• KCI Concrete Journal
• /
• v.13 no.1
• /
• pp.35-41
• /
• 2001

This paper investigated rheological properties of binder pastes for self-compacting high performance concrete. Six mixtures of self-compacting concrete were initially prepared and tested to estimate self-compacting property. Then, the binder pastes used in self-compacting concrete were tested for rheological properties using a rotary type rheometer. Binder pastes with different water-binder ratios arid flow values were also examined to evaluate their rheological characteristics. The binders were composed of ordinary Portland cement, fly ash, two types of pulverized blast-furnace slag, and limestone powder. The flow curves of binder pastes were obtained by a rotary type rheometer with shear rate control. Slump flow, O-funnel time, box, and L-flow teats were carried out to estimate self-compacting property of concrete. The flow curves of binder pastes for self-compacting concrete had negligible yield stresses and showed an approximately linear behavior at higher shear rates beyond a certain limit. Test results also indicated that the binders incorporating fly ash are more appropriate than the other types of binders in quality control of self-compacting concrete.

• Journal of Powder Materials
• /
• v.9 no.4
• /
• pp.251-260
• /
• 2002

In the viscosity measurement of PIM feedstock, slip correction methods require a number of experiments and produce a high level of error. In this study, a rotational rheometer with a parallel-discs configuration having different surface roughness was tried to minimize the effect of the slip phenomenon. Disc surface was prepared in 3 different roughness conditions - a smooth and 2 roughened surfaces. Results with the roughened surfaces were compared with the results obtained with a slip correction method. Relationship between powder characteristics such as size and shape and a surface roughness of the disc was examined for feedstock of 4 different powders with a same binder. As results, the effect of the slip phenomenon could be sufficiently minimized on the roughened surface in most cases. However, the effect of the slip phenomenon could not be sufficiently minimized for feedstock of a round-particular-shape powder and in the case of very narrow gap size.

• Proceedings of the Korean Powder Metallurgy Institute Conference
• /
• 2006.09a
• /
• pp.495-496
• /
• 2006

The kneading process and formulations of feedstock obviously affect the quality of MIM products. In the present work, the rheological behaviour of the composite MIM feedstock, metal matrix (Cu) with few additions of ceramic powders $(Al_2O_3)$, was measured by a self-designed/manufactured simple capillary rheometer. Experimental results show that the distribution between powders and binder is more uniformly when blending time increased. Though high powder loading will increase the feedstock viscosity, the fluidity reveals relatively stable through the load curves of extrusion. Besides, the temperature-dependence of viscosity of the feedstock approximately follows an Arrehnius equation. Basing on Taguchi's method, the kneading optimization conditions and the rheological model of the feedstock were established, respectively.

• Polymer(Korea)
• /
• v.24 no.3
• /
• pp.358-365
• /
• 2000

Miscibility itnd thermal behavior of blends of synthetic biodegradable aliphatic polyester (Bionolle) with poly(epichlorohydrin) (PECH) were investigated by a differential scanning calorimetry (DSC), a dynamic mechanical thermal analyzer (DMTA) and a rotational rheometer. Observed both single glass transition temperatures from the DSC in agreement with the Fox equation and single T$_{g}$ changes as a function of composition from the DMTA indicate that these blend mixtures are miscible. In addition, the miscibility of this blend system was also observed from the single curve of the Cole-Cole Plot of log G′($\omega$) vs. log C"($\omega$) from the dynamic test using a rotational rheometer. This was further verified from the cryogenically fractured surface of BDP/PECH blends by scanning electron microscopy.

• Proceedings of the Korean Society of Rheology Conference
• /
• 2001.09a
• /
• pp.165.1-165
• /
• 2001

• The Korean Journal of Rheology
• /
• v.11 no.2
• /
• pp.135-142
• /
• 1999

The effects of 1 wt.% N-benzylpyrazinium hexafluoroantimonate (BPH) as a thermal latent initiator and blend compositions composed of 0, 5, 10, 20 and 40 wt.% of phenol-novolac resin to epoxy resin were investigated in terms of cure kinetics, thermal stabilities and rheological properties. Thermal latent properties of BPH were measured from the conversion as a function of reaction temperature on a dynamic DSC. This cationic BPH system turned out to be an effective thermal latent initiator in the epoxy-phenol curing system. And the increase of phenol-novolac resin concentration led to the decrease in the latent temperature and to the increase of cure activation energy ($E_a$) of the blend system. The thermal stability and activation energy ($E_t$) for decomposition, gel-time and activation energy ($E_c$) for cross-linking from rheometer increased within the composition range of 20~40 wt.% of phenol-novolac resin. This implies that the three-dimensional cross-linking may take place among hydroxyl group within phenol resin, epoxide ring within epoxy resin and BPH.

• Applied Chemistry for Engineering
• /
• v.19 no.5
• /
• pp.547-553
• /
• 2008

To achieve the ideal performances of paint film, resins and hardeners have to be chosen and designed in a proper way depending on the exposure circumstance of substrate and the requested physical properties. Six different kinds of clear paints were made in this experiment using alkyd polyol, polyester polyol, polyester modified acrylic polyol and another 3 acrylic polyol resins whose $T_g$ and OH value were partially modified. Then the tests for chemical, physical, and mechanical properties were measured after forming the paint films using aliphatic and aromatic polyisocyanate. The viscosity and elasticity of paint film were then measured in terms of gel point and $tan{\delta}$ using Rheometer and DMA. Through this viscoelastic characteristic test of polyurethane resin, we were able to choose the adequate resins and hardeners which are the most important in the top and primer painting system of urethane paint and, as a result of observing the physical, mechanical, and chemical properties of paint film by urethane, we have finally reached the conclusion that we could apply the proper polyol to top and primer paint for developing the polyurethane paint system.

• Korean journal of food and cookery science
• /
• v.13 no.1
• /
• pp.16-22
• /
• 1997

This investigation was undertaken for the purpose of studying the quality and sensoryptability of Jangduck during storage containing various levels of glutinous rice flour. Composition of experiment Jangduck made with different components and contents. A standard samples of Jangduck were soybean paste : glutinous rice flour : ground beef : green onion : garlic : toasted white sesame=100 : 10 or 20 or 30 : 30 : 10 : 5 : 2 (％) and measured acceptability by 15 days. Jangduck estimated for texture characteristics through acceptability. The acceptability of Jangduck was by both objective and subjective methods. Objective measures were made utilizing the Rheometer and Hunter colorimeter. Sensory evaluated was done by a panel of 10 judges. The data analysis revealed following as for estimate of texture changes during storage by Rheometer, the hardness tended to increase as the addition level of glutinous rice flour and beef till 30 days. Hardness decreased slightly after 30 days of storage. Elasticity and cohesiveness tended to increase as the addition level of glutinous rice flour till 15 days and decreased slightly from 16 days to 60 days later By color value of Jangduck, Lightness tended to increase as the addition level of beef during storage periods. Redness tended to increased as addition level of beef before storage and decreased 15 days later. Yellowness increasde than others from days later to 15 days later as the addition level of glutinous rice flour. The result of sensory evaluation revealed that Cl [soybean paste : glutinous rice flour : ground beef : green onion : garlic : toasted white sesame=100 : 30 : 30 : 10 : 5 : 2(％)] produced the best quality in most sensory characteristics during storage.

• Korean Journal of Food Science and Technology
• /
• v.16 no.3
• /
• pp.329-335
• /
• 1984

The effect of peeling methods, spherecity and weight of potatoes and carrots on the peeling efficiency were investigated. The changes in the surface texture by peeling were estimated by Rheometer and were related to the changes in the microstructure. The optimum mechanical peeling conditions using abrasion type rotary peeler were 90 sec. at 300 rpm for potatoes, 70 sec. at 300 rpm for sweet potatoes and 60 sec. at 300 rpm for carrots. The peeling loss was influenced by the sphericity and weight of the sample. The optimum conditions for alkali peeling were 90 sec. immersion in boiling 10% NaOH solution for potatoes, 300 sec. in boiling 10% NaOH solution for sweet potatoes and 60 sec. in boiling 6% NaOH solution for carrots. Severe damage of surface structure was noticed by alkali peeling, demonstrated by denaturation of starch granules in the cell. The structural damage observed by microscope was related to the reduction of cutting force after peeling.

• Korean journal of food and cookery science
• /
• v.1 no.1
• /
• pp.74-81
• /
• 1985

For this research, the Atka-fisher which are used commonly in many homes for baking and broilling were broiled by an iron baking method, a pan baking method, a grill baking method and a microwave baking method respectively after 20 hours salting with 3% salt concentration of fish muscle weight. This thesis has an intention of appreciating the tastes according to each baking method through a sensory test, of examining the corelation between the change of texture measured by Rheometer and a sensory test and of comparing the changes of chemical component of the fish. The results were as follow: 1. The appearance of the broiled Atka-fish maintained a good appearance by the iron baking method and the grill baking method. In the color, the iron baking method and the grill baking method by direct :fire resulted a good score too. In the flavor, there was a significant difference between the grill baking method and the microwave baking method while there was no difference between the iron baking method and the pan baking method. The result of tenderness showed that the pan baking method has the highest score. Difference between the iron baking method and the pan baking was not significant. There was no difference in tenderness between the grill baking method and the microwave baking method. The iron baking method showed-the highest score in juciness and the microwave baking method stowed the highest score in acceptability however the differences were not significant. 2. As a result of the measurement of the texture by Rheometer, the iron baking method and the grill baking method showed higher score than other methods in hardness and chewiness. In springiness and cohesiveness, there was no significant difference among methods. As a result of the measurement of the texture by Rheometer, the corelation with a sensory test was considered to be low. 3. After broil, the cooking retention was the highest in the pan baking method and the moisture content was the highest in microwave baking method. Nitrogen content was the highest in the iron baking method. Fat content was the highest in the iron baking method, followed by the grill baking method, the pan baking method, and the microwave baking method. Free amino acid content was the highest in the iron baking method, followed by the grill baking method, the pan baking method and the micro-wave baking method.