Rheological properties, dispensing force and printing fidelity of starchy-gels modulated by concentration, temperature and resting time

2021 ◽  
pp. 106703
Author(s):  
Maddalena Paolillo ◽  
Antonio Derossi ◽  
Kjeld van Bommel ◽  
Martijn Noort ◽  
Carla Severini
Materials ◽  
2019 ◽  
Vol 12 (16) ◽  
pp. 2598 ◽  
Author(s):  
Yiming Peng ◽  
Kunlin Ma ◽  
Guangcheng Long ◽  
Youjun Xie

Rheological curves of cement–fly ash (C–FA) paste incorporating nanomaterials including nano-SiO2 (NS), nano-CaCO3 (NC) and nano-Al2O3 (NA) at different resting times (hydration time of 5 min, 60 min, and 120 min) were tested with a rheometer. The rheological behaviors were described by the Herschel–Bulkley (H–B) model, and the influences of these nanomaterials on rheological properties of C–FA paste were compared. Results show that the types, content of nanomaterials and resting time have great influences on the rheological properties of C–FA paste. Incorporating NS and NA increases yield stress and plastic viscosity, and decreases the rheological index of C–FA paste. When the content of NS and NA were 2 wt%, the rheological index of C–FA paste was less than 1, indicating rheological behavior changes from shear thickening to shear thinning. Meanwhile, with rising resting time, yield stress and plastic viscosity increased significantly, but the rheological index decreased evidently, showing paste takes on shear thinning due to the rise of resting time. However, incorporating 3 wt% NC and the rising of resting time did not change the rheological properties of C–FA paste. These differences are mainly that the specific surface area (SSA) of NS (150 m2/g) and NA (120 m2/g) are much larger than that of NC (40 m2/g). The huge SSA of NS and NA consume lots of free water and these tiny particles accelerate the hydration process during resting time.


2020 ◽  
Vol 29 (12) ◽  
pp. 52-58
Author(s):  
E.P. Meleshkina ◽  
◽  
S.N. Kolomiets ◽  
A.S. Cheskidova ◽  
◽  
...  

Objectively and reliably determined indicators of rheological properties of the dough were identified using the alveograph device to create a system of classifications of wheat and flour from it for the intended purpose in the future. The analysis of the relationship of standardized quality indicators, as well as newly developed indicators for identifying them, differentiating the quality of wheat flour for the intended purpose, i.e. for finished products. To do this, we use mathematical statistics methods.


Author(s):  
Maria Szcześniak ◽  
◽  
Bożena Grimling ◽  
Jan Meler ◽  
Bożena Karolewicz

2016 ◽  
Vol 26 (3) ◽  
pp. 370-380
Author(s):  
Vladimir V. Maslyakov ◽  
◽  
Olga I. Dralina ◽  
Yuliya B. Vlasenko ◽  
Larisa M. Kim

2006 ◽  
Vol 34 (1) ◽  
pp. 693-696 ◽  
Author(s):  
Árpád Tóth ◽  
Péter Sipos ◽  
Mária Borbély ◽  
Csilla Uri ◽  
Ágnes Elek ◽  
...  

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