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Rheology of nanocomposites

Modelling and interpretation of nanofiller influence

Journal of Thermal Analysis and Calorimetry
Authors: Christophe Block, Nick Watzeels, Hubert Rahier, Bruno Van Mele, and Guy Van Assche

loading, rheology is often used to screen or characterise the nanofiller dispersion, or more generally the influence of the nanofiller on the overall rheological behaviour of (thermoplastic) nanocomposites. It is widely accepted that the melt strength

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.C.A., Berto, M.I. & Júnior, V.S. (2004): Reologia do açúcar líquido invertido: influência da temperatura na viscosidade. (Rheology of liquid invert sugar: influence of temperature in viscosity.) Cienc. Tecnol. Alim. , 24 , 652

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Abstract  

Nanocomposites of polycarbonate (PC) containing low concentrations of pristine and COOH and OH functionalized single-walled carbon nanotubes (SWNTs, COOH-SWNTs and OH-SWNTs) were prepared by melt-mixing and analyzed using rheology and scanning electron microscopy (SEM). The steady state and linear viscoelastic behavior of each nanocomposite material is presented and compared to that of the neat PC. SEM analysis revealed that samples containing functionalized SWNTs were more dispersible than samples containing the pristine SWNTs.

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growing use of vegetable oils to obtain biodiesel and the need to evaluate the quality of sunflower oil produced in Northeast Brazil (Catissol), this study aimed to assess the thermal degradation and rheology of this important raw material in the

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for static load testing , Slovak Standards Institute ( SUTN ), 1998 . [7] Sobotka Z. Rheology of

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The aim of this study was to make mandarin orange marmalades, in which sucrose is replaced by sweeteners, such as tagatose and isomaltulose, which are non-cariogenic and have a low glycemic index. Analyses of rheology, colour, antioxidant activity, microbiology, and sensory properties were carried out on marmalades on their first day, and after 90, 180, and 360 days of storage. The results showed that marmalades made with healthy sweeteners had a less elastic character and were thinner in consistency than those made with sucrose. Lightness was shown to be highest in mandarin orange marmalades made with tagatose, although colour was stable for 180 days to one year of storage. Tagatose also enhanced the antioxidant activity of these marmalades. All marmalades were microbiologically stable. Finally, marmalades made with tagatose alone scored the highest for global acceptance and intention of buying by consumers.

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Volumetric rheology of polymers

The influence of shear flow, cooling rate, and pressure on the specific volume of iPP and P/E random copolymers

Journal of Thermal Analysis and Calorimetry
Authors: R. Forstner, G. Peters, C. Rendina, J. Housmans, and H. Meijer

Abstract  

A novel dilatometer has been used to measure the evolution of specific volume at different cooling rates and at elevated pressures under quiescent conditions and under shear for a series of commercial iPP homopolymers and polypropylene–ethylene random copolymers. Significant influences of cooling rates, pressures, and shear flow on the transition temperature T tr related to molecular weight and polydispersity and of course the temperature at which shearing was applied could be found for the iPP homopolymers. In the copolymers, the composition defined by the ethylene content determined the position of the transition temperature T tr.

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Cereal Research Communications
Authors: E. Martínez-Cruz, E. Espitia-Rangel, H. Villaseñor-Mir, J. Molina-Galán, I. Benítez-Riquelme, A. Santacruz-Varela, and R. Peña-Bautista

1098 Martínez, C.E., Espitia, R.E., Benítez, R.I., Peña, B.R.J., Santacruz, V.A., Villaseñor, M.H.E. 2007b. Effect of the Gli-1 / Glu-3 complex on the rheology properties and bread volume in

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, R. ( 2006 ): Rheology essentials of cosmetic and food emulsions . Berlin : Springer . 180 pages. Ciron , C.I.E. , Gee , V

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Journal of Thermal Analysis and Calorimetry
Authors: N. A. Santos, R. Rosenhaim, M. B. Dantas, T. C. Bicudo, E. H. S. Cavalcanti, A. K. Barro, I. M. G. Santos, and A. G. Souza

and filters. Rheology techniques have been used to investigate the correlation between the chemical structure and the physical properties of vegetable oil esters [ 3 ]. Fatty acid esters with different chain lengths and degrees of unsaturation

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