Rheology of powder suspensions is a key factor in many processing routes, and better understanding of the parameters that control the rheology improves technical progress by reducing the empirical factors in the formulation of powder slurries. The strict requirements for the production of transparent polycrystalline alumina demand a fundamental understanding of powder handling and processing st...

Amacroscopic model for the description of lowand high-speed fiber spinning of crystallizing polymers is proposed. The model incorporates air drag, air cooling, gravity, surface tension and the viscoelastic rheological behavior of the melt. The crystallization dynamics are formulated through a set of rate equations, which describe the quiescent nucleation and growth of spherulites, as well as th...

Introduction MR-Elastography (MRE) enables additional characterization of pathologies by providing new physical parameters, for instance the complex shear modulus G*(ω)=Gd(ω)+Gl(ω) at a single frequency [1,2]. However, interpretation of G*(ω) in terms of elastic and viscose properties necessitates the knowledge about the underlying rheological model. Tissue is a material with a hierarchical org...

A physical modeling of rheological objects is presented. Objects showing rheological nature involve foods and biological tissues yet no systematic approach to build their virtual objects is not established. In this article, we will construct 2D/3D virtual rheological objects.

The onset of convection in the power-law creep regime on the silicate and icy planetary bodies requires a finite amplitude initial erturbation. This is a nonlinear problem and thus, both the amplitude and shape of the perturbation are important. We performed umerical simulations of the onset of convection in a two-dimensional layer with a fixed temperature contrast between the boundaries nd in ...

In the present study, the effects of substituting sucrose with maltitol and xylitol as bulking agents in compound milk chocolate were examined in relation to their physico-chemical, rheological and sensory characteristics. Standard reference chocolate was made using sucrose. The Casson mathematical model was the best fitting model for predicting rheological properties. Compared with chocolate s...

Introduction: Magnetic Resonance Elastography (MRE) is capable to measure the mechanical properties of living tissue by externally introduced shear vibrations and phase contrast MRI [1]. In multifrequency MRE the complex shear modulus G*(ω) of biological tissue is measured at various mechanical vibration frequencies simultaneously. Viscoelastic tissue parameters can then be calculated by fittin...

The rheological properties, structure and potential synergistic interactions of whey proteins (1-6%) and inulin (20%) in mixed gels in the presence of CaCl2 was the aim of this study. Whey proteins have a strong influence on inulin gel formation. At low concentrations (2%) whey proteins did not impair in inulin gel formation. At higher concentration (4%) whey proteins impaired inulin gelation a...

It is often assumed that the viscoelastic properties of dense colloids are determined by the colloid volume fraction, the interaction potential, as well as the particle size distribution and shape. The dependence of the viscoelastic behavior of particle suspensions and gels on these parameters has been widely studied, and is well understood in many cases. In contrast, our knowledge on the influ...

The effects of either cooking temperature (45, 80, and 100 °C) or inclusion of seed particles on the dynamic-mechanical and sensorial properties of value-added Crimson seedless, Black Pearl, or Baresana grape-based smoothies were studied. The inclusion of seed particles resulted in significant increases of the phenolic content, both in Black Pearl and Baresana, but it did not affect in a negati...