Advances in Rheology Research

María Dolores Torres Pérez (Editor)
Chemical Engineering Department, University of Santiago de Compostela, Lope Gómez de Marzoa St, Santiago de Compostela, Spain

Series: Physics Research and Technology
BISAC: SCI055000

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Advances in Rheology Research has been divided into fourteen chapters. The renowned authors of this volume discuss current advances in rheology research for different application fields, covering theoretical and experimental scientific contributions. The fourteen chapters include discussions on a wide range of outstanding rheological issues such as rheology and 3D printing; rheological characterization of injection grouts using rotational rheometry; analysis of rheological properties of 100% liquid CO2 based gel fracturing fluid; rheology applied to food product design; miscibility and viscoelastic properties of poly(styrene-co-acrylonitrile) blends; rheology of honey; unusual nonlinear rheological behavior of branched polymers: multiple overshoots in stress growth, experiments and theory; viscosity and viscoelasticity of baby foods; rheology as an instrument for food development; using the Laplace transform in rheology kinetic modeling; design of vibration absorbers using the rheological properties of viscoelastic materials; a viscoelastic fluid due to a non-linear accelerating elastic sheet; an MHD boundary layer viscoelastic fluid flow over a stretching sheet in a porous medium; and thermal radiation effect on fully developed laminar mixed convection flow in a vertical porous stratum by using a differential transform method. All of the above chapters are intended to contribute the improvement understanding of the rheological characterization and performance in numerous application fields from the food to the non-food industries.

Preface

Chapter 1. Rheology and 3D Printing (pp. 1-12)
María D. Torres and Javier Seijo

Chapter 2. Rheological Characterisation of Injection Grouts using Rotational Rheometry (pp. 13-42)
Luis G. Baltazar, Fernando M. A. Henriques and Maria T. Cidade

Chapter 3. Liquid CO2-Based Gel Fluid (pp. 43-62)
Weixiang Cui, Mingyue Cui and Chunpeng Wang

Chapter 4. Rheology Applied to Food Product Design (pp. 63-118)
Anabela Raymundo, Ana Paula Batista and Isabel Sousa

Chapter 5. Mistibility and Viscoelastic Properties of Poly(Styrene-Co-Acrylonitrile) Blends (pp. 119-174)
Yuji Aoki

Chapter 6. Rheology of Honey (pp. 175-192)
Clara Tovar, Maria Shantel Rodríguez-Flores, Olga Escuredo and Maria del Carmen Seijo

Chapter 7. Unusual Nonlinear Rheological Behavior of Branched Polymers: Multiple Stress Overshoots in Shear Startup - Experiments and Theory (pp. 193-218)
Federico Sebastiano Grasso, Salvatore Coppola, Fabio Bacchelli, Giovanni Ianniruberto and Giuseppe Marrucci

Chapter 8. Viscosity and Viscoelasticity of Baby Foods (pp. 219-290)
María Dolores Alvarez, Wenceslao Canet and Beatriz Herranz

Chapter 9. Rheology as a Tool for Food Development (pp. 289-308)
Suzana Caetano da Silva Lannes

Chapter 10. Using the Laplace Transform in Rheology Kinetic Modelling (pp. 309-346)
I.T. Smykov

Chapter 11. The Design of Vibration Absorbers Using the Rheological Properties of Viscoelastic Materials (pp. 347-380)
Juan Carlos Jauregui-Correa

Chapter 12. A Viscoelastic Fluid Due to a Nonlinear Accelerating Elastic Sheet (pp. 381-394)
U. S. Mahabaleshwar

Chapter 13. An MHD Boundary Layer Viscoelastic Fluid Flow past a Stretching/Shrinking Sheet in a Porous Medium (pp. 395-408)
P. N. Vinay Kumar

Chapter 14. Thermal Radiation Effect on Fully Developed Laminar Mixed Convection Flow in a Vertical Porous Stratum by Using Differential Transform Method (pp. 409-432)
Patil Mallikarjun and U. S. Mahabaleshwar

About the Editor (pp. 433-434)

Index (pp. 435)

The book is intended to contribute the improvement understanding of the rheological characterization and performance in numerous application fields from the food to the non-food industries. Then, people related to the rheology of materials, especially biopolymers could be interested in the book. Those researches who work on the viscoelastic properties of the materials, from food to non-food applications (biomedicine, pharmaceutical, automotive, among others).

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