Pizza foaming - a delicious study from Naples / Emilia di Lorenzo in PLASTICS INSIGHTS, Vol. 113, N° 6 (2023)  

[article]  inPLASTICS INSIGHTS > Vol. 113, N° 6 (2023) . - p. 42-45 Titre : Pizza foaming - a delicious study from Naples : High-pressure foaming of thermosets Type de document : texte imprimé Auteurs : Emilia di Lorenzo, Auteur ; Pietro Renato Avallone, Auteur ; Paolo Laccarino, Auteur ; Rossana Pasquino, Auteur ; Nino Grizzuti, Auteur ; Ernesto Di Maio, Auteur Année de publication : 2023 Article en page(s) : p. 42-45 Langues : Anglais (eng) Catégories : Moussage (chimie) Mousses plastiques Polyuréthanes Thermodurcissables Index. décimale : 668.4 Plastiques, vinyles Résumé : At the University of Naples Federico II scientists tested a new foaming method on a special thermosetting polymer : pizza dough. This is a very complex viscoelastic heterogeneous polymeric mixture that forms bubbles in several hours thanks to the presence of the biochemical blowing agent yeast. The dough cures in the oven at 300 to 400 °C in a few tens of seconds. Possibility to concomitantly foam and bake, reducing the overall timing, is explored through comparison with the much faster polyurethane foaming. Note de contenu : - Manufacture of Polyurethane Foams - Gas Foaming for Higher Insulating Performances - Separation of the Two Key Foaming Stages - The Case of Pizza Dough - Fig. 1 : A new foaming method was tested on a special thermosetting polymer : pizza dough - Fig. 2 : The specially designed autoclave for testing a full-size pizza, 25 cm in diameter - Fig. 3 : Measuring results of the pizza test - Fig. 4 : First tests were successfully carried out with laboratory equipment on small dough balls of 1 cm diameter, cooked and foamed in 4 min at 137 °C and pressures up to 6 bar - Fig. 5 : Comparison between standard PU and high-pressure PU En ligne : https://drive.google.com/file/d/18PxMDBZzKiwxGMsuRLnGdqLjjxDmvL4R/view?usp=drive [...] Format de la ressource électronique : Pdf Permalink : https://e-campus.itech.fr/pmb/opac_css/index.php?lvl=notice_display&id=39993 [article]

Réservation

Réserver ce document

Exemplaires (1)

Code-barres	Cote	Support	Localisation	Section	Disponibilité
24151	-	Périodique	Bibliothèque principale	Documentaires	Disponible

A rheological investigation of the crystallization kinetics of syndiotactic polypropylene of varying degree of tacticity / R. Pasquino in INTERNATIONAL POLYMER PROCESSING, Vol. XXXIII, N° 3 (07/2018)  

[article]  inINTERNATIONAL POLYMER PROCESSING > Vol. XXXIII, N° 3 (07/2018) . - p. 381-386 Titre : A rheological investigation of the crystallization kinetics of syndiotactic polypropylene of varying degree of tacticity Type de document : texte imprimé Auteurs : R. Pasquino, Auteur ; F. Auriemma, Auteur ; F. Auriemma ; C. de Rosa ; Nino Grizzuti Année de publication : 2018 Article en page(s) : p. 381-386 Note générale : Bibliogr. Langues : Anglais (eng) Catégories : Cristallisation Polymère syndiotactique Polypropylène Rhéologie Index. décimale : 668.4 Plastiques, vinyles Résumé : The crystallization behavior of five Syndiotactic Polypropylene (sPP) samples of varying degree of tacticity has been studied by means of rheological techniques and compared to the results of more standard DSC measurements. Small Amplitude Oscillatory Shear (SAOS) measurements have been performed on a controlled stress rotational rheometer equipped with a nitrogen-fed, forced convection oven, which allows for good temperature stability and relatively high heating/cooling rates. Both non-isothermal and isothermal crystallization tests have been carried out. The former proved useful to determine the melting and crystallization temperature of the polymers. The latter were exploited to determine the temperature dependence of the polymer crystallization rate. The results showed the strong influence of the degree of tacticity on the crystallization behaviour of sPP. In particular, it was confirmed that a decrease in the stereo-regularity of the polymer chain considerably shifts the crystallization process to lower temperatures. For the case of the lowest tacticity sample, rheology was crucial in determining the temperature where the maximum (but very small) crystallization rate is attained, a result that could not be achieved by standard calorimetry measurements. Note de contenu : - MATERIALS AND METHODS - RESULTS AND DISCUSSION : Non-isothermal crystallization - Isothermal crystallization DOI : 10.3139/217.3569 En ligne : https://drive.google.com/file/d/1Buibs-YCqVnAt75y1es_MIYtPmCnPMLC/view?usp=drive [...] Format de la ressource électronique : Pdf Permalink : https://e-campus.itech.fr/pmb/opac_css/index.php?lvl=notice_display&id=30807 [article]

Réservation

Réserver ce document

Exemplaires (1)

Code-barres	Cote	Support	Localisation	Section	Disponibilité
20044	-	Périodique	Bibliothèque principale	Documentaires	Disponible

---

1 (1 - 2 / 2)