• Journal of Industrial and Engineering Chemistry
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• 제67권
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• pp.123-131
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• 2018

Using mixed nonionic surfactants Span/Tween, we investigated the effects of HLB value on the O/W emulsion stability and rheological behaviors. In this study, MS-01 (Span 60 & Tween 60) and MS-02 (Span 80 & Tween 80) was used as mixed nonionic surfactants. We considered required HLB value 10.85 and selected corresponding HLB value range 8-13. The droplet size distributions, droplet morphology, rheological properties, zeta-potential and creaming index of the emulsion samples were obtained to understand the mechanism and interaction of droplets in O/W emulsion. The results indicated that optimal HLB number for O/W emulsions was 10.8 and 10.7, while using MS-01 surfactant and MS-02 surfactant respectively. MS-01 (HLB = 10.8) sample and MS-02 (HLB = 10.7) sample showed smallest droplet size and highest zeta-potential value. Rheological properties are measured to understand rheological behaviors of emulsion samples. All emulsion samples showed no phase separation until 30 days storage time at $25^{\circ}C$.

• 대한화장품학회지
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• 제22권2호
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• pp.167-173
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• 1996

The stability of gel structured emulsion and the effect of polyols on it have been studied by rheological property and interfacial tension. In this paper, three types of gel structured emulsions were prepared by using three polyols respectively(glycerine for sample 1, 1.3 BG for sample 2, PG for sample 3). And both complex modulus($G^*$) and loss angle[$\delta$ = tan-1(G"/G')] of samples were investigated against oscillating shear stress and frequency($\omega$). The results show sample 1 is most highly consistent with oscillating shear stress. And the results were compared with those of accelerated tests concerning storage stability of gel structured emulsion. To correlate consistency of rheological property with storage stability, interfacial tension from which adsorption efficiency of surfactant(Octyldodecyl Ether) could be known was measured. Sample 1 showed the largest value of [$d{\gamma}/dIn_{Cconc. of surfactant}$] in Gibbs equation. In summary, the prediction of stability could be correctly made by the consistency of rheological property(G*,$\gamma$) of gel structured emulsion against oscillating shear stress and it could be supported by measuring interfacial tension. And polyol affected the value of [$d{\gamma}/dIn_{Cconc. of surfactant}$], consequently affected the stability.lity.

• 한국조리학회지
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• 제12권4호
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• pp.236-246
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• 2006

The different rheological properties of wheat flour and waxy black rice flour dough were investigated in dough with 10, 20, 30 and 40% of waxy black rice flour(WBRF). Water absorption and weakness of dough was increased, but stability of dough, high initial pasting temperature, viscosity at peak point and the volume were decreased after 2nd fermentation as the addition of WBRF was increased. In the 10% addition of WBRF, the dough showed similar rheological properties with those of control group.

• 대한화장품학회지
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• 제20권1호
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• pp.52-63
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• 1994

4성분계 o/w 형 microemulsion의 안정성과 유동특성에 비이온 계면활성제와 보조계면 활성제의 혼합비가 미치는 영향을 연구하였다. 비이온 계면활성제와 보조계면 활성제의 혼합비에서 계면활성제의 양이 증가함에 따라 입자의 크기가 작아졌고, 경시안정성이 양호하였으며, 이 때의 혼합비는 20/40 - 30/30으로 나타났다. Rheogram을 통하여 시료에는 일정한 내부구조가 형성됨을 의미하는 항복점이 존재함을 알 수 있었으며, 전단속도 증감 시 전단응력이 일치하지 않는 hysteresis를 나타내었다. hysteresis의 면적은 혼합비에서 계면활성제의 양이 많아짐에 따라 커졌으며 제조된 microemulsion은 rheopetic한 특성을 보였다.

• 한국식품조리과학회지
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• 제5권1호
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• pp.9-13
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• 1989

초산용액의 초산농도를 0, 1, 2, 4, 6%로 변화하여 제조한 마요네즈의 유동 특성, 유화 안정성, 색도에 대하여 조사하였다. 마요네즈의 유동은 항복응력을 가지는 소성유동이며, 초산농도가 높아질수록 항복응력 및 점주도지수가 커져서 초산농도가 높아질수록 마요네즈의 물성이 점주해지는 것을 나타내었다. 마요네즈의 유화안정성은 초산농도가 높아질수록 감소하는 경향을 보였고, 초산노도 4%일 때 가장 안정성이 낮았다. 색도는 초산함량이 증가할수록 L값(명도)이 증가하고 b값(yellowness)은 감소하였다.

• 한국축산식품학회지
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• 제42권5호
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• pp.889-902
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• 2022

With increasing consumer demand for "clean label" products, the use of natural ingredients is required in the food industry. Protein/polysaccharide complexes are considered good alternatives to synthetic emulsifiers and stabilizers for formulating stable emulsion-based foods. Milk protein and carrageenan are widely used to improve the physical properties and stability of dairy food products. In a previous study, milk protein isolate (MPI) was conjugated with 𝛋-carrageenan (𝛋-Car) in a wet-heating system through the Maillard reaction, and the Maillard conjugates (MC) derived from MPI and 𝛋-Car effectively improved the stability of oil-in-water emulsions. Therefore, MPI/𝛋-Car conjugates were used in whipping cream as natural emulsifiers in this study, and the physical and rheological properties of whipping creams stabilized using MPI/𝛋-Car MC and MPI/𝛋-Car electrostatic complexes (EC) were investigated. The whipping creams stabilized with MPI/𝛋-Car MC have lower rheological parameters (η_a,50, K, G', and G'') than those of whipping creams stabilized with MPI/𝛋-Car EC. Although the overrun value was slightly reduced owing to the addition of MPI/𝛋-Car MC, the stability of the whipped creams with MC was effectively improved due to enhanced water-holding ability by conjugation.

• 한국건설순환자원학회논문집
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• 제6권4호
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• pp.304-310
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• 2018

본 연구에서는 경량 기포 콘크리트의 부피 안정성을 확보하기 위해 소포를 저감시킬 수 있는 요소들을 레올로지 특성을 연계하여 분석하였다. 실험계획으로는 비빔시간, 물-결합재비, 증점제, 기포제, 폐지 첨가량에 대한 변화로 각 요인을 통해 실험하였다. 먼저 과도한 비빔과 기포제의 첨가량에 의해 발생한 다량은 기포는 슬러리 내에서 불안정한 상태로 존재하여 침하를 발생시킨다. 특히 기포제의 경우 계면활성제로써 물에 영향을 미치므로 배합 계획 시 물에 대한 질량비로 계획해야할 것으로 판단된다. 또한 레올로지 특성을 통해 경량 기포 콘크리트의 소성점도와 소포량이 반비례관계를 가진 것을 확인할 수 있었다. 따라서 본 연구의 결과는 경량 기포 콘크리트의 소포를 저감시킬 수 있는 요소들을 분석함으로써 경량 기포 콘크리트의 배합 조건에 대한 기초적인 자료를 제공될 것으로 판단된다.

• 한국소음진동공학회:학술대회논문집
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• 한국소음진동공학회 2001년도 추계학술대회논문집 II
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• pp.739-744
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• 2001

In order to investigate the stability of magneto-rheological fluid based squeeze film damper (MR-SFD), its negative stiffness effect, which arises from magnetization of MR-SFD, is identified theoretically and experimentally. The analytical model of MR-SFD includes the magnetic circuit as well as the displacement stiffness associated with the squeeze mode of MRF. Extensive experiments are carried out to measure the magnetic attraction forces generated in the MR-SFD, with the excitation frequency and the eccentricity of the journal varied, which are controlled by an active magnetic bearing. The simulation and experimental results are found to be in good agreement. It is concluded that the negative stiffness effect dominates only in the low frequency region because its effect diminishes in the high frequency region due to the eddy-current loss.

• 펄프종이기술
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• 제42권5호
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• pp.74-82
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• 2010

Curtain stability without curtain contraction is critical for a successful operation in curtain coating, and this can be influenced by the change in particle dynamics and rheological properties of coating colors. In this study, polyvinyl alcohol (PVA) and carboxymethyl cellulose (CMC) were added to control the rheology of GCC based curtain coating colors. Surface tension was increased slightly with increasing content of cobinder. Shear-thinning of viscosity was more pronounced for the CMC containing GCC coating colors. Complex modulus decreased when small amount of PVA was used as a cobinder, but it increased in other coating colors. Extensional viscosity was increased with increasing of the cobinder content, but CMC was more effective. Results indicate that pigment interaction with PVA is different from that with CMC. Dispersibility of coating colors was improved due to steric stabilization when small amounts of PVA was used, but flocculation occurred by bridging when the amount of PVA was increased. Dispersibility of coating colors was improved when small amount of CMC was added, while flocculation was observed by depletion effect when the concentration of CMC was increased in coating colors. Addition of cobinders at proper levels gave positive effects both in rheological properties and curtain stability. On the other hand, excessive amount of cobinders caused particle flocculation and this resulted in rheological and curtain stablity problems.

• 한국식품저장유통학회지
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• 제30권3호
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• pp.405-418
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• 2023

The aim of this research was to study the feasibility of the defatted wheat germ flour (DWGF) alone or in combination with xanthan gum (XG) as egg yolk substitutes in mayonnaise formulation. In this research, DWGF was used at different levels (0, 25, 75 and 100%) alone or in combination with the XG (0.2%) as egg substitutes. The effects of these substitutions on the stability, textural and rheological characteristics of mayonnaise were investigated. According to the results, DWGF can be used as an egg yolk substitute in mayonnaise. Combining DWGF and XG as egg yolk substitute, improved the stability, textural and rheological properties. Mayonnaise with 100% egg yolk replacement showed the hardest structure, while the lowest firmness value was obtained in the control containing 100% egg yolk. Also, the highest adhesiveness value occurred in the sample with 100% DWGF. The thixotropic behavior was observed for all investigated mayonnaise samples over the all ranges of the studied shear rate (0.05-450/sec). Furthermore, the highest content of consistency coefficient value was observed in the sample with 100% DWGF and 0.2% XG. Therefore, it can be concluded that low-cholesterol mayonnaise with proper stability, textural and rheological characteristics are achievable by applying of the desirable combination of DWGF and XG.