Rheological Model
Mostrando 1-12 de 99 artigos, teses e dissertações.
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1. Rheology of mine tailings deposits for dam break analyses
Abstract This article deals with the rheology of tailings deposits related to dam break analysis. The material used was a fine tailings from iron ore processing. Geotechnical and rheological characterization of these tailings were performed. The rheological characterization consisted of rotational and oscillatory tests. It was observed that the rheological p
REM, Int. Eng. J.. Publicado em: 2021-06
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2. Rheological behavior of plant-based beverages
Abstract The aim of this research was to study the rheological behavior of a plant-based beverage made of Brazil nut (Bertholletia excelsa) and Baru (Dipteryx alata Vogel) and a nut-based beverage made of Brazil nut (Bertholletia excelsa) and Macadamia (Macadamia integrifolia) at the temperatures of 25, 45 and 80 °C. Experimental data were adjusted to the m
Food Sci. Technol. Publicado em: 2020-06
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3. Rheological behavior of plant-based beverages
Abstract The aim of this research was to study the rheological behavior of a plant-based beverage made of Brazil nut (Bertholletia excelsa) and Baru (Dipteryx alata Vogel) and a nut-based beverage made of Brazil nut (Bertholletia excelsa) and Macadamia (Macadamia integrifolia) at the temperatures of 25, 45 and 80 °C. Experimental data were adjusted to the m
Food Sci. Technol. Publicado em: 20/12/2019
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4. NUMERICAL STUDY OF VISCOPLASTIC FLOW IN A T-BIFURCATION: IDENTIFICATION OF STAGNANT REGIONS
Abstract Identification of stagnant regions of viscoplastic fluid flows in production lines and equipment is of paramount importance owing to potential material degradation and process contamination. The present work introduces an assessment strategy to identify, classify and quantify unyielded regions with the objective of optimizing the flow conditions wit
Braz. J. Chem. Eng.. Publicado em: 09/12/2019
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5. Numerical implementation of a micromechanics-based viscoelastic model for geomaterials with isotropically distributed micro-fractures
Abstract The constitutive behavior of geomaterials is generally affected by the presence at different scales of discontinuity surfaces with different sizes and orientations. According to their mechanical behavior, such discontinuities can be distinguished as cracks or fractures. Fractures are interfaces that can transfer normal and tangential stresses, where
Lat. Am. j. solids struct.. Publicado em: 25/11/2019
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6. Investigation of the effect of nozzle design on rheological bioprinting properties using computational fluid dynamics
ABSTRACT Bioprinting is the utilization of techniques derived from three-dimensional printing to generate complex biological structures which may replace natural tissues or organs. It employs high spatial resolution deposition of different cell types, growth factors and biomaterials. Those together form bioinks, which are the bioprinting inputs, analogously
Matéria (Rio J.). Publicado em: 16/09/2019
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7. Rheological behavior of concentrated tucupi
Abstract Tucupi, which is widely enjoyed in the North region of Brazil, is a fermented liquid derived from cassava (Manihot esculenta Crantz) and has been taken abroad for its exotic characteristics. This study aimed to assess the rheological behavior of tucupi with 30, 35, and 40% solids and concentrated at 50, 70, and 90 °C. The rheological data were obt
Food Sci. Technol. Publicado em: 29/11/2018
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8. Fresh properties of HPSCC containing SRA and expansive admixtures
ABSTRACT Shrinkage-reducing admixture (SRA) and expansive admixture (EXA) were used in high performance self-compacting concrete (HPSCC) to mitigate autogenous shrinkage. In order to evaluate the fresh properties of concretes, the rheological parameters were determined in a ICAR rheometer at 10, 25, 40, 60 and 90 min. The flow behavior of the mixtures was de
Matéria (Rio J.). Publicado em: 18/10/2018
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9. Wheat flour and gum cordia composite system: pasting, rheology and texture studies
Abstract Native and acetylated freeze-dried gum cordia (GC) was replaced at 0, 3, 5 and 10% (w/w) of wheat flour, and their pasting and rheological properties were studied. The pasting data indicated a significant (p≤0.05) increase in peak and final viscosities of blends: especially at higher GC concentrations. The shearing profiles signified an increase
Food Sci. Technol. Publicado em: 26/07/2018
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10. Diseño, simulación y análisis del proceso de extrusión de un perfil termoplástico en PVC rígido para optimizar el diseño de la matriz y los parámetros
ABSTRACT The objective of the present work was to verify and optimize the die design to manufacture a thermoplastic profile in rigid PVC using the simulation of the flow in the mentioned matrix through the use of Computational Fluid Dynamics (CFD) and through tests in extrusion, using an experimental calibrator, the required geometry and dimensions were obta
Matéria (Rio J.). Publicado em: 19/07/2018
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11. Modeling the creep behavior of GRFP truss structures with Positional Finite Element Method
Abstract This paper presents the development of a formulation, based on Positional Finite Element Method, to describe the viscoelastic mechanical behavior of space trusses. The numerical method used was chosen due to its efficiency in the applications concerning nonlinear numerical analyses. The formulation describes the positional variation over time under
Lat. Am. j. solids struct.. Publicado em: 26/04/2018
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12. Tucupi creamy paste: development, sensory evaluation and rheological characterization
Abstract Tucupi, a fermented product obtained from cassava (Manihot esculenta Crantz) is widely employed in the cuisine of the Northern region of Brazil, however, its industrial application is incipient. This study used tucupi to prepare a creamy paste, which underwent sensory and rheological evaluation. Paste formulations with 5 to 20% concentrated tucupi w
Food Sci. Technol. Publicado em: 31/07/2017