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Rheological properties of some thermotropic liquid crystalline polymers
Fan, Yurun,Dai, Shaocong,Tanner, Roger I. The Korean Society of Rheology 2003 Korea-Australia rheology journal Vol.15 No.3
Rheometry testing and the DSC measurement of five thermotropic liquid crystalline polymers (TLCP) have been carried out. The dynamic viscosities of the five TLCPs show a typical shear-thinning behaviour obeying the power-law with the power indices from 0.2 to 0.3. When these TLCPs are heated above the melting temperatures determined by the DSC measurements, the dynamic viscosities first rapidly decrease by 2~3 orders of magnitude then level off, finally increase gradually with the further increasing of temperature. The steady shearing exhibited the same behaviour as the dynamic shearing, but serious edge fracture of material slippage out of the plates occurred. The abnormal temperature dependence of the viscosities can be explained by the nematic-isotropic transition. By using the concept of activation energy, we propose a simple model which can fit the shear-thinning behaviour quite well and predict qualitatively correct temperature effects.
On the compressibility of bread dough
Wang, Chunguang,Dai, Shaocong,Tanner, Roger I. The Korean Society of Rheology 2006 Korea-Australia rheology journal Vol.18 No.3
Few investigations of bread dough compressibility have been reported in the literature, despite the fact that high compression stresses are often reached in processing. Here we report some experiments on the compressibility of an Australian wheat bread dough under compressive stresses up to 5 MPa, and show that the results are consistent with a mathematical model of bread dough containing entrained air. The implications for tensile testing are also considered.
On the compressibility of bread dough
Roger I. Tanner,Shaocong Dai,Chunguang Wang 한국유변학회 2006 Korea-Australia rheology journal Vol.18 No.3
Few investigations of bread dough compressibility have been reported in the literature, despite the fact that high compression stresses are often reached in processing. Here we report some experiments on the compressibility of an Australian wheat bread dough under compressive stresses up to 5 MPa, and show that the results are consistent with a mathematical model of bread dough containing entrained air. The implications for tensile testing are also considered.