温度对复合涂层流变性能的影响

Q3 Agricultural and Biological Sciences

Progress in Agricultural Engineering Sciences Pub Date : 2020-11-19 DOI:10.1556/446.2020.20015

T. Kaszab, Lídia Bornemisza, K. Badak-Kerti

{"title":"温度对复合涂层流变性能的影响","authors":"T. Kaszab, Lídia Bornemisza, K. Badak-Kerti","doi":"10.1556/446.2020.20015","DOIUrl":null,"url":null,"abstract":"The objective of our experiment was to investigate the rheological properties of a compound coating depending on the pre-treatment temperature regimes.Compound coating samples were measured at six different temperatures with 2 °C resolution between 40 and 50 °C. One part of melted samples was measured by RV1 rotational rheometer at the actual melting temperatures and the other part of melted samples was filled into 9 × 9 × 9 mm cubes molds. These cubes were cooled 24 h in freezer (−18 °C) and next day the samples were warmed to room temperature for 3 hours with different temperature combinations. The solid cubes were measured with Texture Profile Analysis (TPA) test by SMS TA-XTplus Texture Analyzer at room temperature.Results show the effect of pre-treatment on the viscosity of the coating. Furthermore, significant differences were found among the samples cooled with different cooling methods. Our results stress the importance of the correct handling of the materials for confectioners.","PeriodicalId":20837,"journal":{"name":"Progress in Agricultural Engineering Sciences","volume":" ","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2020-11-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"2","resultStr":"{\"title\":\"Effect of the temperature on the rheological properties of compound coating\",\"authors\":\"T. Kaszab, Lídia Bornemisza, K. Badak-Kerti\",\"doi\":\"10.1556/446.2020.20015\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"The objective of our experiment was to investigate the rheological properties of a compound coating depending on the pre-treatment temperature regimes.Compound coating samples were measured at six different temperatures with 2 °C resolution between 40 and 50 °C. One part of melted samples was measured by RV1 rotational rheometer at the actual melting temperatures and the other part of melted samples was filled into 9 × 9 × 9 mm cubes molds. These cubes were cooled 24 h in freezer (−18 °C) and next day the samples were warmed to room temperature for 3 hours with different temperature combinations. The solid cubes were measured with Texture Profile Analysis (TPA) test by SMS TA-XTplus Texture Analyzer at room temperature.Results show the effect of pre-treatment on the viscosity of the coating. Furthermore, significant differences were found among the samples cooled with different cooling methods. Our results stress the importance of the correct handling of the materials for confectioners.\",\"PeriodicalId\":20837,\"journal\":{\"name\":\"Progress in Agricultural Engineering Sciences\",\"volume\":\" \",\"pages\":\"\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2020-11-19\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"2\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Progress in Agricultural Engineering Sciences\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.1556/446.2020.20015\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q3\",\"JCRName\":\"Agricultural and Biological Sciences\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Progress in Agricultural Engineering Sciences","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.1556/446.2020.20015","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"Agricultural and Biological Sciences","Score":null,"Total":0}

引用次数: 2

摘要

我们实验的目的是研究复合涂层的流变特性取决于预处理温度制度。复合涂层样品在6种不同温度下进行测量，分辨率为2°C，范围为40 ~ 50°C。一部分熔化样品在实际熔化温度下用RV1旋转流变仪测量，另一部分熔化样品填入9 × 9 × 9 mm的立方体模具中。这些立方体在冷冻室(- 18°C)冷却24小时，第二天样品在不同的温度组合下加热到室温3小时。采用SMS TA-XTplus织构分析仪在室温下对固体立方体进行织构分析(TPA)测试。结果表明了预处理对涂层粘度的影响。此外，不同冷却方式冷却的样品之间存在显著差异。我们的研究结果强调了正确处理糖果原料的重要性。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

查看原文本刊更多论文

Effect of the temperature on the rheological properties of compound coating

The objective of our experiment was to investigate the rheological properties of a compound coating depending on the pre-treatment temperature regimes.Compound coating samples were measured at six different temperatures with 2 °C resolution between 40 and 50 °C. One part of melted samples was measured by RV1 rotational rheometer at the actual melting temperatures and the other part of melted samples was filled into 9 × 9 × 9 mm cubes molds. These cubes were cooled 24 h in freezer (−18 °C) and next day the samples were warmed to room temperature for 3 hours with different temperature combinations. The solid cubes were measured with Texture Profile Analysis (TPA) test by SMS TA-XTplus Texture Analyzer at room temperature.Results show the effect of pre-treatment on the viscosity of the coating. Furthermore, significant differences were found among the samples cooled with different cooling methods. Our results stress the importance of the correct handling of the materials for confectioners.

求助全文

通过发布文献求助，成功后即可免费获取论文全文。去求助

来源期刊

Progress in Agricultural Engineering Sciences Engineering-Industrial and Manufacturing Engineering

CiteScore

1.80

自引率

0.00%

发文量

期刊介绍： The Journal publishes original papers, review papers and preliminary communications in the field of agricultural, environmental and process engineering. The main purpose is to show new scientific results, new developments and procedures with special respect to the engineering of crop production and animal husbandry, soil and water management, precision agriculture, information technology in agriculture, advancements in instrumentation and automation, technical and safety aspects of environmental and food engineering.