Rheological Behaviour
Mostrando 13-24 de 27 artigos, teses e dissertações.
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13. Síntese, caracterização e avaliação do perfil de liberação "in vitro" de hidrogéis do álcool polivinílico ph sensitivos processados por métodos físico-químico
In this study hydrogels of poly(vinyl alcohol) (PVA) processed by chemical method and gamma radiation were obtained in order to evaluate the pH responsive behaviour of those systems as well the utilization for the targeted drug delivery in the gastrointestinal tract of Human. The rheological properties of PVA solutions with different hydrolysis degree and we
Publicado em: 2007
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14. Transição sol-gel em soluções orgânico-aquosas de lisozima e o efeito indutor do solvente: caracterização cinética e estrutural / Sol-gel transition in aqueous-organic solutions of lysozyme and the solvent-inducing effect: a kinetic and structural characterization
Lysozyme sol-gel transition in tetramethylurea/water was investigated in depth. These dispersions produced highly viscous systems, which evolved to physical gels, i.e., systems where the gel backbone is maintained by van der Walls forces and hydrogen bonding. The work was conducted in two fronts: a) the study of lysozyme dispersions in binary mixtures; b) th
Publicado em: 2006
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15. Study of lineal and non lineal viscoelastic behavior of PP/PA-6 polymer blends compatibilized or no. / Estudo da viscoelasticidade linear e não linear de misturas de PP/PA-6 compatibilizadas ou não.
Rheological and morphological behaviour of polypropylene and polyamide polymer blend was studied. The values of interfacial tension were obtained between 10mN/m and 13mN/m. The interfacial tension decreased in 87% for compatibilized blend. Morphology analysis for linear viscoelastic regime shows dispersed drop diameter between 1,5µm and 20µm. The diameter
Publicado em: 2006
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16. Comparative analysis of commercial dry-set mortars using rheological parameters. / Análise comparativa de argamassas colantes de mercado através de parâmetros reológicos.
O presente trabalho propõe o entendimento do comportamento no estado fresco de argamassas colantes, com base na caracterização reológica e físico-química de diferentes composições comerciais, servindo de base para analisar o fenômeno de deslizamento, a partir do ensaio estabelecido na norma brasileira. Para isso, foi utilizado o ensaio Squeeze flo
Publicado em: 2006
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17. Valorização de resíduos industriais como fonte alternativa mineral : composições cerâmicas e cimentíceas
This present work describes studies of valorization of wastes as alternative raw materials. Different industrial wastes, based on the SiO2-Al2O3-CaO system and classified as non-hazardous, were selected: Al-rich anodizing sludge, sludge from the filtration/clarification of potable water, sludge generated in ornamental stone-cutting processes, and foundry san
Publicado em: 2006
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18. Modelling and simulation of drying phenomena with rheological behaviour
Foods have high moisture contents which are lost during the drying process. This water loss can produce important changes in size that hinder the analysis of heat and mass transport. A model of simultaneous heat and moisture transfer in parallelepiped-shaped potato samples was coupled with a model of its elastic behaviour. Governing equations and boundary co
Brazilian Journal of Chemical Engineering. Publicado em: 2005-06
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19. Blends of agar/galactomannan for Marubakaido apple rootstock shoot proliferation
Galactomannans (GMs) extracted from seeds of a native Brazilian specie designated Cassia fastuosa (cassia) and from Cyamopsis tetragonolobus (guar gum - a commercial GM) were mixed with agar, in the proportion of 3/3 g.L¹ (w/w), and used as a gelling agent in Marubakaido apple rootstock (Malus prunifolia Borkh) micropropagation. The rheological measurements
Polímeros. Publicado em: 2005-06
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20. Influencia do uso de retentados de baixo fator de concentração no rendimento e na qualidade da mussarela de reduzido teor de gordura feita por acidificação direta. / Use influence of low concentration factor ultrafiltration retentates on the yield and the quality of mozzarella of reduced text of fat made for direct acidification.
Use of low concentration factor ultrafiltration retentates on composition, yield, proteolysis, rheological and functional properties, microstructure and sensory acceptability of reduced fat Mozzarella cheese made by direct acidification was evaluated. Two concentration factors (1.4 and 1.8) were compared with a control (semi-skimmed milk) and three trials we
Publicado em: 2004
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21. Proteins with mechanical functionality: a physico-chemical study on the viscoelasticity of gliadin, a storage protein from wheat gluten / Proteínas com funcionalidade mecânica: um estudo físico-químico sobre a viscoelasticidade da gliadina, uma proteína de reserva do glúten do trigo
The thesis consisted in a rheological study of the dynamics of gels and dispersions of gliadin from wheat gluten in pure dimethylsulfoxide, dimethylformamide or formamide and in their mixtures with water. The effect of temperature and that of the concentration of the component species (protein and solvent constituents) on flow behavior and deformation were e
Publicado em: 2004
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22. Comportamento termo-mecanico do "compound" (chocolate composto)
Experiments were conducted in order to know the rheological bahaviour of compound that is a chocolate substitute where the cocoa butter is totally or partially replaced for a vegetable fat. It was used two kinds of fat; the first one is fractionated palm kemel oil and the second one is hidrogenated cottonseed oil, in order to observe how kind of fat and its
Publicado em: 2000
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23. Propriedades reológicas e magnéticas de liomesofases colestéricas uni e biaxiais / Rheological and magnetic properties of uni and biaxial cholesteric liomesophases
In this work, several techniques were used to study mesophases constituted by potassium laurate, decylammonium chloride, water and brucine sulfate. This system was chosen for presenting a cholesteric biaxial phase, whose characterization continues to be worthy of investigation. Rheological measurements were made on nematic and cholesteric systems, in differe
Publicado em: 1999
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24. Estudo reologico do suco de manga : efeito dos solidos insoluveis
This is an experimental investigation aimed at studying the rheological behaviour of mango pulp, variety Keitt at 30°C. The whole pulp was prepared in the laboratory and refined using a finisher with a mesh 1.6mm. The whole pulp was passed through sieves of different mesh values and also centrifuged. All pulp fractions, both sieved and centrifuged and also
Publicado em: 1997