Rheology V1

Rheology: Theory and Applications, Volume 1 is a compilation of papers contributed by experts in the field of rheology - the science of deformation and flow. The collection provides the general concepts and laws of rheology. This volume contains chapters that discuss the concepts of rheology from the standpoint of physics and engineering; phases of the deformation of solids; mechanism of liquid flow, large elastic deformations, viscoelasticity, and melt flow; the rheology of disperse systems; and acoustic responses of liquids. Materials scientists, geophysicists, physiologists, biologists, and pharmacists will find the book very informative.

Advances in Food Rheology and Its Applications: Development in Food Rheology, Second Edition presents the latest advances in the measurement and application of food rheology, one of the most important tools for food companies when characterizing ingredients and final products, and a predictor of product performance and consumer acceptance. This second edition provides coverage of new rheological measurement techniques, including ultrasonic measurements of rheological properties of food and NMR approach, and precision in data handling, including coverage of mathematical modeling of rheological properties. As the range of food products has also broadened as a result of consumer demands and preference, this second edition includes a series of new chapters on dairy and plant-based foods. The amalgamation between food texture and sensory attributes will also be addressed. In addition, coverage of the correlation between rheological behavior and modeling of the fluid in a human stomach and food digestion will be assessed. A special focus has given on rheology of gel systems, including, food hydrogels, bigel and organogels. Written for food scientists, food technologists, sensory scientists, and others working in academia and industry, Advances in Food Rheology and Its Applications: Development in Food Rheology, Second Edition will be a welcomed and updated reference. Considers the impact of artificial intelligence and machine vision on rheological characterization and process control Presents ultrasonic measurements of rheological properties of food and NMR approach, and precision in data handling Covers thermodynamic approach of rheology and interfacial rheology Explains various gel systems rheology, including bogels and organogo gels

This book investigates the rheology of paste in metal mines, which is beneficial for cemented paste backfill (CPB) technology. This book establishes a theory frame of paste rheology, including measurement of the rheological properties of paste, rheological behavior of full tailings in deep thickening, rheological behavior of paste in the mixing process, rheological behavior of paste in pipeline transportation, and rheological behavior of filling body. It aims to promote the development of paste theory, the innovation of CPB technology, and the research and development of CPB equipment to accelerate the construction of green mines based on CPB. This book is intended for researchers, designers, and engineering technicians. This book can also be a textbook for postgraduate students on mining engineering and other related subjects.

This text introduces the subject of rheology in terms understandable to non-experts and describes the application of rheological principles to many industrial products and processes.

The second edition of this fascinating work examines the concepts needed to characterize rheological behavior of fluid and semisolid foods. It also looks at how to use various ingredients to develop desirable flow properties in fluid foods as well as structure in gelled systems. It covers the crucially important application of rheology to sensory assessment and swallowing, as well as the way it can be applied to handling and processing foods. All the chapters have been updated to help readers better understand the importance rheological properties play in food science and utilize these properties to characterize food.

Polymerie materials have been replacing other conventional materials like metals, glass and wood in a number of applications. The use of various types of fillers incorporated into the polymer has become quite common as a means of reducing cost and to impart certain desirable mechanieal, thermal, electrieal and magnetic properties to the polymers. Oue to the energy crisis and high priees of petrochemieals, there has been a greater demand to use more and more fillers to cheapen the polymerie materials while maintaining and/or improving their properties. The advantages that filled polymer systems have to offer are normally offset to some extent by the increased complexity in the rheological behavior that is introduced by the inclusion of the fillers. Usually when the use of fillers is considered, a compromise has to be made between the improved mechanieal properties in the solid state, the increased difficulty in melt processing, the problem of achieving uniform dispersion of the filler in the polymer matrix and the economics of the process due to the added step of compounding. It has been recognized that addition of filler to the polymer brings a change in processing behavior. The presence of the filler increases the melt viscosity leading to increases in the pressure drop across the die but gives rise to less die swell due to decreased melt elasticity.

Most technological improvements are realized through application of rheology used to modify properties of materials. At the same time, rheology is a complex discipline not fully understood by most researchers and engineers. It is not because rheology is too difficult to understand but mostly because the discipline uses its own language full of terms and models, understood by rheologists but not commonly used by others. ChemTec Publishing introduces a new series entitled Fundamental Topics in Rheology, designed to facilitate conversion of rheology from a field familiar to a narrow group of specialists to a popularly applied science.