Belt drives. Electrical conductivity of antistatic endless synchronous belts. Characteristics and test method

2015 ◽  
Keyword(s):  
Electrical Conductivity ◽  
Test Method ◽  
Belt Drives

scholarly journals Evaluation of Self-Consolidating Concrete Robustness by Measuring Electrical Conductivity of Plastic Concrete

2018 ◽  
Author(s):  
Payam Vosoughi ◽  
Mahmoud Motahari Karein
Keyword(s):  
Electrical Conductivity ◽  
Setting Time ◽  
Test Methods ◽  
Test Method ◽  
Fresh Properties ◽  
Conventional Concrete ◽  
Self Consolidating Concrete ◽  
Plastic Concrete ◽  
Cement Based Materials ◽  
Long Time

This paper is aimed to review robustness of Self-Consolidating Concrete (SCC) in term of resistance against static segregation and bleeding. SCC is a highly fluid and non-segregating concrete able to spread through even dense reinforcement and homogenously fill formwork without using any external mechanical consolidation. Due to field requirements, SCC should be able to sustain its desired fresh properties over a relatively long time (about two or three hours) making it more susceptible to segregation than conventional concrete. Although there are a coupleof proposed test methods to evaluate SCC robustness, multi-electrodes electrical conductivity technique could be a reliable, non-destructive, inexpensive and simple test method to continuously monitor progress of hydration reactions (even indicating initial and final setting time) and stability (bleeding and both static and dynamic aggregate segregation) of plastic cement-based materials over the early-age period. In this paper, a brief review on fresh properties of SCC and staticaggregate segregation has been taken place. Then, different methods for measuring concrete conductivity have been investigated. Afterward, some studies on evaluation of stability of cement-based materials and SCC have been reviewed. Finally, based on the literature, some recommendations for future works are introduced.

scholarly journals The effect of transglutaminase on gluten-free soy bread baked using ohmic heating

2021 ◽  
Vol 924 (1) ◽  
pp. 012041
Author(s):  
J P Hutasoit ◽  
Aji Sutrisno ◽  
E S Murtini ◽  
A Lastriyanto
Keyword(s):  
Electrical Conductivity ◽  
Moisture Content ◽  
Process Parameters ◽  
Profile Analysis ◽  
Ohmic Heating ◽  
Test Method ◽  
Heating Process ◽  
Gluten Free ◽  
Rate Of Increase ◽  
Conductivity Current

Abstract This study aims to compare the quality of gluten-free bread made from black soybean flour using and without transglutaminase (TGase) baked using ohmic heating technology. Parameters of bread quality observed were specific volume, moisture content, texture profile analysis, porosity, and color. To understand the changes in the ohmic heating process parameters during baking, an evaluation of temperature, electrical conductivity, current intensity, electrical power parameters was carried out. To analyze the data, the independent sample t-test method was used. The results obtained indicate that the addition of TGase affects the characteristics of the bread and process parameters during baking with ohmic heating. Bread with the addition of TGase has an increase in volume, texture, moisture content, and porosity of the bread that is better than without the addition of TGase. Based on the parameter process, the rate of increase in temperature, electrical conductivity, current, and power intensity is highly affected by the addition TGase. Electrical conductivity increases linearly with increasing temperature.

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