• 한국유변학회:학술대회논문집
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• 한국유변학회 2002년도 춘계 학술발표회 논문집
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• pp.149-152
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• 2002

• Korea-Australia Rheology Journal
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• 제13권2호
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• pp.89-95
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• 2001

Effects of particulate size and frictional characteristics were examined on the melting behavior of PP(polypropylene) in a twin screw extruder. Powder and pellet types of PP were used and each component was blended with PE(polyethylene) wax and clay, respectively. It was observed that small size particulates, 1.e. powder systems exhibit accelerated melting behavior; and it was also found that the abrasive auditive acts as an effective agent for fast melting of PP powder. Retardation of melting due to the reduced friction was observed in both types of PP, contrary to the result found in a batch mixer. The tendency observed in variation of torque and exit temperature was explained in terms of frictional effect and length of compacted region formed during evolution of melting.

• Preventive Nutrition and Food Science
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• 제10권3호
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• pp.214-218
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• 2005

Breads were prepared from wheat flour supplemented with oyster mushroom (Pleurotus ostreatus) powder, and effects of the supplementation of oyster mushroom powder on dough rheology and bread quality were examined. The initial pasting temperature in viscoamylograph increased, but peak and final viscosities decreased with the increased amount of oyster mushroom powder. The gradual increase of water absorption, dough development time and mixing tolerance index, and decrease of dough stability with the increased amount of oyster mushroom powder were obtained by farinographs. The supplementation of oyster mushroom powder had an effect on the bread making, resulting in an increase of loaf weight and a decrease of loaf volume. The rough and coarse crumb texture with dark color was observed with the increased amount of oyster mushroom powder. The firmness of bread crumb containing oyster mushroom powder was increased during storage periods. Sensory evaluation revealed that the addition of $1\%$ oyster mushroom powder could be supplemented to make an acceptable quality of bread.

• 한국안전학회지
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• 제28권6호
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• pp.17-22
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• 2013

The production of flame-retardant polypropylene powder coating with the addition of flame retardant (PP) controlled rheology (CR) and polypropylene, were discussed comparing the mechanical properties, such as safety and topical coating properties. Mechanical properties measurements showed almost the same as AA-1 where the flame retardant is not added. These results appear to, and because it is excellent in compatibility with polypropylene and flame retardant. Physical properties of the coating film, a test piece flame retardant organic is added, although it shows the physical properties of the coating film was stable, did not show the physical properties satisfactory is the test piece flame retardant of weapons has been added. In the safety of the topic, AA-4, AA-5 the results of thermal analysis but it is excellent, the LOI is excellent in 27.8 vol% 27.0 vol% in AA-4 and AA-2, AA-3, and 27.4 vol%, did not show many obstacles flame AA-5 result UL94.

• 한국건설순환자원학회논문집
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• 제4권2호
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• pp.118-124
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• 2016

본 연구는 단열성능 향상 재료의 타입별 단열콘크리트의 레올로지 특성을 분석하여 최적 유동설계 및 펌핑해석을 위한 기초자료로 활용하고자 하였다. 그 결과 경량골재 혼입시 항복응력이 큰 폭으로 감소한 것으로 나타났으며, 2 type의 경우 마이크로기포제 (MFA) + 규조토 미분말(DM)의 조합이 가장 이상적인 유동특성을 나타내었다. 또한 3 type의 경우 마이크로기포제(MFA) + 규조토 미분말(DM) + 경량골재(L)의 조합이 가장 우수한 유동특성을 나타내었다.

• 한국조리학회지
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• 제7권1호
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• pp.135-145
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• 2001

This study was undertaken to analyze chemical composition, minerals and texture characteristics of Pongnipgangjung in various volumes of adding Pongnip powder. With increasing Pongnip powder level, moisture, total nitrogen, crude protein, crude fat and crude ash contents were significantly increased. Ca, P, K and Mg contents of Pongnip powder 1%, 3%, 4% was higher than Pongnip flour free group. According to rheometer evaluatuion, Pongnipgangjung added Pongnip powder 1% showed higher level of hardness than Pongnip powder 3%, 4% and free group. In sensory evaluation, the results of preference are in the following order Pongnipgangjung added Pongnip powder 1%, 3%, 4% and free group.

• 동아시아식생활학회지
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• 제20권1호
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• pp.122-127
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• 2010

This study involved the making of sugar snap cookies with the addition of carrot powder at two to twelve percent which furnishes modern people with much lacking and needed dietary fiber. The review of the physiochemical properties, rheology and sensory evaluation of such contents resulted in the following findings: The sedimentation value and Pelshenke value all decreased in weak flour with the addition of more carrot powder, in comparison with the control group. The water retention capacity (WRC) and alkaline water retention capacity (AWRC) all increased in weak flour with the addition of more carrot powder in comparison with the control group. As for the gelatinization properties of the test samples measured by rapid visco-analysis, the addition of more carrot powder resulted in the initial pasting temperatures increasing in the case of weak flour, yet showing no significant difference between the control group and the carrot-added groups, as well as the maximum viscosity, minimum viscosity and final viscosity all showed the tendency of decreasing. The addition of more carrot powder led to the peak times in the mixographs for weak flour all exhibiting the tendency of decreasing, which might be interpreted as gradually weaker physical properties of the dough as well as less stability in the shape of the dough in turn.

• 한국식품과학회지
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• 제30권6호
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• pp.1373-1380
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• 1998

건조한 버섯분말(느타리, 표고)을 밀가루에 3, 5, 7% 첨가하여 반죽의 리올로지와 생면의 품질특성에 미치는 영향을 조사하였다. 느타리와 표고버섯은 0.04에서 $500\;{\mu}m$까지 비교적 큰 입자분포를 보여 밀가루 입자와는 큰 차이를 보였다. 아밀로그래프상의 호화 개시온도는 버섯분말의 첨가량이 증가함에 따라 점차 증가하였으나, 최고, 최종점도 및 setback는 감소하였다. 패리노그래프상의 수분흡수율 및 반죽형성시간은 버섯분말의 첨가량이 증가함에 따라 점차 증가하였으나 반죽의 안정도는 느타리버섯의 첨가에 의해 감소되었고 표고버섯의 첨가에 의해 증가하였다. 색도는 버섯분말첨가 밀가루 뿐만 아니라 생면에서 식용버섯의 첨가에 따라 L값이 크게 감소하였고 a와 b값은 증가하였다. 생면의 조리후 중량 및 부피는 버섯분말 첨가에 의해 감소하였으며 국물의 탁도는 증가하였다. 조리면의 텍스쳐 측정 결과, 견고성, 응집성, 씹는감, 절단력은 느타리버섯의 첨가에 의해 크게 감소되었으나 표고버섯의 첨가에 의해서는 증가를 보였다. 조리면의 관능검사 결과, 느타리버섯은 3%, 표고버섯은 5% 수준의 첨가시료에서 가장 좋은 품질특성을 나타내었다.

• Korea-Australia Rheology Journal
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• 제14권2호
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• pp.71-76
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• 2002

Metal thin films, which are indispensable constituents of ULSI (Ultra Large Scale Integration) circuits, have been fabricated by physical or chemical methods. However, these methods have a drawback of using expensive high vacuum instruments. In this work, the fabrication of tungsten metal film by spin coating was investigated. First of all, inorganic peroxopolytungstic acid (W-IPA) powder, which is soluble in water, was prepared by dissolving metal tungsten in hydrogen peroxide and by evaporating residual solvent. Then, the solution of W-IPA was mixed with organic solvent, which was spin-coated on wafers. And then, tungsten metal films, were obtained after reduction procedure. By selecting an appropriate organic solvent and irradiating UV, the sheet resistance of the tungsten metal film could be remarkably reduced.

• 유변학
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• 제11권1호
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• pp.44-49
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• 1999

폴리프로필렌(PP)수지의 회분식 혼련기에서의 용융 거동을 입자들의 크기와 첨가제들의 마찰특성과 연관지어 연구하였다. 사용된 PP는 파우더와 펠렛 두 가지 형태였고 각각의 수지에 폴리에틸렌(PE) 왁스와 클레이(clay)를 첨가하였다. 작은 크기를 가지는 PP 파우더의 경우가 펠렛 형태의 PP보다 용융 속도가 빨랐으며 마찰효과가 큰 클레이는 PP수지의 용융속도를 효과적으로 촉진시키는 것으로 확인되었다. 한편 PE왁스의 경우는 펠렛 형태의 PP의 용융 속도를 지연시키는 작용을 하였으나 파우더 형태의 PP의 경우에는 오히려 그 속도를 촉진시키는 것으로 나타났다.