Rheological Behaviour
Mostrando 1-12 de 27 artigos, teses e dissertações.
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1. Modelling of rheological behaviour of macaíba pulp at different temperatures
RESUMO As polpas de frutas estão sujeitas a mudanças de temperatura durante o processo de fabricação que podem alterar a viscosidade. Este estudo objetivou avaliar o comportamento reológico da polpa de macaíba em diferentes condições de temperatura (10 a 50 °C, com incrementos de 5 ºC) e velocidades de rotação (2,5 a 200 rpm, totalizando 17 veloc
Revista Brasileira de Engenharia Agrícola e Ambiental. Publicado em: 2022
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2. Erythrocytes morphology and hemorheology in severe bacterial infection
BACKGROUND Severe bacterial infections initiate inadequate inflammation that leads to disseminated intravascular coagulation and death. OBJECTIVES To evaluate the influence of bacterial infection on blood viscosity and red blood cells (RBCs) morphology, and the ability of Calotropis procera proteins (CpLP) to prevent the patho-hemorheology in infected an
Mem. Inst. Oswaldo Cruz. Publicado em: 20/12/2019
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3. Characterization of the interactions between chitosan/whey protein at different conditions
Abstract This research investigated the interaction between chitosan and whey protein molecules in terms of pH and heating. The FTIR, rheological analysis, turbidity, and zeta potential measurements were used to assess this interaction. At pH 4.0, addition of low amount chitosan with chitosan/whey protein isolate (C/WPI) ratio of 1:5 effectively prevented t
Food Sci. Technol. Publicado em: 16/04/2018
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4. Humic Acid as Dispersant of an Alumina Suspension and its Rheological Behaviour
Humic acid was extracted and employed as a dispersant in an alumina suspension. The higher zeta potential for HA (-42 mV) was measured at pH 11 showing that an electrostatic repulsion might occur in the alumina/HA suspension. As a consequence of the long chain molecules of HA it was also expected a steric effect on deflocculation. The best dispersion conditi
Mat. Res.. Publicado em: 15/01/2018
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5. Rheological properties of oil-in-water emulsions prepared with oil and protein isolates from sesame (Sesamum Indicum)
In this study, food emulsions of oil in water from sesame (Sesamum indicum) protein isolates and their oil were formulated and standardised. The effect of the concentrations of sesame (Sesamum indicum) protein isolates and base oil and the speed of the emulsification process for the food emulsion stability was studied. The protein isolates were achieved from
Food Sci. Technol. Publicado em: 05/02/2016
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6. Development of an oral suspension containing dry extract of Aleurites moluccanus with anti-inflammatory activity
Abstract Aleurites moluccanus L. (Willd.), Euphorbiaceae, is a tree that is native to Indonesia and India. Various parts of this tree are commonly used in traditional medicine to treat pain, fever, inflammation, hepatitis, gastric ulcer and other ailments. An oral suspension containing dried extract of A. moluccanus was developed and in vivo anti-inflammator
Rev. bras. farmacogn.. Publicado em: 2016-02
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7. Numerical Studies on Flow Behavior of Composite Propellant Slurry During Vacuum Casting
Abstract: Rockets are powered by composite solid propellant, which is a heterogeneous system consisting of solid oxidizer and metallic fuel dispersed in a polymeric fuel binder matrix. The slurry casting technique under vacuum/gravity condition is well-established for performing a different class of large sized case bonded rocket motors. During propellant ca
J. Aerosp. Technol. Manag.. Publicado em: 2012-06
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8. Silica nanoparticles dispersed in a self-assembled viscoelastic matrix: structure, rheology, and comparison to reinforced elastomers
Model self-assembled networks of telechelic polymer C18 - PEO(35k) - C18 in water have been studied. The rheology of such transient networks has been investigated as a function of polymer concentration, and a typical percolation law has been observed. The network structure has been characterised by Small Angle Neutron Scattering in D2O, where the interaction
Brazilian Journal of Physics. Publicado em: 2009-04
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9. Processamento Coloidal de Cromito de Lantânio / LANTHANUM CHROMITE COLLOIDAL PROCESSING
Lanthanum chromite (LaCrO3) is currently the most studied material for applications such as solid oxide fuel cell interconnector (HTSOFC). The complexity of microstructures and geometries of HTSOFC devices, require a precise control of processing parameters to get the desired combination of properties and this, the use of techniques involving concentrated ce
Publicado em: 2009
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10. Reologia de Biodiesel de origens diversas e das misturas Diesel/Biodiesel
Cost and depletion of petroleum derived fuels are increasing, thus alternative fuels are quite required. Biodiesel (B100), which is comprised of fatty acid methyl (or ethyl) esters (FAMEs/FAEEs) derived from vegetable oils, animal fats or waste oils mainly through transesterification, is an alternative source of energy. It is renewable, available locally, bi
Publicado em: 2008
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11. Singularities related to the electrosteric stabilization mechanism and their effects over the rheological behaviour of concentrated suspensions. / Singularidades associadas ao mecanismo de estabilização eletroestérico e seus efeitos sobre o comportamento reológico de suspensões concentradas.
O presente projeto de trabalho buscou avaliar e estabelecer relações de causa e efeito que justificassem a ocorrência de singularidades no comportamento reológico de formulações complexas contendo elevada carga de sólidos em suspensão incorporada. O mecanismo de estabilização coloidal empregado para preparação das formulações e posterior análi
Publicado em: 2008
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12. Macro- and microscopic properties of milk proteins and k-carrageenan gels / Propriedades macro- e microscopicas de geis de proteinas do leite e k-carragena
Evaluation of acid-induced sodium caseinate (CS) gelation promoted by glucono-d- lactone (GDL) was performed at different acidification rates with several protein concentrations (2-6% w/w). The kinetics of acidification and gelation were followed from pH 6.7 to the isoelectric point of casein by evaluation of the pH and mechanical properties using uniaxial c
Publicado em: 2008