The Rheology Handbook
Author | : Thomas G. Mezger |
Publisher | : Vincentz Network GmbH & Co KG |
Total Pages | : 308 |
Release | : 2006 |
Genre | : Deformations (Mechanics) |
ISBN | : 9783878701743 |
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Author | : Thomas G. Mezger |
Publisher | : Vincentz Network GmbH & Co KG |
Total Pages | : 308 |
Release | : 2006 |
Genre | : Deformations (Mechanics) |
ISBN | : 9783878701743 |
Author | : Thomas G. Mezger |
Publisher | : William Andrew |
Total Pages | : 0 |
Release | : 2006 |
Genre | : |
ISBN | : 9780815515296 |
This new book is a comprehensive guide to the practical use of rheology in quality control, production and application, chemical and mechanical engineering, materials science, and industrial research and development. Emphasis is placed on current test methods, and after reading this book, the reader should be able to perform tests with rotational and oscillatory rheometers and interpret the results correctly. The Rheology Handbook is written for everyone approaching rheology without any prior knowledge, but is also useful for those wishing to update their expertise with information about recent developments. The numerous cross-references make connections clear and the detailed index helps when searching. There are over 100 figures, illustrations, tables and exercises for calculations.
Author | : Thomas Mezger |
Publisher | : European Coatings |
Total Pages | : 532 |
Release | : 2020-08-25 |
Genre | : Science |
ISBN | : 386630532X |
Already in its 5th edition, this standard work describes the principles of rheology clearly, vividly and in practical terms. The book includes the rheology of additives in waterborne dispersions and surfactant systems. Not only it is a great reference book, it can also serve as a textbook for studying the theory behind the methods. The practical use of rheology is presented in the areas quality control, production and application, chemical and mechanical engineering, materials science and industrial research and development. After reading this book, the reader should be able to perform tests with rotational and oscillatory rheometers and interpret the results correctly.
Author | : Thomas G. Mezger |
Publisher | : |
Total Pages | : 434 |
Release | : 2014 |
Genre | : Rheology |
ISBN | : 9783866306509 |
"Already in its 4th edition, this standard work describes the principles of rheology clearly, vividly and in practical terms. The book includes the rheology of additives in waterborne dispersions and surfactant systems. Not only it is a great reference book, it can also serve as a textbook for studying the theory behind the methods. The practical use of rheology is presented in the areas quality control, production and application, chemical and mechanical engineering, materials science and industrial research and development. After reading this book, the reader should be able to perform tests with rotational and oscillatory rheometers and interpret the results correctly."--Publisher's website.
Author | : R. P. Chhabra |
Publisher | : Elsevier |
Total Pages | : 750 |
Release | : 2011-04-08 |
Genre | : Science |
ISBN | : 0080564933 |
This book bridges the gap between the theoretical work of the rheologist, and the practical needs of those who have to design and operate the systems in which these materials are handled or processed. It is an established and important reference for senior level mechanical engineers, chemical and process engineers, as well as any engineer or scientist who needs to study or work with these fluids, including pharmaceutical engineers, mineral processing engineers, medical researchers, water and civil engineers. This new edition covers a considerably broader range of topics than its predecessor, including computational fluid dynamics modelling techniques, liquid/solid flows and applications to areas such as food processing, among others. * Written by two of the world's leading experts, this is the only dedicated non-Newtonian flow reference in print. * Since first publication significant advances have been made in almost all areas covered in this book, which are incorporated in the new edition, including developments in CFD and computational techniques, velocity profiles in pipes, liquid/solid flows and applications to food processing, and new heat/mass transfer methods and models. * Covers both basic rheology and the fluid mechanics of NN fluids ? a truly self-contained reference for anyone studying or working with the processing and handling of fluids
Author | : Howard A. Barnes |
Publisher | : Elsevier |
Total Pages | : 214 |
Release | : 1989-06 |
Genre | : Science |
ISBN | : 9780444871404 |
This text introduces the subject of rheology in terms understandable to non-experts and describes the application of rheological principles to many industrial products and processes.
Author | : David D. Braun |
Publisher | : Elsevier |
Total Pages | : 518 |
Release | : 2013-10-22 |
Genre | : Science |
ISBN | : 0815518919 |
This is the first single-volume handbook with the information a researcher needs to select the best rheology modifiers for his/her project. Information on 20 different types of rheology modifiers manufactured by 26 companies worldwide is described. These range from Acrylic Polymers to Xanthan Gum. This handbook was written because, in the authors' experience, the selection of a rheology modifier for specific applications is an arduous task. It requires researching the technical literature of numerous suppliers, contacting them for current information and recommendations, and paring the list of candidates from hundreds to a few dozen. This book will enable readers to easily identify the best candidates for an application with a minimum investment of time.The book is divided into four sections. Part I reviews rheology fundamentals. Part II presents details on the products available from the 26 represented companies. Part III focuses on the selection of suitable rheology modifier candidates. Part IV is a formulary containing the contributions of the suppliers.
Author | : Ton van Vliet |
Publisher | : CRC Press |
Total Pages | : 358 |
Release | : 2013-09-05 |
Genre | : Science |
ISBN | : 1439897972 |
The mechanical properties of food play an important role during manufacturing, storage, handling, and last but not least, during consumption. For an adequate understanding of the mechanical properties of liquid, liquid-like, soft solid, and solid foods, a basic understanding of relevant aspects of rheology and fracture mechanics is essential. Focus
Author | : Ian T. Norton |
Publisher | : John Wiley & Sons |
Total Pages | : 382 |
Release | : 2010-12-01 |
Genre | : Technology & Engineering |
ISBN | : 1444391054 |
Rheology is fundamentally important in food manufacturing in two major senses. Understanding the way in which a substance moves and behaves is essential in order to be able to transport and mix it during processing. Secondly, the rheology of a product dictates much of the consumer experience, e.g. in relation to texture and mouthfeel. This book doesn’t overwhelm the reader with complex mathematical equations but takes a simple and practically-focused approach, interpreting the implications of rheological data for use in different food systems. Through this approach industry-based food developers / rheologists, students, and academics are given clear, concise interpretation of rheological data which directly relates to actual perceived functionality in the food. The functionality may relate to texture, structure and mouthfeel, and may result as a function of temperature, pH, flocculation, concentration effects, and mixing. The interpretative view is based on the principle that the food rheologist will produce a graph, for example of viscosity or gelation profiling, and then have to extract a practical meaning from it. For example, if viscosity falls with time as a function of pH, this knowledge can be used to tell the customer that the viscosity can be followed with just a pH meter and a stopwatch. Rheological measurements have shown that once the pH has dropped 1 unit after 10 minutes, the viscosity has been halved. This is the type of practical and valuable information for customers of the industrial food rheologist which the book will enable readers to access. Key features: A uniquely practical approach to the often difficult science of food rheology Includes chapters introducing the basics of food rheology before moving on to how data can be usefully and easily interpreted by the food scientist Can be used as a teaching aid on academic or industry-based courses