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
Authors:M. Karwowski, M. Masson, M. Lenzi, A. Scheer, and C. Haminiuk
.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
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.
Authors:Iara M. S. Correia, Marcelo J. B. Souza, Antônio de S. Araújo, and Elisa M. B. D. Sousa
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
Authors:S. Rubio-Arraez, J.V. Capella, M.D. Ortolá, and M.L. Castelló
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.
Authors:R. Forstner, G. Peters, C. Rendina, J. Housmans, and H. Meijer
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 Ttr 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 Ttr.
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
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