Rheology: Theory, Properties and Practical Applications


Geoffrey Mitchell (Editor)
Centre for Rapid and Sustainable Product Development, Polytechnic Institute of Leiria, Marinha Grande, Portugal

Series: Physics Research and Technology
BISAC: SCI061000

Rheology is the study of the flow of matter, primarily in the liquid state, but also as ‘soft solids’ or solids under flow conditions in which they respond with plastic flow rather than deforming elastically in response to the applied force. An understanding of the flow of matter underpins a diversity of technologies and industrial processing including polymer and food processing. It applies to substances which have a complex microstructure, such as concentrated solutions, suspensions, polymers and inorganic glass formers as well as biological materials which belong to the class of soft matter. Rheological measurements are seemingly straightforward to make, but require models to interpret the mechanical measurements in terms of the microscopic behaviour of the material. A complementary approach is to perform structural characterisation of the material during the rheological measurements in order to observe directly the microscopic reorganisation which accompanies the flow.

“Rheology: Theory, Properties and Practical Applications” draws these diverse strands of current rheological research in to a single volume which embraces theory, measurement and applications in topics as diverse as theory and electrospinning, coal ash slag and food processing, hydrogels and liquid crystal polymers, reaction injection moulding and microreheology. There is a strong focus on the emerging topics in rheology and its application to complex soft matter especially in the field of food science and technology. The sixteen chapters in the volume present unpublished research work across these topics from leading authorities in the relevant field. The volume has a strong international representation with the selected authors drawn from some ten countries in Europe, South America and the rest of the world. Each chapter contains a comprehensive bibliography of related work. “Rheology: Theory, Properties and Practical Applications” provides a fascinating snap shot across the current developments in rheology. (Imprint: Nova)



Table of Contents


Chapter 1 – The Use of Computational Rheology and Rheometry in Understanding the Flow of Highly-Elastic Non-Newtonian Liquids in Complex Flows (pp. 1-32)
Authors / Editors: (K. Walters, H. R. Tamaddon Jahromi and M. F. Webster, Institute of Mathematics and Physics, Aberystwyth University, Aberystwyth, UK and others)

Chapter 2 – Differential Effective Medium Theories: A Powerful Tool to Predict the Viscosity of Concentrated Suspensions of Solid and Soft Particles (pp. 33-68)
Authors / Editors: (Carlos I. Mendoza, and I. Santamaria-Holek, Instituto de Investigaciones en Materiales, Universidad Nacional Aut_onoma de Mexico, and others)

Chapter 3 – Microrheology of Soft Condensed Matter (pp. 69-92)
Authors / Editors: (Mohamed Youssry, Luigi Coppola and Isabella Nicotera, Department of Chemistry, Faculty of Science, Alexandria University, Alexandria, Egypt, and others)

Chapter 4 – Simulation of Reaction Injection Moulding (pp. 93-156)
Authors / Editors: (Artur Mateus, Paulo Bartolo and Geoffrey R. Mitchell ,CDRSP, Institute Polytechnic Leiria, Leiria, Portugal, and others)

Chapter 5 – Rheological Properties of Coal Ash Slag at Ultra High Temperatures (pp. 157-190)
Authors / Editors: (Wenjia Song, Zibin Zhu, The State Key Laboratory of Chemical Engineering, East China University of Science and Technology, Shanghai, P.R. China)

Chapter 6 – Relationship between Morphology and Rheology during Trichoderma Reesei Rut-30 Fermentation (pp. 191-224)
Authors / Editors: (Philippe Malouf, Nilesh Patel, Denis Rodrigue and Jules Thibault Department of Chemical and Biological Engineering, University of Ottawa, Ottawa, Ontario, Canada, and others)

Chapter 7 – Rheological Properties of Dough made from Wheat and Legume Seeds Flour (pp. 225-246)
Authors / Editors: (Nada Nikolic, Miodrag Lazić, Gordana Stojanović, University of Niš, Faculty of Technology, Leskovac, Serbia, and others)

Chapter 8 – Gluten Free Pasta Rheology: Influence of Cooking Time on Structural Features (pp. 247-268)
Authors / Editors: (Virginia Larrosa, Gabriel Lorenzo, Noemi Zaritzky, and Alicia Califano, Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), Facultad de Ciencias, Exactas, UNLP—CONICET., La Plata, Buenos Aires, Argentina, and others)

Chapter 9 – Rheological and Textural Characteristics of Low-Lipid Meat Emulsions with Hydrocolloids as Binders (pp. 269-282)
Authors / Editors: (L. Marchetti, S.C. Andrés, A.N. Califano, Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), CONICET, Facultad de Ciencias Exactas, UNLP, La Plata, Argentina)

Chapter 10 – Relationship between Flow Characteristics and Composition of Fat Free “Dulce de leche” (pp. 283-300)
Authors / Editors: (Natalia Ranalli, Silvina C. Andrés, Alicia Califano, Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), CONICET, Facultad de Ciencias Exactas, UNLP, La Plata, Argentina, and others)

Chapter 11 – Phase Separation and Gelation in Mixtures of Cross-Linked Waxy Corn Starch, Whey Protein Isolate and K-Carrageenan: Viscoelasticity and Microstructure (pp. 301-328)
Authors / Editors: (Alejandra Espinosa-Dzib, Mariana Ramírez-Gilly, Alberto Tecante, Departamento de Alimentos y Biotecnología, Facultad de Química, Universidad Nacional Autónoma de México (UNAM), México D.F., Mexico)

Chapter 12 – Viscoelastic Properties of Mixtures for Ice Cream (pp. 329-348)
Authors / Editors: (Suzana Caetano da Silva Lannes and Elieste da Silva Junior, Pharmaceutical-Biochemical Technology Dept., Pharmaceutical Sciences School, University of Sao Paulo, São Paulo-SP, Brazil)

Chapter 13 – The Influence of Counterions of Different Valency on Carboxymethylcellulose Viscoelastic Behavior (pp. 349-358)
Authors / Editors: (Martin Chytil, Kateřina Lišková, Jiří Janeček, Brno University of Technology, Faculty of Chemistry, Centre for Materials Research, CZ, Purkyňova, Brno, Czech Republic, and others)
<a href=”https://novapublishers.com/wp-content/uploads/2019/07/978-1-62618-963-8_ch13.pdf” target=”_blank” rel=”noopener”>Free Download Available</a>

Chapter 14 – Rheological Behavior of Hyperbranched Polymers (pp. 359-382)
Authors / Editors: (Jasna V. Džunuzović, and Enis S. Džunuzović, Institute of Chemistry, Technology and Metallurgy (ICTM), Center of Chemistry, University of Belgrade, Studentski trg Belgrade, Serbia, and others)

Chapter 15 – Determining the Rheological Properties of Polymer Hydrogels for the Development of Advanced Applications (pp. 383-408)
Authors / Editors: (Rebeca Hernández, Carmen Mijangos, Instituto de Ciencia y Tecnología de Polímeros, CSIC, Juan de la Cierva, Madrid, Spain)

Chapter 16 – Electrospinning of Polymer Solutions (pp. 409-440)
Authors / Editors: (Saeed D. Mohan, Kyung-hwa Ahn, Fred J. Davis, and Geoffrey R. Mitchel1, Polymer Science Centre, University of Reading, UK, and others)

Chapter 17 – X-Ray Rheology of Liquid Crystal Polymers (pp. 441-464)
Authors / Editors: (Elke Andresen and Geoffrey R. Mitchell, Polymer Science Centre, University of Reading, UK, and others)


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