Use of a capillary rheometer to evaluate the rheological properties of microcrystalline cellulose and silicified microcrystalline cellulose wet masses

2001 ◽  
Vol 216 (1-2) ◽  
pp. 147-157 ◽  
Author(s):  
P Luukkonen ◽  
J.M Newton ◽  
F Podczeck ◽  
J Yliruusi
Keyword(s):  
Rheological Properties ◽  
Microcrystalline Cellulose ◽  
Capillary Rheometer ◽  
Wet Masses

Characterization of microcrystalline cellulose and silicified microcrystalline cellulose wet masses using a powder rheometer

2001 ◽  
Vol 13 (2) ◽  
pp. 143-149 ◽  
Author(s):  
P Luukkonen ◽  
T Schæfer ◽  
F Podczeck ◽  
M Newton ◽  
L Hellén ◽  
...  
Keyword(s):  
Microcrystalline Cellulose ◽  
Wet Masses ◽  
Powder Rheometer

Rheological Properties of Chocolate Drink from Cupuassu

2008 ◽  
Vol 4 (1) ◽  
Author(s):  
Suzana Caetano da Silva Lannes ◽  
Magda Leite Medeiros
Keyword(s):  
Rheological Properties ◽  
Power Law ◽  
Microcrystalline Cellulose ◽  
Flow Behavior ◽  
Chocolate Milk ◽  
Spray Dryer ◽  
Rheological Models ◽  
Bingham Plastic ◽  
Theobroma Grandiflorum ◽  
Lower Viscosity

Flow behavior of chocolate drinks from Cupuassu (Theobroma grandiflorum, Sterculiaceae) from instantised and normal formulation, and enriched with calcium, were studied. Flow behavior was described using common rheological models (Newton, Power Law, and Bingham plastic). Experimental results, obtained at 25 oC and 40oC, fitted mostly the Ostwald and Bingham models, with R2 ? 0.997. The Newtonian model has 0.886 ? R2 ? 0.991. At 25 oC, as expected, viscosity of samples was higher and pseudoplasticity increased (n values were lower than 1). The spray-dryer process lead to differences of rheology of the ``chocolate'' milk drinks. The addition of microcrystalline cellulose plus calcium leads to a lower viscosity.

The rheological properties of self-emulsifying systems, water and microcrystalline cellulose

2005 ◽  
Vol 26 (2) ◽  
pp. 176-183 ◽  
Author(s):  
J.M. Newton ◽  
M. Bazzigialuppi ◽  
F. Podczeck ◽  
S. Booth ◽  
A. Clarke
Keyword(s):  
Rheological Properties ◽  
Microcrystalline Cellulose

scholarly journals Rheological Properties Related to Extrusion of Polyolefins

Polymers ◽  
2021 ◽  
Vol 13 (4) ◽  
pp. 489
Author(s):  
Evan Mitsoulis ◽  
Savvas G. Hatzikiriakos
Keyword(s):  
Rheological Properties ◽  
Slip Velocity ◽  
Wall Slip ◽  
Molecular Characteristics ◽  
Capillary Rheometer ◽  
Rheological Models ◽  
Cross Model ◽  
Slip Effects ◽  
Best Fitting ◽  
Temperature And Pressure

Rheological properties related to the extrusion of polyolefins are the shear viscosity, the elongational viscosity, the slip velocity and their temperature- and pressure-dependencies. These properties are measured in the rheology lab mainly via a parallel-plate rheometer and a capillary rheometer. Then appropriate rheological models have to be used to account for all these properties. Such models are either viscous (e.g., the Cross model) or viscoelastic (e.g., the K-BKZ model). The latter gives the best fitting of the experimental data and offers excellent results in numerical simulations, especially in extrusion flows. Wall slip effects are also found and measured by rheometric flows. Modeling of extrusion flows should make use of appropriate slip models that take into effect the various slip parameters, including the effects of shear stress, molecular characteristics, temperature and pressure on the slip velocity. In this paper the importance of these properties in extrusion are discussed.

Solubility of starch and microcrystalline cellulose in 1-ethyl-3-methylimidazolium acetate ionic liquid and solution rheological properties

2016 ◽  
Vol 18 (39) ◽  
pp. 27584-27593 ◽  
Author(s):  
Xiaoyan Tan ◽  
Xiaoxi Li ◽  
Ling Chen ◽  
Fengwei Xie
Keyword(s):  
Ionic Liquid ◽  
Rheological Properties ◽  
Microcrystalline Cellulose ◽  
Different Temperatures

This study compared the solubility of starch (G50) and microcrystalline cellulose (MCC) in an ionic liquid (IL), 1-ethyl-3-methylimidazolium acetate ([Emim][OAc]), at different temperatures.

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