Sökning: "viscometer"
Visar resultat 6 - 10 av 11 avhandlingar innehållade ordet viscometer.
6. Studies on High Alumina Blast Furnace Slags
Sammanfattning : In the present work, viscosities and sulphide capacities of high alumina blast furnace slags were investigated. The systems investigated were four component CaO-SiO2-MgO-Al2O3 quaternary system, CaO-SiO2-MgO-Al2O3-TiO2 and CaO-SiO2-MgO-Al2O3-CaF2 quinary systems. LÄS MER
7. On the production of polyethylene dielectrics and conductive polymer composite fibres
Sammanfattning : Foamed cable insulations and conductive polymer composite fibres are two applications in polymer processing where the electrical properties of a material may be altered significantly during processing. Their common denominator is that the outcome depends to a large degree on the flow behaviour of the polymer melt, in particular the melt extensional properties. LÄS MER
8. Foaming of Some Cellulose Derivatives - Initial Studies
Sammanfattning : Fossil-based polymeric foams, based on polymers such as polystyrene and polyurethane, are important and widely employed materials due to their good mechanical properties relative their low density, the low price and the possibility for large-scale production. There are however a few disadvantages with these foamed products. LÄS MER
9. Heat transfer in falling film evaporation of black liquor - Experiments and theory
Sammanfattning : Pulp and paper industry uses a large part of the total amount of energy in industry in Sweden. The evaporation plant has the major energy demand in the kraft pulp mill, which is the dominant type of chemical pulp mill. Previous studies have shown potential to decrease the live steam demand for the pulp process, e.g. LÄS MER
10. Foam Formation and Starch Gelatinization with Alpha-Crystalline Emulsifiers
Sammanfattning : In the baking industry, emulsifiers in the alpha-gel state are used for foam formation. This thesis focuses on some parts of the effects of the emulsifier: how the foam formation and foam stability are influenced by the physical state of the emulsifier, how emulsifiers change the gelatinization and gel formation of starch, and the impact that these factors may have in a true product such as a sponge cake. LÄS MER