• International Journal of Aeronautical and Space Sciences
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• v.15 no.2
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• pp.199-204
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• 2014

An experimental investigation on the rheological behavior of gelled hydrogen peroxide at different ambient temperature (283.15, 293.15 and 303.15 K) was carried out in this study. The gel propellant was rheologically characterized using a rheometer, in the shear rate ranges of 1 to $20s^{-1}$, and 1 to $1000s^{-1}$. Hydrogen peroxide gel was found to be thixotropic in nature. The apparent viscosity value with some yield stress (in-case of shear rate 1 to $20s^{-1}$) drastically fell with the shear rate. In the case of the shear rate range of 1 to $20s^{-1}$, the apparent viscosity and yield stress of gel were significantly reduced at higher ambient temperatures. In the case of the shear rate range of 1 to $1000s^{-1}$, no significant effect of varying the ambient temperature on the gel apparent viscosity was observed. The up and down shear rate curves for hydrogen peroxide gel formed a hysteresis loop that showed no significant change with variation in temperature for both the 1 to $20s^{-1}$ and the 1 to $1000s^{-1}$ shear rate ranges. No significant change in the thixotropic index of gel was observed for different ambient temperatures, for both low and high shear rates. The gel in the 1 to $20s^{-1}$ shear rate range did not lead to a complete breakdown of gel structure, in comparison to that in the 1 to $1000s^{-1}$ shear rate range.

• Korean Journal of Food Science and Technology
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• v.21 no.6
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• pp.826-831
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• 1989

The rheological properties of concentrated Kochujang (Korean red pepper paste)-water suspensions were investigated. The rheological behavior of Kochujang-water suspension was illustrated by Herschel-Bulkley equation. All Kochujang-water suspensions with 12.5-100% of water addition showed pseudoplasticity in yield stress at the shear rate range of $0.25-179.20sec^{-1}$., but at the shear rate above $5.16 sec^{-1}$, more shear thinning behavior was observed with increasing shear rate. Also, pseudoplasticity of the suspension became weak by increasing water addition and decreasing temperature, The temperature dependence of consistency index on Kochujang-suspension was very low and the values of consistency index was lowered by increasing solid contents, but as heating, the values of that was increased. It was suggested that the main components responsible for rheological behavior of the suspensions at high temperature might be undigested starch or protein in Kochujang. Also, the changes of rheological behavior with vinegar addtion was only due to dilution effect.

• Journal of the Korean Graphic Arts Communication Society
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• v.23 no.2
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• pp.1-14
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• 2005

Generally, printing inks are composed of pigment, vehicle and additive. Among others, the vehicle transfers the pigment to substrate and then binds it on the surface. So, rheological properties of the vehicle are an important factor which has influence on printability. Thus, in this study, rheology of the vehicle was investigated by using rotational rheometer according to molecular weight of resin. Also, emlusion rheology of water in oil type and its microstructure were examined with increasing the shear rate. Consequently, the following results were obtained: (1) By viscometric flow test, zero shear viscosity and shear thinning index of vehicle increased with increasing the molecular weight of resin. (2) By relaxation and creep test, relaxation time and retardation time of vehicle increased with increasing the molecular weight of resin. (3) By frequency sweep test, crossover point of vehicle increased with increasing the molecular weight of resin. (4) G' and G" of emlusions increased with increasing the molecular weight by amplitude sweep test. (5) The shape of water drop in emlusions was changed to the capillary tube.

• Food Science and Biotechnology
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• v.17 no.4
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• pp.780-786
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• 2008

Effect of acetylated starches (acetylated rice starch and acetylated tapioca starch) on rheological properties of hot pepper-soybean paste (HPSP) at different mixing ratios of rice flour (RF) and acetylated starch (AS) (10/0, 9/1, 8/2, and 7/3) was evaluated in steady and dynamic shear. All HPSP samples at $25^{\circ}C$ exhibited shear-thinning (n=0.31-0.36) and thixotropic behavior with high yield stresses and their steady flow curves were well described by power law and Casson models. The presence of AS resulted in the decrease in consistency index (K), apparent viscosity (${\eta}_{a,100}$), and yield stress (${\sigma}_{oc}$), and their predominant decreases were noticed at higher ratio of RF to AS (7/3 ratio). Arrhenius temperature relationship represents variation with temperature in the range of $5-35^{\circ}C$ with the high determination coefficients ($R^2=0.97-0.99$). Dynamic moduli (G', G", and ${\eta}^*$) values of HPSP samples mixed with AS were lower than those of HPSP with no added AS within the experimental range of frequency (0.63-62.8 rad/sec). Steady and dynamic shear rheological properties of HPSP samples seem to be greatly influenced by the presence of acetylated starch.

• Food Science and Biotechnology
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• v.15 no.4
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• pp.589-594
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• 2006

The effect of five commercial gums (carboxylmethylcellulose, CMC; guar gum, GG; hydroxypropylmethyl-cellulose, HPMC; locust bean gum, LBG; and xanthan gum) at a concentration of 0.25% on the rheological properties of rice flour (RF) dispersions was investigated in steady and dynamic shear. The steady shear rheological properties showed that RF gum mixture dispersions (5%, w/w) at $25^{\circ}C$ had high shear-thinning flow behavior (n=0.20-0.31) exhibiting a yield stress. Magnitudes of consistency index (K), apparent viscosity (${\eta}_{a,100}$), and Casson yield stress (${\sigma}_{oc}$) of RF-gum mixtures were much higher than those of RF dispersion with no added gum (control). Activation energy values (6.67-10.8 kJ/mole) of RF-gum mixtures within the temperature range of $25-70^{\circ}C$ were lower than that (11.9 kJ/mole) of the control. Dynamic rheological data of log (G', G") versus log frequency (${\omega}$) of RF-gum mixtures had positive slopes (0.15-0.37) with G' greater than G" over most of the frequency range (0.63-63 rad/sec), demonstrating a frequency dependency. Tan ${\delta}$ (G"/G') values of RF-gum mixtures, except for xanthan gum, were much higher than that of the control.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.7
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• pp.1048-1052
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• 2011

This study examined the flow properties, paste clarity, freeze-thaw stability and gel strength of acetylated sweet potato starch (ASPS) pastes and gels as a function of degree of substitution (DS). ASPS showed high shear-thinning flow behaviors with high Casson yield stress ($\sigma_{oc}$). Consistency index (K), apparent viscosity ($\eta_{a,100}$) and $\sigma_{oc}$ values of ASPS increased with an increase in DS. In the temperature range of $25{\sim}70^{\circ}C$, ASPS followed an Arrhenius temperature relationship. The activation energies (Ea=13.2~14.3 kJ/mol) of the ASPS samples were much lower than that (18.1 kJ/mol) of the native sweet potato starch (SPS). ASPS gels showed better freeze-thaw stability with a significant decrease in syneresis (%) compared to SPS gel. The gel strength values of ASPS were much lower than that of SPS, and significantly decreased with an increase in DS. The clarity of native SPS paste increased after acetylation.

• KSCE Journal of Civil and Environmental Engineering Research
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• v.33 no.5
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• pp.1897-1905
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• 2013

Rheological properties such as yield stress and viscosity is the main parameters to determine the fluidity of the debris flow. In this study, several series of rheometer tests were performed to investigate rheological properties of fine-grained soil samples with various sand contents and various liquidity indices. Test results indicated that the general shape of the flow curves for fine-grained soils had characteristics of a shear thinning fluid, with a decrease in viscosity as shear rate increases. The yield stress and viscosity of fine-grained soil samples with same sand content gradually decreased as the liquidity index increased. At the same liquidity index, yield stress and viscosity of fine-grained soil increased with an increase in sand content. The yield stress and viscosity of fine-grained soil greatly decreased with a slight increase in water content. Also, the yield stress and viscosity tend to increase with increasing concentration by volume($C_v$) of the fluid matrix. The values of the four coefficients ${\alpha}_1$, ${\alpha}_2$, ${\beta}_1$, and ${\beta}_2$ were obtained by regression analysis for each fine-grained soil.

• Journal of Biomedical Engineering Research
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• v.23 no.4
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• pp.281-286
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• 2002

In this study, blood flow in a carotid artery supplying blood to the human's brain has been numerically simulated to find out how the blood flow affects the genesis and the growth of atherosclerosis and arterial thrombosis. Velocity Profiles and hemodynamic parameters have been investigated for the carotid arteries with three different stenoses under physiological flow condition. Blood has been treated as Newtonian and non-Newtonian fluid. To model the shear thinning properties of blood for non-Newtonian fluid, the Carreau-Yasuda model has been employed. The result shows that the wall shear stress(WSS) increases with the development of stenosis and that the wall shear stress in Newtonian fluid is highly evaluated compared with that in non-Newtonian Fluid. Oscillatory shear index has been employed to identify the time-averaged reattachment point and this point is located farther from the stenosis for Newtonian fluid than for non-Newtonian fluid The wall shear stress gradient(WSSG) along the wall has been estimated to be very high around the stenosis region when stenosis is developed much and the WSSG peak value of Newtonian fluid is higher than that of non-Newtonian fluid.

• Preventive Nutrition and Food Science
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• v.22 no.1
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• pp.56-61
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• 2017

Rheological properties of waxy barley flour (WBF) dispersions mixed with various gums (carboxyl methyl celluleose, guar gum, gum arabic, konjac gum, locust bean gum, tara gum, and xanthan gum) at different gum concentrations were examined in steady and dynamic shear. WBF-gum mixture samples showed a clear trend of shear-thinning behavior and had a non-Newtonian nature with yield stress. Rheological tests indicated that the flow and dynamic rheological parameter (apparent viscosity, consistency index, yield stress, storage modulus, and loss modulus) values of WBF dispersions mixed with gums, except for gum arabic, were significantly higher than those of WBF with no gum, and also increased with an increase in gum concentration. In particular, konjac gum at 0.6% among other gums showed the highest rheological parameter values. Tan ${\delta}$ values of WBF-xanthan gum mixtures were lower than those of other gums, showing that there is a more pronounced synergistic effect on the elastic properties of WBF in the presence of xanthan gum. Such synergistic effect was hypothesized by considering thermodynamic compatibility between xanthan gum and WBF. These rheological results suggest that in the WBF-gum mixture systems, the addition of gums modified the flow and viscoelastic properties of WBF, and that these modifications were dependent on the type of gum and gum concentration.

• Food Science and Biotechnology
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• v.14 no.2
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• pp.233-237
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• 2005

Rheological properties of acorn flour-guar gum mixtures (4% w/w) at different guar gum concentrations (0, 0.2, 0.4, 0.6, and 0.8% w/w) were evaluated in steady and dynamic shear. The acorn flour-guar gum mixtures at $25^{\circ}C$ showed high shear-thinning flow behavior (n= 0.20-0.27). Consistency index (K), apparent viscosity (${\eta}_{a,100}$), and Casson yield stress (${\sigma}_{oc}$) increased with the increase in guar gum concentration. Within the temperature range of $25-70^{\circ}C$, the {\eta}_{a,100}$ of mixtures obeyed the Arrhenius relationship with high determination coefficient ($R^2=\;0.974-0.994$). Activation energy values (5.37-6.77 kJ/mole) of acorn flour dispersions in the mixtures with guar gum (0.2-0.8%) were much lower than that (12.5 kJ/mole) of acorn flour dispersion (0% guar gum). Storage modulus (G'), loss modulus (G"), and complex viscosity (${\eta}^*$) increased with the increase in guar gum concentration. Dynamic rheological data of 1n (G', G") versus ln frequency (w) of guar gum-acorn flour mixtures had positive slopes with G' greater than G" over most of the frequency range, indicating that they exhibited weak gel-like behavior.