The purpose of this paper is to review the effect of polymer additives on the final viscosity of PBX slurry and viscosity reduction mechanism. Variables related to the formulation and manufacturing process affects PBX viscosity. PBX viscosity directly affects the process of mixing and charging of these materials and hence it is necessary that the viscosity values to be low in order to facilitate the mixing and casting these materials. In this study, a summary of the performance of polymer additives to reduce viscosity is studied. So the effect of additives on the experimental values of viscosity is investigated. Additives are divided into two groups: The first group contain materials such as lecithin and silane by reducing surface tension binder leading to complete wetting of solid particles and the viscosity decreases. The second group is compounds such as phosphate oxides, aziridines and blocking agents of curing reaction leading to increase pot life and decrease viscosity.

In order to understand rice quality well، there is requirement for knowing all components of its seed and investigating their interaction. In this research، to investigate the effect of proteins on the viscosity properties، some of Iranian rice varieties including Hasan Sarai، Khazar، Dorfak، Binam، Hashemi were selected. Using extraction by dilute alkali، protein content deleted and then viscosity of extracted starch was compared with its properties before extraction. The result showed viscosity properties that changes in cooking temperature including Peak (maximum viscosity during heating the sample)، Trough، Final viscosity، Breakdown، Setback، Pasting temperature and pasting time. With rising the temperature due to absorption of water by the starch granules and protein، viscosity properties will increase. The effect of protein on all characteristics was significant at the 1% level except the maximum viscosity however the combined effects of protein and genotype was significant for all traits. The greatest impact of protein on the minimum viscosity was observed in Binam (+119. 16) and the lowest was observed in Khazar (+14. 64). When the sample is cooled during a period time، final viscosity again increases and at the end of test، final viscosity is recorded. Protein Removal from sample decreased the amount of final viscosity and the most influence was observed in Hashemi (+ 99. 25). The rate of setback is changes which occur upon cooling or of gelatinized starch. Effect of protein on setback of obtained gel was significant in all varieties and the most and the lowest effect recorded respectively in Khazar (+ 95. 15) and Hasan Sarai (+23. 87). Also، the effect of protein on the trough was negative in all varieties. With protein removal، viscosity curve will rise in less time. Actually، protein in rice grain، postpones emergence of gelatinization properties and subsequently increases required time for cooking. Different pasting rates for every variety with the same amylose content، implies involvement of proteins in this case. So، although starch has been known as the most important factor in rice quality، protein can also be considered as a measure of influence.

Polychloroprene liquid adhesives are widely used in packaging industries. These types of liquid adhesives are widely used to connect carton and cartonplast boxes, wooden and metal boxes, while the price of this liquid adhesive is relatively low. The viscosity of the liquid adhesive is influenced by adhesion properties. As the temperature changes, the viscosity of the adhesive changes and as a result the adhesion and bonding properties will change. In this study, using Brookfield type viscometer at a temperature range of 15-30 °C, the viscosity of this type of liquid adhesive is measured experimentally, and in order to reduce the test time and avoid the cost of the test, the experimental data of viscosity isregressed to the Vogel theory model and also is fitted to determine the reasonable viscosity. In this case, viscosity can be readily achieved by calculating the viscosity with the Vogel theory model at the desired temperature fast. The results of this study showed that the percentage error of experimental viscosity and the calculated viscosity of polychloroprene liquid adhesive is in the range of 0.03-2.63%, which is very acceptable percentage of error compared to other theories. Therefore instead of performing the long stages of the experimental to determine the polychloroprene liquid adhesive viscosity, using the Vogel theory model to obtain and predict the best conditions for bonding the surfaces with this liquid glue easily.

Improving the rheological characteristics of tomato paste is an important factor for consumers and is the main index in classification and standardization of this product. Also, it is an important commercial index. By improving the appearance viscosity, we can reduce the amount of tomato for getting an identical level of quality so the total coast is reduced. That it is so important for foreign consumer. There isn’t any proper standard forconsistency and tomato paste viscosity in Iran. In this research, we calibrate bostwick consistometer and rotational viscometer in three brix:12,16,20 and three temperatures: 25,35,45c in four interval: 5,15,30,60 seconds of bostwick time. Finally the results showed that the optimum time for their calibration is 30 seconds of bostwick time.

In this research, time dependency of low fat- low cholesterol mayonnaise with 35 and 50% oil at the different concentration of Lepidium perfoliatum seed gum (0.5, 0.75 and 1%) and whey protein concentrate were studied. Data were fitted with famous rheological models. Results showed that all samples had thixotropic behavior and their viscosity decreased with time. The rate and extent of viscosity decay were dependent on the applied shear rate, percent of fat and gum concentration. The viscosity of the samples tended to decay more rapidly at higher shear rates toward an equilibrium viscosity. Samples containing less fat, showed lower viscosity and approached rapidly to the equilibrium. Addition of gum to mayonnaise caused higher viscosity and samples become like the full-fat sample. In this study, the breakdown rate constant did not show a clear trend with increasing gum concentration and shear rate.

The rheological properties of emulsions containing ultrasound-assisted extracted Plantago major seed gum with different concentrations (0.3, 0.5 and 1% w/v) were discussed in this paper. The results of steady shear flow experiments were categorized in three main groups: Shear rate – shear stress (fitted well with Herschel - Bulkley model), apparent viscosity – shear rate (fitted well with Carraeu model) and shear stress – time relationships (fitted well with Tiu - Bugar model). Models were selected due to their R2 and RMSE values. The dynamic rheology experiment results including strain and frequency sweep demonstrated that all emulsions showed gel-like behavior which is resulted from more stable interactions and chains in the structure. Cox – Merz rule was applied to investigate the relationship between complex viscosity (η*) as a function of frequency and apparent viscosity (ηa) as a function of shear rate in which the results considered that in all samples the complex viscosity was higher than apparent viscosity. Therefore, the PMS gum based emulsions did not obey this rule.

Viscosity (µ) and density (ρ) are important physical roperties for analysis of membrane processes performance and for designing a new membrane process. In addition, the energy requirement for fluid pumping is depend on these two physical properties magnitiude. In this study, firstly, the effects of different process factors such as transmembrane pressure (51, 101, 152, 203 and 253 kPa), temperature (30,40 and 50ºC) and the effects of physico-chemical properties such as milk pH (6.67, 6.43, 6.25 and 5.97), milk fat percent (0.09, 1.19, 2.4, 3.26) on the viscosity and density of permeate have been considered. Two linear multiple regression models were then developed by Sigmastat software for prediction of µ and ρ during milk ultrafiltration. The experimental results showed that µ and ρ decreased as fat percent or temperature increased. pH had no considerable effect on µ and ρ. Furtheremore, increasing transmembrane pressure to 152 kPa led to an increase in both µ and ρ, while further increasing to 253 kPa resulted in a decrease in both µ and ρ. The statistical modeling results showed that the viscosity is only significantly depend on temperature and there was an excellent agreement between actual and predicted data (R=0.976), whereas the density is siginificantly depends on both temperature and fat percent and there was a good agreement between experimental and predicted data (R=0.904).

Physicochemical and rheological properties of native wheat starch (NWS), acetylated wheat starch (AWS), native waxy corn starch (NWCS) and acetylated waxy corn starch (AWCS) was investigated. Effects of incorporation of 5, 10 and 15% of those starches on rheological properties of wheat flour were determined by using a Rapid Visco Analyzer (RVA). Lower synersis and higher swelling power were observed in AWCS. The peak, breakdown, final, and setback viscosities of the control wheat flour were lower than those of the control NWS, AWS, NWCS and AWCS. The peak, Trough, breakdown and final viscosity of mixture of wheat with acetylated starches was higher than those of wheat with native starches because of the higher swelling power of acetylated starches than that of native starches whereas the setback viscosity of mixture of wheat with acetylated starches was lower than those of wheat with native starches. The peak and breakdown viscosity of wheat– NWCS and wheat- AWCS mixtures was higher than those of the wheat– NWS and wheat- AWS mixtures whereas the setback viscosity of wheat– NWCS and wheat- AWCS mixtures significantly was lower than those of the wheat– NWS and wheat- AWS.The peak, Trough, final,breakdown and setback viscosity increased as the starch content of the starches in the mixtures increased. The findings in this work provide evidence that acetylated starches specially WCS could be used as a partial substitute for wheat flour in some wheat-based products such as bread.

Viscosity is used as the most important indicator in evaluating the cooking quality of rice. In order to investigate the best irrigation method and nitrogen application and their interaction effects on viscosity or cooking quality in Guilaneh rice cultivar, this experiment was conducted as a factorial experiment in a CRBD with 3 replications. Irrigation managements was considered in 3 levels(full irrigation, 7 and 14 day interval irrigation) and nitrogen fertilizer as the second factor in 3 levels(50, 75 and 100 kg/ha). It will achieve better cooking quality with higher peak viscosity, lower trough viscosity and lower final viscosity. In the study of the interaction effects of nitrogen fertilizer application and irrigation, the highest peak viscosity was observed in the treatment with 14-day interval irrigation and 75 kg nitrogen fertilizer per hectare (2707 Centipoise). The lowest trough viscosity was obtained in the treatment of 75 kg fertilizer and irrigation under flooding (1767 Centipoise). The lowest final viscosity was obtained with 7-day interval irrigation and 75 kg nitrogen fertilizer per hectare (3648 Centipoise). In the study of viscosity, the higher breakdown and lower setback indicate better cooking quality. The highest breakdown (881Centipoise), the lowest setback (957 Centipoise) and the lowest pasting temperature (84.54°C) were related to the treatment of nitrogen fertilizer 75 kg/ha and 7-day interval irrigation. Therefore, according to environmental conditions and recommendations to reduce fertilizer and water consumption, if there is no effect on yield, treatment with 7-day interval irrigation and nitrogen fertilizer 75 kg/ha to achieve the best cooking quality for Gilaneh cultivar is recommended.