Papers Presented at the Nordic Rheology Conference at the University of Stavanger, May 29-31, 2024 PDF Download

Author: Herimonja A. Rabenjafimanantsoa
Publisher:
ISBN: 9788269272154
Category :
Languages : en
Pages : 0

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Author: Klaus Kirsch
Publisher: CRC Press
ISBN: 0203838971
Category : Science
Languages : en
Pages : 507

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When finding another location, redesigning a structure, or removing troublesome ground at a project site are not practical options, prevailing ground conditions must be addressed. Improving the ground modifying its existing physical properties to enable effective, economic, and safe construction to achieve appropriate engineering performance is an

Author: Salleh Mohd Radzi
Publisher: CRC Press
ISBN: 1315386976
Category : Business & Economics
Languages : en
Pages : 832

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Book Description
Heritage, Culture and Society contains the papers presented at the 3rd International Hospitality and Tourism Conference (IHTC2016) & 2nd International Seminar on Tourism (ISOT 2016), Bandung, Indonesia, 10—12 October 2016). The book covers 7 themes: i) Hospitality and tourism management ii) Hospitality and tourism marketing iii) Current trends in hospitality and tourism management iv) Technology and innovation in hospitality and tourism v) Sustainable tourism vi) Gastronomy, foodservice and food safety, and vii) Relevant areas in hospitality and tourism Heritage, Culture and Society is a significant contribution to the literature on Hospitality and Tourism, and will be of interest to professionals and academia in both areas.

Author: Lutz Angermann
Publisher: BoD – Books on Demand
ISBN: 9533071532
Category : Computers
Languages : en
Pages : 454

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Book Description
This book will interest researchers, scientists, engineers and graduate students in many disciplines, who make use of mathematical modeling and computer simulation. Although it represents only a small sample of the research activity on numerical simulations, the book will certainly serve as a valuable tool for researchers interested in getting involved in this multidisciplinary field. It will be useful to encourage further experimental and theoretical researches in the above mentioned areas of numerical simulation.

Author: Jose Luis Rivera Armenta
Publisher: BoD – Books on Demand
ISBN: 1789840015
Category : Science
Languages : en
Pages : 186

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Book Description
Rheology is the science that studies the behavior of the flow of matter in a liquid state or soft solids under the application of stress or deformation to obtain a response to an applied force. In polymers, rheology is an important tool to understand behavior under processing conditions and to design equipment. Another application for rheology in the polymer field is to understand structure-property relationships by means of molecular weight, molecular weight distribution, stereochemistry, morphology, melt degradation, and performance under processing. This book covers the essential criteria for selecting the best test types for various applications and new developments, for accurately interpreting results, and for determining other areas where rheology and rheological phenomena may be useful in your work.

Author: Mohammed Sonebi
Publisher: Springer Nature
ISBN: 303136743X
Category : Technology & Engineering
Languages : en
Pages : 221

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Book Description
This book presents the work of the RILEM TC 266-MRP, whose purpose was to enhance the reliability of rheological measurements performed on cement-based materials. It makes users more aware of potential sources of errors in the measurements, and provide guidelines on how to observe, counteract or eliminate the errors. Improving the reliability of rheological measurements will further enhance the use of rheology to investigate different aspects of the fresh properties of cement-based materials. After an introduction into mix design and applications, the book delivers a comprehensive overview of rheology definitions, behavior, and parameters; rheometers; measuring and analysis procedures; difficulties and challenges during measurements; relationships with specific empirical tests; and the behavior of concrete near a surface. This report on the measurement of rheological properties of complex materials such as concrete enables readers to understand the applicable concepts of rheology, and address the challenges on the measuring procedures, the rheological models and some errors and limitations of rheometers used.

Author: Helen S. Joyner
Publisher: Springer Nature
ISBN: 303027134X
Category : Technology & Engineering
Languages : en
Pages : 412

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Book Description
Rheology of Semisolid Foods comprehensively covers the rheological behaviors and rheological testing of semisolid foods. Individual chapters focus on semisolid food structure, rheological and sensory behaviors, testing of various semisolid food behaviors, and factors that impact those behaviors. Special concentration is given to the relationships among semisolid food structures and mechanical properties and textures. The second section of this work presents a series of case studies on acid milk gels and yogurt which provide a practical illustration of the concepts presented in the preceding chapters, allowing readers to gain both conceptual knowledge of semisolid food rheology and an understanding of how that knowledge can be applied to a food system of choice. Individual components, processing parameters, and storage conditions can dramatically impact food functional properties and textures. Changing any of these factors can cause significant microstructural alterations resulting in undesirable changes in product stability, functionality and texture. The lack of knowledge of how these factors impact the final food properties makes development of new food products a process of empirical trial rather than intentional design. A fundamental understanding food structure, function and texture relationships is critical for targeted design of food products. This text is a valuable reference for researchers looking to gain an understanding of how rheology works in semisolid food design and processing.

Author: Juan De Vicente
Publisher: BoD – Books on Demand
ISBN: 9535101870
Category : Science
Languages : en
Pages : 354

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Book Description
This book contains a wealth of useful information on current rheology research. By covering a broad variety of rheology-related topics, this e-book is addressed to a wide spectrum of academic and applied researchers and scientists but it could also prove useful to industry specialists. The subject areas include, polymer gels, food rheology, drilling fluids and liquid crystals among others.

Author: M. E. Hossain
Publisher: John Wiley & Sons
ISBN: 1119100283
Category : Technology & Engineering
Languages : en
Pages : 786

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Book Description
The book clearly explains the concepts of the drilling engineering and presents the existing knowledge ranging from the history of drilling technology to well completion. This textbook takes on the difficult issue of sustainability in drilling engineering and tries to present the engineering terminologies in a clear manner so that the new hire, as well as the veteran driller, will be able to understand the drilling concepts with minimum effort. This textbook is an excellent resource for petroleum engineering students, drilling engineers, supervisors & managers, researchers and environmental engineers for planning every aspect of rig operations in the most sustainable, environmentally responsible manner, using the most up-to-date technological advancements in equipment and processes.

Author: Ian T. Norton
Publisher: John Wiley & Sons
ISBN: 1444391054
Category : Technology & Engineering
Languages : en
Pages : 382

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Book Description
Rheology is fundamentally important in food manufacturing in two major senses. Understanding the way in which a substance moves and behaves is essential in order to be able to transport and mix it during processing. Secondly, the rheology of a product dictates much of the consumer experience, e.g. in relation to texture and mouthfeel. This book doesn’t overwhelm the reader with complex mathematical equations but takes a simple and practically-focused approach, interpreting the implications of rheological data for use in different food systems. Through this approach industry-based food developers / rheologists, students, and academics are given clear, concise interpretation of rheological data which directly relates to actual perceived functionality in the food. The functionality may relate to texture, structure and mouthfeel, and may result as a function of temperature, pH, flocculation, concentration effects, and mixing. The interpretative view is based on the principle that the food rheologist will produce a graph, for example of viscosity or gelation profiling, and then have to extract a practical meaning from it. For example, if viscosity falls with time as a function of pH, this knowledge can be used to tell the customer that the viscosity can be followed with just a pH meter and a stopwatch. Rheological measurements have shown that once the pH has dropped 1 unit after 10 minutes, the viscosity has been halved. This is the type of practical and valuable information for customers of the industrial food rheologist which the book will enable readers to access. Key features: A uniquely practical approach to the often difficult science of food rheology Includes chapters introducing the basics of food rheology before moving on to how data can be usefully and easily interpreted by the food scientist Can be used as a teaching aid on academic or industry-based courses