• 한국식품영양학회지
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• 제28권6호
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• pp.1011-1018
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• 2015

The effects of mixing speed (3, 6 and 10 speed) and time (2, 5 and 10 min) on the dynamic viscoelasticity of dough and the baking properties of gluten-free rice bread were investigated. The specific gravity of the dough was not affected by the mixing speed and time before and after fermentation. The elasticity (G') and viscosity (G") of the dough increased and the tan ${\delta}$ (G"/G') decreased with higher mixing speeds and longer mixing times. The specific volume of the gluten-free rice bread was affected by the mixing time in response surface methodology (RSM). The hardness of the gluten-free rice bread showed a decreasing trend as the specific volume for the gluten-free rice bread increased. The appearance of the gluten-free rice bread was symmetrical at high mixing speeds and long mixing times. Overall results indicated that the quality of gluten-free rice bread could be improved by controlling the mixing speeds and mixing times for the dough.

• 한국지반공학회:학술대회논문집
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• 한국지반공학회 2001년도 봄 학술발표회 논문집
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• pp.445-452
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• 2001

Generally, OPC(ordinary portland cement) is used for grouting in Korea, and bentonite has usually been added to prevent the deposition of cement particles. The dispersion of CB(cement bentonite) grout is influenced by variable factors i.e. water to cement ratio, particle size of cement, kind of bentonite, adding volume, methods of adding, viscosity of CB grout materials and curdling time. Among variable factors, the viscosity of CB grout materials is influenced by the dispersion, and dispersion is improved as increasing the mixing speed. In this paper, described a suitable mixing speed of the High Speed Mixer in field, engineering characteristics of CB grout materials vary with the water to cement ratio and the mixing speed as well as confirming the state of dispersion.

• 한국물환경학회지
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• 제30권2호
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• pp.166-174
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• 2014

Velocity gradient, G, a measure of the average velocity gradient in the fluid has been applied for complete mixing of chemicals in mechanical mixing devices. G values were calculated by the power input transferred to fluid in turbulent and transient range. Chemical reactions occur so fast that total mass transfer time required for even distribution of the chemicals determine the overall reaction time. The total mass transfer time is composed of the time for complete mixing through the reactor and for diffusion of the chemicals into the eddy. Complete mixing time was calculated by CFD (computer fluid dynamics) and evaluated by tracer tests in 2 liter jars at different rotating speeds. Turbulent range, Reynolds number above 10,000 in regular 2 liter jars occurred at revolution speed above 100 rpm (revolution per minute), while laminar range occurred at revolution speed below 10 rpm. A typical range of rotating speed used in jar tests for water and wastewater treatment was between 10 and 300 rpm, which covered both transient and turbulent range. G values supplied from a commercial jar test apparatus showed big difference from those calculated with power number specially in turbulent range. Diffusion time through eddy decreased 1.5 power-law of rotating speed. Complete mixing time determined by pumping number decreased increases in rotating speed. Total mass transfer time, finally, decreases as rotating speed increases, and it becomes 1 sec at rotating speed of 1,000 rpm. Complete mixing times evaluated from tracer tests showed higher than those calculated by power number at higher rotating speed. Complete mixing times, however, calculated by CFD showed similar to those of experimentally evaluated ones.

• 농업과학연구
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• 제48권3호
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• pp.535-544
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• 2021

When baking, the proper blending or mixing of materials will affect the quality of the product. The mixing strength is important when establishing the optimal conditions for batter, and control of the mixing condition is accordingly an important factor. This study investigated the effects of the mixing speed and time on the quality characteristics of a gluten-free type of rice batter. The batter samples manufactured for this purpose are as follows: control (+) (wheat flour), control (-) (rice flour), T1 (1,800 rpm, 1 min), T2 (1,800 rpm, 2 min), T3 (1,800 rpm, 3 min), T4 (3,600 rpm, 1 min), T5 (3,600 rpm, 2 min), T6 (3,600 rpm, 3 min). In this study, rice flour was used in the T1 to T6 samples. The pH of the batter tended to be higher when the mixing speed was slower and the time was shorter depending on the ultra-high mixing conditions. The moisture content of T3 was highest, and there was no difference according to the ultra-high speed conditions. The specific volumes of the ultra-high mixing treatments were higher than those of the control samples. The relationship between the specific volume, hardness and springiness of rice bread according to the mixing speed and time was weak. Therefore, it is considered that the application of ultra-high speeds when manufacturing gluten-free batter can have a positive effect on improving the production efficiency by reducing the processing time.

• Korea-Australia Rheology Journal
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• 제18권3호
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• pp.153-160
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• 2006

We analyzed the non-Newtonian and non-isothermal flow with Carreau-Yasuda viscosity model in co-rotating and counter-rotating twin screw extruder systems. The mixing performances with respect to the screw speed, the screw pitch, and the rotating direction have been investigated. The dynamics of mixing was studied numerically by tracking the motions of particles. The extent of mixing was characterized in terms of the deformation rate, the residence time distribution, and the average strain. The results showed that the high screw speed decreases the residence time but increases the deformation rate. Small screw pitch increases the residence time. It is concluded that the high screw speed increases the dispersive mixing performance, while the small screw pitch increases the distributive mixing performance. Co-rotating screw extruder has the better conveying performance and the distributive mixing performance than counter-rotating screw extruder with the same screw speed and pitch. Co-rotating screw extruder developed faster transport velocity and it is advantageous the flow characteristics to the mixing that transfers polymer melt from one barrel to the other barrel.

• 대한기계학회논문집B
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• 제30권5호
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• pp.430-437
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• 2006

The mixing effect is studied by comparing rotating and oscillating stirrers in the micro channel. The cases of Re=10 to 80 with various stirring speeds are considered to analysis the effect of Re and stirrer speed for the mixing. Under Re=20, the oscillating stirrer represents better mixing rate than the rotating stirrer up to the critical stirrer speed which has a maximum efficiency. Over Re=30, the results of oscillating and rotating stirrer show that the faster the stirrer speed, the higher the mixing effect within the concerned stirrer speed range and the oscillating stirrer keeps the higher mixing rate. It was found that the mixing effect is a function which has an optimum of the Reynolds number and the stirrer speed. The D2Q9 Lattice Boltzmann Method is used due to the merits of calculation for the unsteady flow with moving boundary.

• Korea-Australia Rheology Journal
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• 제18권3호
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• pp.143-151
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• 2006

We analyzed the non-Newtonian and non-isothermal flow in a single screw extruder system and investigated the mixing performance with respect to the screw speed and the screw pitch. The viscosity of polymer melt was described with Carreau-Yasuda model. The mixing performance was computed numerically by tracking the motions of particles in the screw element system. The extent of mixing was characterized in terms of the deformation rate, the residence time distribution, and the strain. The results revealed that the high screw speed reduces the residence time but increases the deformation rate while the small screw pitch increases the residence time. It is concluded that the high screw speed increases the dispersive mixing performance and the small screw pitch increases the distributive mixing performance.

• 대한기계학회논문집A
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• 제30권1호
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• pp.32-41
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• 2006

We analyzed the non-Newtonian and non-isothermal flow in the melt conveying zone in co-rotating and counter-rotating screw extruder system with the commercial code, STAR-CD, and compared the mixing performance with respect to screw speed and rotating direction. The viscosity of fluid was described by power-law model. The dynamics of mixing was studied numerically by tracking the motion of particles in a twin screw extruder system. The extent of mixing was characterized in terms of the residence time distribution and average strain. The results showed that high screw speed decreases the residence time but increases the shear rate. Therefore higher screw speed increases the strain and has better mixing performance. Counter-rotating screw extruder system and co-rotating screw extruder has the similar shear rate with the same screw speed in spite of different rotating direction. However, the counter-rotating screw has good mixing performance, which is resulted from longer residence time than that of co-rotating screw extruder.

• Asian-Australasian Journal of Animal Sciences
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• 제27권4호
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• pp.537-542
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• 2014

This study was carried out to optimize cholesterol removal in whole egg using crosslinked ${\beta}$-cyclodextrin (${\beta}$-CD) and to recycle the ${\beta}$-CD. Various factors for optimizing conditions were concentration of the ${\beta}$-CD, mixing temperature, mixing time, mixing speed and centrifugal speed. In the result of this study, the optimum conditions of cholesterol removal were 25% crosslinked ${\beta}$-CD, $40^{\circ}C$ mixing temperature, 30 min mixing time, 1,200 rpm mixing speed and $2,810{\times}g$ centrifugal speed. The recycling was repeated five times. The cholesterol removal was 92.76% when treated with the optimum conditions. After determining the optimum conditions, the recyclable yields of the crosslinked ${\beta}$-CD ranged from 86.66% to 87.60% in the recycling and the percentage of cholesterol removal was over 80% until third recycling. However, the cholesterol removal efficiency was decreased when the number of repeated recycling was increased. Based on the result of this study, it was concluded that the crosslinked ${\beta}$-CD was efficient for cholesterol removal in whole egg, and recycling is possible for only limited repeating times due to the interaction of the ${\beta}$-CD and egg protein.

• 한국연소학회지
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• 제6권1호
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• pp.7-13
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• 2001

Propagation characteristics of tribrachial flames have been studied numerically in a two-dimensional fuel/oxidizer mixing layer. A flame is initiated by imposing a high temperature ignition source. Subsequent propagation of a tribrachial flame is traced. The flow redirection effect at the leading edge of a tribrachial flame increases the propagation speed beyond the corresponding stoichiometric laminar burning velocity. The effect of mixture fraction gradient on the propagation speed of a tribrachial flame is analyzed in a mixing layer considering that mixture fraction gradient increases as a tribrachial flame propagates toward upstream. As the flame curvature at the leading edge increases with decreasing mixture fraction gradient, the flow redirection effect becomes more pronounced on the flame propagation speed. As a result, the propagation speed of a tribrachial flame increases with decreasing mixture fraction gradient.