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Rheological measurements of disintegrated activated sludge

100%
Travnicek P., Vitez T., Junga P., Krcalova E., Sevcikova J., Marecek J., Machal P.
Polish Journal of Environmental Studies
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2013
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tom 22
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nr 4
Our paper deals with the description of the rheological properties of activated sewage sludge before and after disintegration. There is an assumption that disintegrated activated sewage sludge is able to change rheological properties. These changes probably cause the modification of the structure of activated sewage sludge after disintegration. The reason is that during disintegration, cell walls of organisms (from which the activated sewage sludge is composed) are disturbed. Currently there are not published many papers that deal with rheological properties of disintegrated activated sewage sludge. There is therefore no opportunity to confront our assumption with papers of other authors. The sample of activated sewage sludge was collected from aeration tank of the wastewater treatment plant for 10,000 population equivalent (PE). In our work the following rheological properties were described: temperature dependence on viscosity and the shear stress dependence on shear rate. On the basis of measured data Arrhenius mathematical model has been applied. By using this mathematical model the activation energy has been obtained.
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Influence of temperature and water content on the rheological properties of Polish honeys

84%
Bakier S.
Polish Journal of Food and Nutrition Sciences
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2007
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tom 57
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nr 2[A]
17-23
The study was aimed at investigating rheological properties of Polish honeys. In particular, the influence of water content and temperature on honey viscosity was analysed. The measurements were conducted within a wide temperature range from 260 K to 330 K. The water mass fraction in all the investigated honeys was 0.146-0.20 g/g. The rheological measurements were carried out using both cone and plate viscometer and the Searle-type system. The shear rates used were in the range of γ˙ ∈ 〈0.1667; 437.4〉 s-1. In the liquid state all the investigated honeys manifested the properties of a Newtonian fluid. It was found out that the temperature was the parameter that had the most significant effect on honey viscosity. An exponential dependence between honey viscosity and temperature and water content was determined. Making use of multiple regression it was possible to create a mathematical model to describe honey viscosity in the function of temperature and water content. The model took the following form: μ = 1.27 · 1022 ·exp(–38.363W – 0.1398T). The obtained dependence was verified based on the data found in literature on the subject.
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