scholarly journals Microstructural and rheological analysis of fillers and asphalt mastics

2017 ◽  
Vol 790 ◽  
pp. 012009 ◽  
Author(s):  
R Geber ◽  
A Simon ◽  
I Kocserha ◽  
A Buzimov
2020 ◽  
Vol 16 (5) ◽  
pp. 666-674
Author(s):  
Amir M. Mortazavian ◽  
Najme Kheynoor ◽  
Zahra Pilevar ◽  
Zhaleh Sheidaei ◽  
Samira Beikzadeh ◽  
...  

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.


Materials ◽  
2021 ◽  
Vol 14 (4) ◽  
pp. 869
Author(s):  
Minghua Wei ◽  
Shaopeng Wu ◽  
Haiqin Xu ◽  
Hechuan Li ◽  
Chao Yang

Steel slag is the by-product of the steelmaking industry, the negative influences of which prompt more investigation into the recycling methods of steel slag. The purpose of this study is to characterize steel slag filler and study its feasibility of replacing limestone filler in asphalt concrete by evaluating the resistance of asphalt mastic under various aging methods. Firstly, steel slag filler, limestone filler, virgin asphalt, steel slag filler asphalt mastic and limestone filler asphalt mastic were prepared. Subsequently, particle size distribution, surface characterization and pore characterization of the fillers were evaluated. Finally, rheological property, self-healing property and chemical functional groups of the asphalt mastics with various aging methods were tested via dynamic shear rheometer and Fourier transform infrared spectrometer. The results show that there are similar particle size distributions, however, different surface characterization and pore characterization in the fillers. The analysis to asphalt mastics demonstrates how the addition of steel slag filler contributes to the resistance of asphalt mastic under the environment of acid and alkaline but is harmful under UV radiation especially. In addition, the pore structure in steel slag filler should be a potential explanation for the changing resistance of the asphalt mastics. In conclusion, steel slag filler is suggested to replace limestone filler under the environment of acid and alkaline, and environmental factor should be taken into consideration when steel slag filler is applied to replace natural fillers in asphalt mastic.


Author(s):  
Sinan E. Atalay ◽  
Betül Bezci ◽  
Burcu Özdemir ◽  
Yonca Alkan Göksu ◽  
Abbas Ghanbari ◽  
...  

Polymers ◽  
2021 ◽  
Vol 13 (8) ◽  
pp. 1217
Author(s):  
Jang Ho Ha ◽  
Jae Hyun Lim ◽  
Ji Woon Kim ◽  
Hyeon-Yeol Cho ◽  
Seok Geun Jo ◽  
...  

Blended hydrogels play an important role in enhancing the properties (e.g., mechanical properties and conductivity) of hydrogels. In this study, we generated a conductive blended hydrogel, which was achieved by mixing gelatin methacrylate (GelMA) with collagen, and silver nanowire (AgNW). The ratio of GelMA, collagen and AgNW was optimized and was subsequently gelated by ultraviolet light (UV) and heat. The scanning electron microscope (SEM) image of the conductive blended hydrogels showed that collagen and AgNW were present in the GelMA hydrogel. Additionally, rheological analysis indicated that the mechanical properties of the conductive GelMA–collagen–AgNW blended hydrogels improved. Biocompatibility analysis confirmed that the human umbilical vein endothelial cells (HUVECs) encapsulated within the three-dimensional (3D), conductive blended hydrogels were highly viable. Furthermore, we confirmed that the molecule in the conductive blended hydrogel was released by electrical stimuli-mediated structural deformation. Therefore, this conductive GelMA–collagen–AgNW blended hydrogel could be potentially used as a smart actuator for drug delivery applications.


Measurement ◽  
2021 ◽  
pp. 109587
Author(s):  
Rosa Veropalumbo ◽  
Francesca Russo ◽  
Cristina Oreto ◽  
Salvatore Antonio Biancardo ◽  
Weibin Zhang ◽  
...  

2020 ◽  
pp. 095400832097759
Author(s):  
Ke Li ◽  
Hua Yin ◽  
Kun Yang ◽  
Pei Dai ◽  
Ling Han ◽  
...  

Designing novel low-melting, high-rigidity phthalonitrile resin is of great significance in the current context of development. In this study, rigid spirocycle acetal structure was introduced into phthalonitrile to reduce the melting point and maintain their thermal stability. The chemical structure of resins was confirmed by nuclear magnetic resonance (NMR) spectrometry, matrix-assisted laser desorption/ionization time of flight (MALDI-TOF) mass spectrometry and Fourier-transform infrared (FTIR) spectroscopy. The curing behaviors were studied by differential scanning calorimetry (DSC). Thermal stability and mechanical properties of the cured resins were investigated by dynamic mechanical thermal analysis (DMTA) and thermogravimetric analysis (TGA). The processability was studied by rheological analysis. The results indicated the three monomers had a low melting temperature, wide processing windows and low viscosities. These polymers did not exhibit Tg from room temperature to 400°C, exhibited superb dynamic mechanical property and thermal stability.


2021 ◽  
Vol 33 (7) ◽  
pp. 073102
Author(s):  
E. P. Marín Castaño ◽  
R. H. T. Leite ◽  
P. R. de Souza Mendes
Keyword(s):  

2020 ◽  
Vol 30 (1) ◽  
pp. 138-150
Author(s):  
Veronika Valková ◽  
Hana Ďúranová ◽  
Jana Štefániková ◽  
Michal Miškeje ◽  
Marián Tokár ◽  
...  

AbstractThe current study was designed to enhance the functionality of white bread by replacement of wheat flour with different levels (1%, 2%, 5%, and 8%) of grape seeds micropowder (GSMP) with nanosized particles (10 µm). Chemical composition of GSMP, volume and sensory attributes, evaluated with the panel of evaluators and an electronic nose (e-nose) and an electronic eye (e-eye) were investigated in the tested breads. It has been found out that GSMP contained appreciable amounts of flavonoids including catechin, epicatechin, gallic acid and minerals especially, Ca, K and Mg. The data from rheological analysis showed that the addition of GSMP (mainly at 5% and 8% levels) to the wheat flour had a positive effect on dough manifesting with rheology by increased dough stability. The volume of the experimental breads (above 1% concentration) was demonstrably declined (P < 0.0001) in comparison with the control bread. Sensory rating revealed that the bread fortified with 1% GSMP was judged by the consumer panelists as the most acceptable with the highest scores for all quality attributes which was also confirmed by the data of e-nose and e-eye. Our results suggest for the first time that 1% GSMP addition appears to be a promising functional ingredient to improve bread with required qualitative and sensory properties.


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