Rheological properties of suspensions

Bayram, Göknur


Rheological properties of highly filled suspensions.
Soltani, Faezeh; Yılmazer, Ülkü; Department of Chemical Engineering (1996)
Rheological Properties of Dry Water
Taylan, Onur; Berberoglu, Halil (2012-08-01)
This study reports the rheological properties of the novel material “dry water” which contains about 98% by weight water but resembles a dry powder. Dry water is a water-in-air inverse foam which consists of microscopic water droplets encapsulated with hydrophobic fumed-silica nanoparticles. This novel material offers a large surface to volume ratio on the order of 2 × 105 m2/m3 for the gas and water phases. Thus, it provides a convenient medium for surface area limited processes and finds applications from...
Rheological properties of extruded dispersions of flaxseed-maize blend
WU, Min; Lİ, Dong; WANG, Li-Jun; Özkan, Necati; Mao, Zhi-Huai (2010-06-01)
Rheological properties of the extruded pastes of various extrusion conditions were investigated by dynamic oscillation and creep-recovery tests. Temperature sweep test showed that the starch gelatinization of non-extruded pastes took place at about 67 degrees C and no gelatinization was observed for the extruded sample. Frequency sweep tests could be represented by a Power law model and the samples showed gel-like behavior since storage modulus was much larger than loss modulus. The creep-recovery data were...
Rheological properties of gluten-free bread formulations
Demirkesen, Ilkem; Mert, Behiç; Şümnü, Servet Gülüm; Şahin, Serpil (Elsevier BV, 2010-1)
In this study, the theological properties of rice bread dough containing different gums with or without emulsifiers were determined. In addition, the quality of rice breads (volume, firmness and sensory analysis) was evaluated. Different gums (xanthan gum, guar gum, locust bean gum (LBG), hydroxyl propyl methyl cellulose (HPMC), pectin, xanthan-guar, and xanthan-LBG blend) and emulsifiers (Purawave (TM) and DATEM) were used to find the best formulation for gluten-free breads. Rice dough and wheat dough cont...
Rheological properties of asphaltite-water slurries
Hicyilmaz, Cahit; Ozun, Savas; Altun, Naci Emre (American Chemical Society (ACS), 2006-09-20)
In this study, the rheological characteristics of asphaltite- water slurries ( AWSs) were investigated with respect to some of the most important parameters in the preparation of slurries. The effects of pulp density, chemical addition, pulp pH, and particle size on the rheological behavior and viscosity of AWSs were studied. The role of demineralization of asphaltite was also investigated, and rheological properties of raw and relatively demineralized asphaltites were compared. Results showed that viscosit...
Citation Formats
G. Bayram, “Rheological properties of suspensions,” Middle East Technical University, 1994.