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 Free Download Understanding Viscoelasticity: Basics of Rheology by Nhan Phan-Thien English | PDF | 2002 | 154 Pages | ISBN : 364207779X | 10.9 MB This book presents an introduction to viscoelasticity; in particular, to the the ories of dilute polymer solutions and melts, and dilute suspensions of rigid particles in viscous and incompressible fluids. These theories are important, not just because they apply to practical problems of industrial interest, but because they form a solid theoretical base upon which mathematical tech niques can be built, from which more complex theories can be constructed, to better mimic material behaviour. The emphasis is not on the voluminous cur rent topical research, but on the necessary tools to understand viscoelasticity at a first year graduate level. 1 Viscoelasticity, or Continuum Mechanics, or Rheology (certainly not to be confused with Theology) is the science of deformation and flow. This def 2 3 inition of was due to Bingham, who, together with Scott-Blair and Reiner, helped form The Society of Rheology in 1929. Rheology has a distinguished history involving high-profile scientists. The idea that everything has a time scale, and that if we are prepared to wait long enough then everything will flow was known to the Greek philosopher Heraclitus, and prior to him, to the 4 Prophetess Deborah - The Mountains Flowed Before The Lord. Not surpris ingly, the motto of the Society of Rheology is 1ravra pet (everything flows), a saying attributed to Heraclitus.  Free Download Food Rheology; A Practical Guide by Pedro E. D. Augusto; Meliza L. Rojas; Alberto C. Miano English | 2023 | ISBN: 0367685698 | 151 pages | True PDF | 17.94 MB Rheology is the study of material flow and deformation, defining different aspects of food processing and product design. Food rheology affects several unit operations during food processing, the behavior during shelf life, the consumer perception during consumption and the interaction of food products with the human body (from chewing and swallowing to digestion). Therefore, it is imperative for professionals involved in food science and engineering to understand and assess food rheology.  Active Rheology Control of Cementitious Materials by Geert De Schutter English | 2023 | ISBN: 1032266902 | 299 pages | True PDF | 48.85 MB  Rheology of Fresh Cement-Based Materials; Fundamentals, Measurements, and Applications by Qiang Yuan, Caijun Shi; Dengwu Jiao English | 2023 | ISBN: 1032208015 | 339 pages | True PDF | 41.18 MB  English | 2022 | ISBN: 1032384190 | 463 pages | True PDF | 19.99 MB This book covers a wide range of topics in polymer rheology. These are:  Pierre J. Carreau, "Rheology of Polymeric Systems: Principles and Applications Ed 2" English | ISBN: 1569907226 | 2021 | 642 pages | PDF | 56 MB  English | 2021 | ISBN: 978-1108423038 | 437 pages | pdf | 11.48 MB An essential text on practical application, theory and simulation, written by an international coalition of experts in the field and edited by the authors of Colloidal Suspension Rheology. This up-to-date work builds upon the prior work as a valuable guide to formulation and processing, as well as fundamental rheology of colloidal suspensions. Thematically, theory and simulation are connected to industrial application by consideration of colloidal interactions, particle properties, and suspension microstructure. Important classes of model suspensions including gels, glasses and soft particles are covered so as to develop a deeper understanding of industrial systems ranging from carbon black slurries, paints and coatings, asphalt, cement, and mine tailings, to natural suspensions such as biocolloids, protein solutions, and blood. Systematically presenting the established facts in this multidisciplinary field, this book is the perfect aid for academic researchers, graduate students, and industrial practitioners alike.  Cheese Rheology and Texture by Sandaram Gunasekaran English | 2002 | ISBN: 1587160218 | PDF | 512 pages | 5,8 MB Cheese Rheology and Texture is the first reference to bring together the essential information on the rheological and textural properties of cheese and state-of-the-art measurement techniques. |
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