• Proceedings of the Korean Society of Rheology Conference
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• 2002.05a
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• pp.149-152
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• 2002

• Korea-Australia Rheology Journal
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• v.13 no.2
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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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• v.10 no.3
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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.

• Journal of the Korean Society of Safety
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• v.28 no.6
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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.

• Journal of the Korean Recycled Construction Resources Institute
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• v.4 no.2
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• pp.118-124
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• 2016

The purpose of this study is to analyze the rheology characteristics of insulating concrete for each type of insulation performance improvement material and utilize the result as preliminary data for optimal flow designing and pumping analysis. As a result, when lightweight aggregate was mixed, the yield stress decreased significantly, and in case of type 2, the combination of micro form cell admixture (MFA) and calcined diatomite powder (DM) showed the most ideal flow characteristics. In case of type 3, the combination of micro form cell admixture (MFA), calcined diatomite powder (DM) and lightweight aggregate (L) showed the best flow characteristics.

• Culinary science and hospitality research
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• v.7 no.1
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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.

• Journal of the East Asian Society of Dietary Life
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• v.20 no.1
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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.

• Korean Journal of Food Science and Technology
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• v.30 no.6
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• pp.1373-1380
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• 1998

Wet noodles were prepared with wheat flour and mushroom powder (oyster and oak mushrooms), and effects of added mushroom powders on dough rheology and wet noodle quality were examined. Particle size distribution of mushroom powder ranged from 0.04 to $500\;{\mu}m$, which was different from that of wheat flour. The initial pasting temperature in amylograph, and the water absorption and the dough development time in farinograph increased with the increase of mushroom powder. The peak and final viscosities in amylograph, and dough stability in farinograph decreased with the increase of mushroom powder. Decrease of L value and increase of a and b values were shown with the increase of mushroom powder in wheat flour-mushroom powder composite as well as wet noodles. The cooked weight and volume of cooked noodles were decreased, but the turbidity of soup were increased with the addition of mushroom powder. Most of texture parameters (hardness, cohesiveness, chewiness and cutting force) of cooked noodles decreased with the addition of oyster mushroom powder, but increased with the addition of oak mushroom powder. From the result of sensory evaluation, wet noodles containing 3% oyster mushroom powder and 5% oak mushroom powder were rated as high quality wet noodles.

• Korea-Australia Rheology Journal
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• v.14 no.2
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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.

• The Korean Journal of Rheology
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• v.11 no.1
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• pp.44-49
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• 1999

Effects of particulate size and frictional characteristics were examined on the melting behavior of PP (polypropylene) in a batch mixer. 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, i.e. powder systems exhibit accelerated melting behavior; and it was also found that the abrasive additive acts as an effective agent for fast melting of PP powder. Retardation of melting due to the reduced friction was observed in PP pellet/PE wax blends, while melting rate of PP powder was increased by addition of PE wax.