Search results for "Rheometry"
showing 10 items of 20 documents
Artificial Oral Processing of Extruded Pea Flour Snacks
2021
International audience; The structure of extruded pea flour can affect chewing performances. Our objective was to relate the bolus properties (fragmentation, moisture content and viscosity) of chewed extruded pea snacks to their structure. In order to have control over oral physiological parameters, we opted for an in vitro approach using a chewing simulator, the variables of which were the flow rate of artificial salivary fluid and chewing time. The structure of the extruded pea snacks was characterized by its density and protein solubility in dithioerythritol (DTE), which reflected the amount of protein aggregates cross-linked by disulphide bonds. The particle size distribution and median…
Porous structure and mechanical strength of cement-lime pastes during setting
2015
Abstract The acceleration of a cement paste setting as a result of lime addition may be shown from isothermal calorimetry measurements. We investigated the underlying mechanisms through two techniques that provide information on porous structure (using Nuclear Magnetic Resonance) and mechanical properties (elastic modulus measured by rheometry). The correlation of the two sets of results on a cement paste clearly reveals the successive steps of setting, and particularly highlights the so-called induction period. We show that this induction period disappears in the presence of lime, leading to an acceleration of the setting. We also show that beyond some critical concentration of added lime …
Dynamic mode rheology of cement and tricalcium silicate pastes from mixing to setting
2001
Dynamic mode rheometry was used to study the evolution of the structure of cement and pure tricalcium silicate pastes from mixing up to setting and even after setting, together with the nature of the forces responsible for the mechanical properties of the pastes. A special mixer-type tool was used to study rheology during the very first minutes following the end of mixing, which are out of reach with classical tools. Both kinds of pastes have the same behavior. It was found that the main evolution of the structure of the pastes occurs during the very first minutes following the end of mixing, while there is no change in interparticular forces up to setting and even a few hours later. Settin…
Changes in Cement Paste and Mortar Fluidity after mixing induced by PCP: A parametric study
2006
International audience; The interaction mechanism between polycarboxylate-type superplasticizer (PCP) and cement hydration is not fully understood and incompatibilities between concrete and additive are sometimes observed. In some cases, the fluidity tends to increase (“overfluidification”) few minutes after mixing. This is a problem because the overfluidification leds to bleeding of the concrete which could be critical on job site. Our study consisted first in highlighting the phenomenon of “over-fluidification” by slump flow tests on mortar. Next, the time evolution of the rheological behaviour of cement pastes in the presence of PCP was analysed thanks to a rheometry protocol in order to…
Viscoelastic behavior of epoxy prepolymer/organophilic montmorillonite dispersions
2008
Dispersions of a bisphenol A-based epoxy resin with an organophilic montmorillonite (Nanofil 919) were studied by X-ray diffraction and oscillatory shear rheometry. X-ray studies reveal that the clay is intercalated by the epoxy and forms stable dispersions. The viscoelastic behavior of the nanodispersions was measured as a function of the Nanofil concentration and temperature. An increase in both G′ and G″ moduli was detected as the concentration increases. Furthermore, a transition from a liquid-like behavior, at low temperatures, to a solid-like behavior, at higher temperatures, was observed for all the samples. This transition is accounted for the formation of a percolated structure of …
Oscillatory measurements for salad dressings stabilized with modified starch, xanthan gum, and locust bean gum
2006
The rheological properties of low-oil-content food emulsions were analyzed with oscillatory tests within the linear viscoelastic region. The formulations of these salad dressings usually include modified starch because of its low cost and the special creamy texture that it affords. The combination of starch with other natural gums may improve the quality of the product. A reference emulsion containing 4% modified starch and four other formulations in which the starch was partially replaced by xanthan gum (0.4%), locust bean gum (0.4%), and synergistic blends of these gums (0.03 + 0.03% or 0.1 + 0.1%) were formulated. Gels before emulsification were studied for comparative purposes. All syst…
Reversible stress softening of collagen based networks from the jumbo squid mantle (Dosidicus gigas).
2014
Dosidicus gigas is the largest and one of the most abundant jumbo squids in the eastern Pacific Ocean. In this paper we have studied the muscle of the mantle of D. gigas (DGM). Morphological, thermal and rheological properties were assessed by means of atomic force microscopy, scanning electron microscopy, energy-dispersive X-ray spectroscopy, differential scanning calorimetry, thermogravimetry and oscillatory rheometry. This study allowed us to assess the morphological and rheological properties of a collagen based network occurring in nature. The results showed that the DGM network displays a nonlinear effect called reversible stress softening (RSS) that has been previously described for …
Effect of different matrices and nanofillers on the rheological behavior of polymer-clay nanocomposites
2009
In this work, a comprehensive study of the rheological behavior under shear and isothermal and nonisothermal elongational flow of low density polyethylene (LDPE) and ethylene-vinyl acetate copolymer (EVA) based nanocomposites was reported to evaluate their "filmability", that is, the ability of these material to be processed for film forming applications. The influence of two different kinds of organoclay - namely Cloisite 15A and Cloisite 30B - and their concentration was evaluated. The presence of filler clearly affects the rheological behavior in oscillatory state of polyolefin-based nanocomposites but the increase of complex viscosity and the shear thinning are not dramatic. A larger st…
Dynamical Properties of Self-Assembled Surfactant-Based Mixtures: Triggering of One-Dimensional Anomalous Diffusion in Bis(2-ethylhexyl)phosphoric Ac…
2013
The dynamic features of bis(2-ethylhexyl)phosphoric acid (HDEHP)/n-octylamine (NOA) mixtures have been investigated as a function of the NOA mole fraction and temperature by (1)H NMR spectroscopy and rheometry. All data consistently suggest a composition-induced glass-forming behavior. The microscopic factors responsible for this behavior have been highlighted and have been explained in terms of driving forces given by HDEHP-to-NOA proton transfer, the tendency of the resulting species to establish H bonds and to spatially segregate the alkyl chains. The study sheds light on the molecular mechanism responsible for the peculiar behavior of transport properties in such systems and furnishes b…
Nano-demixing as a novel strategy for magnetic field responsive systems: the case of dibutyl phosphate/bis(2-ethylhexyl)amine systems
2016
Pure surfactant liquids and their binary mixtures, owing to the amphiphilic nature of the molecules involved, can exhibit nano-segregation and peculiar transport properties. The possibility of opportunely choosing the amphiphiles should lead to the formation of anisotropic aggregates that can be oriented by an external factor like a magnetic field. In this case some properties, like optical birefringence, can be induced by the use of a magnetic field. Dynamic features of dibutyl phosphate (DBP)/bis(2-ethylhexyl)amine (BEEA) mixtures have been investigated by FT-IR, NMR, rheometry, Brillouin scattering, and magnetically-induced birefringence measurements as a function of the BEEA mole fracti…