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Abstract  

Cross-linked polymers have particular rheological responses during reprocessing, e. g. if the material is recycled, special processing conditions are required. Other virgin polymers can be used as a blending component to enhance rheological properties. Bi-layer film of EVA/LLDPE was produced on a blown film line and cross-linked by high-energy radiation. This film was ‘agglomerated’ then reprocessed in a twin-screw extruder with virgin LLDPE and blown into film. The miscibility of the blend components was then studied using a TA Instruments temperature modulated differential scanning calorimeter (TMDSC). It was found that the cross-linked EVA/LLDPE scrap and the LLDPE have a slight miscibility in the liquid state. A bigger portion of LLDPE was miscible (dissolved) in EVA in low LLDPE blends. A positive deviation in the heat capacity of the LLDPE component compared to the additivity rule indicated melting to be more reversible in the first heating cycle. This initial miscibility was attributed to being induced by high shear during processing. A smaller positive deviation also occurred in the second heating cycle. This was attributed to intrinsic miscibility.

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): Rheological properties and baking qualities of selected soft wheats grown in the United States. Cereal Chem. 73,2, 215–221. Ng P.K.W. Rheological properties and baking qualities of selected

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Geophysical methods are important tools for the investigation of the structure and geodynamic development of the lithosphere. The central and eastern parts of the Western Carpathians are bordered in the north by a thicker  and stronger lithosphere of the European platform (100-150  km), which is underthrust (about of 50 km) beneath the margin of the overriding Carpathian orogen. This thickening is interpreted as remnants of subducted slabs. In contrast, the “thin” lithosphere at the western margin of the Western Carpathians can be considered as a result of oblique collision along a deep-seated transform zone between the platform and orogenic lithosphere. Neo-Alpine “soft” collision and retreating subduction of this orogen can also be discovered by means of quantitative interpretation of observed gravity field. The crustal thickness in the Western Carpathians ranges among 27-35 km. The central Western Carpathians are characterized by thicker crust (30-55 km) in comparison with thinner crust (25-30 km) in the Pannonian Basin System. This feature is probably the result of the youngest lithosphere processes from the Middle Miocene. Rheological properties of the Western Carpathian lithosphere show that the mechanical strengths decrease within the whole lithosphere from the area of the European platform via the Western Carpathians to the Pannonian Basin. The most remarkable and important first-order tectonic structures (seismo-tectonic zones) in  the Western Carpathians are the zones of the Pieniny Klippen Belt, the Mur-Mürz-Leitha fault zone, the Čertovica fault zone and the Hurbanovo line. Map of neo-Alpine fault systems and neotectonic regions (blocks) of  Slovakia was defined.

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. 2013 a. Rheological properties of barley and flaxseed composites . Food Nutri. Sci. 4 : 41 – 48 . Inglett , G.E. , Chen , D. , Xu , J. , Lee , S. 2013 b. Pasting

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35 129 131 Tscheuschner, H.-D. (1991) Rheological properties of chocolate masses and cocoa butter dispersions and the texture of chocolate. Food

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Figura , L.O. & Teixeira , A.A. (2007): Rheological properties.-in: Food Physics , Springer, pp. 181–185. Teixeira A.A. Food Physics

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. Higaki , K. , Koyano , T. , Hachiya , I. , Sato , K. , Suzuki , K. ( 2004 ). Rheological properties of β-fat made of binary mixtures of high- and low-melting fats . Food Res Int , 37 , 799 – 804

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. 2010 28 185 191 Dubat, A. 2010. A new AACC international approved method to measure rheological properties of a dough

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Acta Alimentaria
Authors: M. Tomczyńska-Mleko, W. Gustaw, T. Piersiak, K. Terpiłowski, B. Sołowiej, M. Wesołowska-Trojanowska, and S. Mleko

Gustaw , W. (2008): Production and rheological properties of whey protein-polysaccharide mixed (composites) gels. Acta Alimentaria, 37 , 359–365. Gustaw W. Production and rheological

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Cereal Research Communications
Authors: D. Horvat, N. Ðukić, D. Magdić, J. Mastilović, G. Šimić, A. Torbica, and D. Živančev

., Bernardo, A., Soler, C., Jouve, N. 2005. Relationship between common wheat ( Tritucum aestivum L.) gluten proteins and dough rheological properties - Gluten proteins and rheological properties in wheat. Euphytica 143 :169

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