was increased from 0.027 to 0.04 at the fixed molar ratio of the acetic anhydride with increasing preheating temperature from $60^{\circ}C\;to\;90^{\circ}C$. The DS was low as 0.02 in the case of starch acetate prepared by extrusion process(WESA). The CSA and PSA showed lowering gelatinization temperature and enthalpy than raw corn starch with increasing DS. All of starch acetates showed the increased degree of transparency, the decreased lightness and the increased yellowness as compared to the raw corn starch. WESA showed lower apparent viscosity and more close to the characteristic of the Newtonian fluid than CSA and PSA. Intrinsic viscosity was reduced in CSA and WESA, although PSA has a slightly higher one than raw corn starch. The rate of retrogradation of the gels was retarded in all starch acetates.

• Korean Journal of Food Science and Technology
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• v.32 no.5
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• pp.1093-1101
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• 2000

The effects of concentration and pH on the emulsifying and rheological properties of the pine nut's protein extract(PNPE) and carbohydrate extract(PNCE) were investigated. Emulsifying activity index(EAI) of sample containing PNPE was minimal at pH 4.0 and the alteration of pH from 4 to 3 or 8 increased EAI regardless of concentration. The most EAI(about 6.44 $m^2/g$ solid) significantly(p<0.05) observed in solution containing 1% PNPE at pH 8.0, but that of 3% PNPE(0.10 $m^2/g$ solid) was minimal at pH 4.0. The emulsion stability exhibited maximum value(about 20) in 3% PNPE emulsion at pH 8.0. However, EAI of samples containing PNCE increased gradually with the increase of pH, but it had lower value than that of samples containing PNPE. At pH 7.0 and 8.0, the rheological behavior of emulsion solutions showed Newtonian fluid(n=1, $r^2>0.99$) regardless of concentration in all samples containing PNPE, but the samples containing PNCE showed pseudoplastic behavior(n<1) in all conditions. The sample with the better emulsion stability index(ESI) significantly(p<0.05) exhibited the higher L, b, and ${\delta}E$, however, lower a value.

• Restorative Dentistry and Endodontics
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• v.29 no.6
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• pp.520-531
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• 2004

The aim of this study was to investigate the effect of monomer and filler compositions on the rheological properties related to the handling characteristics of resin composites. Methods. Resin matrices that Bis-GMA as base monomer was blended with TEGDMA as diluent at various ratio were mixed with the Barium glass (0.7 um and 1.0 um), 0.04 um fumed silica and 0.5 um round silica. All used fillers were silane treated. In order to vary the viscosity of experimental composites, the type and content of incorporated fillers were changed, Using a rheometer, a steady shear test and a dynamic oscillatory shear test were used to evaluate the viscosity ($\eta$) of resin matrix, and the storage shear modulus (G'), the loss shear modulus (G"), the loss tangent ($tan{\delta}$) and the complex viscosity (${\eta}^*$) ofthe composites as a function of frequency ${\omega}{\;}={\;}0.1-100{\;}rad/s$. To investigate the effect of temperature on the viscosity of composites, a temperature sweep test was also undertaken. Results. Resin matrices were Newtonian fluid regardless of diluent concentration and all experimental composites exhibited pseudoplastic behavior with increasing shear rate. The viscosity of composites was exponentially increased with increasing filler volume%. In the same filler volume, the smaller the fillers were used, the higher the viscosities were. The effect of filler size on the viscosity was increased with increasing filler content. Increasing filler content reduced $tan{\delta}$ by increasing the G' further than the G". The viscosity of composites was decreased exponentially with increasing temperature.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.30 no.5
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• pp.859-867
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• 1997

In order to utilize the processing wastes of squid, chitosans were manufactured from the pens of domestic squid, Todarbdes pacificus and foreign squid, Ommastrephes bartrami and then, its rheological properties were studied. The amounts of nitrogen and minerals of the domestic squid pens were $11.4\%\;and\;0.1\%$ respectively, whereas those of its chitosan were $7.5\%\;and\;0.2\%$. In case of foreign squid pen and chitosan, the amounts of nitrogen and minerals were $12.1\%,\;0.8\%\;and\;7.8\%,\;0.2\%$ respectively. Intrinsic viscosity $([\eta]) $ of domestic and foreign squid pen chitosans were decreased with increasing pH from 3.4 to 5.4 which might be due to the reduced repulsion in inter- of intra- chitosan molecules. Intrinsic viscosity of the domestic and foreign squid pen chitosans were decreased with increasing NaCl concentration thus indicated that the domestic and foreign squid pen chitosans were polyelectrolyte molecules and stiffness of squid pen thitosans were 0.11 similar to that of k-carrageenan. Flow type of squid pen chitosan solutions were pseudoplastic fluids without yield stress by the viscosity measurement. But the squid pen chitosan solutions showed newtonian fluid up to $0.15\~0.24\%$ concentration for domestic and $0.21\~0.24\%$ concentration for foreign at $10\~50\%$. Concentration dependence of consistency index in infinitive dilute domain (Kc) were higher in the dilute domain than entangled domain. Activation energies (Ea) of the squid pen chitosans were 3.7, 6.3, 3.6, 4.0 and 4.1 Kcal/g moi for domestic and 3.2, 3.1, 3.4, 3.8 and 3.6 Kcal/g mol for foreign at 0.1, 0.15, 0.25, 0.35 and $0.5\%$, respectively.