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Advances in Rheology Research
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Editors: María Dolores Torres Pérez (University of Cambridge, Cambrige, UK)
Book Description:
Advances in Rheology Research has been divided into fourteen chapters. The renowned authors of this volume discuss current advances in rheology research for different application fields, covering theoretical and experimental scientific contributions. The fourteen chapters include discussions on a wide range of outstanding rheological issues such as rheology and 3D printing; rheological characterization of injection grouts using rotational rheometry; analysis of rheological properties of 100% liquid CO2 based gel fracturing fluid; rheology applied to food product design; miscibility and viscoelastic properties of poly(styrene-co-acrylonitrile) blends; rheology of honey; unusual nonlinear rheological behavior of branched polymers: multiple overshoots in stress growth, experiments and theory; viscosity and viscoelasticity of baby foods; rheology as an instrument for food development; using the Laplace transform in rheology kinetic modeling; design of vibration absorbers using the rheological properties of viscoelastic materials; a viscoelastic fluid due to a non-linear accelerating elastic sheet; an MHD boundary layer viscoelastic fluid flow over a stretching sheet in a porous medium; and thermal radiation effect on fully developed laminar mixed convection flow in a vertical porous stratum by using a differential transform method. All of the above chapters are intended to contribute the improvement understanding of the rheological characterization and performance in numerous application fields from the food to the non-food industries. (Nova)

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Table of Contents:

Chapter 1. Rheology and 3D Printing (pp. 1-12)
(María D. Torres and Javier Seijo)

Chapter 2. Rheological Characterisation of Injection Grouts using Rotational Rheometry (pp. 13-42)
(Luis G. Baltazar, Fernando M. A. Henriques and Maria T. Cidade)

Chapter 3. Liquid CO2-Based Gel Fluid (pp. 43-62)
(Weixiang Cui, Mingyue Cui and Chunpeng Wang)

Chapter 4. Rheology Applied to Food Product Design (pp. 63-118)
(Anabela Raymundo, Ana Paula Batista and Isabel Sousa)

Chapter 5. Mistibility and Viscoelastic Properties of Poly(Styrene-Co-Acrylonitrile) Blends (pp. 119-174)
(Yuji Aoki)

Chapter 6. Rheology of Honey (pp. 175-192)
(clara Tovar, Maria Shantel Rodríguez-Flores, Olga Escuredo and Maria del Carmen Seijo)

Chapter 7. Unusual Nonlinear Rheological Behavior of Branched Polymers: Multiple Stress Overshoots in Shear Startup - Experiments and Theory (pp. 193-218)
(Federico Sebastiano Grasso, Salvatore Coppola, Fabio Bacchelli, Giovanni Ianniruberto and Giuseppe Marrucci)

Chapter 8. Viscosity and Viscoelasticity of Baby Foods (pp. 219-290)
(María Dolores Alvarez, Wenceslao Canet and Beatriz Herranz)

Chapter 9. Rheology as a Tool for Food Development (pp. 289-308)
(Suzana Caetano da Silva Lannes)

Chapter 10. Using the Laplace Transform in Rheology Kinetic Modelling (pp. 309-346)
(I.T. Smykov)

Chapter 11. The Design of Vibration Absorbers Using the Rheological Properties of Viscoelastic Materials (pp. 347-380)
(Juan Carlos Jauregui-Correa)

Chapter 12. A Viscoelastic Fluid Due to a Nonlinear Accelerating Elastic Sheet (pp. 381-394)
(U. S. Mahabaleshwar)

Chapter 13. An MHD Boundary Layer Viscoelastic Fluid Flow past a Stretching/Shrinking Sheet in a Porous Medium (pp. 395-408)
(P. N. Vinay Kumar)

Chapter 14. Thermal Radiation Effect on Fully Developed Laminar Mixed Convection Flow in a Vertical Porous Stratum by Using Differential Transform Method (pp. 409-432)
(Patil Mallikarjun and U. S. Mahabaleshwar)

About the Editor (pp 433-434)

Index (pp. 435)

Total Pages: 439

      Physics Research and Technology
   Binding: Hardcover
   Pub. Date: 2017 - 4th Quarter
   ISBN: 978-1-53612-875-8
   Status: AV
Status Code Description
AN Announcing
FM Formatting
PP Page Proofs
FP Final Production
EP Editorial Production
PR At Prepress
AP At Press
AV Available
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Advances in Rheology Research