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Extensional Viscosity (extensional + viscosity)

Distribution by Scientific Domains

Chemistry	88%

Selected Abstracts

WATER ABSORPTION EFFECTS ON BIAXIAL EXTENSIONAL VISCOSITY OF WHEAT FLOUR DOUGH

JOURNAL OF TEXTURE STUDIES, Issue 2 2003
FERNANDO OSORIO
ABSTRACT Biaxial extensional viscosities of wheat flour dough at three water absorption levels were determined as a function of biaxial strain rates using lubricated squeezing flow. The shape of the curves obtained in this study showed a sharp increase followed by a gradual increase which could indicate the presence of viscoelastic effects, which is not the usual case reported in the published literature for other products when using this technique. Plasticizing effect of water coupled with the effect of the starch and the interaction among the other components of wheat flour dough could explain the rheological behavior of flour dough during lubricated squeezing flow testing. Values of biaxial extensional viscosities of wheat flour dough for the three water absorption levels obtained in this study showed significant differences in the entire deformation range (P < 0.05). [source]

The influence of the extensional viscosity of very low concentrations of high molecular mass water-soluble polymers on atomisation and droplet impact

PEST MANAGEMENT SCIENCE (FORMERLY: PESTICIDE SCIENCE), Issue 5 2008
Peter A Williams
BACKGROUND: Water-soluble polymers are increasingly added to herbicide and pesticide formulations at very low concentrations (100,1000 mg L,1) in order to control the spray characteristics, notably to reduce spray drift and influence droplet bounce. The incorporation of polymeric adjuvants improves the efficacy of the spray solutions, thus enabling crop growers to maximise the performance of agrochemical sprays at lower dose rates of active ingredient. It is important to establish a fundamental understanding of how polymers influence the processes involved in droplet deposition. RESULTS: The shear and extensional viscosities of a series of high molecular mass (Mw) poly(acrylamides) (Mw , 106,107) have been determined at very low concentrations (100,1000 mg L,1). The polymer solutions demonstrated typical shear thinning characteristics under shear, and strain hardening behaviour under extension above a critical strain rate. The presence of the polymers was shown to increase the size of droplets produced in atomisation using an agricultural spray nozzle, as measured by laser diffraction. This was attributed to the increase in the extensional viscosity at the strain rates generated under pressure in the spray nozzle and was a function of both polymer concentration and Mw. In addition, the presence of polymer was found to have a significant influence on droplet bounce. CONCLUSIONS: The presence of very low concentrations of high molecular mass poly(acrylamides) significantly influences the size of droplets formed on atomisation and subsequent bounce characteristics. Large extensional viscosities generated above a critical strain rate are responsible for both processes. Copyright © 2008 Society of Chemical Industry [source]

Online temperature measurement and simultaneous diameter estimation of fibers by thermography of the spinline in the melt spinning process

ADVANCES IN POLYMER TECHNOLOGY, Issue 3 2004
M. Golzar
Abstract Online measurements of the temperature and the diameter of fibers in the melt spinning process of thermoplastics are discussed. The temperature and the diameter of fibers can be applied in many fields such as fiber formation modelling, cooling rate behavior (Nusselt number), and rheological investigations (apparent extensional viscosity) of polymers. The online measurements along the spinline were carried out with an infrared camera during the melt spinning process. Two different experiments were designed and carried out to find the correction factor, i.e., the emissivity. The results show that the emissivity correction factor depends on the polymer type and the fiber diameter. Usually the diameter of the fibers is measured by an instrument or by direct velocity measurements invoking the continuity equation. In this new approach the diameter is found directly by the evaluation of the measured temperature. Therefore only one apparatus, namely an infrared camera taking snapshots, is required to find the fiber diameter. The key of this method can be seen in the temperature difference between the fiber and the environment. A mathematical procedure was developed to estimate the diameter of the fiber from the distribution curve. © 2004 Wiley Periodicals, Inc. Adv Polym Techn 23: 176,185, 2004; Published online in Wiley InterScience (www.interscience.wiley.com). DOI 10.1002/adv.20008 [source]

The rheological properties of modified microcrystalline cellulose containing high levels of model drugs

JOURNAL OF PHARMACEUTICAL SCIENCES, Issue 6 2009
Paul E. Knight
Abstract The rheological properties of different types of microcrystalline cellulose (MCC) mixed with model drugs and water have been evaluated to identify the influence of sodium carboxymethylcellulose (SCMC) added to the cellulose during preparation. A ram extruder was used as a capillary rheometer. The mixtures consisted of 20% spheronizing agent (standard grade MCC or modified types with 6% or 8% of low viscosity grade SCMC) and 80% of ascorbic acid, ibuprofen or lactose monohydrate. The introduction of SCMC changed all rheological parameters assessed. It produced more rigid systems, requiring more stress to induce and maintain flow. Degree of non-Newtonian flow, angle of convergence, extensional viscosity, yield and die land shear stress at zero velocity, and static wall friction were increased, but recoverable shear and compliance were decreased. The presence of SCMC did not remove the influence of the type of drug. The mixture of ibuprofen and standard MCC had the lowest values for shear stress as a function of the rate of shear, extensional viscosity, and angle of convergence, but the highest values for recoverable shear and compliance. The findings indicate that the system has insufficient rigidity to form pellets. © 2008 Wiley-Liss, Inc. and the American Pharmacists Association J Pharm Sci 98:2160,2169, 2009 [source]

The influence of the extensional viscosity of very low concentrations of high molecular mass water-soluble polymers on atomisation and droplet impact

Nucleation and Expansion During Extrusion and Microwave Heating of Cereal Foods

COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY, Issue 4 2003
C.I. Moraru
ABSTRACT Expansion of biopolymer matrices is the basis for the production of a wide variety of cereal foods. A limited number of manufacturing processes provide practical solutions for the development of an impressive variety of expanded products, just by changing process variables. It is therefore essential that the mechanisms involved in expansion are well known and controlled. This paper summarizes the knowledge of nucleation and expansion in extruded and microwaved products available to date. The effect of processing conditions and properties of the biopolymeric matrix on nucleation and expansion are discussed. Moisture content enables the glassy polymeric matrix to turn into rubbery state at process temperatures, which allows superheated steam bubbles to form at nuclei and then expand, expansion being governed by the biaxial extensional viscosity of the matrix. Nucleation and expansion theories are presented along with quantitative data that support them. [source]