Rheological Behavior
Mostrando 13-24 de 193 artigos, teses e dissertações.
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13. Rheological Parameters of Shear-Thickening Fluids Using an Experimental Design
Abstract: The influence of important factors related to fluid preparation on shear-thickening fluids (STF) is not well explored in literature. Thus, this paper aimed at analyzing the statistical significance of experimental conditions, such as fumed silica concentration (Cs), stirring time (tst), stirring speed (Sst) and sonication time (tso ), on the rheolo
Mat. Res.. Publicado em: 14/10/2019
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14. Investigation of the effect of nozzle design on rheological bioprinting properties using computational fluid dynamics
ABSTRACT Bioprinting is the utilization of techniques derived from three-dimensional printing to generate complex biological structures which may replace natural tissues or organs. It employs high spatial resolution deposition of different cell types, growth factors and biomaterials. Those together form bioinks, which are the bioprinting inputs, analogously
Matéria (Rio J.). Publicado em: 16/09/2019
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15. Rheological properties of sweet potato starch-date syrup gel
Abstract Date syrup (DS), sugars (SG) and sweet potato starch (SPS) composites were investigated using dynamic rheometry, rapid visco-amylograph (RVA), and texture analysis (TPA). HPLC analysis revealed that DS sugar composition was 55% glucose and 45% fructose. Starch gels (0% to 50% DS or SG) were precooked in RVA. SPS starch gel is considered elastic beca
Food Sci. Technol. Publicado em: 22/07/2019
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16. RHEOLOGICAL BEHAVIOR OF A SILVER AQUEOUS NANOFLUID STABILIZED WITH AMINOSILANE-BASED SURFACTANT UNDER CONFINED FLOW
ABSTRACT The rheological behavior of an aqueous suspension of silver nanoparticles stabilized with aminosilane-based surfactant flowing under confinement was investigated. Three stability levels were defined based on the zeta potential: high (41.73 mV, pH 4.3), medium (10.44 mV, pH 7.4), and low (0.74 mV, pH 8.6). Furthermore, the preliminary investigation s
Braz. J. Chem. Eng.. Publicado em: 15/07/2019
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17. Influence of Ca2+ in the rheological properties and filtration of bentonitic clay dispersions in aqueous drilling fluids
Resumo As características físico-químicas dos cátions podem ser capazes de modificar as propriedades reológicas das argilas bentoníticas, como suas cargas, tamanhos dos cátions trocáveis adsorvidos nos argilominerais, comportamentos de hidratação e diferentes intercalações com as camadas estruturais da bentonita, sendo um fator importante conside
Cerâmica. Publicado em: 06/06/2019
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18. Rheological characteristics PBAT/organoclay compounds
Abstract The rheological behavior of poly (butylene adipate-co-terephthalate) (PBAT) and its composites prepared with three different organoclays was investigated. Composites containing up to 7.5%, w/w organoclay, were prepared by two routes: (a) direct melt blending in an internal laboratory mixer with high intensity rotors and (b) concentrates (prepared in
REM, Int. Eng. J.. Publicado em: 2019-06
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19. Effect of rice variety and milling fraction on the starch gelatinization and rheological properties of rice milk
Abstract This study aimed to investigate the rheological properties of rice milk produced from raw rice including rice varieties and milling fractions. Rice milk was prepared from two rice varieties, which were Arhent (long grain) and Bengal (medium grain) using brown, head and broken fractions of the two cultivars used. Gelatinization temperatures for each
Food Sci. Technol. Publicado em: 18/04/2019
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20. Rheological properties of low-density polyethylene filled with hydrophobic Co(Ni)-Al layered double hydroxides
Abstract Cobalt/aluminum and nickel/aluminum layered double hydroxide (LDH - M+2:Al molar ratio of 3:1) were intercalated with dodecylsulphate (DDS), laurate (LAU), stearate (STE) and palmitate (PAL) and used as filler in low-density polyethylene (LDPE) in percentages between 0.2 and 7.0wt%. After injection molding, the samples were submitted to morphologic
Polímeros. Publicado em: 01/04/2019
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21. Rheological behavior of concentrated tucupi
Abstract Tucupi, which is widely enjoyed in the North region of Brazil, is a fermented liquid derived from cassava (Manihot esculenta Crantz) and has been taken abroad for its exotic characteristics. This study aimed to assess the rheological behavior of tucupi with 30, 35, and 40% solids and concentrated at 50, 70, and 90 °C. The rheological data were obt
Food Sci. Technol. Publicado em: 29/11/2018
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22. Stability and rheological behavior of coconut oil-in-water emulsions formed by biopolymers
Abstract Proteins are frequently used as emulsifiers and stabilizers. In this work, two proteins with different isoelectric points were used: lactoferrin and ovalbumin. Solutions containing different proteins ratios, with different pH values, were stored for 7 days at 25 °C to analyze the system stability. Systems containing 3% w/v lactoferrin remained sta
Polímeros. Publicado em: 29/11/2018
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23. Correlation between rheological properties and capillary fixation for modelling creams
The Brazilian male beauty market occupies the second place in world consumption of cosmetics. Among the numerous products consumed by such audience is the capillary fixation mask, which is mainly composed by fixatives. These additives act on stabilizing the cosmetic emulsion, protecting the hair against moisture and also increasing the intensity of hair fixa
Braz. J. Pharm. Sci.. Publicado em: 29/11/2018
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24. Fresh properties of HPSCC containing SRA and expansive admixtures
ABSTRACT Shrinkage-reducing admixture (SRA) and expansive admixture (EXA) were used in high performance self-compacting concrete (HPSCC) to mitigate autogenous shrinkage. In order to evaluate the fresh properties of concretes, the rheological parameters were determined in a ICAR rheometer at 10, 25, 40, 60 and 90 min. The flow behavior of the mixtures was de
Matéria (Rio J.). Publicado em: 18/10/2018