........ ............................................................................................................... xiii Chapter 1: Introduction ............................................................................................. 1 1.1: Warm Mix Asphalt Technology ......................................................................... 2 1.2: Benefits of Warm Mix Asphalt ...........

This work presents new results on using organoclay with an appropriate polymeric compatibilizer as rheology-modifying additives for extrusion foaming of a linear polypropylene (PP), which by itself does not display strain hardening in extensional flow of the melt. The uniaxial melt-extensional viscosity behavior of several nanocomposites prepared with varying ratio of bound maleic anhydride to ...

The effect of foaming on the performance of 16 mm Pall rings was determined in a 0.15 m distillation column with a ‘bed depth of 1.23 m. The tests were conducted with the methanol/water system at 1.0 bar pressure. A controllable foaming inside the packed bed was generated successfully with the addition of the surfactant, Triton X-100, to the reflux stream. The performance of the packing with an...

The use of sugar beet in anaerobic digestion (AD) during biogas production can lead to process upsets such as excessive foaming in fermenters. In the present study, foam formation in sugar beet-fed digestates was studied in foaming tests. The increasing disintegration grade of sugar beet was observed to have a promoting effect on foaming in the digestate but did not affect the biogas yield. Che...

Polymers such as poly(lactic acid) (PLA), which have poor melt strength, are difficult to foam due to severe cell coalescence during foaming. We show that addition of a few percent of polytetrafluoroethylene (PTFE) particles can stabilize PLA foams against bubble coalescence and collapse. The particles and a chemical blowing agent, were dispersed into the PLA by extrusion, and then foamed by he...

During earlier studies on vacuum concentration of liquid egg white, the phenomena of foaming during the initial stages of the process were reported. In these studies, it was also shown that no concentration took place during the foaming period that varied from test to test. To minimize the total process time, this present study was undertaken to investigate what variables contributed to foaming...

In this paper, the effects of limited hydrolysis on functional properties, as well as on protein composition of laboratory-prepared pea protein isolates, were investigated. Pea protein isolates were hydrolyzed for either 15, 30 and 60 min with recombined chymosin (Maxiren). The effect of enzymatic action on solubility, emulsifying and foaming properties at different pH values (3.0; 5.0; 7.0 and...