• 한국분말재료학회지
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• 제17권4호
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• pp.276-280
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• 2010

In the present work, ethylene glycol-based (EG) copper oxide nanofluids were synthesized by pulsed wire evaporation method. In order to explode the pure copper wire, high voltage of 23 kV was applied to the both ends of wire and argon/oxygen gas mixture was used as reactant gas. EG-based copper oxide nanofluids with different volume fraction were prepared by controlling explosion number of copper wire. From the transmission electron microscope (TEM) image, it was found that the copper oxide nanoparticles exhibited an average diameter about 100 nm with the oxide layer of 2~3 nm. The synthesized copper oxide consists of CuO/$Cu_2O$ phases and the Brunauer Emmett Teller (BET) surface area was estimated to be $6.86\;m^2\;g^{-1}$. From the analyses of thermal properties, it is suggested that viscosity and thermal conductivity of EG-based copper oxide nanofluids do not show temperature-dependent behavior over the range of 20 to $90^{\circ}C$. On the other hand, the viscosity and thermal conductivity of EG-based copper oxide nanofluids increase with volume fraction due to the active Brownian motion of the nanoparticles, i.e., nanoconvection.

• 한국식품과학회지
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• 제17권3호
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• pp.131-135
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• 1985

쌀보리와 겉보리전분의 희석 및 농후호화용액에 대한 리올로지적 성질을 여러 점도계를 사용하여 연구하였다. 희석전분액(0.05${\sim}$0.3%)의 점도특성은 Huggins식에 따르는 고유점도 및 해수에 의하여 설명할 수 있었으며, 농후전분용액(1${\sim}$5%)의 리올로지적 거동은 농도의 증가에 따라 시간의존성과 의가소성의 성질이 현저히 강해지는 특징을 나타내었다. 지수법칙을 적용하여 구한 점조도지수 값은 지수함수식에 따르는 농도 및 은도의존성을 나타내었다. 한편 이들 결과는 리올로지적 성질이 품종차이에 따라 크게 달라지는 경향을 보였다. 쌀보리전분은 겉보리전분보다 더 큰 고유점도값을 나타내었으며, 틱소트로픽성질이 더 강한 것으로 나타난다. 아울러 점조도지수 값의 농도 및 온도의존성도 더 높은 경향이었다. 그러나 보리전분은 다른 전분에 비하여 비교적 낮은 농도의존성과 높은 온도의존성을 갖는 특징을 보였다.

• 한국식품과학회지
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• 제28권3호
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• pp.538-544
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• 1996

미생물이 생산하는 생물 고분자의 기능성 당색 및 용도 재발 연구의 일환으로. Bacillus sp.의 알카리 발효에 의해 생합성된 점성의 생물 분자의 리올로지 특성을 다른 미생들 다당 및 식뮬 다당류와 비교하면서 검토하였다. 1% 정제 고분자 용액은 xanthan gum 및 guar gum과 마찬가지로 항복응럭을 갖는 의가소성 유체의 거동을 널었다. 유동지수(n)값은 0.41 - 0.75로 전단속도 의존성을 보였으며, 점조도지수(K)값은 0.87 Pa $s^n$으로 guar gum보다는 작고 xanthan gum 보다는 컸다. 그러나 항복응력 (${\tau}_y$)값은 2.28Pa로 xanthan gum이나 guar gum보다 크게 낮았다. 또 정제고분자의 점조도지수(K)값은 지수 함수식에 따르는 농도 및 온도 의존성을 나타내었다. 농도 의존성은 기울기가 서로 달라지는 두 개의 직선관계를 나타냈으며, 농도가 증가에 따라 의가소성은 강해졌다. 시료 용액은 온도 의존성이 매우 낮은 특징을 나타내었고, 유동의 활성화에너지지는 1.16kcal/g mol이었다. 겉보기 점도는 pH와 염의 변화에 매우 불안정함을 나타내었으나 유기용매에 대하여는 어느 정도 안정함을 보였고, 점증제를 첨가하였을 때 겉보기 점도의 상승효과는 관찰되지 않았다.

• 한국식품영양학회지
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• 제13권1호
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• pp.78-82
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• 2000

For the purpose of investigation of the food processing fittness of the sea mustard aqueous extracts, the steady shear flow have been measured over a wide range of shear rate using a Brookfield digital viscometer(SPDL21). The rheological behaviors of the sea mustard aqueous extracts which were extracted at 10$0^{\circ}C$ for 2 hours exhibited pseudoplastic behavior with yield stress. In the test of the relationship between temperature and apparent viscosity of samples at 10 rpm decreased along with the increment of temperature. The sea mustard aqueous extracts appeared greatly temperature dependent characteristics(Ea=1.51 ㎉/mole).

• 에너지공학
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• 제7권1호
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• pp.113-121
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• 1998

자연대류열전달에 있어서 유체의 속도는 온도장에 의해 크게 영향을 받는다. 따라서 유체의 물성치의 변화는 유동장 및 온도장에 크게 영향을 미칠 수 있다. 본 연구에서는 물성치에 의한 영향을 분석하기 위하여 동일한 레이레이수(Rayleigh number)하에서 물성치의 대표적인 무차원수인 프란틀수(Prandtl number)가 넓은 범위에서 변하는 경우에 대한 연구를 수행하였다. 그리고 유체의 점성계수 및 열전도도를 온도에 따른 2차원 다항식 함수로 모델링하여 전산해석을 시도하여 그 영향을 분석하고자 시도하였다. 열전달량의 척도인 누셀트수(Nusselt number)의 프란틀수 의존도는 레이레이수 의존도에 비하면 약한 편이지만 비교적 강한 것으로 나타났다. 물성치가 온도의 함수로 주어지는 경우, 유동장은 경계면을 제외하고는 비교적 강한 것으로 나타났다. 물성치가 온도의 함수로 주어지는 경우, 유동장은 경계면을 제외하고는 비교적 약한 영향을 받지만 온도장은 강한 영향을 받는 것으로 나타났으며, 특히 열전도도가 온도의 함수로 주어지는 경우에 온도장에 미치는 영향은 상당히 강한 것으로 관찰되었다.

• 대한기계학회논문집B
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• 제20권5호
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• pp.1717-1724
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• 1996

The present study investigates the effect of the shear rate-dependent thermal conductivity of non-Newtonian fluids on the heat transfer enhancement in a pipe flow. An axially-constant heat flux boundary condition was adopted in the thermal fully developed region. The present analytical results of Nusselt numbers for various non-Newtonian fluids show heat transfer enhancement over those of a shear rate-independent thermal conductivity fluids. The present analytical results showed good agreement with the previous experiments which excluded the temperature-dependent viscosity effect on heat transfer. This study also proposes the use of a shear rate-dependent thermal conductivity fluids in the design of a heat exchanger for heat transfer enhancement as well as reduction of fouling.

• Steel and Composite Structures
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• 제30권3호
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• pp.281-292
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• 2019

In this paper, analysis of critical fluid velocity and heat transfer in the nanocomposite pipes conveying nanofluid is presented. The pipe is reinforced by carbon nanotubes (CNTs) and the fluid is mixed by $AL_2O_3$ nanoparticles. The material properties of the nanocomposite pipe and nanofluid are considered temperature-dependent and the structure is subjected to magnetic field. The forces of fluid viscosity and turbulent pressure are obtained using momentum equations of fluid. Based on energy balance, the convection of inner and outer fluids, conduction of pipe and heat generation are considered. For mathematical modeling of the nanocomposite pipes, the first order shear deformation theory (FSDT) and energy method are used. Utilizing the Lagrange method, the coupled pipe-nanofluid motion equations are derived. Applying a semi-analytical method, the motion equations are solved for obtaining the critical fluid velocity and critical Reynolds and Nusselt numbers. The effects of CNTs volume percent, $AL_2O_3$ nanoparticles volume percent, length to radius ratio of the pipe and shell surface roughness were shown on the critical fluid velocity, critical Reynolds and Nusselt numbers. The results are validated with other published work which shows the accuracy of obtained results of this work. Numerical results indicate that for heat generation of $Q=10MW/m^3$, adding 6% $AL_2O_3$ nanoparticles to the fluid increases 20% the critical fluid velocity and 15% the Nusselt number which can be useful for heat exchangers.

• 한국정밀공학회지
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• 제19권6호
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• pp.136-144
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• 2002

Melting method has long been considered difficult to realize because of problems such as the low foamability of molten metal, the varying size of cellular structures and solidification shrinkage. The parameters to solve the problem in electric furnace were stirring temperature, stirring velocity, heating velocity and foaming temperature It is important to consider the effects of induction heating, because it brings about the inner flow by the temperature gradient. Aspect ratio also depends on the induction heating. Mechanical properties are dependent on cell sizes and aspect rations. Therefore, this paper presents the effects of these parameters on the cell sizes. For the sake of this, combined stirring process was used to fabricate aluminum foam materials by the above mentioned parameters. Image analysis was performed to calculate the cell sizes, distributions, and aspect ratioes at the cross section of feared aluminum in the direction of height.

• 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.

• 한국전산유체공학회지
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• 제16권1호
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• pp.22-29
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• 2011

In this study, the glass fiber drawing from a silica preform in the furnace for the optical fiber manufacturing process is numerically simulated by considering the radiative heating of cylindrically shaped preform. The one-dimensional governing equations of the mass, momentum, and energy conservation for the heated and softened preform are solved as a set of the boundary value problems along with the radiative transfer approximation between the muffle tube and the deformed preform shape, while the furnace heating is modeled by prescribing the temperature distribution of muffle tube. The temperature-dependent viscosity of silica plays an important role in formation of preform neck-down profile when the glass fiber is drawn at high speed. The calculated neck-down profile of preform and the draw tension are found to be reasonable and comparable to the actual results observed in the optical fiber industry. This paper also presents the effects of key operating parameters such as the muffle tube temperature distribution and the fiber drawing speed on the preform neck-down profile and the draw tension. Draw tension varies drastically even with the small change of furnace heating conditions such as maximum heating temperature and heating width, and the fine adjustment of furnace heating is required in order to maintain the appropriate draw tension of 100~200 g.