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Rheological properties of building binders in their fresh state
Hegrová, Michaela ; Rovnaník, Pavel (referee) ; Vyšvařil, Martin (advisor)
This thesis is devoted to the rheological properties of building binders. The theoretical part focuses on individual types of building binders, their rheological properties and basic parameters determinated during the rheological characterization of building binders. The practical part deals with the resultes obtained from the meansurements on a rotational rheometr using the geometry type of plate to plate. These results are subsequently evaluated.
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Reologické vlastnosti žloutků slepičích vajec v průběhu skladování
Pavková, Lucie
The thesis deals with the influence of storage time on particular physical and rheolo-gical properties of a yolk of chicken eggs. Monitored eggs were stored at 6 °C for 8 weeks. The thesis describes the influence of storage time on physical characteristics of a whole egg, such as weight and shape index. As expected, the weight loss of chicken eggs was demonstrated during eight weeks storing. Egg yolk (colour, height, width, weight, index and density) was also described and evaluated in detail. According to our estimates, there are no significant changes in weight during yolk storing. But yolk index is distinctly decreased. During the final part of monitoring rheological properties were evaluated - apparent viscosity, time dependence of viscosity and dependence of shear stress on the shear rate (flow curves). The experiments have proved Newtonian behaviour of egg yolk throughout the storage. The storage time has also clear impact on flow properties of yolk. The results of each experiment were modelled using the power law (Ostwald-de Waele) model.
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Reologické vlastnosti smetany
Škopíková, Miroslava
This diploma thesis deals with rheological properties of cream in this theoretical part. The first part describes the composition of milk as a basic product in the production of cream, and the definition of cream according to legislation and its composition. Another part of the thesis is focused on the production of cream and its distribution by kind. In the next chapter, attention is paid to the rheological properties of food, esspecially viscosity and density. The practical part is focused on the measurement of rheological properties of 10 whipping cream samples available on market. The fat proportion of the samples ranged between 30 - 33 %. For all of these samples, viscosiy and density were measured. For chosen samples was also determined the dependency of shear stress to shear rate. This dependence, using Ostwald-de Waele model, determines what type of fluid is involved. Another observed parameter was the dependency of the dynamic viscosity on the shear rate and the relation of this viscosity to the temperature changes. All samples were subjected to analytical determination of cream (dry matter, fat, titration acidity, active acidity, electrical conductivity). From the analysis of the fat proportion proportion, we are able to compare our measured data to the projected data declared by producers.
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Metody měření viskozity kysaných mléčných výrobků
Šebela, Roman
This bachelor thesis deals with the measurement of viscosity of fermented dairy products. The first part of this thesis describes viscosity, viscosity measurement methods, individual viscometers and their distribution according to the measurement principle. Another part of the literary review deals with milk and fermented milk products. It describes milk composition, milk processing for production of dairy products, characteristics of fermented milk products, their production, rheological properties and possibilities of use. In the practical part are described individual samples – white yoghurt, sour cream, sour milk, acidophilic milk and kefir milk. The results of the measurement of the viscosity of fermented milk products, which were carried out on a rotational viscometer at 5-25 °C, are summarized here. The results include comparison of individual samples and decrease of temperature viscosity values.
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Reologické vlastnosti kravského, kozího a ovčího mléka
Písaříková, Veronika
This thesis is focused on the rheological properties of cow, goat and sheep milk. These kinds of milk are described and compared in the first part. The thesis describes physical properties and technology of milk transport. Next part deals with legislation about milk in the European Union and in the Czech Republic. Special attention is given to the requirements of warehouse equipment and heat treatment of milk. Another part deals with analytical properties of milk (dry matter, protein, fat, lactose, acidity of the milk, electrical conductivity and density). In the last part are monitored rheological properties of these three types of milk. Selected samples are measured with shear stress depending on the strain rate. It is important because it helps us to determine what type of fluid is milk. Then, there is monitored dependence of the dynamic viscosity at the shear stress and effect of temperature on viscosity. These experiments demonstrated that milk belongs to liquids with Newtonian behavior. To evaluation the results was used Newton's law of viscosity and Ostwald de Waele model.
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Reologické vlastnosti žloutků slepičích vajec v průběhu skladování
Pavková, Lucie
The thesis deals with the influence of storage time on particular physical and rheolo-gical properties of a yolk of chicken eggs. Monitored eggs were stored at 6 °C for 8 weeks. The thesis describes the influence of storage time on physical characteristics of a whole egg, such as weight and shape index. As expected, the weight loss of chicken eggs was demonstrated during eight weeks storing. Egg yolk (colour, height, width, weight, index and density) was also described and evaluated in detail. According to our estimates, there are no significant changes in weight during yolk storing. But yolk index is distinctly decreased. During the final part of monitoring rheological properties were evaluated - apparent viscosity, time dependence of viscosity and dependence of shear stress on the shear rate (flow curves). The experiments have proved Newtonian behaviour of egg yolk throughout the storage. The storage time has also clear impact on flow properties of yolk. The results of each experiment were modelled using the power law (Ostwald-de Waele) model.
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Rheological properties of building binders in their fresh state
Hegrová, Michaela ; Rovnaník, Pavel (referee) ; Vyšvařil, Martin (advisor)
This thesis is devoted to the rheological properties of building binders. The theoretical part focuses on individual types of building binders, their rheological properties and basic parameters determinated during the rheological characterization of building binders. The practical part deals with the resultes obtained from the meansurements on a rotational rheometr using the geometry type of plate to plate. These results are subsequently evaluated.
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