• Food Science of Animal Resources
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• v.34 no.1
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• pp.33-39
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• 2014

This study investigates the effects of the gelatin concentration (10-40%, w/v), freezing temperatures (from $-20^{\circ}C$ to $-50^{\circ}C$) and freezing methods on the structural and physical properties of gelatin matrices. To freeze gelatin, the pressure-shift freezing (PSF) is being applied at 0.1 (under atmospheric control), 50 and 100 MPa, respectively. The freezing point of gelatin solutions decrease with increasing gelatin concentrations, from $-0.2^{\circ}C$ (10% gelatin) to $-6.7^{\circ}C$ (40% gelatin), while the extent of supercooling did not show any specific trends. The rheological properties of the gelatin indicate that both the storage (G') and loss (G") moduli were steady in the strain amplitude range of 0.1-10%. To characterize gelatin matrices formed by the various freezing methods, the ice crystal sizes which were being determined by the scanning electron microscopy (SEM) are affected by the gelatin concentrations. The ice crystal sizes are affected by gelatin concentrations and freezing temperature, while the size distributions of ice crystals depend on the freezing methods. Smaller ice crystals are being formed with PSF rather than under the atmospheric control where the freezing temperature is above $-40^{\circ}C$. Thus, the results of this study indicate that the PSF processing at a very low freezing temperature ($-50^{\circ}C$) offers a potential advantage over commercial atmospheric freezing points for the formation of small ice crystals.

• Polymer(Korea)
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• v.24 no.1
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• pp.38-47
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• 2000

A study of linear and branched polycarbonates blend system is presented. Flow and mechanical properties, and miscibility were studied for the blends of various compositions. No phase separations were observed in the blend systems. The mechanical properties of blends were examined through tensile strength, tensile modulus, flexural strength, flexural modulus and impact strength. Melt viscosity, storage and loss moduli of the blends with various compositions were examined at various temperatures. The dependence of viscosity on molecular weight was also presented. Flow properties of the blends showed significant variations however, mechanical properties were relatively independent of the compositions. As the content of branched polycarbonate increased, the dependence of viscosity on molecular weight and shear thinning behavior became more marked. Therefore the blend systems which have same mechanical properties but different flow properties can be obtained.

• Polymer(Korea)
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• v.26 no.1
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• pp.88-97
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• 2002

The effect of aminosiloxane modifier on the chemorheological properties of ortho-cresol novolac epoxy/phenol novelac/triphnylphosphine resin system was investigated aat different isothermal curing temperatures. By adding the aminosiloxane to the resin system, not only conversion rate and conversion were increased but also glass transition temperature was promoted. Critical conversion and gelation time obtained at the crossover point between storage and loss moduli were reduced and thus the viscosity was increased by the aminosiloxane. $C_1$ and $C_2$ in the WLF equation calculated from the glass transition temperature as a function of conversion and measured viscosity were found to vary with the curing temperature. By applying the change of glass transition temperature with conversion, $C_1$ and $C_2$ to WLF equation, it was possible to predict accurately the viscosity change with isothermal curing reaction.

• Korean Journal of Food Science and Technology
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• v.40 no.2
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• pp.184-189
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• 2008

Effects of sucrose at different concentrations (0, 10, 20, and 30%, w/w) on steady and dynamic shear rheological properties of sweet potato starch (SPS) paste (5%, w/w) were investigated. The steady shear rheological properties of SPS-sucrose composites were determined from rheological parameters based on power law and Casson flow models. At 25$^{\circ}C$ all the samples showed pseudoplastic and thixoropic behavior with high yield stress. Consistence index (K), apparent viscosity (${\eta}_{a,100}$), and yield stress (${\sigma}_{oc}$) values of SPS-sucrose composites decreased with increasing sucrose concentration from 10% to 30%. The decrease of swelling power was observed at higher sucrose concentration (>20%) and the low swelling power yielded a lower K, ${\eta}_{a,100}$, and ${\sigma}_{oc}$ values. In temperature range of 25-70$^{\circ}C$, Arrhenius equation adequately assessed variation with temperature. Oscillatory test data showed weak gel-like behavior. Magnitudes of storage (G') and loss (G") moduli increased with an increase in sucrose concentration and frequency. The SPS-sucrose composite at 30% concentration closely followed the Cox-Merz superposition rule.

• Polymer(Korea)
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• v.31 no.5
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• pp.399-403
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• 2007

Trans-esterification behavior of polycarbonate/poly(butylene terephthalate) (PC/PBT) blends was investigated during the melt mixing process. Rheological and fracture behaviors, and fracture morphology were also investigated as a function of PC/PBT blend ratio. Based on FT-IR and $^1H-NMR$ results, a trans-esterification reaction was confirmed to occur between PC and PBT during the melt mixing process. The melt index(MI) decreased with increased PC content, indicating the higher flow resistance of PC. The storage and loss moduli were increased by increasing the PC loading, and the PC/PBT blends were rheologically incompatible based on the Cole-Cole plot. The tensile property increased linearly with the increased PC content. However, the impact strength increased until 50 wt% of PC loading, notably around $30{\sim}40wt%$, and then was levelled off at 50 wt%. Rough ridges were formed on the impact fracture surfaces above the 40 wt% of PC content, supporting the observed higher impact strength in this range.

• Food Engineering Progress
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• v.21 no.2
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• pp.167-173
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• 2017

Purple-fleshed potato powder (PFPP) was investigated to determine optimal mixing ratio with milk powder and dextrin to produce a ready-to-eat mashed potato powder. The rheological characteristics, color, and anthocyanin contents were studied at a different concentration of ingredients. The power-law model was applied to explain the mechanical spectra of mashed potatoes which represented the change in structure induced by different mixing ratios. Mixture design was used to obtain the experimental points used to establish the empirical models to describe the effects of each ingredient on the characteristic of the mashed potato. The results of mechanical spectra showed that both storage and loss moduli (G' and G'') were significantly influenced by PFPP and milk powder concentration. The power law parameters n' and n'' showed higher values for the mashed potato with a lower concentration of PFPP and a higher concentration of milk powder, which showed that the gel networks involved in the mashed potato were weaker. The optimum mixing ratio with the highest redness and anthocyanin content, while maintaining the rheological properties similar to the commercial mashed potato, was determined as PFPP:milk powder:dextrin = 90.49:4.86:4.65 (w/w). The proportions of PFPP and milk powder in the formulation significantly changed the characteristics of mashed potato, whereas no significant effect of dextrin was observed in this formulation.

• Applied Chemistry for Engineering
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• v.19 no.4
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• pp.421-426
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• 2008

Multi-walled carbon nanotube/polystyrene (MWCNT/PS) composites with various MWCNT contents were prepared by using a solution process with an aid of surfactant. Particularly, PS's with 3 different molecular weights (${\bar{M}}_n$ = 101500 g/mole for PS-1, ${\bar{M}}_n$ = 89900 g/mole for PS-2, and ${\bar{M}}_n$ = 85000 g/mole for PS-3) were used in this study. Thermal behavior of these composites was examined by using an oscillator rheometer at $210^{\circ}C$ and $180^{\circ}C$, of above and below the critical flow temperature ($T_{cf}{\sim}195^{\circ}C$) of PS matrix, respectively. The storage and loss modulus, and the complex viscosity of these composites increased with increasing MWCNT content at both temperatures. Largest increases in the frequency-dependent moduli and complex viscosity were observed between 2 wt% and 5 wt% of MWCNTs at $210^{\circ}C$ and $180^{\circ}C$. Only the composite at $210^{\circ}C$ showed the rheological phase transition from a viscous-dominant to an elastic-dominant behavior of the composites at a certain MWCNT content. The MWCNT content at the rheological phase transition of MWCNT/PS composites generally increased with decreasing molecular weight of PS, and was measured to be 3.5 wt% for MWCNT/PS-1, 3.2 wt% for MWCNT/PS-2, and 3.0 wt% for MWCNT/PS-3 composites.

• Composites Research
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• v.18 no.4
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• pp.27-34
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• 2005

Salt water spray and immersion tests were experimentally conducted for over 6 months to investigate the durability of glass fabric/phenolic composites under salt water environment. Mechanical properties such as tensile properties, flexural properties, and shear properties were evaluated and thermal analysis properties such as storage shear modulus, loss shear moduls, and tan 6 were obtained through a DMA. A change in chemical structures was analyzed through a FTIR. According to the results, mechanical properties and thermal analysis properties were sensitive to salt water environment and these properties began to degrade in increasing in exposure times. However, tensile and flexural moduli started to decrease and then slightly increase as increasing in exposure times due to plasticization and crosslinking in matrix as well as physical swelling in composites. Beyond a certain exposure times, these properties began to decrease as further increasing in exposure times. Also the shape and location of peaks in FTIR curves were insensitive to exposure times, but the intensity of peaks would be. finally we found that the durability of glass fabric/phenolic composites were affected on salt water immersion environment rather than salt water spray environment.

• Applied Chemistry for Engineering
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• v.8 no.6
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• pp.960-966
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• 1997

The effects of epoxy resins and content of catalyst on the cure characteristics were studied by FT-IR, DSC and dynamic viscometer for the thermal properties and rheological properties of the catalytic (N-Benzylpyrazinium hexafluoroantimonate, BPH) epoxy thermosetting system. Compared with DSC results of DEGBF containing 0.5wt% BPH, the DSC thermograms of DGEBA containing 0.5wt% BPH indicated that the reaction was faster than that of DGEBF/BPH and the conversion rate of DGEBA/BPH was high in the initial stage of the reaction. As the concentration of BPH increases, the reaction and conversion rates show similar value in both the cases. The influence of hydroxyl group of epoxy resin on gel point defined from the crossover point of storage modulus (G') and loss modulus (G") could be explained by the formation of 3-dimensional network in the initial stage owing to the curing reaction between epoxides and hydroxyl groups of epoxy resin. This was consistent with the gel point obtained from DSC, FT-IR and moduli crossover. The activation energy (Et) obtained from the crossover point (G'/G"=1) are $31-39kJ.mol^{-1}$ for various BPH compositions in case of two epoxy systems.

• The Korean Journal of Rheology
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• v.11 no.2
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• pp.143-152
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• 1999

Using a Rheometrics Fluids Spectrometer(RFS II), the steady shear flow and the small-amplitude dynamic viscoelastic properties of three kinds of semi-solid food materials(mayonnaise, tomato ketchup, and wasabi) have been measured over a wide range of shear rates and angular frequencies. The shear rate dependence of steady flow behavior and the angular frequency dependence of dynamic viscoelastic behavior were reported from the experimentally measured data. In addition, some viscoplastic flow models with a yield stress term were employed to make a quantitative evaluation of the steady flow behavior, and the applicability of these models was also examined in detail. Furthermore, the correlations between steady shear flow(nonlinear behavior) and dynamic viscoelastic(linear behavior)properties were discussed using the modified power-law flow equations. Main results obtained from this study can be summarized as follows : (1) Semi-solid food materials are regarded as viscoplastic fluids having a finite magnitude of yield stress, and their flow behavior shows shear-thinning characteristics, exhibiting a decrease in steady flow viscosity with increasing shear rate. (2) The Herschel-Bulkley, Mizrahi-Berk, and Heinz-Casson models are all applicable to describe the steady flow behavior of semi-solid food materials. Among these models, the Heinz-Casson model has the best validity. (3) Semi-solid food materials show a stronger shear-thinning behavior at shear rate region higher than a critical shear rate where a more progressive structure breakdown takes place. (4) Both the storage and loss moduli are increased with increasing angular frequency, but they have a slight dependence on angular frequency. The elastic behavior is dominant to the viscous behavior over a wide range of angular frequencies. (5) All of the steady flow, dynamic, and complex viscosities are well satisfied with the power-law model behavior. The relationships between steady shear flow and dynamic viscoelastic properties can well be described by the modified forms of the power-law flow equations.