콘크리트 포장의 조기 파손을 초래하는 콘크리트 혼합물의 품질 저하는 최근 종종 발생되고 있다. 이로 인한 유지보수 비용 또한 증 가하는 추세이다. 본 연구는 이러한 문제를 해결하고자 콘크리트 배합 시 효과적으로 유변학적 특성을 측정하여 콘크리트 품질을 예 측할 수 있는 시제품 개발을 연구 중이다. 현재 상용화되어 사용되고 있는 ICAR Plus Rheometer 장비의 이론을 변경 적용하여, 본 시제품 Twin Shaft Rheometer mixer를 개발하였다. 동시에 레오미터 장비를 활용해 유변학적 특성을 확인하고 측정하였다. 콘크리트 의 변형과 움직임을 분석하기 위해 수직, 수평 거동의 비교분석을 진행하였고, 흐름 저항성과 토크 점성을 이용하여 유변학적 특성을 기존 장비와 비교 분석하였다. 그 결과 절댓값의 차이는 존재하나 선형적 유사성을 가지는 것을 알 수 있었다. 높은 정확성을 위해 추 가연구는 진행하고 있다. 추가로 슬럼프 측정 센서 또한 개발 진행 중이며, 이 장비는 마이크로파를 통해 매질의 변화를 측정하여 슬 럼프를 유추하는 센서로 더욱 정밀한 결과값을 위해 추가연구 진행하고 있다.

This study focuses on heat-induced gelation of pea (Pisum sativum L.) proteins to assess the potential of pea protein aggregates (PPA) as novel plant-based meat alternatives. The microstructural (SEM, CLSM), mechanical (TPA analysis), and rheological properties (G', G'') of heat-induced gels at pH 2 were systematically investigated as a function of a different pea protein concentration (7.5, 10, 12.5%) and a varying heating time (1, 3, 6, 16 h). The result showed that PPA formation at higher protein concentration and heating time contributed to a homogenous and compact heat-induced gel formation. Such gel network strengthened mechanical properties in terms of high gel hardness (40 g) and elastic texture (2.7 mm springiness). For the rheological studies, the storage modulus (G') showed an increase during both the heating and cooling phases and then stabilized during the cooled-holding phase. This suggested that the formation of durable and stable gel was induced due to the decreased mobility of protein aggregates at low temperatures. Therefore, the PPA is indicated as a potential additive for enhancing the food texture quality in the plant-based meat food industry.

Powder flowability is critical in additive manufacturing processes, especially for laser powder bed fusion. Many powder features, such as powder size distribution, particle shape, surface roughness, and chemical composition, simultaneously affect the flow properties of a powder; however, the individual effect of each factor on powder flowability has not been comprehensively evaluated. In this study, the impact of particle shape (sphericity) on the rheological properties of Ti-6Al-4V powder is quantified using an FT4 powder rheometer. Dynamic image analysis is conducted on plasma-atomized (PA) and gas-atomized (GA) powders to evaluate their particle sphericity. PA and GA powders exhibit negligible differences in compressibility and permeability tests, but GA powder shows more cohesive behavior, especially in a dynamic state, because lower particle sphericity facilitates interaction between particles during the powder flow. These results provide guidelines for the manufacturing of advanced metal powders with excellent powder flowability for laser powder bed fusion.

Effects of pH and salt concentration on rheological and thermal properties of Pacific whiting surimi were investigated. As pH increased from 6 to 7.5, failure shear stress and strain values increased from 15.4 to 31.32 kPa, whereas lightness values (L * ) decreased from 86.22 to 78.86. Storage modulus (G') followed a trend similar to failure shear stress. A linear relationship (r 2 =0.89) was found between G' and failure stress values as a function of pH. Increasing salt concentration up to 1% increased failure shear stress to 27.14 kPa without salt to 34.30 kPa, and strain values from 1.73 to 1.91, whereas further increase had a negative effect. The relationship between dynamic rheological data and failure shear stress was not linear, indicating that salt concentration cannot be used as an index for estimating final gel quality. The transition temperatures obtained from temperature sweep measurements of Pacific whiting surimi at different salt concentrations showed similar peak temperatures as DSC thermograms, indicating lower stability due to increased salt concentration.