Impact of constituent migration on colloid structure and rheological characteristics of emulsified asphalt with self-crosslinking modifiers

2021 ◽  
pp. 126530
Author(s):  
Ling Xu ◽  
Xiangdao Hou ◽  
Xianrui Li ◽  
Feipeng Xiao
Keyword(s):  
Rheological Characteristics ◽  
Emulsified Asphalt

Some Recent Developments in Sewage Sludge Pumping

1988 ◽  
Vol 20 (4-5) ◽  
pp. 227-236
Author(s):  
J. H. Lohmann ◽  
W. F. Garber
Keyword(s):  
Sewage Sludge ◽  
Treatment Plant ◽  
Rheological Characteristics ◽  
Volatile Content ◽  
Collection System ◽  
Positive Displacement ◽  
Low Viscosity ◽  
Recent Developments ◽  
Cylinder Piston ◽  
Pumping Equipment

The pumping of sewage sludge solids is reviewed in terms of handling high and low viscosity materials with solids concentrations varying from about 4 % to perhaps 50 %. Knowledge of rheological characteristics including thixotropy is necessary in designing pumping systems with sludge solids percentages, volatile content, particle size, abrasives content and temperatures being variables which could change pump types found suitable from facility to facility. The characteristics of a sewage collection system is also important in determining pumping parameters needed in a treatment plant. Solids handling equipment from other industries have made significant contributions to sewage solids pumping in recent years. Included are moyno-type progressing cavity screw-centrifugal, recessed impeller rotation piston positive displacement, and two cylinder piston S-transfer positive displacement pumps. Pumping equipment used in the F.R.G. and in Southern California in the U.S.A. is remarkably similar. These types of pumps offer the possibility of designing optimum solids dewatering and transfer systems.

Rheological Characteristics and Methodology of Ice Cream: A Review

2020 ◽  
Vol 16 (5) ◽  
pp. 666-674
Author(s):  
Amir M. Mortazavian ◽  
Najme Kheynoor ◽  
Zahra Pilevar ◽  
Zhaleh Sheidaei ◽  
Samira Beikzadeh ◽  
...  
Keyword(s):  
Process Design ◽  
Flow Behavior ◽  
Ice Cream ◽  
Rheological Parameters ◽  
Rheological Characteristics ◽  
Rheological Analysis ◽  
Fundamental Information ◽  
Food Structure ◽  
Analytical Tools ◽  
Penetration Tests

The rheological analysis is important analytical tools used to obtain fundamental information about food structure. For instance, the properties of flow of liquid and semi-solidity are characterized by the consistency and flow behavior experiments as two important rheological parameters. The rheological parameters of foods are applied in quality control of the products and processing of food products such as energy input calculations, process design, equipment selection, and especially for deciding on heat exchangers and pumps. Steady flow behavior, oscillatory, and penetration tests are among commonly used parameters for evaluating rheological characteristics of ice cream. The purpose of this paper is to provide an overview of recent experiments and methods for measuring the rheological and texture properties of ice cream.

Investigating the Rheological Properties and Heat Stability of Polyarylsulphone Sulphides of Domestic Grades

2017 ◽  
Vol 44 (1) ◽  
pp. 23-26
Author(s):  
A.B. Baranov ◽  
I.D. Simonov-Emel'yanov ◽  
T.I. Andreeva ◽  
T.N. Prudskova ◽  
V.I. Sazikov
Keyword(s):  
Molecular Weight ◽  
Heat Stability ◽  
Chain Structure ◽  
Low Flow ◽  
Processing Temperature ◽  
Rheological Characteristics ◽  
Melt Viscosity ◽  
Full Curve ◽  
Temperature Range ◽  
Service Characteristics

The rheological characteristics of melts of polyarylsulphone sulphides of domestic grades were investigated in the temperature range 240–360°C. Full curves of heat stability were obtained, and formulae were proposed for their description. Polyarylsulphone sulphides (PSPSs) are heat-resistant polymers of structural designation of the polysulphone (PSP) class, the domestic production technology of which was developed at OAO “Institut plastmass”, which makes it possible to carry out the production of a wide grade range of PSP of different polymer chain structure and molecular weight. The main problem in the processing of PSPSs is their high melt viscosity and fairly low flow. Increase in the processing temperature lowers their melt viscosity, but there is then the danger of thermooxidative degradation of the polymer and consequently of deterioration in the service characteristics and appearance of articles. The aim of this work was to investigate the rheological characteristics and to obtain the full curve of heat stability for domestic grades of PSPSs and PSP of different molecular weight in a wide processing temperature range.

scholarly journals Effect of Oat β-Glucan on the Rheological Characteristics and Microstructure of Set-Type Yogurt

Molecules ◽  
2021 ◽  
Vol 26 (16) ◽  
pp. 4752
Author(s):  
Xiaoqing Qu ◽  
Yuliya Nazarenko ◽  
Wei Yang ◽  
Yuanyang Nie ◽  
Yongsheng Zhang ◽  
...  
Keyword(s):  
Sensory Evaluation ◽  
Network Structure ◽  
Theoretical Basis ◽  
Fermentation Process ◽  
Three Dimensional ◽  
Rheological Characteristics ◽  
Fermentation Time ◽  
Spherical Aggregate ◽  
Dimensional Network ◽  
Solid Liquid

The oat β-glucan (OG) was added into set-type yogurt as a functional ingredient, in order to evaluate effects on the rheological characteristics and microstructure of set-type yogurt. When the OG concentration increased from 0 to 0.3%, the WHC gradually increased. At 0.3% OG, the set-type yogurt had the highest WHC of 94.67%. Additionally, the WHC continuously decreased, reaching the lowest WHC (about 80%) at 0.5% OG. When 0.3% OG was added, the highest score of sensory evaluation was about 85. The rheological result showed that the fermentation process went through the changes as follows: solid → liquid → solid → liquid. The addition of 0.3% OG decreased the fermentation time of set-type yogurt by about 16 min, making yogurt more inclined to be liquid. The acidity of set-type yogurt with OG was slightly higher. The result of microstructure showed that the addition of OG destroyed the three-dimensional network structure of yogurt, and some spherical aggregate particles could be clearly observed at 0.3% OG. Overall, this study provided a theoretical basis for the application of OG in set-type yogurt.

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