scholarly journals The Rheological Properties of Concentrated Suspensions. IV. The Viscoelastic Properties of Concentrated Dispersions in Molten Polymers

1964 ◽  
Vol 37 (1) ◽  
pp. 89-102 ◽  
Author(s):  
Masaharu Takano ◽  
Hirotaro Kambe
Keyword(s):  
Rheological Properties ◽  
Viscoelastic Properties ◽  
Concentrated Suspensions ◽  
Molten Polymers ◽  
Concentrated Dispersions

scholarly journals The Influence of the Addition of Nuts on the Thermal and Rheological Properties of Wheat Flour

Molecules ◽  
2021 ◽  
Vol 26 (13) ◽  
pp. 3969
Author(s):  
Karolina Pycia ◽  
Lesław Juszczak
Keyword(s):  
Rheological Properties ◽  
Wheat Flour ◽  
Viscoelastic Properties ◽  
Control Sample ◽  
Scanning Calorimetry ◽  
Creep And Recovery ◽  
Research Material ◽  
Pasting Characteristics ◽  
Tan Δ ◽  
Weak Gels

The aim of the study was to assess the influence of replacing wheat flour with hazelnuts or walnuts, in various amounts, on the thermal and rheological properties of the obtained systems. The research material were systems in which wheat flour was replaced with ground hazelnuts (H) or walnuts (W) in the amount of 5%, 10%, and 15%. The parameters of the thermodynamic gelatinization characteristics were determined by the differential scanning calorimetry method. In addition, the pasting characteristics were determined with the use of a viscosity analyzer and the viscoelastic properties were assessed. Sweep frequency and creep and recovery tests were used to assess the viscoelastic properties of the tested gels. It was found that replacing wheat flour with nuts increased the values of gelatinization temperature, gelatinization, and retrogradation enthalpy, and the degree of retrogradation. The highest viscosity was characteristic of the control sample (2039 mPa·s), and the lowest for the paste with 15% addition of walnuts (1120 mPa·s). Replacing the flour with nuts resulted in a very visible reduction in the viscosity of such systems. In addition, gels based on the systems with the addition of H and W were weak gels (tan δ = G″/G′ > 0.1), and the values of G′ and G″ parameters decreased with the increased share of nuts in the systems. Creep and recovery analysis indicated that the systems in which wheat flour was replaced with hazelnuts were less susceptible to deformation compared to the systems with the addition of W.

Electrokinetic Research on the Dispersion Behavior of Nano-Ceria Particles in Concentrated Suspensions

2015 ◽  
Vol 645-646 ◽  
pp. 394-399
Author(s):  
Wei Gao ◽  
Qi Long Wei ◽  
Ling Ding ◽  
Xiao Yuan Li ◽  
Chao Wang ◽  
...  
Keyword(s):  
Zeta Potential ◽  
Rheological Properties ◽  
Concentrated Suspensions ◽  
Tem Analysis ◽  
Concentrated Suspension ◽  
Original Solution ◽  
Multi Scale ◽  
Scale Method ◽  
Dispersion Behavior ◽  
Significant Difference

A multi-scale method was developed, which utilized intrinsic relationships among zeta potential of particles, rheological properties of suspensions and particle size distribution (PSD), to analyze dispersion behavior of nanoparticles in concentrated suspensions. It was found that PSD of a kind of nanoceria particles by dynamic light scattering (DLS) method in solution A with concentration 5 wt% accorded well with that by direct TEM analysis, which meant the particles had been dispersed well. However, there had a significant difference when the concentration was increased to 20 wt%. When particles concentration increased from 5 wt% to 20 wt%, zeta potential in solution A changed from-150 mV to-100 mV, while zeta potential in solution B changed from-35mV to-45 mV. Variations of zeta potential of particles accorded well with rheological properties of suspensions too, from phenomenological models. When the suspensions composed by solution A and the nanoparticles with concentration about 20 wt% was diluted with its original solution to 5 wt%, the PSD of nanoceria could be measured indirectly, which accorded well with both that of a suspension prepared directly with near concentration and that from TEM images. Then a method to measure PSD of nanoparticles in concentrated suspension was brought forward.

Viscoelastic properties of concentrated dispersions in water of soy lecithin

2003 ◽  
Vol 222 (1-3) ◽  
pp. 141-145 ◽  
Author(s):  
M Manconi ◽  
J Aparicio ◽  
A.O Vila ◽  
J Pendás ◽  
J Figueruelo ◽  
...  
Keyword(s):  
Viscoelastic Properties ◽  
Soy Lecithin ◽  
Concentrated Dispersions
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