Search Results

You are looking at 41 - 50 of 169 items for :

  • "rheological properties" x
  • Refine by Access: All Content x
Clear All

Bellus, Z., Csatár, A., Csorba, L. (2006) Changing of rheological properties of multilayered tubular foils in the function of temperature (in Hungarian), GÉP , 3–8. Budó, Á

Restricted access

Abstract  

The thermal degradation process of mineral base lubricating oils was studied in this work by means of thermal, spectroscopic and rheologic analysis. The lubricating oils were degraded at temperatures varying from 150 to 210C, and for degradation times from 1 to 48 h. After the degradation, the lubricating oils were characterized by X-ray fluorescence, IR and NMR spectroscopies, rheological properties and thermal analyses (TG/DSC). The spectroscopic analyses determined the oxidation reaction products. TG curves indicate that the thermal stability of lubricating oils is below 161C. TG curves in air present three mass loss stages, whereas in nitrogen there are only two mass loss steps. DSC analyses in air indicate two highly exothermic peaks related to hydrocarbon oxidation and combustion processes, while in nitrogen only two endothermic peaks were observed. The decrease in the degradation temperature led to a decrease of the lubricant viscosity.

Restricted access

The 3D quasi-static displacements during and following an earthquake provide a wealth of information on the internal  structure and rheological properties of the Earth. If an earthquake occurs in a region that has shallow-viscosity zones inside the crust or at the top of the mantle (asthenosphere), then post-seismic displacements of the crust on the order of millimeters per year are possible. These can be detected by means of permanent GPS stations in the years following a faulting event. In this paper we systematically study the influence of viscoelastic simulation model restrictions on co- and post-seismic deformation. Examples include stratification of the Earth model, modeling of the seismic source, influence of compressibility, effects of position and viscosities of shallow low-viscosity layers. It will be shown that some of these model restrictions or assumptions can have non-negligible influences on the simulated 3D co- and post-seismic displacements.

Restricted access
Journal of Thermal Analysis and Calorimetry
Authors: J. Santos, I. Santos, M. Conceiçăo, S. Porto, M. Trindade, A. Souza, S. Prasad, V. Fernandes, and A. Araújo

Abstract  

Thermoanalytical, kinetic and rheological parameters of commercial edible oils were evaluated. The thermal decomposition of the oils occurred in three steps, due to polyunsaturated, monounsaturated and saturated fatty acids decomposition, respectively. According to the temperature of the beginning of the decomposition, the following stability order was observed: corn (A)>corn>sunflower (A)>rice>soybean>rapeseed (A)>olive>rapeseed>sunflower (A - artificial antioxidants). Kinetic parameters were obtained using Coats-Redfern and Madhusudanan methods and presented good correlation. According to the activation energy of the first thermal decomposition event, obtained of Coats-Redfern' method, the following stability order is proposed: sunflower>corn>rice>soybean>rapeseed>olive. In relation to rheological properties, a Newtonian behavior was observed and no degradation occurred in the temperature range studied.

Restricted access

In practice, there is a demand for quick characterization of rheological properties of food materials. The exact model calculation requires complex and long-term mathematical process. In this work, a simple, quick linearization method – the Peleg linearization – is discussed and is compared with the Prony series method. In the Peleg linearization only two constants are used, one of them gives the initial rate of relaxation or creep and the second one gives the equilibrium value of relaxing force or of creeping strain. The Prony series approach the relaxation and creep with the sum of two or more exponential functions and equilibrium values. Both methods give the same equilibrium values for both the relaxation and creep of wine gums and apple. The initial increasing rate of creep is higher by the Peleg linearization and lower by the Prony series. At relaxation the initial decreasing rate is lower by the Peleg linearization and higher by the Prony series.

Restricted access

Abstract  

Aliphatic polyesters are readily degradable polymers, hydrolysis being the dominant mechanism of degradation. On one side, this makes them extremely interesting for industrial applications in which degradability is required. On the other side, they present considerable processing problems due to their sensitivity to process and stocking conditions. In this work, the degradation of two aliphatic polyesters was studied in the molten state by analysing the rheological properties with the aim of defining the significance of previous thermal history and of residence time at a given temperature. Rheological measurements were adopted as a mean of analysis for degradation kinetics because rheological properties are strongly dependent on molecular weight. In particular, the change in complex viscosity (at constant frequency) as a function of time at different temperatures was measured. The experimental results show that a significant reduction of viscosity takes place during the isothermal tests for all the materials analyzed. This reduction was ascribed to the hydrolysis reaction. Indeed, a dried sample showed only a marginal viscosity reduction. After this initial decrease, an increase in viscosity (more pronounced at higher temperatures) was found for all the materials and at all the temperatures investigated. This phenomenon was ascribed to the inverse reaction (esterification) taking place in the absence of water. The dried sample showed, in fact, a much faster increase in viscosity with respect to the undried one. The degradation kinetics was modeled considering both forward and reverse reactions. The relative rate of the two reactions depends on the moisture content, and thus the water evaporation from the sample was kept into account in the rate equations.

Restricted access

Árkovics E., Keszler J. Friction curve and rheological properties of Ajka red mud (in Hungarian) Metallurgy , Vol. 106, No. 3, 1973, pp. 135–138. Keszler J. Friction curve and

Restricted access

Dello Staffolo, M., Bertola, N., Martino, M. & Bevilaqcua, A. (2004): Influence of dietary fiber and rheological properties of yogurt. Int. Dairy J. , 14 , 263–268. Bevilaqcua A

Restricted access
Acta Alimentaria
Authors: N. Nedić Tiban, V. Piližota, D. Šubarić, D. Miličević, and M. Kopjar

525 532 Marcotte, M., Hoshahili, A. R. T. & Ramaswamy, H. S. (2001): Rheological properties of selected hydrocolloids as a function of concentration and temperature. Fd Res

Restricted access

A novel instrument is described called the Thin film Analyser (TFA) which quantitatively measures changes in mechanical and rheological properties of drying films in-situ on a test panel. It is based around a simple force-sensing device, capable of carrying various probes, which can be positioned in anX-Y plane over the panel. Temperature control is achieved by means of a heating block under the sample. By imposing a thermal gradient along the block, measurements can be obtained at a series of temperatures in a single experiment. Several applications of the TFA to the drying of curable and latex-based coatings are discussed, as well as some more specialized uses. The TFA concept represents a novel approach to the thermal analysis of thin films.

Restricted access