Formulations development, rheology

Another well documented, but less widely used method for formulation development is the measurement of electrokinetic properties [14]. These tests require more disdnc-tive/elaborate sample preparation and are mosdy restricted to use during development. Also widely used and relied on are rheological measurements. The scope of rheological measurements ranges from viscosity measurements to the determination of yield points or oscillatory properties, such as the G and G -modules [15]. Since suspoemulsions are not ideal viscous but mostly viscoelastic or dilatant, a wide range of characterization techniques exists. Instrumentation required for this are simple rotary viscosimeters (Brookfield) or more sophisticated stress or shear controlled rotational viscosimeters. 

In ram extruders, a piston displaces and forces the material through a die at the end (Fig. 7). Ram extruders are preferred during formulation development because they are designed to allow for measurement of the rheological properties of formulations. ° ... 

In view of the above developments, it is now possible to formulate theories of the complex phase behavior and critical phenomena that one observes in stractured continua. Furthermore, there is currently little data on the transport properties, rheological characteristics, and thermomechaiucal properties of such materials, but the thermodynamics and dynamics of these materials subject to long-range interparticle interactions (e.g., disjoiiung pressure effects, phase separation, and viscoelastic behavior) can now be approached systematically. Such studies will lead to sigiuficant intellectual and practical advances. 

Since polymer melt flow behaviour is strongly affected by the nature of the filler type, including its morphology, surface chemistry and concentration, rheological studies can also assist in the development of formulations designed to facilitate industrial processability. 

Noting that processability is an important factor in propellant formulation, a system is proposed for processability determination as a function of the rheology of the propellant. The instrumental analysis necessary to characterize the rheology by viscosity measurements, including the recommended viscosity measuring instruments, is suggested for various stages in propellant development and manufacture. 

Rheology is the science of deformation and flow of matter. In food rheology, the matter of interest is food, and the importance of its deformation and flow relate to several important properties. Of these, texture is the most important. Texture is one of four quality factors of foods the others are flavor, appearance, and nutrition. In the food industry, there are other properties and processes in which rheology has an important role. They include formulation, manufacturing, transportation, and shelf stability. The measurement of the rheological properties of foods provides the food scientist and engineer with critical information necessary for the successful development and delivery of formulated foods to the consumer. 

To achieve the main process requirements (ability to be applied by different methods by hand, spray, electropaint), and to provide the necessary decorative, physical, and mechanical properties, organic solvents are used in concentrations up to of about 50% to modify the viscosity and other rheological characteristics of the some polymer compositions. During the application and formation of the coating, the solvents evaporate into the atmosphere as pollutants. This serious disadvantage of formulations based on the use of solvents as "intermediate" carriers has provided the incentive to develop polymer compositions and application technologies which yield the required rheological characteristics either without solvents, or at least with low concentrations of them. 

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