Temperature influence on rheological properties of conveyor belts

Author(s):  
Sylwester Markusik ◽  
Czesław Pypno
Materials ◽  
2021 ◽  
Vol 14 (7) ◽  
pp. 1666
Author(s):  
Tsegaye Sh. Lemmi ◽  
Marcin Barburski ◽  
Adam Kabziński ◽  
Krzysztof Frukacz

Textile materials produced from a high tenacity industrial polyester fiber are most widely used in the mechanical rubber goods industry to reinforce conveyor belts, tire cords, and hoses. Reinforcement of textile rubber undergoes a vulcanization process to adhere the textile materials with the rubber and to enhance the physio-mechanical properties of the product. The vulcanization process has an influence on the textile material being used as a reinforcement. In this work, the effects of aging temperature and time on the high tenacity polyester yarn’s mechanical and surface structural properties were investigated. An experiment was carried out on a pre-activated high tenacity polyester yarn of different linear densities, by aging the yarn specimens under various aging temperatures of 140, 160, 200, and 220 °C for six, twelve, and thirty-five minutes of aging time. The tensile properties and surface structural change in the yarns pre- and post-aging were studied. The investigation illustrates that aging time and temperature influence the surface structure of the fiber, tenacity, and elongation properties of the yarn. Compared to unaged yarn, an almost five times higher percentage of elongation was obtained for the samples aged at 220 °C for 6 min, while the lowest tenacity was obtained for the sample subjected to aging under 220 °C for 35 min.


1994 ◽  
Vol 90 (2) ◽  
pp. 391-395 ◽  
Author(s):  
Wen-Shaw Chen ◽  
Ho-Yih Liu ◽  
Zin-Huang Liu ◽  
Leuan Yang ◽  
Wen-Huei Chen

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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