• 대한기계학회:학술대회논문집
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• 대한기계학회 2007년도 춘계학술대회B
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• pp.2885-2889
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• 2007

In this study, the effect of particle aggregation on dynamic response time of Electrorheological (ER) fluid is investigated. The particle aggregation time is defined as the time interval between the application of the field and the formation of the first chain bridging the two electrodes. The dynamic response times of an ER fluid sheared between two concentric cylinders have been obtained under two different experimental conditions: the one is that the electric field is induced before shearing, and the other is that the electric field is induced after shearing. From the difference between two response times, the particle aggregation times are determined under various electric fields and shear rates. The experimental results show that the aggregation rate is decreased with an increase of shear rate, while electric field has little effect on it. Therefore, it is verified that the hydrodynamic force hinders the formation of chain-like structures.

• 한국식품조리과학회지
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• 제11권5호
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• pp.494-502
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• 1995

The study was conducted to evaluate the characteristics of Nuhbiani qualities with the different cooking, reheating methods and storage conditions. Cooking and reheating methods were used with pan, microwave and their combinations. Precooked samples were stored for 0, 1, 4, 7, 15 days in the refrigerator and for 15, 30 days in the freezer. TBA value, shear value by rheometer and sensory attributes in rancidity, hardness, juiciness and overall acceptability were measured. There was no significant difference between cooking, reheating methods in TBA values. Lower values in TBA were noted in the Nuhbiani of frozen storage as compared with that of refrigerated storage. There is a tendency that TBA values were increased as the storage time extended during the refrigeration. Shear values were more increased by microwave cooking and microwave reheating than other methods showing harder texture. Results from sensory evaluation of rancidity, hardness, juiciness and overall acceptability show that there were no significant differences between storage methods, among storage periods and cooking, reheating methods.

• 대한기계학회:학술대회논문집
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• 대한기계학회 2001년도 춘계학술대회논문집E
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• pp.207-212
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• 2001

Electro-Rheological(ER) fluid are suspensions which show an abrupt increase in rheological properties under electric fields. ER effects arise from electrostatic forces between the starch particles dispersed in the electrically insulating silicone oil, induced when an electric field is applied. Yield stress of the fluids were measured on the couette cell type rheometer as a function of electric fields. This paper presents performance analyses of four types of the two parallel-plate. Which have different electrode length and width but same electrode area. On the basis of the pressure drop and flow rate analysis. Four types of the two parallel-plate are designed and manufactured. Using ER fluid, it is possible to directly interface between electric signals and fluid power without moving parts.

• 대한화학회지
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• 제50권6호
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• pp.447-453
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• 2006

수화 겔의 유변성질에 있어서 합성 조건과 수화 물 양의 영향이 연구되었다. cone-plate 레오메타를 사용하여 polyacrylamide 수화 겔의 비 뉴톤 유동 곡선을 얻었다. 이렇게 얻은 유동곡선에 유동에 대한 비뉴톤식을 적용하여 유변 파라메타를 계산하여 얻었다. polyacrylamide 수화 겔은 전단속도가 증가함에 따라 구조가 약해지는 흐름변성 현상을 나타낸다. 이들 유동성질은 유동단위의 특성과 유동 분절사이의 상호 관계에 의해서 나타나는 물질적인 성질이다.

• Korea-Australia Rheology Journal
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• 제15권1호
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• pp.19-25
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• 2003

Since the microstructure of functional thin films depends on the dispersion characteristics of dense slurry, it is important to control the agglomerative nature of slurries under processing. The present authors have been discussing the model prediction of agglomerative nature and local rate of agglomeration in dense suspensions. The experiments have been peformed under shear flow using the nearly spherical and oblate type graphite particles. In this study, the experiment has been conducted using water and glycerol as dispersion media. Stress control type rheometer was used to measure the slurry rheology. Local agglomeration of graphite particles has been predicted by using Usui's model. The experimental results show that both the shape and slurry processing method affect on the local dispersion condition. The agglomeration formed by oblate type graphite particles seems to be more difficult to break up than that of spherical particles.

• 한국섬유공학회:학술대회논문집
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• 한국섬유공학회 2002년도 봄 학술발표회 논문집
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• pp.171-172
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• 2002

나노미터 규모의 작은 충전제 입자는 마이크로 미터 규모의 일반적인 충전제 입자에 비해서 많은 다른 점이 발견되어 왔다. 이 연구에서는 최근에 알게된 입경이 100nm 이하인 ZnO 입자가 radical 중합된 고분자의 열안정성을 향상시키는 현상을 보다 자세하게 연구한 것이다. HDPE, LDPE, LLDPE, PP 및 PS를 열분해가 아주 느리게 일어나는 낮은 RPM으로 Haake사의 Torque Rheometer의 internal mixer 안에서 녹인 후 평균입경 49nm인 ZnO 나노입자를 약4분간 충부히 분산되도록 혼합하고 50 RPM으로 혼합속도를 높여서 시간에 따른 Trque의 변화를 측정하므로써 열안정성 효과를 관찰하였다. (중략)

• 한국섬유공학회:학술대회논문집
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• 한국섬유공학회 2003년도 The Korea-Japan Joint Symposium
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• pp.47-48
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• 2003

Dilute bubble suspensions are prepared by introducing carbon dioxide bubbles into polyol resin. The apparent shear viscosity is measured with a wide gap parallel plate rheometer. A numerical simulation for deformation of a single bubble suspended in a Newtonian fluid is conducted by using a finite volume method (FVM) where multigrid algorithms are incorporated. Transient and steady results of bubble deformation were obtained and were in good agreement with experimental results. At high capillary number, viscosity of the suspension increases as the volume fraction increases, while at low capillary number, the viscosity decreases as the volume fraction increases.

• 대한치과보철학회지
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• 제40권3호
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• pp.269-274
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• 2002

statement of problem The viscoelastic property is the most important and peculiar characteristics of soft liners. But the authorized standard is not certainly established than other dental materials. purpose of study This study is aimed to compare the initial flow of gelation of the modified soft liner with 4-META with that of PMMA soft liners using dynamic method and evaluate the clinical acceptance of the trial materials. materials and method This study consists of 3 groups with the given % of 4-META powder in the Coe soft liquid; 0%, 5%, 10% Each group was tested for 10 times to record the change of G′values during 3 hours. the gelation time was recorded by the oscillating rheometer with parallel plate with 1 rad/sec. results As the results of this study, the gelation time of modified soft liner was elongated by 5 to 6 minutes. conclusion The mean gelation time of modified soft liner could be within the range of clinically acceptable.

• 한국공작기계학회:학술대회논문집
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• 한국공작기계학회 2002년도 춘계학술대회 논문집
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• pp.451-456
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• 2002

This paper describes the properties of Temperature-Viscosity characteristics of hydrous and anhydrous ER fluids containing starch and titanium particle in silicone oil. ER effects arise from electrostatic forces between the starch particles and titanium particles dispersed in the electrically insulating silicone oil induced when electric field is applied. ER fluids under electric field have been found to provide resonable estimates of ER fluid viscosity variation characteristics. Yield shear stress of the ER fluids were measured on the couette cell type rheometer as a function of electric fields. The outer cup is connected to positive electrode(+) and bob becomes ground(-). The electric field is applied by high voltage DC power supply. In this experiment shear rates were increased from 0 to 200/equation omitted/ in 2 minutes.

• 한국식품조리과학회지
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• 제18권6호
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• pp.567-572
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• 2002

The effects of adding mulberry leaves powder, yellow soybean powder(YSP), and mugwor powder(MP) for the preparation of mungbean starch gels(MSG) were studied. MSG with above additives were analysed for proximate composition. sensory evaluation, chromaticity, and rheometric properties. In the proximate composition test, the moisture content was the highest in the MSG with 0.5% MP, and the crude protein content war the highest in MSG with 1.0% YSP. In the sensory evaluation, MSG with various additives showed higher values than control. Whereas MSG with 0.5% additives showed a high value in hardness, control gels showed high values in the gumminess and brittleness in the measurement with a rheometer.