Rheological Models
Mostrando 1-12 de 38 artigos, teses e dissertações.
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1. Rheological behavior of plant-based beverages
Abstract The aim of this research was to study the rheological behavior of a plant-based beverage made of Brazil nut (Bertholletia excelsa) and Baru (Dipteryx alata Vogel) and a nut-based beverage made of Brazil nut (Bertholletia excelsa) and Macadamia (Macadamia integrifolia) at the temperatures of 25, 45 and 80 °C. Experimental data were adjusted to the m
Food Sci. Technol. Publicado em: 2020-06
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2. Rheological behavior of plant-based beverages
Abstract The aim of this research was to study the rheological behavior of a plant-based beverage made of Brazil nut (Bertholletia excelsa) and Baru (Dipteryx alata Vogel) and a nut-based beverage made of Brazil nut (Bertholletia excelsa) and Macadamia (Macadamia integrifolia) at the temperatures of 25, 45 and 80 °C. Experimental data were adjusted to the m
Food Sci. Technol. Publicado em: 20/12/2019
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3. Stability and rheological behavior of coconut oil-in-water emulsions formed by biopolymers
Abstract Proteins are frequently used as emulsifiers and stabilizers. In this work, two proteins with different isoelectric points were used: lactoferrin and ovalbumin. Solutions containing different proteins ratios, with different pH values, were stored for 7 days at 25 °C to analyze the system stability. Systems containing 3% w/v lactoferrin remained sta
Polímeros. Publicado em: 29/11/2018
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4. Fresh properties of HPSCC containing SRA and expansive admixtures
ABSTRACT Shrinkage-reducing admixture (SRA) and expansive admixture (EXA) were used in high performance self-compacting concrete (HPSCC) to mitigate autogenous shrinkage. In order to evaluate the fresh properties of concretes, the rheological parameters were determined in a ICAR rheometer at 10, 25, 40, 60 and 90 min. The flow behavior of the mixtures was de
Matéria (Rio J.). Publicado em: 18/10/2018
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5. Development and optimization of a mixed beverage made of whey and water-soluble soybean extract flavored with chocolate using a simplex-centroid design
Abstract This study aimed to combine the nutritional advantages of whey and soybean by developing a type of chocolate beverage with water-soluble soybean extract dissolved in whey. Different concentrations of thickeners (carrageenan, pectin and starch – maximum level of 500 mg.100 mL-1) were tested by a simplex-centroid design. Several physicochemical, rhe
Food Sci. Technol. Publicado em: 26/10/2017
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6. Comportamiento reológico del aluminio AA6061 por efecto de las transformaciones de fase activadas térmicamente
ABSTRACT Aluminum alloys at room temperature not experience significant rheological behavior due to its coherent microstructural order, and its high compactness. However, the increase of the temperature generates stress fields, and thereby deformations, that alter the microstructural equilibrium, manifesting the rheological behavior as consequence of the int
Matéria (Rio J.). Publicado em: 22/06/2017
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7. Natural rubber latex: determination and interpretation of flow curves
AbstractAs consumers become more demanding, the importance grows of guaranteeing the quality of products. The employment of reliable testing techniques that assure the origin and characteristics of the inputs used by industry is a key factor in this respect. In the rubber processing industry, the most commonly used characterization tests include determinatio
Polímeros. Publicado em: 2015-08
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8. The use of Gauss-Hermite quadrature in the determination of the molecular weight distribution of linear polymers by rheometry
The molecular weight distribution (MWD) and its parameters are of the fundamental importance in the characterization of polymers. Therefore, the development of techniques for faster MWD determination is a relevant issue. This paper aims at implementing one of the relaxation models from double reptation theory proposed in the literature and analyzing the nume
Braz. J. Chem. Eng.. Publicado em: 2013-12
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9. Determination of the rheological properties of thin plate under transient vibration
The article deals with systematic analysis of the transient vibration of rectangular viscoelastic orthotropic thin 2D plate. The analysis is focused on specific deformation models of plate and for specific linear models of rheological properties. The viscoelastic isotropic and anisotropic (orthotropic) materials were investigated. The plate is loaded by gene
Lat. Am. j. solids struct.. Publicado em: 2013-01
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10. Determining the viscous behavior of non-Newtonian fluids in a flume using a laminar sheet flow model and Ultrasonic Velocity Profiling (UVP) system
The flow of non-Newtonian fluids in rectangular open channels has received renewed interest over the past number of years especially as large flumes are being used to transport tailings in countries like Chile. The effect of yield stress on the flow behavior is complex and not yet fully understood. The Ultrasonic Velocity Profiling (UVP) technique has been u
J. Braz. Soc. Mech. Sci. & Eng.. Publicado em: 2012-09
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11. Synthesis of a Magneto-Rheological vehicle suspension system built on the variable structure control approach
The synthesis of a magneto-rheological vehicle suspension system built on the variable structure control approach is considered in the present work. The suspension is synthesized in order to improve the ride comfort obtained by a standard passive suspension. Although a nominal half-vehicle model with rigid body is considered in the synthesis of the suspensio
Journal of the Brazilian Society of Mechanical Sciences and Engineering. Publicado em: 2011-12
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12. Caracterização sensorial e reológica de requeijão light adicionado de concentrado protéico de soro / Sensory and rheological characterization of light cheese curd with whey protein concentrate
Water and fat content are the main factors influencing texture of cheese curd, so, the relationship between them must be considered in developing a product with reduced fat content. In this context, this work aimed at evaluating the effect of variation of these components on sensory and rheological properties of light cheese curd with Whey Protein Concentrat
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 13/07/2010