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The purpose of this study is to determine the material extrusion (MEX) printability envelope of a new kind of low-viscosity powder-binder feedstocks using rheological properties.

Formulation of 13 feedstocks (variation of solid loading 60–67 Vol.% and thickening agent proportion 3–15 Vol.%) that were characterized and printed at different temperatures.

Three rheological models were successfully used to define the viscosity envelope, producing stable and defect-free printing. At a shear deformation rate experienced by the feedstock in the nozzle ranging from 100 to 300 s^–1, it was confirmed that metal injection molding (MIM) feedstocks exhibiting a low viscosity between 100 and 150 Pa s could be printed using an extrusion temperature as low as 85 °C.

MEX can be used in synergy with MIM to accelerate mold development for a new injected part or simply as a replacement for MIM when the cost of the mold becomes too high for very small production volumes.

Correlation between the rheological properties of this new generation of low-viscosity feedstocks and MEX printability has been demonstrated for the first time.

The purpose of this paper is to investigate the performance of bio-based lubricants (BBL), namely, palm mid-olein (PMO) enriched with an antioxidant agent, tertiary-butylhydroquinone (TBHQ) and a viscosity improver, ethylene-vinyl acetate (EVA), in journal bearing (JB) applications.

Samples of the BBL were prepared by blending it with TBHQ and EVA at various blending ratios. The oxidative stability (OS) and viscosity of the BBL samples were examined using differential scanning calorimetry and a viscometer, respectively. Meanwhile, their performance in JB applications was evaluated through the use of a JB test rig with a 0.5 length-to-diameter ratio at various operating conditions.

It was found that the combination of PMO + TBHQ + EVA demonstrated a superior oil film pressure and load-carrying capacity, resulting in a reduced friction coefficient and a smaller attitude angle compared to the use of only PMO or VG68. However, it was observed that the addition of TBHQ and EVA to the PMO did not have a significant impact on the minimum oil film thickness.

The results would be quite useful for researchers generally and designers of bearings in particular.

This study used PMO as the base stock, and its compatibility with TBHQ and EVA was investigated in terms of its OS and viscosity. The performance of this treated BBL was evaluated in a hydrodynamic JB.

The peer review history for this article is available at: https://publons.com/publon/10.1108/ILT-11-2023-0363/

The present article aims to investigate the squeeze effects on hematite suspension-based curved annular plates with Rosensweig’s viscosity and Kozeny–Carman’s porous structure under the variable strong magnetic field and slip in the Shliomis model. The variable magnetic field is utilised to retain all magnetic elements within the model. The aforementioned mechanism would have the benefit of generating a maximal field at the system’s required active contact zone.

The Kozeny–Carman globular sphere model is used for porous facing. Rosensweig’s extension of Einstein’s viscosity is taken into consideration to enhance the fluid’s viscosity, and Beavers and Joseph’s slip boundary conditions are employed to assess the slip effect.

The pressure and lifting force under squeezing are computed through modification of the Reynolds equation with the addition of Kozeny–Carman’s model-based porosity, Rosensweig’s viscosity, slip and varying magnetic field. The obtained results for the lifting force are very encouraging and have been compared with Einstein’s viscosity-based model.

Researchers so far have carried out problems on lubrication of various sliders considering Einstein’s viscosity only, whereas in our problem, Rosensweig’s viscosity has been taken along with Kozeny–Carman’s porous structure model.

This study aims to analyze the two-dimensional ferrofluid flow in porous media. The effects of changes in parameters such as permeability parameter, buoyancy parameter, Reynolds and Prandtl numbers, radiation parameter, velocity slip parameter, energy dissipation parameter and viscosity parameter on the velocity and temperature profile are displayed numerically and graphically.

By using simplification, nonlinear differential equations are converted into ordinary nonlinear equations. Modeling is done in the Cartesian coordinate system. The finite element method (FEM) and the Akbari-Ganji method (AGM) are used to solve the present problem. The finite element model determines each parameter’s effect on the fluid’s velocity and temperature.

The results show that if the viscosity parameter increases, the temperature of the fluid increases, but the velocity of the fluid decreases. As can be seen in the figures, by increasing the permeability parameter, a reduction in velocity and an enhancement in fluid temperature are observed. When the Reynolds number increases, an increase in fluid velocity and temperature is observed. If the speed slip parameter increases, the speed decreases, and as the energy dissipation parameter increases, the temperature also increases.

When considering factors like thermal conductivity and variable viscosity in this context, they can significantly impact velocity slippage conditions. The primary objective of the present study is to assess the influence of thermal conductivity parameters and variable viscosity within a porous medium on ferrofluid behavior. This particular flow configuration is chosen due to the essential role of ferrofluids and their extensive use in engineering, industry and medicine.

This study aims on a broad review of Concrete's Rheological Properties. The Concrete is a commonly used engineering material because of its exquisite mechanical interpretation, but the addition of constituent amounts has significant effects on the concrete’s fresh properties. The workability of the concrete mixture is a short-term property, but it is anticipated to affect the concrete’s long-term property.

In this review, the concrete and workability definition; concrete’s rheology models like Bingham model, thixotropy model, H-B model and modified Bingham model; obtained rheological parameters of concrete; the effect of constituent’s rheological properties, which includes cement and aggregates; and the concrete’s rheological properties such as consistency, mobility, compatibility, workability and stability were studied in detail.

Also, this review study has detailed the constituents and concrete’s rheological properties effects. Moreover, it exhibits the relationship between yield stress and plastic viscosity in concrete’s rheological behavior. Hence, several methods have been reviewed, and performance has been noted. In that, the abrasion resistance concrete has attained the maximum compressive strength of 73.6 Mpa; the thixotropy approach has gained the lowest plastic viscosity at 22 Pa.s; and the model coaxial cylinder has recorded the lowest stress rate at 8 Pa.

This paper especially describes the possible strategies to constrain improper prediction of concrete’s rheological properties that make the workability and rheological behavior prediction simpler and more accurate. From this, future guidelines can afford for prediction of concrete rheological behavior by implementing novel enhancing numerical techniques and exploring the finest process to evaluate the workability.

This paper aims to investigate the effect of shear rate, concentration (4–20 kg/m³) and temperature (20°C–60 °C) on the apparent viscosity of apricot gum solutions.

Apparent viscosity has been measured using a rotational viscometer.

It has been observed that the shear stress and apparent viscosity values increase at high concentrations in the prepared apricot gum solutions. However, it is understood that the higher the temperature in the operation conditions, the lower the apparent viscosity results. Power-law is found the best-fitting model to illustrate the changes in temperature and concentration. According to the consistency coefficient and flow behavior indices, the apricot gum displayed shear-thinning behavior (pseudoplastic). The apricot gum is a polysaccharide with amino and uronic acids, according to Fouirer Transform Infrared Spektrofotometre spectra.

The results suggest that power-law model can be used to estimate the viscosity of apricot gum solutions at different temperatures and concentrations for applications for which flow behavior should be taken into account.

Exudate gums have good rheological properties and, therefore, are widely used in the food industry. Apricot gum is a biodegradable and abundant polysaccharide that enhances viscosity, stabilizes suspension or emulsion and improves the flow properties of foods. Different rheological models are used to investigate rheological properties. However, those models are time-independent to fit the experimental data.

The purpose of the paper is to conduct a numerical and experimental investigation into the properties of nanofluids containing spherical nanoparticles of random sizes flowing through a porous medium. The study aims to understand how the thermophysical properties of the nanofluid are affected by factors such as nanoparticle volume fraction, permeability of the porous medium, and pore size. The paper provides insights into the behavior of nanofluids in complex environments and explores the impact of varying conditions on key properties such as thermal conductivity, density, viscosity, and specific heat. Ultimately, the research contributes to the broader understanding of nanofluid dynamics and has potential implications for engineering and industrial applications in porous media.

This paper investigates nanofluids with spherical nanoparticles in a porous medium, exploring thermal conductivity, density, specific heat, and dynamic viscosity. Studying three compositions, the analysis employs the classical Maxwell model and Koo and Kleinstreuer’s approach for thermal conductivity, considering particle shape and temperature effects. Density and specific heat are defined based on mass and volume ratios. Dynamic viscosity models, including Brinkman’s and Gherasim et al.'s, are discussed. Numerical simulations, implemented in Python using the Langevin model, yield results processed in Origin Pro. This research enhances understanding of nanofluid behavior, contributing valuable insights to porous media applications.

This study involves a numerical examination of nanofluid properties, featuring spherical nanoparticles of varying sizes suspended in a base fluid with known density, flowing through a porous medium. Experimental findings reveal a notable increase in thermal conductivity, density, and viscosity as the volume fraction of particles rises. Conversely, specific heat experiences a decrease with higher particle volume concentration.xD; xA; The influence of permeability and pore size on particle volume fraction variation is a key focus. Interestingly, while the permeability of the medium has a significant effect, it is observed that it increases with permeability. This underscores the role of the medium’s nature in altering the thermophysical properties of nanofluids.

This paper presents a novel numerical study on nanofluids with randomly sized spherical nanoparticles flowing in a porous medium. It explores the impact of porous medium properties on nanofluid thermophysical characteristics, emphasizing the significance of permeability and pore size. The inclusion of random nanoparticle sizes adds practical relevance. Contrasting trends are observed, where thermal conductivity, density, and viscosity increase with particle volume fraction, while specific heat decreases. These findings offer valuable insights for engineering applications, providing a deeper understanding of nanofluid behavior in porous environments and guiding the design of efficient systems in various industrial contexts.

The purpose of this study is to successfully apply ultrasonic waves for the quick extraction of flax seed gum from flaxseed hull or whole seed and compare it to the standard technique of extraction.

The effect of the heating source, extracted time, temperature and pH of extracted solution on the extraction was studied. The obtained gum is subsequently used for silk screen printing on cotton, linen and viscous fabrics. Rheological properties and viscosity of the printing paste were scrutinized in the current study to get a better insight into this important polysaccharide. The output of this effort aimed to specify the parameters of the processes for printing textiles to serve in women’s fashion clothes by applying innovated handmade combinations of Islamic art motives using a quick and affordable method. Seven designs are executed, and inspiring from them, seven fashion designs of ladies’ clothes were designed virtually by Clo 3D software.

The result recorded that the new gum has excellent printing properties. In addition, they have better rheological properties, viscosity, chromatic strength and fastness qualities, all of which could help them in commercial production.

Flaxseed and three different fabric types (Cotton, Linen and Viscous) were used.

Synthesis of a new biodegradable thickener from a natural resource, namely, flaxseed, by applying new technology to save time, water and energy.

Synthesis of eco-friendly biodegradable thickener and used in textile printing alternative to the synthetic thickener.

The purpose of this paper is to analyze numerically the blowup in finite time of the solutions to a one-dimensional, bidirectional, nonlinear wave model equation for the propagation of small-amplitude waves in shallow water, as a function of the relaxation time, linear and nonlinear drift, power of the nonlinear advection flux, viscosity coefficient, viscous attenuation, and amplitude, smoothness and width of three types of initial conditions.

An implicit, first-order accurate in time, finite difference method valid for semipositive relaxation times has been used to solve the equation in a truncated domain for three different initial conditions, a first-order time derivative initially equal to zero and several constant wave speeds.

The numerical experiments show a very rapid transient from the initial conditions to the formation of a leading propagating wave, whose duration depends strongly on the shape, amplitude and width of the initial data as well as on the coefficients of the bidirectional equation. The blowup times for the triangular conditions have been found to be larger than those for the Gaussian ones, and the latter are larger than those for rectangular conditions, thus indicating that the blowup time decreases as the smoothness of the initial conditions decreases. The blowup time has also been found to decrease as the relaxation time, degree of nonlinearity, linear drift coefficient and amplitude of the initial conditions are increased, and as the width of the initial condition is decreased, but it increases as the viscosity coefficient is increased. No blowup has been observed for relaxation times smaller than one-hundredth, viscosity coefficients larger than ten-thousandths, quadratic and cubic nonlinearities, and initial Gaussian, triangular and rectangular conditions of unity amplitude.

The blowup of a one-dimensional, bidirectional equation that is a model for the propagation of waves in shallow water, longitudinal displacement in homogeneous viscoelastic bars, nerve conduction, nonlinear acoustics and heat transfer in very small devices and/or at very high transfer rates has been determined numerically as a function of the linear and nonlinear drift coefficients, power of the nonlinear drift, viscosity coefficient, viscous attenuation, and amplitude, smoothness and width of the initial conditions for nonzero relaxation times.

This study aims to provide a salt ready-mix to instant fried noodles manufacturers.

Response surface methodology was used to get optimized salt ready-mix based on carbonate salt, disodium phosphate, tripotassium phospahte, sodium hexametaphosphate and sodium chloride. Peak viscosity of flour and yellowness, cooking loss and hardness of noodles were considered as response factors for finding optimized salt formulation.

The results showed that salts have an important role in governing quality of noodles. Optimum levels of five independent variables of salts, namely, carbonate salt (1:1 mixture of sodium to potassium carbonate), disodium phosphate, sodium hexametaphosphate, tripotassium phosphate and sodium chloride were 0.64%, 0.29%, 0.25%, 0.46% and 0.78% on flour weight basis, respectively.

To the best of the authors’ knowledge, this is the first study to assess the effect of different combinations of different salts on the quality of noodles. These findings will also benefit noodle manufacturers, assisting in production of superior quality noodles.