Proceedings of the ... International Congress on Rheology PDF Download

Author:
Publisher:
ISBN:
Category : Rheology
Languages : en
Pages : 914

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Author: Abdellatif Aït Kadi
Publisher: Quebec City : Chemical Engineering Department, University of Laval
ISBN:
Category : Rheology
Languages : en
Pages : 898

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Author: J.A. Covas
Publisher: Springer Science & Business Media
ISBN: 9401585717
Category : Technology & Engineering
Languages : en
Pages : 470

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Book Description
Experts in rheology and polymer processing present up-to-date, fundamental and applied information on the rheological properties of polymers, in particular those relevant to processing, contributing to the physical understanding and the mathematical modelling of polymer processing sequences. Basic concepts of non-Newtonian fluid mechanics, micro-rheological modelling and constitutive modelling are reviewed, and rheological measurements are described. Topics with practical relevance are debated, such as linear viscoelasticity, converging and diverging flows, and the rheology of multiphase systems. Approximation methods are discussed for the computer modelling of polymer melt flow. Subsequently, polymer processing technologies are studied from both simulation and engineering perspectives. Mixing, crystallization and reactive processing aspects are also included. Audience: An integrated and complete view of polymer processing and rheology, important to institutions and individuals engaged in the characterisation, testing, compounding, modification and processing of polymeric materials. Can also support academic polymer processing engineering programs.

Author:
Publisher:
ISBN:
Category : Physics
Languages : en
Pages : 686

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Author: A.V. Shenoy
Publisher: Springer Science & Business Media
ISBN: 0412831007
Category : Mathematics
Languages : en
Pages : 492

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Book Description
The rheology of filled polymer systems is an ever expanding field in the polymer industry today. Using a concise, practical and simple format this comprehensive work explains the concepts behind filled polymer systems and the rheological techniques involved in studying their behaviour. Aware that the readers of the book may come from differing background, the first three chapters familiarize the reader with the basics about polymers, fillers and physicochemical interactions between them, rheology and rheometry. Covering such topics as preparation of filled polymer systems, steady shear viscous properties and extentional flow properties, this book covers the areas of importance from an introductory level through to more complex issues.

Author: David A. Anderson
Publisher: Strategic Highway Research Program (Shrp)
ISBN:
Category : Technology & Engineering
Languages : en
Pages : 504

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Author: Montgomery T. Shaw
Publisher: John Wiley & Sons
ISBN: 0471741825
Category : Technology & Engineering
Languages : en
Pages : 339

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A revised molecular approach to a classic on viscoelasticbehavior Because viscoelasticity affects the properties, appearance,processing, and performance of polymers such as rubber, plastic,and adhesives, a proper utilization of such polymers requires aclear understanding of viscoelastic behavior. Now in its third edition, Introduction to Polymer Viscoelasticityremains a classic in the literature of molecular viscoelasticity,bridging the gap between primers on polymer science and advancedresearch-level monographs. Assuming a molecular, rather than amechanical approach, the text provides a strong grounding in thefundamental concepts, detailed derivations, and particularattention to assumptions, simplifications, and limitations. This Third Edition has been entirely revised and updated to reflectrecent developments in the field. New chapters include: * Phenomenological Treatment of Viscoelasticity * Viscoelastic Models * Time-Temperature Correspondence * Transitions and Relaxation in Polymers * Elasticity of Rubbery Networks * Dielectric and NMR Methods With detailed explanations, corresponding equations, andexperimental methods, supported by real-life applications (as wellas the inclusion of a CD-ROM with data to support the exercises),this Third Edition provides today's students and professionals withthe tools they need to create polymers with more desirablequalities than ever.

Author: D.V. Rosato
Publisher: Springer Science & Business Media
ISBN: 9401096589
Category : Technology & Engineering
Languages : en
Pages : 404

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Book Description
This comprehensive book provides guidelines for maximizing plastics proc essing efficiency in the manufacture of all types of products, using all types of plastics. A practical approach is employed to present fundamental, yet comprehensive, coverage of processing concepts. The information and data presented by the many tables and figures interrelate the different variables that affect injection molding, extrusion, blow molding, thermoforming, compression molding, reinforced plastics molding, rotational molding, re action injection molding, coining, casting, and other processes. The text presents a great number of problems pertaining to different phases of processing. Solutions are provided that will meet product per formance requirements at the lowest cost. Many of the processing variables and their behaviors in the different processes are the same, as they all in volve basic conditions of temperature, time, and pressure. The book begins with information applicable to all processes, on topics such as melt soft ening flow and controls; all processes fit into an overall scheme that re quires the interaction and proper control of systems. Individual processes are reviewed to show the effects of changing different variables to meet the goal of zero defects. The content is arranged to provide a natural progres sion from simple to complex situations, which range from control of a sin gle manual machine to simulation of sophisticated computerized processes that interface with many different processing functions.

Author: K. Wissbrun
Publisher: Springer Science & Business Media
ISBN: 1461597382
Category : Science
Languages : en
Pages : 684

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Book Description
This book is designed to fulfill a dual role. On the one hand it provides a description of the rheological behavior of molten poly mers. On the other, it presents the role of rheology in melt processing operations. The account of rheology emphasises the underlying principles and presents results, but not detailed deriva tions of equations. The processing operations are described qualita tively, and wherever possible the role of rheology is discussed quantitatively. Little emphasis is given to non-rheological aspects of processes, for example, the design of machinery. The audience for which the book is intended is also dual in It includes scientists and engineers whose work in the nature. plastics industry requires some knowledge of aspects of rheology. Examples are the polymer synthetic chemist who is concerned with how a change in molecular weight will affect the melt viscosity and the extrusion engineer who needs to know the effects of a change in molecular weight distribution that might result from thermal degra dation. The audience also includes post-graduate students in polymer science and engineering who wish to acquire a more extensive background in rheology and perhaps become specialists in this area. Especially for the latter audience, references are given to more detailed accounts of specialized topics, such as constitutive relations and process simulations. Thus, the book could serve as a textbook for a graduate level course in polymer rheology, and it has been used for this purpose.

Author: Dennis R. Heldman
Publisher: CRC Press
ISBN: 0429831560
Category : Science
Languages : en
Pages : 1244

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Book Description
As the complexity of the food supply system increases, the focus on processes used to convert raw food materials and ingredients into consumer food products becomes more important. The Handbook of Food Engineering, Third Edition, continues to provide students and food engineering professionals with the latest information needed to improve the efficiency of the food supply system. As with the previous editions, this book contains the latest information on the thermophysical properties of foods and kinetic constants needed to estimate changes in key components of foods during manufacturing and distribution. Illustrations are used to demonstrate the applications of the information to process design. Researchers should be able to use the information to pursue new directions in process development and design, and to identify future directions for research on the physical properties of foods and kinetics of changes in the food throughout the supply system. Features Covers basic concepts of transport and storage of liquids and solids, heating and cooling of foods, and food ingredients New chapter covers nanoscale science in food systems Includes chapters on mass transfer in foods and membrane processes for liquid concentration and other applications Discusses specific unit operations on freezing, concentration, dehydration, thermal processing, and extrusion The first four chapters of the Third Edition focus primarily on the properties of foods and food ingredients with a new chapter on nanoscale applications in foods. Each of the eleven chapters that follow has a focus on one of the more traditional unit operations used throughout the food supply system. Major revisions and/or updates have been incorporated into chapters on heating and cooling processes, membrane processes, extrusion processes, and cleaning operations.