7 resultados para BaMoO4 powders
em University of Queensland eSpace - Australia
Resumo:
Polycrystalline cerium hydroxysulfate powders have been prepared by soft solution processing using various basic solvents. The crystals prepared have varying morphologies, spherical and flaky, depending on the solvent used. The crystals obtained from distilled water-pyridine and aqueous ammonia solvent mixtures are spherical, whereas those obtained from mixtures of distilled water and ethylenediamine or hydrazine hydrate are flaky. All the crystalline cerium hydroxysulfate samples display luminescence properties. It was found that the flaky crystals generally show a much stronger luminescence than their spherical counterparts.
Resumo:
The importance of sticky behaviour of amorphous food powders has been recognized over many decades in the food industry due to its influence on process and handling abilities and quality of the powders. This paper emphasizes the role of stickiness in the food powder industry as well as reviews the stickiness characterization techniques developed to date. This paper also attempts to correlate the stickiness behaviour of food powders to the instrumental analysis such as glass transition temperature. (C) 2004 Elsevier B.V All rights reserved.
Resumo:
The cyclone stickiness test (CST) technique was applied to measure the stickiness temperature and relative humidity of whey, honey, and apple juice powders. A moisture sorption isotherm study was conducted to analyze the surface moisture content of whey powder. The glass transition temperatures of the sample powder were analyzed using differential scanning calorimetry (DSC). The stickiness results of these products were found within 20 degrees C above their surface glass transition temperatures, which is well within the normal temperature range for glass transition in general. The results obtained by the CST technique were found consistent with DSC values.
