A novel X-ray rheometer for in situ studies of polymer melts and solutions during shear flow

A novel X-ray rheometer based on a parallel plate geometry is described. This system allows time-resolved X-ray scattering intensity data to be obtained from polymeric samples subjected to shear flow. The range of quantitative structural parameters, such as molecular orientation and inter chain correlations, which can be obtained from the data is highlighted. Examples of the utility of X-ray scattering in examining optically opaque samples and the extraction of 〈P2〉 and 〈P4〉 orientation parameters are given using anisotropic hydroxypropylcellulose solutions as the sample.

Emulsifying, rheological and physicochemical properties of exopolysaccharide produced by Bifidobacterium longum subsp. infantis CCUG 52486 and Bifidobacterium infantis NCIMB 702205

The rheological, emulsification and certain physicochemical properties of purified exopolysaccharides (EPS) of Bifidobacterium longum subsp. infantis CCUG 52486 and Bifidobacterium infantis NCIMB 702205 were studied and compared with those of guar gum and xanthan gum. The two strains were grown in skim milk supplemented with 1.5% (w/v) casein hydrolysate at 37 ◦C for 24 h; they both produced heteropolysaccharides with different molecular mass and composition. The carbohydrate content of both polymers was more than 92% and no protein was detected. The EPS of B. longum subsp. infantis CCUG 52486 showed highly branched entangled porous structure under scanning electron microscopy. Higher intrinsic viscosity was observed for the EPS of B. longum subsp. infantis CCUG 52486 compared to the EPS of B. infantis NCIMB 702205 and guar gum. Both polymers showed pseudoplastic non-Newtonian fluid behaviour in an aqueous solution. The EPS of B. infantis NCIMB 702205 and B. longum subsp. infantis CCUG 52486 produced more stable emulsions with orange oil, sunflower seed oil, coconut oil and xylene compared to guar and xanthan gum. The EPS of B. longum subsp. infantis CCUG 52486 is the most promising one for applications in the food industry, as it had higher intrinsic viscosity, higher apparent viscosity in aqueous solution, porous dense entangled structure and good emulsification activity.

Modelling the rheology of sea ice as a collection of diamond-shaped floes

In polar oceans, seawater freezes to form a layer of sea ice of several metres thickness that can cover up to 8% of the Earth’s surface. The modelled sea ice cover state is described by thickness and orientational distribution of interlocking, anisotropic diamond-shaped ice floes delineated by slip lines, as supported by observation. The purpose of this study is to develop a set of equations describing the mean-field sea ice stresses that result from interactions between the ice floes and the evolution of the ice floe orientation, which are simple enough to be incorporated into a climate model. The sea ice stress caused by a deformation of the ice cover is determined by employing an existing kinematic model of ice floe motion, which enables us to calculate the forces acting on the ice floes due to crushing into and sliding past each other, and then by averaging over all possible floe orientations. We describe the orientational floe distribution with a structure tensor and propose an evolution equation for this tensor that accounts for rigid body rotation of the floes, their apparent re-orientation due to new slip line formation, and change of shape of the floes due to freezing and melting. The form of the evolution equation proposed is motivated by laboratory observations of sea ice failure under controlled conditions. Finally, we present simulations of the evolution of sea ice stress and floe orientation for several imposed flow types. Although evidence to test the simulations against is lacking, the simulations seem physically reasonable.

Numerical solution of the eXtended Pom-Pom model for viscoelastic free surface flows

In this paper we present a finite difference method for solving two-dimensional viscoelastic unsteady free surface flows governed by the single equation version of the eXtended Pom-Pom (XPP) model. The momentum equations are solved by a projection method which uncouples the velocity and pressure fields. We are interested in low Reynolds number flows and, to enhance the stability of the numerical method, an implicit technique for computing the pressure condition on the free surface is employed. This strategy is invoked to solve the governing equations within a Marker-and-Cell type approach while simultaneously calculating the correct normal stress condition on the free surface. The numerical code is validated by performing mesh refinement on a two-dimensional channel flow. Numerical results include an investigation of the influence of the parameters of the XPP equation on the extrudate swelling ratio and the simulation of the Barus effect for XPP fluids. (C) 2010 Elsevier B.V. All rights reserved.

A computational study of some rheological influences on the ""splashing experiment""

In various attempts to relate the behaviour of highly-elastic liquids in complex flows to their rheometrical behaviour, obvious candidates for study have been the variation of shear viscosity with shear rate, the two normal stress differences N(1) and N(2), especially N(1), the extensional viscosity, and the dynamic moduli G` and G ``. In this paper, we shall confine attention to `constant-viscosity` Boger fluids, and, accordingly, we shall limit attention to N(1), eta(E), G` and G ``. We shall concentrate on the ""splashing"" problem (particularly that which arises when a liquid drop falls onto the free surface of the same liquid). Modern numerical techniques are employed to provide the theoretical predictions. We show that high eta(E) can certainly reduce the height of the so-called Worthington jet, thus confirming earlier suggestions, but other rheometrical influences (steady and transient) can also have a role to play and the overall picture may not be as clear as it was once envisaged. We argue that this is due in the main to the fact that splashing is a manifestly unsteady flow. To confirm this proposition, we obtain numerical simulations for the linear Jeffreys model. (C) 2010 Elsevier B.V. All rights reserved.

A numerical method for solving the dynamic three-dimensional Ericksen-Leslie equations for nematic liquid crystals subject to a strong magnetic field

A finite difference technique, based on a projection method, is developed for solving the dynamic three-dimensional Ericksen-Leslie equations for nematic liquid crystals subject to a strong magnetic field. The governing equations in this situation are derived using primitive variables and are solved using the ideas behind the GENSMAC methodology (Tome and McKee [32]; Tome et al. [34]). The resulting numerical technique is then validated by comparing the numerical solution against an analytic solution for steady three-dimensional flow between two-parallel plates subject to a strong magnetic field. The validated code is then employed to solve channel flow for which there is no analytic solution. (C) 2009 Elsevier B.V. All rights reserved.

Numerical solution of the PTT constitutive equation for unsteady three-dimensional free surface flows

This work deals with the development of a numerical technique for simulating three-dimensional viscoelastic free surface flows using the PTT (Phan-Thien-Tanner) nonlinear constitutive equation. In particular, we are interested in flows possessing moving free surfaces. The equations describing the numerical technique are solved by the finite difference method on a staggered grid. The fluid is modelled by a Marker-and-Cell type method and an accurate representation of the fluid surface is employed. The full free surface stress conditions are considered. The PTT equation is solved by a high order method, which requires the calculation of the extra-stress tensor on the mesh contours. To validate the numerical technique developed in this work flow predictions for fully developed pipe flow are compared with an analytic solution from the literature. Then, results of complex free surface flows using the FIT equation such as the transient extrudate swell problem and a jet flowing onto a rigid plate are presented. An investigation of the effects of the parameters epsilon and xi on the extrudate swell and jet buckling problems is reported. (C) 2010 Elsevier B.V. All rights reserved.

Numerical simulation of drop impact and jet buckling problems using the eXtended Pom-Pom model

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Numerical solution of the eXtended Pom-Pom model for viscoelastic free surface flows

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

The influence of fermentation time and the presence of salts in the rheology of the fermentation broth of a polysaccharide-producing bacteria free of soil

Rheological studies were carried out in the fermentation broth of a polysaccharide-producing microorganism free of soil. This microorganism was designated 4B. The bacteria 4B was inoculated in the fermentation broth, which consisted of a carbon source and mineral salts, and it was incubated in a rotating agitator at 30 degreesC for 72 h at 210 rpm. A rheometer of concentric cylinders equipped with a thermostatic bath was used and the readings were taken at 25 degreesC. A study was made of the influence of the fermentation time and the readings were made after 24, 48 and 72 h of incubation, using, separately, sucrose and glucose as carbon sources. The influence of the salt concentrations was determined in each carbon source; the salts used were NaCl, KCl and CaCl2 in the concentrations of 0.4%, 1.0%, 2.0% and 3.0%. It was observed that the fermentation broth behaves as a non-Newtonian fluid and it presents pseudoplastic behaviour. Calculations were made of the flow behaviour index (n) and the consistency index (k) of the samples after 24, 48 and 72 h of fermentation, and it was observed that the 72 h sample presented higher k and consequently higher apparent viscosity. of the carbon sources used, the sucrose presented higher viscous broths after 24 and 48 h, and the glucose after 72 h of fermentation. With relation to the effect of the addition of salts, the CaCl2 presented a higher influence on the viscosity of the fermentation broths. (C) 2001 Elsevier B.V. Ltd. All rights reserved.

Rheological Analysis of Water Clay Compositions in Order to Investigate Mudflows Developing in Canals

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Influence of carrageenan and total solids content on the rheological properties of lactic beverage made with yogurt and whey

The purpose of this work was to study the influence of carrageenan level (X 1) and total solids content of yogurt/whey mixture (X 2) on starter culture fermentation time, physicochetnical properties (pH, fat and total solids contents) and rheological characteristics of lactic beverages using response surface methodology. The physicochemical characteristics of the lactic beverages were similar to those of commercial products. All beverages showed non-Newtonian fluid behavior with thixotropy and yield stress. The total solids content of the lactic beverages had a greater influence on the rheological behavior of these products than the carrageenan level. Wide ranges of consistency measurements were observed by varying the stabilizer level and total solids content.

The influence of the mixing time in the rheological behavior of cement pastes

Rheology has the purpose to study the flux and deformation of materials when submitted to some tension or outer mechanical solicitation. In practice, the effective scientific field broached by rheology is restricted only to the study of homogeneous fluids behavior, in which are included eminent liquids, particles suspensions, and emulsions. The viscosity (η) and the yield stress (τ 0) are the two basic values that define the fluids' behavior. The first one is the proportionality constant that relates the shear rate (γ) with the shear stress (τ) applied, while the second indicates the minimal tension for the flowage beginning. The fluids that obey the Newton's relation - Newtonians fluids - display the constant viscosity and the null yield stress. It's the case of diluted suspensions and grate amount of the pure liquids (water, acetone, alcohol, etc.) in which the viscosity is an intrinsic characteristic that depends on temperature and, in a less significant way, pressure. The suspension, titled Cement Paste, is defined as being a mixture of water and cement with, or without, a superplasticizer additive. The cement paste has a non-Newtonian fluid behavior (pseudoplastic), showing a viscosity that varies in accord to the applied shear stress and significant deformations are obtained from a delimited yield stress. In some cases, systems can also manifest the influence of chemical additives used to modify the interactions fluid/particles, besides the introduced modifications by the presence of incorporated air. To the cement paste the rheometric rehearsals were made using the rheometer R/S Brookfield that controls shear stress and shear rate in accord to the rheological model of Herschel-Bulkley that seems to better adapt to this kind of suspension's behavior. This paper shows the results of rheometrical rehearsals on the cement paste that were produced with cements HOLCIM MC-20 RS and CPV-ARI RS with the addition of superplasticizer additives based of napthaline and polycarboxilate, with and without a constant agitation of the mixture. The obtainment of dosages of superplasticizer additives, as well as the water/cement ratio, at the cement at the fluidify rate determination, was done in a total of 12 different mixtures. It's observed that the rheological parameters seem to vary according to the cement type, the superplasticizer type, and the methodology applied at the fluidity rate determination.

Características reológicas e sensoriais de bebidas lácteas funcionais

This research studied the effects of the independent variables whey protein concentrate - WPC (3.0; 3.5; 4.0%), skimmed milk powder - SMP (4.0; 5.0; 6.0%), and isolated soy protein - IPS (1.5; 2.0; 2.5%) on the rheological and sensorial characteristics of functional dairy beverages. In all tests 7% of sucrose was added to the ingredients. The rheological parameters were obtained in duplicate at the temperature of 10° C using a cone and plate rheometer, and fitted to the Power law model. The samples revealed a non-Newtonian fluid behavior both in the upward and downward curves, typical of a tixotropic fluid. The dairy beverages were submitted to a sensory analysis by a group of fifty untrained tasters who used a hedonic scale of nine points, the extremes being 1 - disliked extremely and 9 - liked extremely, in order to evaluate the following parameters: general acceptability; appearance and color; consistency; taste and aroma. The dairy beverage produced with 3% WPC, 6% SMP and 1.5% IPS, (treatment 3), was the one that obtained the best average score for those attributes and was preferred by the tasters. The variables SMP and IPS and the interaction between WPC and SMP presented a positive effect on the sensory consistency attributes: the higher amount of those ingredients in the formula the more the tasters liked the consistency.

A C2-continuous high-resolution upwind convection scheme

A bounded upwinding scheme for numerical solution of hyperbolic conservation laws and Navier-Stokes equations is presented. The scheme is based on convection boundedness criterion and total variation diminishing stability criteria and developed by employing continuously differentiable functions. The accuracy of the scheme is verified by assessing the error and observed convergence rate on 1-D benchmark test cases. A comparative study between the new scheme and conventional total variation diminishing/convection boundedness criterion-based upwind schemes to solve standard nonlinear hyperbolic conservation laws is also accomplished. The scheme is then examined in the simulation of Newtonian and non-Newtonian fluid flows of increasing complexity; a satisfactory agreement has been observed in terms of the overall behavior. Finally, the scheme is used to study the hydrodynamics of a gas-solid flow in a bubbling fluidized bed. © 2013 John Wiley & Sons, Ltd.