METHODOLOGY BASED ON THE ADAPTATION OF A BICONE GEOMETRY AND A MEASUREMENT CELL INTO A COMMERCIAL RHEOMETER FOR DETECTING INTERFACIAL RHEOLOGICAL PROPERTIES

The present invention is related to the manufacturing industry of laboratory and industry equipment, and to a method for measuring physical properties of different materials, including food, in different phases using said equipment. More particularly, the invention refers to a modified equipment and...

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Bibliographic Details
Main Author PEREZ, OROZCO, JUAN, PABLO
Format Patent
LanguageEnglish
Spanish
Published 17.07.2006
Edition7
Subjects
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Summary:The present invention is related to the manufacturing industry of laboratory and industry equipment, and to a method for measuring physical properties of different materials, including food, in different phases using said equipment. More particularly, the invention refers to a modified equipment and a method for measuring cut interfacial properties. Unlike the method and equipment of the prior art, the present invention has the advantage of being easily installed in current conventional rheometers, thereby providing a sophisticated equipment which allows a higher sensibility to be obtained during measurements. The inventive equipment and method are also useful for determining the minimum parameters, along with the development of equations and models showed in literature, required to be applied in the evaluation of the interfacial rheological properties. The process is characterized in that it comprises the following steps: First, forming an interface; and second, determining the diffe rent parameters. The first step is carried out by pouring an aqueous solution into a refrigerating bath, lowering the bicone, and finally verifying the location of the bicone in the interface. La presente invencion esta relacionada con la industria manufactura de equipo para laboratorio e industria, y con la metodologia para la medicion de propiedades fisicas de diversos materiales, empleando estos equipos, en diferentes fases e inclusive para alimentos. Mas especificamente, se trata de un equipo modificado y una metodologia para medir propiedades interfaciales de corte. En contraste con las metodologia y equipo del estado de la tecnica, los que comprenden las ensenanzas de la presente invencion tienen la ventaja de es la facil implementacion en los actuales reometros convencionales que cuenten con un sofisticado equipo que le permita tener mayor sensibilidad durante las mediciones y hace posible la determinacion de los parametros minimos requeridos que puedan ser aplicados junto con el desarrollo de las ecuaciones y modelos existentes en la literatura, en la evaluacion de las propiedades reologicas interfaciales. El proceso se caracteriza por los pasos consistente en por la formacion de la interfase en primera instancia, y en la determinacion de los diferentes parametros enseguida; dicha formacion de interfase se lleva a cabo vertiendo la solucion acuosa sobre un bano refrigerante, en seguida bajando el bicono, y finalmente, verificando la ubicacion del bicono en la interfase.
Bibliography:Application Number: MX2005PA00737