The Effect of Generalized Parameters of a Dispersed Structure on Rheological Properties of Glass-Filled Polysulfone

The article presents the results of a study of the rheological characteristics of dispersion-fi lled polymer composite materials (DFPCM) based on LDPE and glass balls of the ШСО-30 brand in a wide range of processing temperatures. For the fi rst time, the rheological properties of dispersion-fi lled polymer composite materials are considered from the standpoint of the formation of the dispersed phase with diff erent types of lattices, functional division of the polymer matrix (φp = Θ + В + М) and the construction of dispersed systems with diff erent types of structures (DS, LFS, MFS, HFS) in terms of generalized parameters (Θ, amid/d). This approach allows us to predict and describe the rheological properties for all DFPCMs with diff erent types of dispersed structures, using a dispersed phase (fi ller) with known geometric dimensions (d), packing density (parameter kpacking and φm) based on this polymer matrix. The infl uence of temperature on the processing technology of DFPCM with diff erent types of structures into products by injection molding has been established.

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Structure, Generalized Parameters, and Rheological Properties of Dispersion-Filled Thermoplastics

Inorganic Materials Applied Research ◽

10.1134/s2075113321040262 ◽

2021 ◽

Vol 12 (4) ◽

pp. 889-896

Author(s):

D. D. Krechetov ◽

I. D. Simonov-Emelianov

Keyword(s):

Rheological Properties ◽

Generalized Parameters

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Time- and Temperature-Dependence of Rheological Properties of Cemented Tailings Backfill with Sodium Silicate

Journal of Materials in Civil Engineering ◽

10.1061/(asce)mt.1943-5533.0003605 ◽

2021 ◽

Vol 33 (3) ◽

pp. 04020498

Author(s):

Ghada Ali ◽

Mamadou Fall ◽

Imad Alainachi

Keyword(s):

Temperature Dependence ◽

Rheological Properties ◽

Sodium Silicate

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Using the alveograph in developing requirements for the quality of flour for wafer sheet production

Khleboproducty ◽

10.32462/0235-2508-2020-29-12-52-58 ◽

2020 ◽

Vol 29 (12) ◽

pp. 52-58

Author(s):

E.P. Meleshkina ◽

◽

S.N. Kolomiets ◽

A.S. Cheskidova ◽

◽

...

Keyword(s):

Rheological Properties ◽

Quality Indicators ◽

Wheat Flour ◽

Mathematical Statistics ◽

Intended Purpose ◽

The Future ◽

Relationship Of ◽

The Relationship

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.

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