نتایج جستجو برای: foam stabilization

تعداد نتایج: 66173  

Journal: :علوم و تکنولوژی پلیمر 0
فرامرز افشار طارمی علی حسین لو

in many processes polymeric foams can be produced by using chemical or physical blowing agents. in this work for polyethylene foam production, the chemical blowing agents and compression moulding process were employed. at first, by using dsc diagram of two polyethylene grades, a suitable polyethylene grade was selected for foam production and then we discuss about blowing agent critical percent...

Mohammad Reza Kamali Mohammad Soleymani, Yazdan Saeedabadian

This investigation presents the effect of various parameters on foam stability and its rheological properties. The underlying idea of this experiment is generating of drilling foam with uniform bubbles. The main problem of foam using is controlling its stability during field application. The most important parameters which cause Instability in foam are gravity drainage, gas diffusion and bu...

The goal of this study was improvement of sandy soil using a combination of polystyrene foam container waste and Portland cement. For this purpose, Babolsar sand was used as the base soil. Strips of disposable polystyrene foam container waste in “chips” of 50 ´ 5 mm and 50 ´ 10 mm were added to the soil at 0.0%, 0.1%, 0.2% and 0.3% by weight along with 3% Portland cement at a relative density o...

Journal: :Cellulose 2021

Abstract Porous cellulose nanofibril (CNF) foam was prepared by stabilizing bubbles with CNF and a surfactant then drying the stabilized wet in convection oven. The consistency of carboxymethylated (CMCNF) addition amount were controlled effects these factors on dry properties investigated. An adequate (0.02–0.04 wt%) CMCNF higher than 0.5 wt% yielded foams excellent stability. When dried at 60...

Journal: :journal of food biosciences and technology 0
m. mohammadian department of food science and engineering, college of agriculture and natural resources, university of tehran, karaj, iran. f. alavi department of food science and engineering, college of agriculture and natural resources, university of tehran, karaj, iran.

abstract: this paper presents the results of studies concerned with the preparation of fresh food foams based on egg white and various hydrocolloids including iranian gum tragacanth, guar and xanthan gums at different concentrations (0.002-0.040% w/w). the basic physical parameters of the obtained foams such as overrun, stability and morphology of gas bubbles were measured. viscosity measuremen...

Journal: :Circulation research 1998
M M Kockx G R De Meyer N Buyssens M W Knaapen H Bult A G Herman

Unstable human atherosclerotic plaques are characterized by a thin fibrous cap that contains few smooth muscle cells (SMCs) and numerous foam cells of macrophagic origin. Apoptosis of SMCs in the fibrous cap could destabilize the plaque and promote plaque rupture. In an experimental approach, we have studied apoptotic cell death and related proteins in atherosclerotic plaques of cholesterol-fed...

J. Khajehali, S.M.H. Mirbagheri

The brass tubes with foam cores of AlSi7SiC3, AlSi7SiC3Fe1 and AlSi7SiC3Fe3 were produced as the crush-boxes with circle and square cross-section. Then axial compressive behavior and energy absorption capability of the foam-filled tubes were investigated during the quasi-static progressive plastic buckling. The uniaxial compressive stress–strain curves of the foam-filled brass tubes exhibited t...

Foam injection is widely applied in amounts of fields to drilling, production, and formation protection. Sometimes, the application result is disappointing, which is caused by the failure of bubble generation in foam flooding. Therefore, it is necessary to seek ways for improving the performance of foam injection. An increased disturbance to the stratum, like the vibration caused by a seismic o...

Journal: :journal of food biosciences and technology 0
m. khezri m. sc. student of the department of food science and technology, shahr-e-qods branch, islamic azad university, tehran, iran. sh. shahriari assistant professor of the department of chemical engineering, shahr-e-qods branch, islamic azad university, tehran, iran. l. shahsavani academic memder of the department of food science and technology, shahr-e-qods branch, islamic azad university, tehran, iran.

milk-based espresso coffee is one of the most popular beverages. foam is an essential quality characteristic for this beverage. foam formation and stability is mainly related to the milk composition. in this study the influence of three different concentrations of xanthan gum (0.05, 0.1 and 0.2 g dm-3) and three different temperatures (50, 60 and 70 °c) on foam stability were examined and exper...

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