Fisk, W.J., Lei-Gomez, Q. and Mendell, M.J. () Meta-analyses of the associations ISSO () GIW/ISSO publicatie Ontwerp- en montageadviezen. use of the right self regulating, pressure sensitive background ventilators. a maximum airflow speed of m/s or less (ISSO Standard/GIW/ISSO ). field of the Dutch GIW guidelines. In this WattsUp which more attention will be devoted in GIW/ISSO publication “Installation require-.
|Published (Last):||6 June 2007|
|PDF File Size:||18.82 Mb|
|ePub File Size:||13.31 Mb|
|Price:||Free* [*Free Regsitration Required]|
Rheological and microbiological study of flour treated by irradiation. The flour has been treated with different doses 0, 0. The results show that the irradiation as a treatment for decontamination gave a highly effective.
Indeed, a dose of 1. Thus, from the point of view physico-chemical, increasing the dose of radiation causes a change in physical and chemical properties and rheological of flour. Rheological study of chitosan in solution.
Chitosan is an abundant biopolymer with remarkable physicochemical and biological properties, usually employed in a wide range of applications. It acts as a cationic polyelectrolyte in aqueous acid solutions, leading to unique characteristics. In this work, chitosan was characterized by 1 H NMR and its rheological behavior were studied as function of chitosan sample, shear rate, polymer concentration, ionic strength, time and temperature.
In order to calculate rheological parameters and to understand the macromolecular dynamic in solution, the Otswald-de Waele model was fitted. International audience; A Magneto- Rheological MR damper is evaluated under exhaustive experimental scenarios, generating a complete 2070. The obtained database includes classical tests and new proposals emphasizing the frequency contents.
It also includes the impact of the electric current fluctuations. The variety of the performed experiments allows to study the MR damper force dynamics. A brief description of the damper behavior and a categorization of experiments based on driving con Rheological studies of creams. Rheological functions and structure of creams. The rheological functions known from the literature were determined in our studies.
Rheological constants were determined by measurements and calculations. From these, we selected those ones which were applicable to characterize the energy status of the coherent structure and which gave the most information for practical giiw, elaboration of composition and evaluation of stability.
These functions and parameters are the following: Influence of ultrasonication and Fenton oxidation pre- treatment on rheological characteristics of wastewater sludge.
The effect of ultrasonication and Fenton oxidation as physico-chemical pre- treatment processes on the change of rheology of wastewater sludge was investigated in this study. Among all rheological models, the power law was more prominent in describing the rheology of the sludges.
Pre- treatment processes resulted in a decrease in pseudoplasticity of sludge due to the decrease in consistency index K varying from The correlation between improvement of biodegradability and dewaterability, decrease in viscosity, and change in particle size as a function of sludge pre- treatment process was also investigated.
Hence, pre- treatment of wastewater sludge modified the rheological properties so that: Study of cement pastes rheological behavior using dynamic shear rheometer. Directory of Open Access Journals Sweden. Full Text Available Concrete, in its fresh state, has flow characteristics that are crucial to its proper launch and densification. These characteristics are usually measured through empirical testing as the slump test, but this test does not quantify completely the material behavior.
Since this material is characterized as a Bingham fluid, it is essential the study of its rheological behavior to verify its properties even in fresh state. The use of classical rheology has been employed by the scientific community to obtain rheological parameters determinants to characterize this material, such as yield stress, plastic viscosity and evolution of shear stress to shear rate.
Thus, this present study aims to determine the rheological behavior of different cement pastes produced with cement CP III 40 RS, varying between them the hydration periods 20 and 60 min, the water-cement ratio 0.
Samples were assayed by flow test to determine the rheological parameters showing the effect of the variables mentioned above in these parameters. Study of the geopolymer restructuration by impulse rheology. The aim of the study is to describe the evolution of the microstructure during the setting process of the geo-polymer using an original rheological method named Optimal Fourier Rheology OFR.
The alkali activation of meta-kaolin enables physicochemical transformation from a fresh paste to a hard meso-porous matrix.
Classically, gid rheology technique provides viscoelastic moduli spectrum and enables to determine rheological comportment of the material under investigation. However the duration to perform a complete spectrum more than 2.
The OFR technique decreases the measurement duration under 10 minutes and enables to perform several snapshots of the evolving rheological behaviour. Contrary to monochromatic iterations, here the applied stress takes the form of a chirp function which contains the full usable bandwidth.
Interpretations hiw spectrums provide efficient access to structural evolution along the setting. Gis show that the number of oligomers increases into the solution due to the dissolution of the meta-kaolin leading to a constant increase of the viscoelastic parameters until the gradual appearance of the percolating networks. The gelling time was rigorously assessed by using the Winter and Chambon criterion.
A fractal percolating network is formed inside the material after a reaction time depending on the formulation parameters; corresponding fractal dimensions were established. After the gel point, the viscoelastic moduli grow rapidly until geo-polymers reach a classic viscoelastic state. Structural unit size were determined using moduli curves crossover and equalled to 2.
Finally, the elasticity becomes constant in a large frequency range and the viscous parameter strongly decreases which means that the solid porous network is under formation. Influence of heat treatment on physicochemical and rheological characteristics of natural yogurts. Full Text Available The aim of this study was to assess the influence of heat treatment on physicochemical and rheological characteristics of natural yogurts, as well as the influence of lyophilization process on natural yogurts after reconstitution.
In the first experiment, three yogurt treatments were processed, as follows: Treatment 1, yogurt produced with raw refrigerated milk; Treatment 2, yogurt produced with refrigerated pasteurized milk; and Treatment 3, yogurt produced with UHT ultra-high temperature milk, in addition to issl of fat, protein, moisture, titratable acidity, and pH.
The shelf life of yogurts at 1, 8, 15, 22, and 29 days of storage, as well as pH, acidity, syneresis, viscosity, viable lactic bacteria, and total coliforms were also assessed. In the second experiment, yogurts were submitted to lyophilization process, performed by scanning electron microscopy analysis and subsequently in those reconstituted, in addition to being assessed the physicochemical, rheological iseo, and viable lactic bacteria characteristics.
The results issk in the first experiment showed that heat treatment was positive for viscosity, syneresis, and lactic bacteria, being viable until the 15th fiw of storage only for yogurts submitted to heat treatment. Isdo the second experiment, lyophilization preserved the physicochemical characteristics of yogurts, but the number of initial lactic bacteria was different, also negatively affecting yogurt viscosity.
International audience; Three basic elements cement, water and admixture usually make up injectable cement grouts used for prestressed gie coating, repair and consolidation of masonry, soil grouting, etc The present study was divided into two parts. Study and rheological characterization of various bone ash porcelain formulations. The bone ash porcelain is a widely accepted product on the market because their qualities such as high strength and whiteness, to differ from common table iwso.
In some studies iwso, this proportion is adapted to regional conditions, optimizing the formulation according to the raw materials available. In issk studythe rheological behavior of bone porcelain suspensions, in which the flux feldspar is partially substituted by an alternative flux espudomenio, wollastonite and glass.
The results show that the rheological behavior of porcelain is affected by the size, shape, surface area and particle size distribution of particles in suspension.
Rheological and fractal characteristics of unconditioned and conditioned water treatment residuals. The rheological and fractal characteristics of raw unconditioned and conditioned water treatment residuals WTRs were investigated in this study. At the optimum polymer dosage, the aggregates formed had a volumetric average diameter of about Rheological tests indicated that the conditioned Iso at the optimum polymer dosage showed higher levels of shear-thinning behavior than the raw WTRs.
In addition, the Bingham plastic model adequately described the rheological behavior of the conditioned WTRs, whereas the rheology of the raw WTRs fit the Herschel-Bulkley model well at only certain sludge contents.
hannover-l – Monatsdigest
Considering the good power-law relationships between the. Study of the iss behavior of chocolate and margarine [abstract. Full Text Available In the food industry, the production process is often established in an empirical way, according to rules of good practice.
These methods present gaps, in idso at the level of the production regularity. To model and optimize the processes, it is highly useful to determine the physico-chemical properties of the product. In this work, chocolate and margarine are studiedboth aiming direct industrial application but also aiming a general enhancement of rheological mechanism understanding.
Indeed, the chocolate is a suspension of solid particles in cocoa 20077 and the margarine is a water-in-oil emulsion. Rheological behavior of those fluids is therefore relying on different key phenomena.
In this work the flow behavior of both products is characterized and a mathematical model describing the rheological behavior of chocolate is developed.
For chocolate, the goal is to model the tempering process. The obtained rheogram shows that the chocolate has a slightly thixotropic behavior. More focus is set on a smaller range of shear rate important for the industrial application Debaste et al.
Measures for various temperatures and various quantities of cocoa butter were realized. The results show a classical shear-thinning behavior. Further, a statistical analysis of the results was made to determine the parameters of a power-law describing this behavior. It appears that temperature and cocoa butter fraction have no influence on gwi exponent but well on the consistency parameter. For margarine, the goal is to model the flow in resting tubes, the last issso in the industrial production Herman et al.
Influence of transglutaminase treatment on the physicochemical, rheologicaland melting properties of ice cream prepared from goat milk. Different enzyme units 0.
Treatment of the transglutaminase in the ice cream mix significantly affected the rheological and melting properties of the ice cream samples. The correlation coefficient between melting resistance and viscoelastic modulus was found isxo be high 0.
The apparent viscosity of all samples decreased with increasing the shear rate, indicating that all samples exhibited non-Newtonian shear thinning flow behavior. The sensory, overrun, and physicochemical properties of samples were not affected by the enzyme treatment. This study showed that treatment times and enzyme units are essential factors in the processing of the transglutaminase enzyme for improving the rheological and melting properties of ice cream mixes.
Another significant result was that desired melting resistance could be achieved for ice cream with lower stabilizer and fat content.
Experimental study of cement grout: Rheological behavior and sedimentation. Three basic elements cement, water and admixture usually make up injectable cement grouts used for prestressed cable coating, repair and consolidation of masonry, soil grouting, etc. A feasibility study of in-line rheological characterisation of a The rheological characteristics of sludge affect transportation, treatment and the disposal processes involved in sludge system design and management operations such as dewatering, including flocculation and filtration.