You can correlate the absolute flow and deformation characteristics of a material with processing or application behavior using rheological measurements. Yet the mechanical properties are directly related to microscopic or molecular structure. Combining rheometry with optical or spectroscopic techniques gives you a much better understanding of the material. Find out more by reviewing a compendium […]
This modular system can save you time and money in developing new compounds… Smart scientists set up labs with far-ranging flexibility when driving successful development of new materials. One tool, the Thermo Scientific™ HAAKE™ PolyLab™ measuring mixer and extruder system, offers the technical capabilities and ultimate flexibility to do just that. The HAAKE PolyLab platform […]
So many products need different compositions of thermoplastic polyurethanes (TPUs) today. How can you be sure the reaction extrusion process yields end products that meet your requirements? Watch this free webinar and learn from Dr. João M. Maia, Director of the Center of Advanced Polymer Processing at Case Western Reserve University. Professor Maia will address […]
Understanding how polymer melts deform and flow is key to knowing how to effectively process and transform them into the end products we readily consume. In this application note see how different rheological tests can provide an understanding of the viscoelastic properties of polymeric materials to optimize formulations and blends as well as to adapt […]
Reologija uključuje proučavanje mehaničkih svojstava hrane i njihovog protjecanja i deformiranja u različitim uvjetima – lijevanje, hladenje, tijekom vremena itd. Ekstruzija hrane je uspostavljena i vrlo svestrana tehnika za proizvodnju hrane, hrane za životinje, prehrambenih dodataka i okusa. Kliknite na navedeni link kako bi preuzeli dokumente o detaljima primjene reologije i ekstruzije u hrani.