Read e-book online Advances in the Flow and Rheology of Non-Newtonian Fluids PDF

By D.A. Siginer, D. De Kee, R.P. Chhabra

ISBN-10: 0444826793

ISBN-13: 9780444826794

Those volumes comprise chapters written via specialists in such components as bio and foodstuff rheology, polymer rheology, movement of suspensions, stream in porous media, electrorheological fluids, and so forth. Computational in addition to analytical mathematical descriptions, regarding acceptable constitutive equations care for complicated movement occasions of commercial value. This paintings is exclusive in that it brings jointly cutting-edge stories and up to date advances in various parts, regarding viscoelastic fabrics, in a fascinating and well timed demeanour.

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The resulting values of the storage modulus are compared to those obtained by heat treatment of the emulsion. Furthermore, data for some protein gels without emulsion droplets were also obtained. It is concluded that, whereas the enzyme treatment produces stronger protein gels than the heat treatment, the opposite is the case for emulsion gels. This is attributed to topological constraints imposed by the permanent nature of the covalent crosslinks in the enzyme-set system which restricts further reinforcement of the network structure [106].

W. Robson, G. Stainsby, J. Chem. Soc. , 79 (1983), 2939. 18. D. Kiosseoglou, P. Sherman, Colloid Polym. , 26 (1983), 520. 19. E. E. G. , 2 (1988), 397. 20. G. , 46 (1990), 141. 21. E. A. G. , 5 (1991), 403. 22. A. Kondo, K. Higashitani, J. , 150 (1992), 344. 23. L. P. E. Kinsella, J. , 57 (1992), 366. 24. V. Derjagum, L. , 14 (1941), 633. 25. G. Overbeek, Theory of the Stability of Liophobic Colloids, Elsevier, Amsterdam 1948. 116 26. W. L. Pugh, J. Chem. , 22 (1954), 1778. 27. H. S. Fogler, In Encyclopedia of Emulsion Technology, III, Becher, P.

A r 102 % model BSW-CW i01 , . . . 10-2 10 a ,,l , , ...... 1 0 -1 . . . "1 { , , , ,,,,,l i0 ~ . . . ' " I . . . . ,,,{ 101 ' ' ' ' ' ' " 1 10 3 10 2 ' ' ' . . 'i ' ' ' ' ' ' " - b lO 3 i::1 rn t~ io ~ :2 101 BSW-CW 10 0 0 "z 1 . . . . , 10 -1 model . . . . I . . . . 10 ~ , 101 . . . . , 10 z . . . . 10 s )~ (s) Figure 14. Influence of the processing variables on the relaxation time spectra of salad dressing emulsions, a) Influence of emulsification temperature: 1"I 20~ 9 without thermal control, A 50~ b) Influence of emulsification time and agitation speed: [21 8000rpm-5min, O8000rpm-3min, A 5000rpm-5min, V 5000rpm-3min.

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Advances in the Flow and Rheology of Non-Newtonian Fluids by D.A. Siginer, D. De Kee, R.P. Chhabra


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