Sökning: "extensional rheology"
Visar resultat 1 - 5 av 8 avhandlingar innehållade orden extensional rheology.
1. Extensional rheometry through hyperbolic contraction
Sammanfattning : To understand fluid rheology, properties such as consistency and viscosity are determined in both shear and extensional flow. Many commonly-used materials and formulations exhibit complex rheological properties and in order to determine the behaviour as well as predict and govern their properties, effective and reliable characterisation of these fluids is important. LÄS MER
2. Exploring the role of rheology in bolus flow using an in-vitro approach
Sammanfattning : Swallowing disorders, termed ‘dysphagia’, are more common in the elderly but can also affect younger persons. Approximately, 8% of the world’s population suffers from dysphagia. A Texture Modified Diet (TMD), which increases bolus viscosity to adjust for the sluggish bolus handling mechanism, is the most common intervention. LÄS MER
3. Rheology of Wheat Flour Doughs at Large Deformations and the Relation to Baking Quality and Physical Structure
Sammanfattning : The effects on dough rheology at large deformations in elongational flow and shear flow have been studied. The results are related to bread making quality in terms of bread volume and to the physical structure of the dough. A new method for evaluation of an instrumented mixograph is reported. LÄS MER
4. Evaluation of a Measuring System for Determining Extensional Properties
Sammanfattning : Effective and reliable characterisations of fluids are important to gain knowledge of thebehaviour and to govern the properties of a fluid. Since food products often are non-Newtonian, viscoelastic liquids, the characterisation becomes more complicated. LÄS MER
5. Assessment of human swallowing using in-vivo and in-vitro approaches
Sammanfattning : Texture modification is the most vital strategy to manage dysphagia: a condition in which food and beverages are difficult to swallow. Typically thickeners in the form of starch or gums are added to the food to increase the viscosity and thereby reduce the speed of bolus flow. LÄS MER