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In this research, general performance of Radial basis function (RBF) Artificial neural networks in experimental data on effect of the NiO, WO3, TiO2,ZnO and Fe2O3 nanoparticles in different temperatures and mass fractions on the viscosity of crude oil has been studied. The morphology and stability of the nanoparticles has been analyzed by DLS and TEM analysis, the results showed that the average diameter of the nanoparticles is from 10 to 30 nm which defers for different oxide nanoparticles. The general method for calculating the optimum span of the Isotropic Gaussian function with special algorithm for learning RBF networks, has been presented. This study's results declared that the RBF artificial neural networks, because of having strong academic basis and having the ability to filter the noises, has a good performance. With increase in temperature, the ratio of the viscosity of the nanofluids decreases compering to the viscosity of the basefluid. Also with increase in nanoparticles mass fraction the related viscosity increases boldly. For temperatures higher than 50°C, the related viscosity is less than the viscosity of the basefluid.

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In recent years, with the advancement of nanoscience, many scientists have used nano materials to solve existing problems in various sectors of oil industry. Nanofluids made with these materials can facilitate the separation of oil and gas in a reservoir and increase oil recovery factor compared to current methods. Therefore, in this work, the effect of clay nanoparticles on oil recovery factor was investigated. For this purpose, two different base fluids, water and ethanol, were used to disperse the nanoparticles. The effect of adding clay nanoparticles on viscosity changes and interfacial surface tension was determined. Also, in order to investigate the effect of nanoparticle concentration in the base fluid on the ultimate oil recovery factor, nanofluids with 3 and 5 wt% were prepared. Results show that oil recovery factor increases significantly in these conditions by adding them into the base fluid, though nanofluids included clay nanoparticles have less stability. Also, the effect of these nanoparticles dispersed in water is greater than in ethanol. For example, at 5 wt%, oil recovery factor for water based nanofluid was 49.7% and for ethanol based nanofluid was 46%.

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The pot life of high-energy composites is one of the most important parameters of their manufacturing process. This is mainly influenced by the pot life of the binder system. In this research, the effect of different amounts of two types of curing catalyst (dibutyltin dilaurate (DBTDL) and triphenyl bismuth (TPB)) and different ratios of NCO / OH (R) on the pot life and physical properties of the polyurethane binder system  based on Hydroxyl-terminated polybutadiene (HTPB) was investigated. By increasing the amount of curing catalyst for both types of catalysts, the viscosity build-up of the binder system measured by the rotation viscometer was intensified. Also, increasing the amount of R from 0.8 to 1 increases the viscosity and crosslink density. Isophorone Diisocyanate (IPDI) binder system shows two distinct steps of increasing viscosity with two different rates, which is attributed to the presence of two different isocyanate groups in the molecular structure of IPDI with different reactivity. In the following, the physical properties and swelling of binder samples were investigated. Based on these results, binders with the highest crosslink density have the lowest swelling. The pot life value increases from R of 1 to 1.1, contrary to expectation, with pot life range value between R of 1 to 0.9. When using the DBTDL catalyst, it is clearly identifiable between different reactivity of two groups IPDI isocyanates, but when used with the TPB curing catalyst, this difference was not observed significantly.

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In this research, the rheological behavior of ribbon type Iranian gum tragacanth was investigated at different concentrations (1–5 g/L), temperatures (5–55°C with 10 degree intervals), pH (4, 7, and 10), and rotational speeds (up to 200 rpm). At first, the apparent viscosity of gum tragacanth solutions were measured at 3 concentrations (1, 3, and 5 g/L) during 28 hours in 2 hour intervals. The results showed that the soaking has no significant effect on the apparent viscosity of gum tragacanth solutions. Regarding the influence of the abovementioned factors, our findings revealed that increasing rotational speed or shear rate at low concentrations (1 and 2 g/L) has no effect on the apparent viscosity of the solutions and those samples behaved likewise Newtonian fluids whereas, at higher concentrations (3 to 5 g/L), with increasing the rotational speed the apparent viscosity diminished and the solution consequently showed a Pseudoplastic behavior. In all experiments, alongside increasing the concentration and temperature the apparent viscosity increased and decreased, respectively. In addition, pH had no considerable effect on apparent viscosity in most of our samples. For comparison purposes, using mathematical equations, experimental findings (namely rotational speed) were converted to fundamental parameters (shear rate and shear stress) as well.

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Malnutrition of children specially during weaning is one of the most important problems in developing countries such as Iran. So studying about supplementary and weaning foods is one of the important priorities. Considering the scientific reports show effects of germination on the nutritional improvement of cereals and legumes. This study was conducted on the weaning food production, mixed of germinated wheat and lentil powder to evaluate its physical and chemical properties in the National Nutrition and Food Technology Research Institute in year 2000. The search method was experimental and data collection was done by observation and measurement technique. At first two samples of wheat and lentil powder and germinated wheat and lentil powder with ratio of 89 to 11 as a proper ratio for supplying essential amino acids, were prepared and chemical composition of protein, fat, carbohydrate, ash, fiber and energy were measured. For physical experiment 12 samples of wheat and lentil powder and germinated wheat and lentil powder with ratios of 15%, 20%, 25%, 30%, 40%, and 50% mixed with water and their viscosity were measured. The result of chemical experiments showed that the percent of protein, ash and fiber of germinated sample was higher than regular sample but this difference was significant (P<0.003) only for fiber. The measured viscosity indicated that it decreases significantly during germination. The proper viscosity of supplementary food was acceptable for gruel of wheat and lentil with ratio of 15% and for germinated sample 40% (less than 3000 cps). It means that for preparation of 100ml of baby food, it needs 15gr ungerminated and 40gr germinated flour respectively. So weaning food prepared by germinated flour has a higher nutritional values. (More than 2.5 times). This study showed that use of germinated wheat and lentil flour as a proper base in weaning food formulation can be recommended because of their higher nutritional values.

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Research Subject:

Polymer melts show complex response under the act of deformation. This response has direct relation to their molecular structure. The purpose of this study was to investigate the rheological behavior of branched polymers and the effect of branching on linear and nonlinear viscoelastic flow for usage in various industrial applications.

 
Research Approach:

For this purpose, the  tests such as frequency sweep and extensional for two polyethylene (LDPE) with long branches have been used. From these tests we obtained storage and loss moduli, complex viscosity and extensional viscosity. Molecular models in nonlinear  regions can also be used in this regard. 

Main Results:

Linear  tests can partly show the presence of branch in LDPE, while nonlinear  tests show strain hardening behavior for branched sample. One of the  models for branched polymers is the Multimode Pom-Pom (MPP) model which can be used to predict the strain hardening phenomenon in extensional flows. In this study, the average number of lateral branches was also calculated using this model.

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To study the effect of cell-wall degrading enzymes on the nutrient efficiency of young chickens fed different grains, an in vitro experiment was conducted to determine the range of viscosities of seven local wheat varieties. From these, the highest (Flaat) and the lowest (Ghods) were selected for an in vivo study. 288 day-old Arian chickens were kept in cages and fed one of four grains (Flaat, Ghods, Triticale, and Corn) with or without a die-tary NSP degrading enzyme in a 4×2 factorial arrangement with six replicates per treat-ment. An indigestible marker (chromic oxide) was used for digestibility measurements. Feed and water were provided ad libitum. Excreta samples were collected from 18-21 days of the experiment. Apparent metabolizable energy corrected for nitrogen (AMEn) was improved (P<0.05) in all diets by enzyme supplementation except the corn diet. The ap-parent lipid digestibility (ALD) and apparent crude carbohydrate digestibility (ACCD) of all treatments were significantly improved by adding an enzyme (P<0.01). This improve-ment was highest in the Flaat variety (highest viscosity) of wheat. The results of this ex-periment clearly indicate the positive effects of supplemental NSP degrading enzymes on nutrient digestibilities and on AMEn especially for the grains with the highest viscosity (wheat cultivar Flaat and triticale).

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Research subject: Solvents are compounds that are used in the chemical, pharmacy, oil and gas industries, including in separation processes. These solvents include alkanolamines and ionic liquids (ILs). ionic liquids with a melting point below 100^oC are a particular class of chemical compounds that have unique properties and characteristics. Design and optimization of acid gases removal systems and separated CO₂ from the gas stream requires experimental data of physical properties, However, performing an experiment is time consuming and costly. Therefore, thermodynamic models are used to predict the properties of pure and mixture materials.
Research approach: In this study viscosities of 3 alkanolamines (Monoethanolamide (MEA), N-Methyldiethanolamine (MDEA), Diethanolamine (DEA)) and 12 ionic liquids based on imidazolium (imidazolium based families of tetrafluoroborate, hexafluorophosphate and bis[(trifluoromethyl)sulfonyl]imide) were investigated by the well-known friction theory (FT) based on friction concepts of classical mechanics was coupled with two simple cubic equation of state (EoS) of the Soave-Redlich-Kwong (SRK) and Peng-Robinson(PR) at over wide ranges of temperatures and pressure and in different mole fraction (for mixture) for prediction of viscosity. The models presented in this work are based on the viscosity behavior of pure alkanolamines and ionic liquids.
Main results: The result shows friction theory has good operation in prediction of viscosity. The average absolute Relative deviation (AARD) is 4.71% and 1.66% for pure ILs and alkanolamine respectively when PR equation state is used and when SRK equation of state is used these values is 4.70% and 1.99% about IL-IL mixture, experimental and predicted values were well matched and for IL-alkanolamine mixture FT5- and FT6- have best result.

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  In this study, changes in color index (CI), refractive index (RI) and viscosity in a range of commonly frying oils during frying process were investigated, and their performance compared to the carbonyl value (CV) as a reference method in monitoring of the quality of frying oils was evaluated. It was observed that the CI of the frying oils linearly increased with frying time. The initial CI of frying oils was 0.36±0.15 on average, and it reached 1.73±0.24 after 48 h of the frying process. The CI had a linear relationship with the CV with a high determination coefficient, R² = 0.97, during the frying process. Assuming that the limit of acceptance for the CV is 43.50 µmol/g, this roughly corresponded to 1.12 for the CI. As the oxidation accelerated by heat proceeded, the value of RI linearly increased. On average, the RI of the frying oils changed from 1.468313±0.00051 (0 h) to 1.469671±0.00032 (48 h). The RI of the frying oils showed a high correlation with the CV (R² = 0.94). Assuming that the maximum level permitted for the CV is 43.50 µmol/g, the RI of a frying oil should be ≤ 1.469075. Viscosity of the frying oils at 30 °C increased with time and changed from 45.11±13.84 mPa s (0 h) to 75.03±12.47 mPa s (48 h) on average. There was a strong correlation (R² = 0.96) between the viscosity and CV of the frying oils. If 43.50 µmol/g of CV is the maximum level permitted in frying oils, viscosity of a frying oil should be ≤ 74.78 mPa s at 30 °C.

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  Soy bean is a rich source of protein and has nutritional and health benefits due to the presence of phytostrogen and its role on prevention of disease, such as cancer- gained much popularity among its consumers. These days variety of soy bean products produced in food industry, eg. soy milk and fermented soy milk. Sensory evaluation of soy milk and soy yogurt have indicated that there is beany flavor which is objectionable to some consumers. In this study chemical, physiochemical and sensorial tests were done on samples of soy yogurt. Nine formulas of soy yogurt were prepared. The ratio of soy milk: cow milk were 70:30, 80:20 and 90:10 and gelatin added  as stabilizer by the percent of 0.2, 0.4 and 0.6 were used. To achieve a higher total solid and also to improve flavor and aroma of finished product, 2.5 percent non fat dry milk and 1.5 percent whey protein concentrate were added. Viscosity, synersis, acidity, pH and sensory test of formulas were done. Viscosity increased and synersis decreased significantly with the addition of cow milk to soy milk but overall acceptability did not show any significant difference. Sensory analysis of soy yogurt indicated that fortification with 30 percent cow milk and 0.4 percent gelatin gained higher score, when compared with other formulas. To the selected formula with highest score, 5, 10 and 15 percent strawberry flavor was added. Sensory analysis of flavored soy yogurt indicates that fortification with 15 percent strawberry has significantly higher acceptability compared with other formulas.  

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Research subject: Electromagnetic heating is one of the new methods of upgrading and increasing heavy oil extraction. In this method, electromagnetic waves will increase temperature, break heavy compounds, reduce viscosity, and improve and increase oil recovery.
Research approach: In this research, magnetic iron oxide nanoparticles (Fe₃O₄) were synthesized by the co-precipitation method, and the efficiency of these nanoparticles in the process of electromagnetic heating and heavy oil upgrading was investigated. Also, a comparison was made between the effect of these nanoparticles in the process of electromagnetic heating and activated carbon. In this process, oil samples containing 0.1% of Fe₃O₄ nanoparticles or activated carbon were irradiated with microwave (frequency 2.54 GHz and power 400 W) for 0 to 8 minutes, and the temperature and viscosity variation were investigated.
Main results: The results showed that microwave radiation increased the temperature of the samples. The temperature of the sample of crude oil, crude oil with activated carbon, and crude oil with Fe₃O₄ nanoparticles increased from ambient temperature to 70, 82, and 90°C, respectively, under wave radiation for 8 minutes. Also, the most significant decrease in viscosity was reported in 4 minutes: the viscosity of crude oil sample, crude oil with activated carbon, and crude oil with Fe₃O₄ nanoparticles under wave irradiation for 4 minutes decreased 295 mP.a to 261, 254, and 223 mP.a, respectively. In other words, the viscosity of the samples under wave irradiation for 4 minutes for crude oil, crude oil with activated carbon, and crude oil with Fe3O4 nanoparticles decreased by 11.5, 13.9 and 24.4%, respectively.
 

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Research subject: The binder system based on of hydroxyl-terminated polybutadiene resin (HTPB), consist of dioctyl sebacate as a plasticizer (DOS), and toluene diisocyanate as the curing agent. Reaction between the HTPB hydroxyl resin group and the curing agent isocyanate group produces a polyurethane mesh to produce a rubber with the desired properties. In this research, the rheological and mechanical properties of the binder system were investigated and Physical properties compared in the presence of three chemicals retarder polymerization Polyurethane, oxalic acid, maleic acid and tetracycline.
Research approach: Oxalic acid, maleic acid and tetracycline alter the properties of the binder system by specific mechanisms. Oxalic acid and maleic acid react with the isocyanate group of the curing agent to produce amides and reduce the viscosity of the binder system. Due to its chemical structure, tetracycline reacts with the curing agent and prevents the development of the main reaction between the HTPB resin and the curing agent TDI and reduces the viscosity. Infrared Fourier transform (FT-IR) test was also used to investigate the functional mechanism of these compounds. In this test, the intensities of the spectra related to each sample were compared with each other and the type of function and mechanism of each of the oxalic and maleic substances and tetracycline were determined.
Main results: The structure of the reaction product between HTPB resin and oxalic acid, maleic acid and tetracycline with curing agent was determined and confirmed by FT-IR spectrum. In-situ FT-IR study showed reduction in isocyanate peak intensity after 60/90 min. Chemorheological investigation showed best performance at 0.05% concentration for all retardants, among them tetracycline, oxalic acid and maleic acid depicted 54%, 48% and 47% reduction in viscosity build-up; respectively. Adding 0.05% of tetracycline to binder system resulted in about 20% decrease in cross link density probably due to better interaction with curing agent which emphasized the best performance of 0.05%-tetracycline as retardant.
 

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Chocolate is a popular product for cunsumers in different ages . Chocolate sweetness  is related to the sucrose in its formula , it can be replaced by sweeteners like low digestible carbohydrates (LDCS) .The results would be reduction in calories and glycemic index and prevention of tooth decay. The aim of this study was to replace  the sucrose with the inulin (as dietary fiber) and tagatose (as natural keto hexose  with sweetness similar to sucrose). The ratio of the replacements were 100:0 , 75:25 , 50:50 , 25:75 and 0:100 inulin:tagatose in milk chocolate formula and the chemical and rheological properties of samples were tested. Results indicated that when the amount of inulin reduced and amount of tagatose  increased in chocolate formula, moisture contents reduced but aw values increased . The hardness of samples was related to the percentage of tagatose when tagatose added  to the formula, hardness was increased and the hardness of sample with 100% tagatose and control were comparable. In color parameters the least amounts of l^* ,a^*,b^*,c^* and hue° were observed in chocolate with 100% inulin which they went up when amount of tagatose was increased in formula. When inulin reduced in samples,  and  incresed and the lowest real and linear yield stress occurred in the sample with 100% inulin. By reduction of inulin, apparent and plastic viscosity were reduced. The least amount of apparent and plastic viscosity was observed in sample with 25%inulin-75% tagatose and the viscosity in formula with tagatose had no significant difference with control. Flow property index also reduced with reduction of inulin. Results showed that the samples with 50% inuin -50% tagatose and 25% inuin -75% tagatose  and 100% tagatose were the best ratio of the sugars as replacement of sucrose in formula, the two formers formulas are the best formula from nutrition point of view and are considered  as a functional food.  

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   In this study gelatin was used as a fat replacer in the production of a low fat cream. The fat content of the control cream  was reduced from 30% to 20%. Gelatin was used at 5 levels: 0, 0.25, 0.5, 0.75 and 1%. Viscosity, Bostwick consistency, textural hardness, color parameters(L, a, b) and sensory characteristics of the five low fat cream samples with 20% fat were compared with the 30% fat control. The results indicated that gelatin was able to improve the properties of low fat cream samples towards the 30% control. In terms of color parameters the low fat creams with 0.5% gelatin and more were similar to the control with 30% fat. Sensory evaluation tests showed that the perception scores of the low fat creams with 0.75 and 1% gelatin were the same as the 30% fat control.   

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      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.    

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    In this study, full fat soy flour was used in the formulation of breakfast cream containing 30% fat. Different levels of full fat soy flour (5 - 22.5%) and water content (15 - 37.5%) in two type of formulated cream with 55 and 70 % breakfast cream were evaluated. The effect of formulation on physicochemical properties (viscosity, syneresis, acidity and pH ), sensory properties (taste, texture, color and appearance and total acceptance) and economical yield were evaluated.  The results of this research showed that the effect of formulation on all physicochemical and sensory properties of cream and also economical yield was significant .The E sample had the least difference with control in physicochemical properties (viscosity 4.86 Pa.S, syneresis 21%, and moisture content 65.8%) and the C sample received higher scores of texture and total acceptance than the other formulations. 

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Ice cream is a complex food colloid including fat droplet and air cells that dispersed on the relatively frosted aqueous phase. Since ice cream is a multiphase material, the complex interactions among the phases can be happen that not yet well understood. Thus, there are many factors that influence on the texture and acceptability of ice cream.   In this research investigated  fat at the four level  ( 2.5, 5, 7.5, 10 % ) and sugar  at the three level ( 0, 50, 100 %) and effect  two types of hydrocolloids (carboxyl methyl cellulose and balangu ) each at the four level ( 0.1, 0.3 , 0.5 , 0.7 % ) on the sensory properties fat reduced ice cream by response surface methodology. In this research, modeling Obtained responses from Sensory texture analysis are done by Quadratic and 2 Factor interaction equations. Grape juice is used as replace of sugar. Increase of gum concentration has significant effect on the viscosity and raising firmness and decreased sandiness and coldness. Grape juice due to raising isomeric diversity colloid system led to decrease sandiness of texture.  Although ice cream prepared using 10% fat has grater point in the sensory properties compared to ice cream that containing 7.5% fat. But this difference was not significant. Balangu seed gum (BSG) in comparison to carboxyl methyl cellulose  did not have a significant effect (P > 0.05) on the sensory  properties  of ice cream and could use as a appropriate stabilizer. Result of sensory properties test (except consumer acceptability) used for modeling consumer acceptability by principal component analysis and coefficient of determination (R²) 96% obtained.

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Wild medlar fruit (Mespilus germanica) is rich in sugars and organic acids. In this study, wild medlar concentrates in four concentrations of 14, 28, 42 and 56 %(°Brix), preparation and physicochemical properties including pH, acidity, density and color, and rheological properties (at 20, 30, 40, 50, 60 and 70 ° C) were studied. The pH was in the range from 3.37 to 3.62 and acidity according to citric acid was in the range of 1.05 to 3.90 %. Density of concentrated sample (56 %) was 1277 kg/m³. Color of samples was analyzed using image processing technique and image parameters including L*, a* and b* for the sample with a concentration of 56% was 20.54, 1.69 and 1.36, respectively. With increasing in concentration, the sample was darker and L* index decreased. Concentrate used in all concentrations showed Newtonian behavior and viscosity increases with increasing concentration. With increasing in temperature from 20 to 70 ° C, the viscosity of the concentrate (56 %), decreased from 2517 to 223 mPa.s. The magnitude of activation energy was found in the range of 9.59–43.39 kJ/mol K.

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Self-consolidating concrete(SCC) application is using in the construction projects more and more because of its advantages include high quality and flow under its own weight without any vibration. The rheological properties of SCC are very important that it has a significant effect on mechanical properties and durability. In this study, using a special concrete rheometer that has made for the first time in Iran, rheological parameters of SCC are determined. For performance evaluation and calibration of device, standard oil with determined viscosity by factory is used. Plastic viscosity value obtained by rheometer was equal 2.208 Pa.S and the oil viscosity provided by the factory was 2.219. Therefore results show that Rheometer performance is according with design plan and rheological parameters can be determined well by this device. Also some experimental SCC mixture contains two kinds of powder as filler is made. The calculated values of plastic viscosity and yield stress of these mixtures show that SCC containing limestone powder to 200 kg/m3 indicating the best performance and with increasing the amount of filler to 300 kg/m3 cause to increase yield stress. Self-consolidating concrete(SCC) application is using in the construction projects more and more because of its advantages include high quality and flow under its own weight without any vibration. The rheological properties of SCC are very important that it has a significant effect on mechanical properties and durability. In this study, using a special concrete rheometer that has made for the first time in Iran, rheological parameters of SCC are determined. For performance evaluation and calibration of device, standard oil with determined viscosity by factory is used. Plastic viscosity value obtained by rheometer was equal 2.208 Pa.S and the oil viscosity provided by the factory was 2.219. Therefore results show that Rheometer performance is according with design plan and rheological parameters can be determined well by this device. Also some experimental SCC mixture contains two kinds of powder as filler is made. The calculated values of plastic viscosity and yield stress of these mixtures show that SCC containing limestone powder to 200 kg/m3 indicating the best performance and with increasing the amount of filler to 300 kg/m3 cause to increase yield stress. Self-consolidating concrete(SCC) application is using in the construction projects more and more because of its advantages include high quality and flow under its own weight without any vibration. The rheological properties of SCC are very important that it has a significant effect on mechanical properties and durability. In this study, using a special concrete rheometer that has made for the first time in Iran, rheological parameters of SCC are determined. For performance evaluation and calibration of device, standard oil with determined viscosity by factory is used. Plastic viscosity value obtained by rheometer was equal 2.208 Pa.S and the oil viscosity provided by the factory was 2.219