scholarly journals Reliability Engineering. Measurement of Biaxial Elongational Viscosity of Polymer Melts Using Lubricated Squeezing Flow Method.

1998 ◽  
Vol 47 (12) ◽  
pp. 1296-1300 ◽  
Author(s):  
Akihiro NISHIOKA ◽  
Yasuyuki TAKAGI ◽  
Tatsuhiro TAKAHASHI ◽  
Yuichi MASUBUCHI ◽  
Jun-ichi TAKIMOTO ◽  
...  
Keyword(s):  
Polymer Melts ◽  
Elongational Viscosity ◽  
Squeezing Flow ◽  
Reliability Engineering ◽  
Flow Method ◽  
Engineering Measurement ◽  
Lubricated Squeezing Flow

A Continuous Lubricated Squeezing Flow Technique to Study the Rheological Behavior of Polymer Melts in Equibiaxial Elongational Flow

2008 ◽  
Author(s):  
David Venerus ◽  
Teresita Guadarrama-Medina ◽  
Tai-Yi Shiu ◽  
Albert Co ◽  
Gary L. Leal ◽  
...  
Keyword(s):  
Rheological Behavior ◽  
Polymer Melts ◽  
Elongational Flow ◽  
Squeezing Flow ◽  
Lubricated Squeezing Flow

Note: Rheological changes in cooked cornmeal dough due to differences in moisture content using squeezing flow viscometry/Nota: Efecto del contenido de húmedad en las propiedades reológicas de masa de maíz cocida usando viscometría de compresión entre dos platos lubricados

1995 ◽  
Vol 1 (1) ◽  
pp. 41-45 ◽  
Author(s):  
R.G. Moreira ◽  
T.-Er Lo ◽  
M.E. Castell-Perez
Keyword(s):  
Moisture Content ◽  
Power Law ◽  
Flow Behavior ◽  
Elongational Viscosity ◽  
Squeezing Flow ◽  
Power Law Fluid ◽  
Flow Behavior Index ◽  
Lubricated Squeezing Flow ◽  
Food Processes ◽  
Behavior Index

The elongational viscosity of two different cooked cornmeal dough was determined as a function of moisture content (55-70% wet basis) and differences in cornmeal structure using the lubricated squeezing flow technique. When the flow regime was not governed by the viscoelastic effect, cooked cornmeal dough could be described as a power-law fluid with a flow behavior index, n, of 0.418-0.473 and consistency coefficient, K, ranging from 18.7 to 85.0 kPa s". Regression results indicated that K increased exponentially as moisture content decreased. Results suggested that the technique can be used to characterize the flow behavior and viscosity values of cooked cornmeal dough for further use in control of food processes such as extrusion.

Rheotens-mastercurves and elongational viscosity of polymer melts

1996 ◽  
Vol 35 (2) ◽  
pp. 117-126 ◽  
Author(s):  
Manfred H. Wagner ◽  
Bertrand Collignon ◽  
J�r�me Verbeke
Keyword(s):  
Polymer Melts ◽  
Elongational Viscosity

Imperfect lubricated squeezing flow viscometry for foods

1997 ◽  
Vol 36 (6) ◽  
pp. 686-693
Author(s):  
Bernhard Hoffner ◽  
Christian Gerhards ◽  
M. Peleg
Keyword(s):  
Squeezing Flow ◽  
Lubricated Squeezing Flow
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