• International Journal of Highway Engineering
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• v.2 no.3
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• pp.129-144
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• 2000

This paper presents the characteristics of viscoelastic properties and fatigue performance of SBS modified asphalt mixtures depending on the aggregate gradation. Dynamic shear rheometer (DSR) and uniaxial tensile creep tests are performed to analyze the thermomechanical behavior of asphalt binders and mixtures, respectively. Uniaxial tensile fatigue tests for seven different asphalt mixtures are conducted to evaluate the effects of aggregate gradations and SBS modifier on the fatigue performance of the mixtures. DSR and uniaxial tensile creep tests results show that the SBS modified asphalt mixtures have better rutting resistance than the unmodified mixtures at high temperatures regardless of the aggregate gradations used. Fatigue factor $G^*sin\delta$ in Superpave binder specification may not be adequate for evaluating the fatigue Performance of asphalt mixtures. It is observed from uniaxial tensile fatigue tests that SBS modified asphalt mixtures compared to unmodified mixtures have ten times longer fatigue lives regardless of the aggregate gradations(dense, SMA, and Superpave gradations) used in the mixtures. The better fatigue performance of the SBS modified mixtures is observed even after long-term aging process. The effect of aggregate gradations on the fatigue performance is not as significant as the SBS modifier. The cellulose fiber added in the SMA mixture has negligible effects on the viscoelastic Properties and fatigue performance of the mixture, but is effective in reducing draindown. Although the SBS modified asphalt binder is used, it may be necessary to add the cellulose fiber into the SMA mixture to prevent the draindown.

• The Korean Journal of Food And Nutrition
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• v.16 no.4
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• pp.417-422
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• 2003

Addition of whole soy flour(WSF) to wheat flour(WF) was studies for its effects on dough and noodle characteristics. The WF used was medium grade of strength and WSF was a fine flour of 350 mesh. The addition ratio of WSF to. n was up to 20%. The dough properties and textural properties of wet and cooked noodles were measured with using Farinograph, Amylograph and Rheometer. Farinogram data showed the minimum dough development time and stability at 6% addition of WSF. Amylograph data of initial pasting temperature and time were increased while the maximum and final viscosity and setback were decreased as the WSF added more to W The initial pasting temperature of 2.0∼6.0% WSF added flour were comparable to 100% WF eventhough viscosity was almost half of WF. The water absorption capacity was increased from 81.6% to 92.3% at 6.0% WSF and then decreased as the addition ratio of WSF increased. The extensibility of dough showed a maximal value at 8.0% WSF addition. Strengthness and hardness of wet and cooked noodle were increased to the heighest measurement as the WSF added up to 6.0% followed by a steady decrease thereafter. It was also found that WSF addition resulted an increase in adhesiveness of wet noodle and decrease in hardness and strengthness of cooked noodle.

• Journal of Pharmaceutical Investigation
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• v.37 no.3
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• pp.137-148
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• 2007

Using a strain-controlled rheometer [Rheometrics Dynamic Analyzer (RDA II)], the steady shear flow properties of a semi-solid ointment base (vaseline) have been measured over a wide range of shear rates at temperature range of $25{\sim}60^{\circ}C$. In this article, the steady shear flow properties (shear stress, steady shear viscosity and yield stress) were reported from the experimentally obtained data and the effects of shear rate as well as temperature on these properties were discussed in detail. In addition, several inelastic-viscoplastic flow models including a yield stress parameter were employed to make a quantitative evaluation of the steady shear flow behavior, and then the applicability of these models was examined by calculating the various material parameters (yield stress, consistency index and flow behavior index). Main findings obtained from this study can be summarized as follows : (1) At temperature range lower than $40^{\circ}C$, vaseline is regarded as a viscoplastic material having a finite magnitude of yield stress and its flow behavior beyond a yield stress shows a shear-thinning (or pseudo-plastic) feature, indicating a decrease in steady shear viscosity as an increase in shear rate. At this temperature range, the flow curve of vaseline has two inflection points and the first inflection point occurring at relatively lower shear rate corresponds to a static yield stress. The static yield stress of vaseline is decreased with increasing temperature and takes place at a lower shear rate, due to a progressive breakdown of three dimensional network structure. (2) At temperature range higher than $45^{\circ}C$, vaseline becomes a viscous liquid with no yield stress and its flow character exhibits a Newtonian behavior, demonstrating a constant steady shear viscosity regardless of an increase in shear rate. With increasing temperature, vaseline begins to show a Newtonian behavior at a lower shear rate range, indicating that the microcrystalline structure is completely destroyed due to a synergic effect of high temperature and shear deformation. (3) Over a whole range of temperatures tested, the Herschel-Bulkley, Mizrahi-Berk, and Heinz-Casson models are all applicable and have an almostly equivalent ability to quantitatively describe the steady shear flow behavior of vaseline, whereas the Bingham, Casson,and Vocadlo models do not give a good ability.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.15 no.6
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• pp.3990-3996
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• 2014

Because the physical properties can be decreased when a Nylon 66/glass fiber composite is injected into a mold over $300^{\circ}C$, a systematic study of the thermal history in the case of re-use is needed. Nylon 66/glass fiber extrudates as a function of the extrusion number were prepared using a twin screw extruder at 305/290/273/268/265/$260^{\circ}C$. The chemical structure, thermal properties, melt index, crystal structure, Izod impact strength, and rheological properties were measured by Fourier transform infra-red (FT-IR), melt indexer, DSC, TGA, XRD, Izod impact tester, and dynamic rheometer. The FT-IR spectra indicated that the number of extrusions did not affect the chemical structure. The decrease in molecular weight with increasing extrusion number was confirmed by the melt index and the complex viscosity of extrudates. Based on the DSC and TGA results, the thermal history had no effect on the melting temperature, regardless of the number of extrusions, but the degradation temperature decreased up to $20^{\circ}C$ with increasing extrusion number. The Izod impact strengths of the extrudates were found to decrease with increasing extrusion number. No structural change after extrusion was also confirmed because there was no change in the slope and shape of the G'-G" plot.

• Journal of the Korean Society of Hazard Mitigation
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• v.10 no.4
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• pp.25-32
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• 2010

High performance shotcrete has been recently researched partly as a result of high consensus on high strength and durability. However, they are very initial step compared from the advanced countries. For instance, they has been mainly on high strength or durability without any consideration on pumpability and shootability which are very crucial on workability. The purpose of this dissertation was to make a high performance wet-mix shotcrete (high workability) which would solve the general problems of wet-mix process in Korea. For this, the main experimental variables were selected to be silica fume(0.0, 4.5, 9%), air entrained agent(0.0, 0.005%). Rheology with IBB rheometer was measured for evaluating pumpability and shootability as well as pump pressure, rebound rate and build-up thickness. The conclusions from a series of experiments were as follow: The results of analyzing the effects of AE agent and silica fume on rheology indicated that AE agent reduced both of flow resistance(G) and torque viscosity(H) and silica fume increased flow resistance (G) and reduced torque viscosity(H). An increase in the value of torque viscosity(H) produces an increase in the requried pumping pressure. These result indicated that the reduction of torque would work better at improving pumpability. And an increase flow resistance(G) improved shootability(increase build-up thickness and reduce rebound).

• Journal of the East Asian Society of Dietary Life
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• v.23 no.5
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• pp.613-619
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• 2013

Konjac gel is known as a low calorie food, because the main component is water. Mugwort has been used for food and medicine for a long time due to itsfunctional property, which contains a lot of vitamins and minerals. Therefore, konjac noodle-added mugwort was prepared. The konjac gel was made by from a centrifuge after adding water, alkali and mugwort power in konjac flour. The centrifuge was used to remove air in the gel. After centrifuging by heating the gel in boiling water for one hour, konjac noodle was made by pressing using a flat heating press. The results are as follows. In the drying process of mugwort freeze drying after blanching in 1% $NaHCO_3$ solution is better than other drying methods. The physical properties (hardness, elasticity, cohesiveness, gumminess) of konjac gel were measured with a Rheometer. The optimum processing conditions were decided by these measured values. The optimum condition of making konjac gel is 9% concentration of konjac flour, a ph of 12.0, $Na_3PO_4$ coagulant and 1.5% concentration of mugwort power in konjac flour.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.3
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• pp.442-448
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• 2015

The aim of this study was to investigate the effects of guar gum on the rheological behaviors, sensory attributes, and consumer acceptability of soft tofu stew sauce. Five different soft tofu stew sauces were commercially manufactured with various levels of guar gum (0.0, 0.1, 0.2, 0.4, and 0.5%). Twelve sensory attributes of the stew sauces were identified by nine trained descriptive panelists, whereas hedonic levels of the stew sauces were assessed by a group of 51 consumers. Steady flow of the stew sauces were measured by a rheometer. Significant differences were observed in terms of sensory saltiness and viscosity among the products. For the consumer test, 0.1% guar gum-added product was most liked by consumers. Partial least square regression showed sensory shellfish, green onion, and shrimp flavors to be key factors affecting overall acceptability for the stew sauces. For rheological behaviors, 0.0, 0.1, and 0.2% guar gum-added products showed newtonian behaviors ($R^2$=0.99 by power law model), whereas 0.4 and 0.5% products followed pseudoplastic behaviors ($R^2$=0.99 by power law model). Based on the established equivalence table using rheological and consumer data, smaller than 0.0114 ($Pa{\cdot}s$) of the apparent viscosity should be necessary to guarantee 'slightly like' category in a consumer hedonic test. It seems that addition of guar gum not only influenced rheological properties but overall acceptability for the stew sauces.

• Journal of the Korea Concrete Institute
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• v.16 no.2 s.80
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• pp.241-248
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• 2004

The rheological properties of cement paste system mixed with mineral admixtures (MAs) used to increase the strength and improve durability and fluidity of concrete were investigated. And cement paste systems were designed as one-, two- and three-ingredients blended paste systems. The rheological properties of paste systems were assessed by Rotovisco RT 20 rheometer (Hakke inc.) having a cylindrical serrated spindle. The rheological properties of one-ingredient paste systems were improved with increasing the dosage of superplasticizer. For two-ingredients paste systems, as increasing the replacement ratio of blast furnace slag (BFS) and fly ash (FA), the yield stress and plastic viscosity were decreased compared with non-replacement. In the ordinary portland cement (OPC)-silica fume (SF) paste systems, in accordance with an increase in the replacement ratio of SF, the yield stress and plastic viscosity were increased steeply. For three-ingredients paste systems, both OPC-BFS-SF and OPC-FA-SF paste systems, the rheological properties were improved compared with the only replacement of SF. In the case of both two-and three-ingredients paste systems, the rheological properties using BFS were improved more than FA.

• Korean journal of food and cookery science
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• v.22 no.4 s.94
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• pp.419-427
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• 2006

The purpose of this study is to promote the substitution of rice flour for wheat flour in making bread and thus the consumption of rice by examining the effect of particle size of rice flour on leavening rice bread. For this purpose, several experiments were carried out. With regard to particle size distribution, 59.45% of wheat flour had passed 200 mesh and 3 kinds of rice flour milled to penetrate into 20, 35, and 45 mesh (S1, S2 and S3) had passed 21.88%, 33.1% and 36.38% of those for 200 mesh, respectively. To leaven the rice flour dough to bread, 25% of vital gluten was needed. To determine the optimal water quantity for rice bread dough, the hardness of wheat and rice flour dough was measured by rheometer. The appropriate water quantity for S1, S2 and S3 was set at 285 ml , 295 ml and 335${\sim}$340m1, respectively. The loaf volume index of the wheat flour bread was 6.24, while that of and rice flour bread S1, S2 and S3 was 5.38, 5.50 and 5.75, respectively. These results indicated that the loaf volume index of rice flour bread is lower than that of wheat flour bread, but that the volume of rice flour bread was increased with fuel particle size of rice flour. Scanning electron microscopy (SEM), image of the wheat bread tissue at a magnification of 35 times showed long, large, oval-shaped, air cells and thin cell membrane, as well as small air cells, whereas the images of rice flour showed angular, circular, air cells and rough and thick cell membrane. The size and number of air cells in the rice bread were larger in S2 and S3 with fuel particle flours than in S1. In particular, the bread made with S3 contained many air cells that were as large as those in the wheat bread were. In addition, when the inner cell wall was magnified 1500 times, almost no small air cell was observed in C and S3, whereas many fine air cells were observed in the cell wall of S1 and S2.

• Korean Journal of Food Science and Technology
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• v.25 no.6
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• pp.620-625
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• 1993

This experiment was carried out to predict the sensory properties of yogurt by instrumental methodology. Sensory attributes such as viscosity, mouth-feel, taste and quality were investigated. Instrumental parameters were measured with refractometer, viscometer, consistometer and rheometer. Sensory data showed that viscosity of peach yogurt was higher than that of strawberry and tropical-fruit-mixed (TFM) yogurts (p<.05). All instrumental parameters of peach yogurt were higher than those of strawberry and TFM yogurts, except cohesiveness and elasticity (p<.05). Viscosity measured by panelists was significantly correlated with instrumental viscosity, consistency, hardness, adhesiveness and gumminess in the fruit yogurts (p<.05). But mouth-feel and quality of yogurts showed poor relationships with instrumental parameters. The effective instrumental parameters for predicting sensory viscosity ($Y_{1}$) of yogurts were consistency ($X_{1}$), viscosity ($X_{2}$) and cohesiveness ($X_{3}$). And those for predicting mouth-feel ($Y_{2}$) were consistency. The estimated regression equations were as follows; $Y_{1}=4.968-0.0486X_{1}+0.00012X_{2}+0.0348X_{3},\;Y_{2}=5.701+0.0154X_{1}$.