Search results for "RHEOLOGIE"

showing 2 items of 2 documents

Evaluación del efecto rejuvenecedor de bio-materiales sobre ligantes para mezclas con alto contenido de asfalto recuperado

2017

The interest in using bio-materials in pavement engineering has grown significantly over the last decades due to environmental concerns about the use of non-recoverable natural resources. In this paper, bio-materials are used together with Reclaimed Asphalt (RA) to restore some of the properties of the aged bitumen present in mixtures with high RA content. For this purpose, two bio-materials are studied and compared to conventional and polymer modified bitumens. Blends of these materials with RA bitumen were produced and studied to simulate a 50% RA mixture. The rejuvenating effect of the two bio-materials on RA has been assessed and compared with the effect of the conventional binders. App…

BetúnEnvejecimiento[SPI.MAT]Engineering Sciences [physics]/MaterialsReologíaRHEOLOGYRHEOLOGIEbio-material reclaimed asphalt high content rejuvenation rheologyASPHALTEBio-material; Betún; Envejecimiento; Reciclado; Reologíalcsh:TA401-492Settore ICAR/04 - Strade Ferrovie Ed AeroportiRejuvenationBIOMATERIAURECLAIMED ASPHALTHIGH CONTENTREJUVENATIONHigh contentBio-materialReciclado[SPI.GCIV]Engineering Sciences [physics]/Civil EngineeringBio-material; Reclaimed asphalt; High content; Rejuvenation; RheologyBIO-MATERIALMATERIAU RECYCLElcsh:Materials of engineering and construction. Mechanics of materialsRheologyReclaimed asphalt
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Impact on flavour release of the structure of composite gels containing polysaccharides: Example of the fruit préparations

2006

The main objective of this study was to understand the respective rôle of the structure of a food product and of the physicochemical interactions on flavour release. For that purpose, fruit préparations hâve been chosen as model matrices. Those matrices contain a polysaccharide as gelling agent, a cross-linked waxy corn starch (1.4%), a high sucrose content (35%), an acidic buffer and a strawberry aroma (17 molécules). Four matrices were developed by modifying either the composition or the concentration in gelling agent: two matrices of similar texture containing either LM pectin or carrageenan, and two carrageenan based matrices with différent gelled structures. In a first step; two comple…

PURGE AND TRAPFLAVOUR RELEASECONFOCAL LASER SCANNING MICROSCOPY[SPI.GPROC] Engineering Sciences [physics]/Chemical and Process EngineeringCOEFFICIENTS DE PARTAGEAPCI-MSPARTITION COEFFICIENTSFRUIT PREPARATIONS[SDV.IDA] Life Sciences [q-bio]/Food engineeringDIFFUSIONNMR-PFG-DOSYRMN-PFG-DOSYMICROSCOPIE CONFOCALERHEOLOGYGELS COMPOSITESRHEOLOGIECINETIQUES DE LIBERATION DES COMPOSES D'AROMECOMPOSITE GELSBASES DE FRUITS-SUR-SUCRE
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