• Korea-Australia Rheology Journal
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• 제21권1호
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• pp.47-58
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• 2009

We have investigated the transient behavior of 1D fully developed Poiseuille viscoelastic flow under finite pressure gradient described by the Oldroyd-B and Leonov constitutive equations. For analysis we employ a simple $2^{nd}$ order discretization scheme such as central difference for space and the Crank-Nicolson for time approximation. For the analysis of the Oldroyd-B model, we also apply the analytical solution, which is obtained again in this work in terms of elementary solution procedure simpler than the previous one (Waters and King, 1970). Both models demonstrate qualitatively similar solutions, but their eventual steady flowrate exhibits noticeable difference due to the absence or presence of shear thinning behavior. In the inertialess flow, the flowrate instantaneously attains a large value corresponding to the Newtonian creeping flow and then decreases to its steady value when the applied pressure gradient is low. However with finite liquid density the flow field shows severe fluctuation even accompanying reversals of flow directions. As the assigned pressure gradient increases, the flowrate achieves its steady value significantly higher than its value during oscillations after quite long period of time. We have also illustrated comparison between 1D and 2D results and possible mechanism of complex 2D flow rearrangement employing a previous solution of [mite element computation. In addition, we discuss some mathematical points regarding missing boundary conditions in 2D modeling due to the change of the type of differential equations when varying from inertialess to inertial flow.

• Macromolecular Research
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• 제13권3호
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• pp.243-252
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• 2005

The effect of the vinyl acetate (VA) content on the thermal, viscoelastic, rheological, morphological and mechanical behaviors in various blends of ethylene-vinyl acetate (EVA)/ethylene-$\alpha$-olefin copolymers was investigated using 28, 22 and $15 mol\%$ of VA in EVA. In the DSC melting and crystallization thermograms of all of the EVA systems blended with ethylene-$\alpha$-olefin copolymers, discrete peaks were observed which were related to the constituents. In the dynamic mechanical thermal analysis, the storage modulus increased with increasing content of ethylene-$\alpha$-olefin copolymers. In addition, the transition regions relating to the tan bpeaks varied with the VA content. The crossover point between G' and G" varied depending on the VA contents, and shear-thinning was more prominent in the EVA/EtBC system. In the SEM investigation, a discrete phase morphology was observed in both the EVA/EtBC and EVA/EtOC blends, but the contrast improved with decreasing VA content. However, the tensile strength and modulus improved, but the elongation at break reduced with decreasing VA content, implying that the ethylene-$\alpha$-olefin copolymers play the role of reinforcing materials. Thus, the EVA and ethylene-$\alpha$-olefin components in the copolymers are immiscible in the molten and solid states, but are nevertheless mechanically compatible.

• Macromolecular Research
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• 제10권4호
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• pp.221-229
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• 2002

PET nanocomposites filled with fumed silicas were prepared via direct melt compounding method at various mixing conditions such as filler type and filler content. Some fumed silicas were pre-treated to improve the wettability and dispersibility, and principal characterizations were performed to investigate the effects of nano fumed silicas on polymer matrix. Hydrophobic fumed silica (M-FS), which has the similar contact angles of water with neat PET, acted as the best reinforcement for the thermal stability and mechanical properties of PET nanocomposite, and FE-SEM images also showed that M-FS was uniformly dispersed into matrix and had good wettability. But, some filler (O-FS) had low dispersibility and caused the deterioration of mechanical properties. Besides, the results of DSC revealed the nucleation effect of all fillers in polymer matrix, and PET nanocomposite filled with hydroptilic fumed silica (FS) showed markedly the characteristic dynamic rheological properties such as shear thinning behavior at very low frequencies and the decrease of viscosity.

• 한국소성가공학회:학술대회논문집
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• 한국소성가공학회 2007년도 추계학술대회 논문집
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• pp.275-278
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• 2007

In family mold, defects are frequently occurred by an excessive packing the smaller volume cavity during molding. Although runner size could be optimized by CAE analysis or experimental data, the filling imbalance is hardly avoided in the actual injection molding process by various means. Before this study, we developed a variable-runner system for balancing the cavity-filling for three resins (ABS, LDPE, and PA66) in the family-mold, and examined the effect of cross-sectional area reduction of a runner in the system. In this study, we examined the conditions of the pressure and temperature in the system with a CAE analysis. We also analyzed the influence of the rheological characteristic of resins to the balancing-capability of the system in order to help mold designers easily adopt the variable-runner system to their design.

• 한국추진공학회:학술대회논문집
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• 한국추진공학회 2010년도 제35회 추계학술대회논문집
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• pp.300-303
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• 2010

다양한 형상의 인젝터 내부 젤 추진제 유동을 수치적으로 연구하였다. 모사 젤 추진제의 유변학적물성치를 측정하고 plain-orifice, chamfered-orifice 및 venturi 형상 인젝터의 유동 특성을 분석하였다. Plain-orifice 및 chamfered-orifice 인젝터의 경우 하류방향으로 유동이 진행할수록 점도가 높아지는 특성이 나타났으며 Venturi 형상의 경우 인젝터 내부 유동에서 낮은 점도가 지속적으로 유지됨을 알 수 있었다. Reynolds 수가 증가할수록 이러한 경향이 뚜렷하게 나타나는 것이 확인되었다.

• Elastomers and Composites
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• 제50권4호
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• pp.265-273
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• 2015

In this work, the emulsified asphalt with high phase stability and storage stability was prepared by using phase inversion emulsification and the surfactant mixed with cationic and nonionic surfactants. It was found that the asphalt together with Span 20, nonionic surfactant and DDA (Dimethyl Dodecyl Amine), cationic surfactant showed the most stable phase. The phase stability of the emulsified asphalt, therefore, was investigated through the particle size with mixed surfactant content, rheology behavior and Zeta potential value; the particle size decreased with the increase of the mixed surfactant content but the viscosity increased. The shear thinning behaviors and the Zeta potential value with 50 mV~60 mV were shown, which was found to be considered stable. In addition, SBR latex(Styrene-butadiene-rubber) and water dispersed Epoxy (EPD) were used to enhance the physical properties of the emulsified asphalt. The swelling and adhesion features of the emulsified asphalt were also studied with $CaCO_3$, Silica, and Montmorillonite (MMT). It was shown that the addition of SBR latex and MMT can be another way to improve the physical properties of the emulsified asphalt in that the lowest swelling feature was found.

• Preventive Nutrition and Food Science
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• 제19권4호
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• pp.358-362
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• 2014

Flow and dynamic rheological properties of hot thickened soups for consumption by the elderly people with swallowing difficulty (dysphagia) were investigated at a serving temperature of $60^{\circ}C$. In this study, sea mustard soup (SMS) and dried pollock soup (DPS), which have been widely known as favorable hot soups provided in a domestic hospitals and nursing homes for dysphagic patients, were thickened with four commercial xanthan gum (XG)-based food thickeners (coded A~D) marketed in Korea. Thickened soups prepared with different thickeners showed high shear-thinning flow behaviors (n=0.15~0.21). Apparent viscosity (${\eta}_{a,50}$), consistency index (K), storage modulus (G'), and loss modulus (G") demonstrated differences in rheological behaviors between the XG-based thickeners. The magnitudes of (G') were much higher than those of (G") over the entire range of frequency (${\omega}$) with the high dependence on ${\omega}$, showing the rheological behavior similar to a weak gel. In general, all rheological parameter values of thickened DPS samples were higher when compared to the thickened SMS samples. These results indicate that flow and dynamic rheological properties of hot thickened soups containing commercial XG-based thickeners are strongly dependent on the type of thickener and soup.

• 한국정밀공학회:학술대회논문집
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• 한국정밀공학회 2005년도 추계학술대회 논문집
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• pp.649-652
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• 2005

It is reported that semi-solid forming process takes many advantages over the conventional forming process, such as long die lift, good mechanical properties and energy saves. Rheology material has a thixotropic, pseudo-plastic and shear-thinning characteristic. Therefore, general plastic or fluid dynamic analysis is not suitable for the behavior of rheology material. So it is difficult for a numerical simulation of the rheology process to be performed because complicated processes such as the filling to include the state of the free surface and solidification in the phase transformation must be considered. Moreover, it is important to predict the deformation behavior for optimization of net shape forging process with semi-solid materials and to control liquid segregation for mechanical properties of materials. In this study, so, molecular dynamics simulation was performed for the control of liquid segregation in compression experiment as a part of study on analysis of rheology forming process.

• 한국축산식품학회지
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• 제43권3호
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• pp.540-551
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• 2023

Milk protein concentrate (MPC) is widely used to enhance the stability and texture of fermented dairy products. However, most research has focused on yogurt products, and the effects of MPC on sour cream characteristics remain unknown. Therefore, we investigated the effects of different MPC levels (0%, 1%, 2%, and 3% w/w) on the rheological, physicochemical, microbiological, and aroma characteristics of sour creams in this study. We found that MPC supplementation stimulated the growth of lactic acid bacteria (LAB) in sour creams, resulting in higher acidity than that in the control sample due to the lactic acid produced by LAB. Three aroma compounds, acetaldehyde, diacetyl, and acetoin, were detected in all sour cream samples. All sour creams showed shear-thinning behavior (n=0.41-0.50), and the addition of MPC led to an increase in the rheological parameters (η_a,50, K, G', and G"). In particular, sour cream with 3% MPC showed the best elastic property owing to the interaction between denatured whey protein and caseins. In addition, these protein interactions resulted in the formation of a gel network, which enhanced the water-holding capacity and improved the whey separation. These findings revealed that MPC can be used as a supplementary protein to improve the rheological and physicochemical characteristics of sour cream.

• Korea-Australia Rheology Journal
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• 제18권2호
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• pp.67-81
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• 2006

Using a strain-controlled rheometer, the dynamic viscoelastic properties of aqueous xanthan gum solutions with different concentrations were measured over a wide range of strain amplitudes and then the linear viscoelastic behavior in small amplitude oscillatory shear flow fields was investigated over a broad range of angular frequencies. In this article, both the strain amplitude and concentration dependencies of dynamic viscoelastic behavior were reported at full length from the experimental data obtained from strain-sweep tests. In addition, the linear viscoelastic behavior was explained in detail and the effects of angular frequency and concentration on this behavior were discussed using the well-known power-law type equations. Finally, a fractional derivative model originally developed by Ma and Barbosa-Canovas (1996) was employed to make a quantitative description of a linear viscoelastic behavior and then the applicability of this model was examined with a brief comment on its limitations. Main findings obtained from this study can be summarized as follows: (1) At strain amplitude range larger than 10%, the storage modulus shows a nonlinear strain-thinning behavior, indicating a decrease in storage modulus as an increase in strain amplitude. (2) At strain amplitude range larger than 80%, the loss modulus exhibits an exceptional nonlinear strain-overshoot behavior, indicating that the loss modulus is first increased up to a certain strain amplitude(${\gamma}_0{\approx}150%$) beyond which followed by a decrease in loss modulus with an increase in strain amplitude. (3) At sufficiently large strain amplitude range (${\gamma}_0>200%$), a viscous behavior becomes superior to an elastic behavior. (4) An ability to flow without fracture at large strain amplitudes is one of the most important differences between typical strong gel systems and concentrated xanthan gum solutions. (5) The linear viscoelastic behavior of concentrated xanthan gum solutions is dominated by an elastic nature rather than a viscous nature and a gel-like structure is present in these systems. (6) As the polymer concentration is increased, xanthan gum solutions become more elastic and can be characterized by a slower relaxation mechanism. (7) Concentrated xanthan gum solutions do not form a chemically cross-linked stable (strong) gel but exhibit a weak gel-like behavior. (8) A fractional derivative model may be an attractive means for predicting a linear viscoelastic behavior of concentrated xanthan gum solutions but classified as a semi-empirical relationship because there exists no real physical meaning for the model parameters.