Determination of melt viscosity as a function of hydrostatic pressure in an extrusion rheometer

1968 ◽  
Vol 6 (12) ◽  
pp. 2043-2049 ◽  
Author(s):  
S. Y. Choi
1971 ◽  
Vol 26 (2) ◽  
pp. 291-299 ◽  
Author(s):  
Michele Beyeler ◽  
David Lazarus

Abstract The determination of the activation volume of diffusion is one of the best methods for the in­vestigation of the relaxation of atoms or ions around defects. This paper discusses two experimental techniques for the determination of the activation volume for diffusion, by studying the effect of hydrostatic pressure on tracer diffusion and on ionic conductivity. Such experiments require a very clean hydrostatic pressure environment, accurate temperature control and measurement, and well defined specimen geometry. The difficulties encountered during such experiments are discussed. Results are given for the activation volumes of diffusion in beryllium and in sodium chloride.


2019 ◽  
Vol 60 (3) ◽  
pp. 517-523 ◽  
Author(s):  
Sumanta Raha ◽  
Harindranath Sharma ◽  
M. Senthilmurugan ◽  
Sumanda Bandyopadhyay ◽  
Prasanta Mukhopadhyay

1979 ◽  
Vol 57 (6) ◽  
pp. 884-889 ◽  
Author(s):  
J. M. Perz ◽  
I. M. Templeton

The derivatives with respect to hydrostatic pressure of 12 extremal cross-sectional areas of the Fermi surface of tetragonal white (β) tin have been measured by the fluid helium de Haas van Alphen phase shift technique. The samples were carefully aligned in situ to have a crystal symmetry axis ([001], [100], or [110]) parallel to the magnetic field. The measured derivatives differ significantly from most values found previously by both direct and indirect methods; it is believed that the present work provides the first reliable comprehensive determination of these quantities. The present experiments also confirm the conclusions of magnetostriction experiments that there is a second orbit normal to [100] on the sixth zone surface not identified in earlier conventional de Haas van Alphen work, and that the third zone extremal areas normal to [001] are larger than previously accepted values determined in de Haas van Alphen studies.


2012 ◽  
Vol 49 (No. 2) ◽  
pp. 56-60 ◽  
Author(s):  
M. Stasiak

Values of modulus of elasticity E and Poisson’s ratio   were determined with two methods adopted from geotechnique. First approach used was a method proposed by Sawicki (1994). This type of examination was applied to estimate values of E and v for wheat and rapeseed beddings for five levels of moisture content ranging from 6% to 20%. Modulus of elasticity E of wheat was found to decrease with an increase in moisture content. With the second method values of E were determined based on measurement of shear wave velocity. Tests were performed for bedding of wheat and rapeseed under equilibrium moisture content. Values of modulus of elasticity were found to depend of hydrostatic pressure and were higher then those determined in uniaxial compression test.


2014 ◽  
Vol 47 (20) ◽  
pp. 7187-7193 ◽  
Author(s):  
Christina Krywka ◽  
Igor Krasnov ◽  
Roxana Figuli ◽  
Manfred Burghammer ◽  
Martin Müller

Three methods are known by which a liquid may be subjected to a bodily tension. (1) The method of the inverted barometer , familiar to most physicists, by which, with care, a mercury column of many times the barometric height may be supported by its adhesion to the top of the tube. In such a column the hydrostatic pressure is negative above the barometric height, or the liquid above this level is in a state of tension. This tension increases with the height and is propagated in all directions to the walls of the tube. When the upper part of the tube is made elliptical in cross-section and of thin glass, its yielding to the inward pull may be easily observed. (2) The centrifugal method , devised by Professor Osborne Reynolds, in which a U-tube, ABCD, of glass, closed at both ends, contains air-free liquid, ABC, and vapour, CD. This tube is fixed to a suitable board and whirled about an axis, O, a little beyond the end, A, and perpendicular to the plane of the board. If CE (see figure) be the arc of a circle described about O, then while rotation continues the liquid between E and A is in a state of tension, increasing from zero (if we ignore the vapour-pressure) at E to a maximum at A. By this method Professor Osborne Reynolds has subjected water to a tension of about 5 atmospheres or 72·5 pounds per square inch, while the author, experimenting in the Cavendish Laboratory in 1886, succeeded in reaching, with alcohol, a tension of 7·9 atmospheres or 116 pounds per square inch, and, with strong sulphuric acid, 11·8 atmospheres or 173 pounds per square inch.


2015 ◽  
Vol 4 (2) ◽  
Author(s):  
Giuseppe Merialdi ◽  
Mattia Ramini ◽  
Emanuela Ravanetti ◽  
Giorgio Gherri ◽  
Paolo Bonilauri

The present work aims to present the results of the application of a treatment with high hydrostatic pressure (HHP) on Italian fermented and dry-cured pork products. The products used in this study were portioned cured ham, portioned bacon and salami, vacuumpackaged and produced by a single processing company. Two studies were conducted on a single batch of the three products by means of an artificial contamination with <em>Listeria innocua</em> as a surrogate of <em>L. monocytogenes</em>. In the first trial a superficial contamination was obtained by immersion for 3 min in the culture broth with a concentration of approximately 9 log cfu/mL. At the end of the inoculum step, the pieces were dred at room temperature and vacuum packaged. In the second trial 50 kg of minced pork meat were contaminated before production of salami. In both cases the inoculum contained 5 strains of <em>L. innocua</em>. Subsequently, in both trials, 10 samples were randomly divided into two groups of 5 pieces each: i) TH group, samples treated with HHP; ii) group C, control samples, not subjected to any treatment. All samples were stored at refrigeration temperature at the end of HHP treatments (if applied), and analyzed for the determination of the surface (1st trial) and deep (2nd trial) quantitative contamination of <em>L. innocua</em>. pH and aW were also determined on 3 pieces of each products belonging to group C. The difference between the medians of the log cfu/cm<sup>2</sup> or g established between controls and treated were compared using the non-parametric test (Kruskal-Wallis test) with P&lt;0.01. In all products and in both trials the level of contamination detected in treatment groups was always significantly lower than in controls (P&lt;0.01). In particular, in vacuum-packaged ham, bacon and salami viability logarithmic viability reductions equal to -2.29, -2.54 and -2.51 were observed, respectively. This study aimed to evaluate a not-thermal treatment on Italian cured or fermented pork products. The results of this study need to be confirmed in different products and in a greater number of lots, but they appear promising, also because of the considerable literature available for different categories of products (cheese, vegetables and fruit).


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