Particle size distribution as key parameter for the flow behavior of ferrofluids

2003 ◽  
Vol 15 (6) ◽  
pp. 1658 ◽  
Author(s):  
Steffen Thurm ◽  
Stefan Odenbach
Keyword(s):  
Particle Size ◽  
Particle Size Distribution ◽  
Size Distribution ◽  
Flow Behavior ◽  
Key Parameter

Flow Behavior of Hematite Slurries

1973 ◽  
Vol 95 (1) ◽  
pp. 75-77
Author(s):  
Harley Y. Jennings
Keyword(s):  
Particle Size ◽  
Particle Size Distribution ◽  
Size Distribution ◽  
Laboratory Study ◽  
Flow Behavior ◽  
Laboratory Data ◽  
Flow Data ◽  
Solids Concentration

This paper describes our laboratory study of the flow behavior of aqueous hemalite slurries. Viscosity and flow data are given for slurries of up to 40 percent hematite by volume (76 percent by weight). These results show that solids concentration and particle size distribution have much more effect on flow than does temperature. These and supporting laboratory data are discussed in terms of practical problems in pipelining slurries.

scholarly journals Properties of dark chocolate enriched with free and encapsulated chlorogenic acids extracted from green coffee

2020 ◽  
Vol 23 ◽  
Author(s):  
Didar Zohreh
Keyword(s):  
Particle Size ◽  
Particle Size Distribution ◽  
Size Distribution ◽  
Active Carbon ◽  
Flow Behavior ◽  
Melting Behavior ◽  
Dark Chocolate ◽  
Free Form ◽  
Green Coffee ◽  
Chlorogenic Acids

Abstract To increase the functionality of dark chocolate, chlorogenic acids extracted from green coffee were added in free or encapsulated forms at different concentration (10, 20, 30, 40 and 50 mg/5 kg of free chlorogenic acids and equal quantity of encapsulated form). The extraction of chlorogenic acids was carried out by maceration of ground green coffee beans in distilled water (30 min at 80 °C), then, cooling, filtration and adsorption by active carbon were done. The final step was filtration and desorption from active carbon and rotary drying (at 60 °C and 120 rpm). Encapsulation of chlorogenic acids was done by coacervation of pectin and gelatin. For quality assessment, several analysis on chocolate samples were performed included color index and melting behavior by Differential Scanning Calorimeter. Flow behavior of the chocolate samples melted at 40 °C was determined using stress or strain controlled rheometer. The microstructure of the chocolate samples was analyzed by Scanning Electron Microscope technique at 500-1000x magnification. Particle size distribution and sensory evaluation was also performed. Results showed addition of free and encapsulated forms of chlorogenic acids decreased Tonset, Tpeak and ΔH of dark chocolate. Casson viscosity increased in the case of addition chlorogenic acids. Color indexes of chocolate samples were influenced by addition of chlorogenic acids. Particle size distribution decreased with addition of free form and increased when encapsulated form was added. Sensory characteristics were also influenced by chocolate formulation and samples included encapsulated chlorogenic acids exhibit better sensory properties than samples enriched with free form.

Effects of Particle Size Distribution on Corrosion Rate of Carbon Steel in Soil

2020 ◽  
Vol 69 (4) ◽  
pp. 102-106
Author(s):  
Shota Ohki ◽  
Shingo Mineta ◽  
Mamoru Mizunuma ◽  
Soichi Oka ◽  
Masayuki Tsuda
Keyword(s):  
Particle Size ◽  
Carbon Steel ◽  
Corrosion Rate ◽  
Particle Size Distribution ◽  
Size Distribution

DENSE SPRAY CORRECTIONS FOR DIFFRACTION-BASED PARTICLE SIZE DISTRIBUTION MEASUREMENTS

1995 ◽  
Vol 5 (1) ◽  
pp. 75-87 ◽  
Author(s):  
Christine M. Woodall ◽  
James E. Peters ◽  
Richard O. Buckius
Keyword(s):  
Particle Size ◽  
Particle Size Distribution ◽  
Size Distribution
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