Dynamic Shear Measurements Research Articles

Viscoelastic properties of fresh cement paste: measuring procedures and influencing parameters

Fresh cement pastes behave as viscoelastic materials below the flow onset. The measurements of viscoelastic properties of fresh cement paste provide valuable insight into the dispersion of solid particles as well as the hydration kinetics at early age and its influence on the structural evolution and solidification behavior at quasi-static conditions. Monitoring the development of viscoelastic properties of fresh cement paste using dynamic oscillatory shear measurements can also elucidate the working mechanisms of chemical admixtures. These properties are efficient indicators to guide mixture proportion design and are necessary to understand the rheology and stability of concrete. In this paper, the most common techniques, including dynamic oscillatory measurements, used to assess the viscoelastic properties of fresh cement paste are presented and discussed. The measurement challenges and their effects on the accuracy of the obtained properties are highlighted. On the other hand, the effects of high-range water-reducer, viscosity-modifying admixture, and supplementary cementitious materials are discussed. Furthermore, the use of viscoelastic measurements to assess yield stress and structural build-up of cement paste is presented.

Thickening effects of Ca2+ on apple high-methoxyl pectin: Dependences on Ca2+ concentration and the degree of esterification

To explore the application potential of high-methoxyl pectin (HMP), the effects of Ca2+ (0.00%–0.50%, w/w) on the behavior of three apple HMPs with degrees of esterification (DE) of 60.6% (AP1), 66.1% (AP1) and 72.4% (AP3) were investigated. The results in zeta potential, turbidity, and fluorescence characteristics revealed that Ca2+ promoted the aggregation of HMP molecules. In steady shear measurements, the incorporation of Ca2+ substantially increased the viscosity and thixotropy of HMP systems and changed their shear-thinning behavior in a case-specific manner. In dynamic shear measurements, the frequency sweep revealed strong viscoelasticity of AP1 at Ca2+ concentrations of 0.35% and 0.50% (w/w) and defined other HMP-Ca2+ systems as weak gels or concentrated solutions, while the temperature sweep uncovered that the enthalpy-dominated elasticity of AP1-Ca2+ system, while the facultative enthalpic and entropic nature of the network formation in AP2-Ca2+ system. For the AP3-Ca2+ system, the viscous modulus was entropic, but the elastic modulus was first entropic and then enthalpic upon cooling. Fundamentally, the incorporation of Ca2+ substantially affected the micelles formation and network construction as well as the interactions involved in these systems. All of these changes highly depended both on the DE value of pectin and the concentration of Ca2+. The results concluded herein are expected to encourage the application of HMP in acid- and sugar-restricted food products.

Dynamic mechanical analysis with torsional rectangular geometry: A critical assessment of constrained warping models

Dynamic mechanical oscillatory shear measurements with torsional rectangular geometry are widely carried out in order to determine the mechanical properties of soft solid materials in a quick and practical way. This technique has the advantage of avoiding slip effects, thus being particularly attractive for testing stiff elastomers such as vulcanized rubber compounds. However, one of its drawbacks is the clamping system required to keep the specimen edges in place. Since it imposes a constraint to warping deformations (i.e., out-of-plane cross-section distortions about the torsional axis), a certain increase of dynamic moduli with respect to their values in simple shear is observed and considered as an experimental artifact (i.e., de Saint-Venant's assumption of primary torsion of the specimen is no longer valid). The increase of dynamic moduli in torsion depends on the specimen's cross-section geometry and relative dimensions. We test here the capability of different torsion models to describe the constrained warping effect for an industrial rubber with rectangular specimen cross section using a wide range of different geometric parameters (length-to-width p ratio and width-to-thickness u ratio). We compare two theoretical models (Vlasov's model and Timoshenko's approach) and a phenomenological model (based on finite element simulations by Diani and Gilormini) with our experimental data set. We propose a slight modification of Vlasov's model to obtain realistic predictions of torsion over a wider parameter range. It is shown to be particularly useful in soft rubber testing, and the limitations in the choice of specimen geometry to obtain sufficient torque signal are overcome.

Effect of konjac glucomannan with different molecular weights on physicochemical properties of corn starch

Four konjac glucomannan (KGM) samples with different molecular weight (Mw) were prepared using high-pressure homogenization. The Mw effects of KGM on the particle size distribution, leached amylose, gelatinization, retrogradation, and rheological properties of corn starch (CS) were then investigated. KGM led to a Mw-dependent reduction in the swelling of starch granules and the leaching of amylose. Differential scanning calorimetry results showed that the incorporation of KGM slightly increased the onset and peak gelatinization temperatures of the CS but did not affect the conclusion gelatinization temperatures. Meanwhile, the ΔH increased significantly with the increase of KGM Mw. In addition, the retrogradation enthalpy and retrogradation ratio of CS were found to be significantly decreased with increasing the Mw of the KGM. This was further confirmed by the changes in the syneresis during analysis of freeze-thaw stability and the relative crystallinity as measured by X-ray diffraction. Flow and dynamic shear measurements revealed that both CS and CS-KGM mixtures are pseudoplastic fluids, and that the pseudoplasticity and viscoelasticity were significantly enhanced with increasing Mw of the KGM. The results demonstrated that the Mw of KGM plays an important part in affecting the physicochemical properties of corn starch.

Rheological and textural insights into the blending of sweet potato and cassava starches: In hot and cooled pastes as well as in fresh and dried gels

Starches from different origins are often blended with the aim of lowering cost and modulating product texture. However, the law governing the blending consequence is not well established. To this end, the pastes, fresh and dried gels from the blends of sweet potato starch (SPS) with cassava starch (CS) at different ratios were investigated. The results revealed that SPS and CS largely differ in terms of pasting behavior, rheological properties of hot and cooled paste as well as the textural parameters of fresh and dried gels. Generally, there are two categories, namely additive and non-additive for the blending effects of different starches. The present study shows that the blending effect of SPS and CS highly depends on the ratios of individual components and is also property specific. The pasting behavior during peak viscosity development is of non-additive nature but the remaining part is governed by an additive law. In hot and cooled blend pastes, the individual starches behave independently in steady shear measurements while they interact more or less in dynamic oscillatory shear measurements, thus demonstrating additive and non-additive effects, respectively. As for fresh and dried blend gels, additive effects were concluded for most tested textural parameters and physicochemical properties except for the enthalpy of dried ones and the elasticity of the cooked ones. This study provides basis to formulate the blend of SPS and CS with particular functionalities.

Hydrocolloid clustering based on their rheological properties.

In this study, we proposed an objective classification of seven commercial hydrocolloids and four novel hydrocolloids. Total of 74 rheological parameters was generated by steady (flow behavior, hysteresis loop, single shear decay, in-shear structural recovery experiments), dynamic (strain sweep and frequency sweep tests), and transient (creep/recovery and stress relaxation) shear measurements. Subsequently, the parameters were classified into seven categories with more than 60% similarity indexes in each group using agglomerative hierarchical clustering based on those properties related to the number of linkage, strength of linkage, distance of linkage, rupture and flow, rate of destruction, the extent of destruction, and the state of destructured samples in the absence of flow field. Fuzzy c-means classifier used to extract patterns for each class. Our results correspond to four different classes; κ-carrageenan and agar gum were categorized in the first class, high methoxyl pectin, xanthan, sage seed gum and basil seed gum in the second class, alginate gum and Balangu-Shirazi seed gum in the third class, and guar gum, cress seed gum and carboxymethyl cellulose in the fourth class. Using this classification technique, complete rheological patterns can be extracted for each class. This classification provides a map for other researchers to rationally design the best test type which could describe adequately different properties of materials and avoid experiments with a similar type of parameters. The main reason for the frequent use of hydrocolloids in various industries is their ability to modify the rheology. A lot of works have been done to study the rheological behavior of many hydrocolloids in model and food systems. As there is still demand for new sources of hydrocolloids with more specific functionality in foods, probing the similarities among commercial and emerging hydrocolloids could help us to rationally design structural features in different formulations, besides gives insight into the structure-function relationship between them. This object could be attained by clustering, a part of the pattern recognition theory. Contrary to the traditional clustering methods, in which the membership of a product is exclusive for only a class, in constraint clustering by fuzzy logic methods, a partial membership can be shared by two or more classes. In this way, using the fuzzy logic clustering method, we clustered a number of commercial and novel hydrocolloids based on the steady, transient, and dynamic shear rheological properties and found a specific pattern among them. PRACTICAL APPLICATIONS: The main reason for the frequent use of hydrocolloids in various industries is their ability to modify the rheology. A lot of works have been done to study the rheological behavior of many hydrocolloids in model and food systems. As there is still demand for new sources of hydrocolloids with more specific functionality in foods, probing the similarities among commercial and emerging hydrocolloids could help us to rationally design structural features in different formulations, besides gives insight into the structure-function relationship between them. This object could be attained by clustering, a part of the pattern recognition theory. Contrary to the traditional clustering methods, in which the membership of a product is exclusive for only a class, in constraint clustering by fuzzy logic methods, a partial membership can be shared by two or more classes. In this way, using the fuzzy logic clustering method, we clustered a number of commercial and novel hydrocolloids based on the steady, transient, and dynamic shear rheological properties and found a specific pattern among them.

Rheological nature and dropping performance of sweet potato starch dough as influenced by the binder pastes

Abstract Starch dough is a biphasic system in which the solid starch granules are dispersed in a continuous liquid matrix of binder paste. Experiencedly, the rheological nature of starch dough is vital to starch noodle production and heavily depends on the binder paste applied. The starch dough processing in the manufacture of starch noodle is widely spread but lacks scientific evidence. In the present study, the rheological behaviours of nine binder pastes and their corresponding sweet potato starch doughs were investigated by both steady shear and dynamic oscillatory shear measurements. The results showed that the processing characteristics of starch doughs were highly dependent on the binder paste applied, i.e., the doughs with binder pastes from sweet potato, cassava, potato and waxy maize starch displayed better dropping performance than that with binder pastes from pea, mung bean, wheat, rice or maize starch. Rheologically, both binder pastes and starch dough exhibit overall shear-thinning and thixotropic properties. A good binder paste could be defined by a lower thixotropy, consistency and loss modulus, as well as a higher loss tangent. For the first time, the present study performed a rheological characterization of starch dough and cast a new light on the dependence of its processing suitability on the binder paste involved. The findings herein successfully merge the experiences of starch dough processing into science.

Phase transition and rheological behaviors of a novel cellulose solution with 4-(ω-(methylimidazole)alkyloxy)-4′-(cyano)-biphenyls as a mesogenic unit

4-(ω-(methylimidazole) hexyloxy)-4′-(cyano)-biphenyl (CbP) as a mesogenic unit was dissolved in 1-allyl-3-methylimidazolium chloride (AMIMCl) to generate cellulose side-chain liquid crystal. The influence of CbP on AMIMCl and cellulose/AMIMCl was investigated. Turbidity tests and Fourier-transform infrared spectra (FTIR) indicated that homogeneous solution of CbP/AMIMCl was formed and there was no chemical reaction between CbP and AMIMCl. The steady and dynamic shear measurements, polarized optical microscopy, differential scanning calorimetry and X-ray diffractomer were used to study the rheological behaviors and phase transition of cellulose/CbP/AMIMCl system. The results showed that there was an obvious liquid crystal phenomenon in cellulose/CbP/AMIMCl solution when the mass fraction of CbP in AMIMCl ranges between 2.5 and 3.5%, and solution temperature is 40–80 °C. The deviations from Cox–Merz rules suggested the destruction of intra- and intermolecular hydrogen bonds among cellulose, CbP and AMIMCl under shear deformation.

Effect of modification with 1,4-α-glucan branching enzyme on the rheological properties of cassava starch

Steady and dynamic shear measurements were used to investigate the rheological properties of cassava starches modified using the 1,4-α-glucan branching enzyme (GBE) from Geobacillus thermoglucosidans STB02. GBE treatment lowered the hysteresis loop areas, the activation energy (Ea) values and the parameters in rheological models of cassava starch pastes. Moreover, GBE treatment increased its storage (G′) and loss (G″) moduli, and decreased their tan δ (ratio of G″/G′) values and frequency-dependencies. Scanning electron microscopic studies showed the selective and particular attack of GBE on starch granules, and X-ray diffraction analyses showed that GBE treatment produces significant structural changes in amylose and amylopectin. These changes demonstrate that GBE modification produces cassava starch with a more structured network and improved stability towards mechanical processing. Differential scanning calorimetric analysis and temperature sweeps indicated greater resistance to granule rupture, higher gel rigidity, and a large decrease in the rate of initial conformational ordering with increasing GBE treatment time. Pronounced changes in rheological parameters revealed that GBE modification enhances the stability of cassava starch and its applicability in the food processing industry.

Magnetorheology of dimorphic magnetorheological fluids based on iron nanorods

The aim of this paper is to document suitability of partial substitution of magnetic carbonyl iron (CI) microspheres with iron nanorods to obtain dimorphic magnetorheological (MR) suspensions with comparable MR performance to conventional MR suspensions exclusively based on (CI) microspheres while the sedimentation stability is considerably improved. The morphology of CI and iron nanorods was analyzed via scanning electron microscopy and transmission electron microscopy, respectively, and magnetic properties via vibrating sample magnetometry. The steady shear flow and small-amplitude dynamic oscillatory shear measurements were carried out to confirm effective MR performance. The sedimentation test showed positive role of dimorphic composition of dispersed phase on the sedimentation stability.

INTERRELATIONS BETWEEN MORPHOLOGY AND SOFTENING BEHAVIOR IN SELF-ASSEMBLED POLY (BUTADIENE-BLOCK-(STYRENE-STAT-BUTADIENE)) COPOLYMERS

ABSTRACTTwo series of poly(butadiene-block-(styrene-stat-butadiene) (PB-SBR) diblock copolymers were synthesized to study interrelations between microphase-separated state and relaxation dynamics. Series I consists of six symmetric PB-SBR samples (ΦSBR ∼ 0.50) with different styrene contents in the random SBR block (21 mol% ≤ xS,SBR ≤ 52 mol%). Series II contains six asymmetric PB-SBR diblock copolymers with almost constant styrene content in the SBR block (xS,SBR = 32 ± 4 mol%) and SBR volume fractions in the range of 0.20 ≤ ΦSBR ≤ 0.69. All PB-SBR diblock copolymers have a total molecular weight of about 200 kg/mol with 1,2-vinyl content of about 8.5 and 15.8 mol% in the soft PB and in the hard SBR block, respectively. A novel synthesis route has been developed so as to maintain low 1,2-vinyl contents in both blocks and a random distribution of the styrene units in the SBR block. The softening behavior of non–cross-linked PB-SBR diblocks was investigated by differential scanning calorimetry, providing first information about miscibility. The morphology of cross-linked PB-SBR diblock copolymers, which have been vulcanized with sulfur at 150 °C using standard procedures, was studied by atomic force microscopy. Dynamic shear measurements aimed at understanding the influence of morphological changes on the segmental dynamics of both phases, αPB and αSBR, were performed on vulcanized samples. Atomic force microscopy results and shear data indicate that symmetric diblock copolymers with styrene content higher than 27 mol% in the SBR block are well microphase separated. Strongly segregated states are also observed for asymmetric diblock copolymers with volume fractions 0.28 ≤ ΦSBR ≤ 0.60 showing cylindrical and lamellar morphologies. The origin of changes in the αPB and αSBR dynamics depending on morphology and segregation strengths is considered. Implications for the use of rubbery PB-SBR block copolymers in composites for tire treads are discussed.

Rheological properties of associates of ionic monomers with micelles of oppositely charged surfactants

Rheological properties of associates formed by interaction of trimethyl[methacryl-oxyethyl]ammonium methyl sulfate with sodium octyl- and dodecyl sulfate micelles, as well as associates of sodium 4-styrenesulfonate with dodecyltrimethylammonium bromide micelles in aqueous solutions were studied by steady shear and oscillatory (dynamic) shear measurements with Fourier transform. It was shown that viscosity depends on the composition and achieves maximum value at equimolar ratio of components for two of studied systems. The extremal dependence of the viscosity vs. composition is not observed for systems with sodium octyl sulfate due to weak interactions between the components. The systems exhibiting the anomalous dependencies of concentration to viscosity are viscoelastic fluids due to the physical entanglements between the associates.

Supramolecular polymer gels from polystyrene bearing cyclic amidine Group and acrylic acid/n‐butyl acrylate copolymers

ABSTRACTWe have prepared supramolecular polymer gels by mixing solutions of a polystyrene bearing cyclic amidine pendant groups (Poly‐A) and copolymers of acrylic acid and n‐butyl acrylate (Poly‐C), followed by evaporation. FT‐IR analysis indicated that the gels were formed through three‐dimensional network of the amidinium‐carboxylate salt bridge. DSC study showed that the Poly‐A and the Poly‐C were miscible when the salt bridge content was high. On the other hand, the mixtures with small salt bridge content showed phase separation. Dynamic shear measurements showed that the gel prepared from Poly‐A and Poly‐C with acrylic acid unit content of 15% had G' higher than G″ over a temperature range of −22 °C to 32 °C, in which the G' value reached almost 1 MPa. The gel had a crossover point of G' and G″ at 32 °C, very close to room temperature, which suggested facile processability. © 2015 Wiley Periodicals, Inc. J. Polym. Sci., Part A: Polym. Chem. 2016, 54, 765–770

Effect of milk fat content on the viscoelasticity of mozzarella-type cheese curds

The effect of fat content in cheese curds on their rheological properties was examined using dynamic shear measurements. Surplus fat addition to milk samples caused two distinct types of changes in the temperature dependence of the viscoelastic moduli of resultant curds. The first was a significant reduction in the moduli over a wide temperature range, which is attributed to the presence of liquefied fat globules within the milk protein network. The second was the excess contribution to the low-temperature moduli owing to the reinforcing effect of solidified fat globules. An upward shift in the sol–gel phase transition temperature driven by an increased fat content was also observed.

Reactive extrusion effects on rheological and mechanical properties of poly(lactic acid)/poly[(butylene succinate)‐co‐adipate]/epoxy chain extender blends and clay nanocomposites

ABSTRACTPoly(lactic acid) (PLA), a biosource, biodegradable polymer, is not suitable for some important polymer processing operations, such as film blowing and blow molding, due to its low melt strength. Moreover, while it has high tensile modulus and strength in the solid state, it exhibits low ductility. The present work is an extension of our earlier effort to improve the processability and mechanical properties of PLA by blending with poly[(butylene succinate)‐co‐adipate)] (PBSA), a biodegradable polymer with lower glass transition temperature. We evaluate the influences of incorporation of an epoxy chain extender and nanoclay on the properties of the blend. Since earlier work was conducted in a batch mixer, the influence of melt processing in the twin screw extruder and the differences between products obtained in the extruder and the batch mixer are evaluated and explained. Based on earlier work, the following PLA/PBSA blend ratios of 90:10, 80:20 and 70:30 were selected. All the samples were prepared in the twin‐screw extruder at two different screw speeds (50 and 150 rpm), to evaluate the effects of residence time and shear rates. The morphology and structure of the blends were examined using field emission scanning electron microscopy. Transmission electron microscopy (TEM) and X‐ray diffraction (XRD) were used to evaluate the levels of intercalation and exfoliation in the nanocomposites. The chain extension reaction was evaluated using nuclear magnetic resonance (NMR) spectroscopy and other techniques. Rheological properties (dynamic oscillatory shear and elongational viscosity measurements) and mechanical characteristics of the pure components, blends, and nanocomposites were studied and discussed in light of the composition and morphology of the blends and the nanocomposites. © 2015 Wiley Periodicals, Inc. J. Appl. Polym. Sci. 2015, 132, 42664.

Modeling of the viscoelastic behavior of collagen gel from dynamic oscillatory shear measurements.

Viscoelastic materials contain a continuous spectrum of relaxation time constants that cannot be measured directly from experiments. To model the viscoelastic behavior, discrete Generalized Maxwell model is usually chosen phenomenologically from direct fitting. In the present study, a theoretical framework was developed to determine the continuous spectrum of relaxation time constants, and then applied to study the dynamic rheological behavior of collagen gel using a parallel plate rheometer. Frequency sweep tests were performed to determine the storage and loss modulus of collagen gel. To obtain the continuous relaxation spectrum, Tikhonov regularization method was employed to solve the Fredholm integral equations. A Finite Element Model (FEM) was created to simulate the rheological measurement with viscous material parameters obtained from both direct fitting and continuous spectrum. Discrete spectrum obtained by direct fitting method is not unique and highly depends on the specified fitting criteria. Continuous spectrum obtained by Tikhonov regularization effectively eliminates the possibility of getting nonunique solutions. The storage and loss modulus calculated from FEM compared well with the experimental results. Continuous relaxation spectrum can be determined based on dynamic rheological shear measurements, and incorporated into FEM to study the behavior of viscoelastic materials.

Strategies to improve the mechanical strength and water resistance of agar films for food packaging applications

Agar films possess several properties adequate for food packaging applications. However, their high cost-production and quality variations caused by physiological and environmental factors affecting wild seaweeds make them less attractive for industries. In this work, native (NA) and alkali-modified (AA) agars obtained from sustainably grown seaweeds (integrated multi-trophic aquaculture) were mixed with locust bean gum (LBG) to make ‘knife-coated’ films with fixed final concentration (1wt%) and variable agar/LBG ratios. Agar films were easier to process upon LBG addition (viscosity increase and gelling character decrease of the film-forming solutions observed by dynamic oscillatory and steady shear measurements). The mechanical properties and water resistance were optimal for films with 50 and/or 75% LBG contents and best in the case of NA (cheaper to extract). These findings can help reduce the cost-production of agar packaging films. Moreover, the controlled cultivation of seaweeds can provide continuous and reliable feedstock for transformation industries.

Nanocomposite hydrogel consisting of Na‐montmorillonite with enhanced mechanical properties

ABSTRACTA new kind of nanocomposite (NC) hydrogel with Na‐montmorillonite (MMT) is presented in this article. The NC hydrogels were synthesized by free radical copolymerization of acrylamide and (3‐acrylamidopropyl) trimethylammonium chloride (ATC) in the presence of MMT and N,N′‐methylene‐bis‐acrylamide used as chemical cross‐linker. Due to the cation‐exchange reaction between MMT and ATC (cationic monomer) during the synthesis of NC hydrogels, MMT platelets were considered chemical “plane” cross‐linkers, different from “point” cross‐linkers. With increasing amount of MMT, the crosslinking degree enhanced, causing a decrease of the swelling degree at equilibrium. Investigations of mechanical properties indicated that NC hydrogels exhibited enhanced strength and toughness, which resulted from chemical interaction between exfoliated MMT platelets and polymer chains in hydrogels. Dynamic shear measurements showed that both storage modulus and loss modulus increased with increasing MMT content. The idea described here provided a new route to prepare hydrogels with high mechanical properties by using alternative natural Na‐MMT. © 2015 Wiley Periodicals, Inc. J. Polym. Sci., Part B: Polym. Phys. 2015, 53, 1020–1026

Dynamic rheological behavior of rice bran protein (RBP): Effects of concentration and temperature

The viscoelastic properties of rice bran protein (RBP) and the effect of temperature and concentration were investigated using small amplitude dynamic oscillatory shear measurements (SAOS). Linear viscoelastic region determined at 0.5% strain. Storage modulus (G′) was greater than the loss modulus (G″) at all concentrations and increased by raising RBP concentration. Yield stress value was determined by stress sweep and it increased from 0.038 to 1.80 Pa, when concentration increased from 10% to 15%. Frequency sweep showed that RBP solution had a typical fluid-gel behavior at low frequencies and complex viscosity (η*) had linear correlation with frequency. Phase angle was remained relatively low (>10) over the 1–10 Hz frequency range, confirming weak network of RBP. The effect of temperature on rheological traits was investigated during heating (20–90 °C) and cooling (90–20 °C) phases. RBP has a weak network and storage modulus was increased more during cooling phase. These rheological properties of RBP make it as a good candidate to apply with gelling materials in nutraceutical and food industries.

Asphalt modification using acid treated waste oil fly ash

Oil fly ash (OFA) is generated in large quantities from power generation plants through combustion of fuel oil. Waste OFA contains more than 80% carbon and can be used to improve asphalt performance. H2SO4 and HNO3 acids were used to functionalize OFA with carboxylic group (COOH) to improve its dispersion and chemical bonding with asphalt. Thermo gravimetric analysis (TGA), FTIR and combined SEM/EDS techniques were used to characterize as-received and treated OFA. Asphalt modification with treated OFA showed better results than that of untreated OFA. The treated OFA were blended with base asphalt and tested for rheological properties of pure and modified asphalt binders. OFA were used at 2–8% by weight of asphalt binder. Melt state rheology was investigated in ARES rheometer using temperature sweep, dynamic shear and steady shear rheological measurements. Incorporation of OFACOOH in the modified asphalt binders showed improvement in binder properties as investigated through steady and dynamic shear rheology. OFACOOH modification reduced temperature susceptibility of modified asphalt binder and increased the upper grading (performance) temperature. The rutting parameter G*/sinδ increased linearly with OFACOOH content of asphalt binder. Activation energy was found to decrease with OFACOOH content which indicated better resistance to low temperature cracking of the modified binder. Asphalt modification with treated OFA proved that acid treatment of OFA has enhanced the properties of asphalt mixes.