The relaxation time spectrum of nearly monodisperse polybutadiene melts

Baurngaertel, M.; Rosa, Michael E. De; Machado, J. M.; Masse, Michael A.; Winter, H. Henning

doi:10.1007/bf00396469

Cited by 146 publications

(145 citation statements)

References 12 publications

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“…27,29 A nonlinear regression method was used to determine the discrete relaxation and retardation time spectra. 30,31 Excellent fits have been obtained with the use of five relaxation times for the PS and six relaxation times for the PE. The terminal zones at low frequencies are indicated by the extrapolated lines of slope 2 (log-log scale) and 1 for GЈ and GЉ, respectively.…”

Section: Ps/pe Blend Observed At 200°cmentioning

confidence: 97%

Viscoelastic properties and interfacial tension of polystyrene-polyethylene blends

Mekhilef

Carreau

Favis

et al. 2000

J. Polym. Sci. B Polym. Phys.

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Section: Ps/pe Blend Observed At 200°cmentioning

confidence: 97%

Viscoelastic properties and interfacial tension of polystyrene-polyethylene blends

Mekhilef

Carreau

Favis

et al. 2000

J. Polym. Sci. B Polym. Phys.

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“…The extraction of h(τ) from G * (ω) is a celebrated inverse problem, with its own chequered past [18,[237][238][239][240][241][242][243][244][245][246][247][248][249][250][251][252][253][254].…”

Section: Linear Polymersmentioning

confidence: 99%

Analytical Rheology of Polymer Melts: State of the Art

Shanbhag

2012

ISRN Materials Science

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The extreme sensitivity of rheology to the microstructure of polymer melts has prompted the development of "analytical rheology," which seeks inferring the structure and composition of an unknown sample based on rheological measurements. Typically, this involves the inversion of a model, which may be mathematical, computational, or completely empirical. Despite the imperfect state of existing models, analytical rheology remains a practically useful enterprise. I review its successes and failures in inferring the molecular weight distribution of linear polymers and the branching content in branched polymers.

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“…Un parámetro característico de la región "plateau" del espectro mecánico es el módulo "plateau", G N 0 , que se define, para el caso de sistemas poliméricos, como la extrapolación de la contribución de los entrelazamientos entre moléculas poliméricas al módulo elástico a altas frecuencias (Baumgaertel et al, 1992). Así, este parámetro se ha relacionado, en reología de polímeros, con la densidad de entrelazamientos entre las moléculas poliméricas (Ferry, 1980;de la Rosa y Winter, 1994).…”

Section: Influencia De La Velocidad De Agitación Durante El Proceso Dunclassified

Emulsiones alimentarias aceite-en-agua estabilizadas con proteínas de atún

Ruiz-Márquez¹,

Partal²,

Franco³

et al. 2010

Grasas y Aceites

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This work is focused on the development of o/w salad dressing-type emulsions stabilized by tuna proteins. The influence of protein conservation methods after the extraction process (freezing or liofilization) on the rheological properties and microstructure of these emulsions was analyzed. Processing variables during emulsification were also evaluated. Stable emulsions with adequate rheological and microstructural characteristics were prepared using 70% oil and 0.50% tuna proteins. From the experimental results obtained, we may conclude that emulsion rheological properties are not significantly affected by the protein conservation method selected. On the contrary, an increase in homogenization speed favours an increase in the values of the linear viscoelastic functions. Less significant is the fact that as agitation speed increases further, mean droplet size steadily decreases.<br><br>El presente trabajo se ha centrado en el desarrollo de emulsiones alimentarias aceite-en-agua estabilizadas con proteínas de atún. Específicamente, se ha analizado la influencia del método de conservación de las proteínas aisladas (liofilización, congelación) y de las condiciones de procesado seleccionadas sobre el comportamiento reológico y la microestructura de dichas emulsiones. Se han preparado emulsiones aceite en agua (con un contenido del 70% en peso de aceite) estabilizadas con proteínas de atún. La concentración de emulsionante usada ha sido 0,50% en peso. El comportamiento reológico de estas emulsiones no depende significativamente del método de conservación de la proteína empleado. Por otra parte, un aumento de la velocidad de agitación durante el proceso de manufactura de la emulsión da lugar a una disminución continua del tamaño medio de gota y a un aumento de las funciones viscoelásticas dinámicas, menos significativo a medida que aumenta dicha velocidad de agitación

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The relaxation time spectrum of nearly monodisperse polybutadiene melts

Cited by 146 publications

References 12 publications

Viscoelastic properties and interfacial tension of polystyrene-polyethylene blends

Viscoelastic properties and interfacial tension of polystyrene-polyethylene blends

Analytical Rheology of Polymer Melts: State of the Art

Emulsiones alimentarias aceite-en-agua estabilizadas con proteínas de atún

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