Coeficientes de perda de carga em valvulas e acessorios no escoamento laminar de fluidos nao-Newtonianos

Friction loss coefficients for laminar flow of xantan gum solutions (concentrations in the range of 0.1-0.5% by weight) through valves and fittings were experimentally determined. The rheological behavior, studied by means of a concentric cylinder rheometer, was pseudoplastic, being well described by the Ostwald-De Waele model with non-linear correlation coefficients (r) between 0.998 and 0.999. In the pressure drop measurements the following fittings were employed: completely open and half way open ball valve, completely open and half way open angle valve, tee used like coupling, tee used like a 90° elbow, short radius 90° elbow and coupling. The results showed that the friction loss coefficients increased with decreasing generalized Reynolds number. The friction loss coefficients could be well adjusted by a potential model, suggested by Kittredge & Rowley (1957) for Newtonian fluids, K f = A(Re g) -B, with correlation coefficients between 0.837 and 0.999.

Influência da faixa de taxas de deformação na precisão de caracterizações reológicas de fluidos

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Nonthermal plasma approach in direct methanol synthesis from CH4

Direct methanol synthesis from CH4 and O2 has been experimentally studied using pulsed discharge plasma in concentric-cylinder-type reactors. The methanol production becomes efficient with an increase in the average electric field strength of the reactor. A combination of the pulsed discharge and catalysts was tested and was proved to be effective in increasing both the production and selectivity of methanol. In the present stage, about 2% of CH4 can be converted into other hydrocarbons, and a methanol yield of around 0.5% and selectivity of 38% can be obtained when a catalyst of V2O5+SiO2 is combined with the pulsed discharge plasma

Rheology of magmas with bimodal crystal size and shape distributions: insights from analog experiments

Magmas in volcanic conduits commonly contain microlites in association with preexisting phenocrysts, as often indicated by volcanic rock textures. In this study, we present two different experiments that inves- tigate the flow behavior of these bidisperse systems. In the first experiments, rotational rheometric methods are used to determine the rheology of monodisperse and polydisperse suspensions consisting of smaller, prolate particles (microlites) and larger, equant particles (phenocrysts) in a bubble‐free Newtonian liquid (silicate melt). Our data show that increasing the relative proportion of prolate microlites to equant pheno- crysts in a magma at constant total particle content can increase the relative viscosity by up to three orders of magnitude. Consequently, the rheological effect of particles in magmas cannot be modeled by assuming a monodisperse population of particles. We propose a new model that uses interpolated parameters based on the relative proportions of small and large particles and produces a considerably improved fit to the data than earlier models. In a second series of experiments we investigate the textures produced by shearing bimodal suspensions in gradually solidifying epoxy resin in a concentric cylinder setup. The resulting textures show the prolate particles are aligned with the flow lines and spherical particles are found in well‐organized strings, with sphere‐depleted shear bands in high‐shear regions. These observations may explain the measured variation in the shear thinning and yield stress behavior with increasing solid fraction and particle aspect ratio. The implications for magma flow are discussed, and rheological results and tex- tural observations are compared with observations on natural samples.

RHEOLOGICAL CHARACTERIZATION of SUSPENSIONS of SUCROSE CRYSTALS IN SATURATED SUCROSE SOLUTIONS

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

Effective thermal conductivity of beans via a steady-state method

Steady-state concentric cylinder equipment was used to determine the effective thermal conductivity of beans (Phaseolus vulgaris). The measuring cell had no heated end guards and its length to diameter ratio was 10.5. Glass beads were employed to assess the accuracy and repeatability of the experimental system under heat transfer conditions. The results agree well with those reported in the literature so that the system can be considered reliable. Corn was used to verify the system's accuracy under heat and mass transfer conditions. Again the results were satisfactory. Moisture migration was observed and measured during the tests with beans, but this behavior does not compromise thermal conductivity values if both thermal and mass transfer steady-states are correctly interpreted. The effective thermal conductivity increases linearly with increasing grain moisture content. Statistical regression leads to good estimates of the fitted parameters.

Rheological properties and fluid dynamics of egg yolk

The rheological behavior of egg yolk was studied at a range of temperatures (277-333 K) using a concentric cylinder viscometer. Rheological behavior was pseudoplastic and flow curves fitted by the power law model. The consistency and behavior indexes, dependent on temperature, were expressed by an Arrhenius-type equation. The rheological parameters, together with experimental values of pressure loss in tube flow were used to calculate friction factors. The good agreement between predicted and observed values confirmed the reliability of the equations proposed for describing the flow behavior of the egg yolk. (c) 2005 Published by Elsevier Ltd.

Friction factors and rheological properties of orange juice

The rheological behavior of Brazilian orange juice with different water content (0.34-0.73 w/w) was studied at a wide range of temperatures (0.5-62 degrees C) using a concentric cylinder viscometer. The results indicated that the juices behave as pseudoplastic fluids with yield stress, being represented by the Herschel-Bulkley model. The rheological parameters were fitted as functions of both temperature and water content in the tested range. Based on dimensional analysis it was proposed a modified Reynolds number (Re-M), which includes the Herschel-Bulkley parameters. Experimental data of friction factors during heating and cooling processes of orange juice in laminar flow through circular tubes could be well correlated as a function of Re-M. (C) 1999 Elsevier B.V. Ltd. All rights reserved.

Rheological properties and fluid dynamics of coffee extract

The rheological behavior of coffee extract with different water contents (49 to 90%) was studied at a wide range of temperatures (274 to 365 K) using a concentric cylinder rheometer. The flow curves followed different models depending on the concentration and temperature level. Newtonian behavior was observed at high values of water content and temperature, changing to power law as these values were decreased. The Newtonian viscosity as well as the consistency and behavior index could be well correlated by functions simultaneously dependent on temperature and water content. The rheological parameters, together with experimental values of pressure loss in tube flow, were used to calculate friction factors. These showed to be in good agreement with those resulting from classical theoretical and empirical equations, thus confirming the reliability of the rheological measurements.

Reologia de vinhos tintos secos produzidos no Sul do Brasil

Pós-graduação em Engenharia e Ciência de Alimentos - IBILCE

Reologia de fluidos envolvidos no processo de obtenção de bioetanol

Pós-graduação em Engenharia e Ciência de Alimentos - IBILCE

Effect of ethanol, dry extract and reducing sugars on density and viscosity of Brazilian red wines

BACKGROUND Density and viscosity are properties that exert great influence on the body of wines. The present work aimed to evaluate the influence of the alcoholic content, dry extract, and reducing sugar content on density and viscosity of commercial dry red wines at different temperatures. The rheological assays were carried out on a controlled stress rheometer, using concentric cylinder geometry at seven temperatures (2, 8, 14, 16, 18, 20 and 26 degrees C).RESULTSWine viscosity decreased with increasing temperature and density was directly related to the wine alcohol content, whereas viscosity was closely linked to the dry extract. Reducing sugars did not influence viscosity or density. Wines produced from Italian grapes were presented as full-bodied with higher values for density and viscosity, which was linked to the higher alcohol content and dry extract, respectively.CONCLUSIONThe results highlighted the major effects of certain physicochemical properties on the physical properties of wines, which in turn is important for guiding sensory assessments. (c) 2014 Society of Chemical Industry

Misturador para análise de propriedades reológicas

This study aimed to evaluate the use of a mixer to determine the rheological properties of fluids. The mixer is comprised of an agitation tank and an anchor type impeller. The tests were performed with honey and fruit juices (orange, guava and peach). The rheological characterization was performed using data from the torque and rotation speed required for the operation of fluid agitation. Tests were also made with a concentric cylinder rotational viscometer with the samples being subjected to various shear rates. The rheological parameters were obtained from the flow curves fitted to the power law model. Analyses of results showed that the mixer can be used, within its limitations, to determine rheological properties.

An experimental study of heat transfer at high temperature differences in turbulent air flow between a rotating cylinder and a stationary concentric auter cylinder,

Final report no. AFOSR 3207.

Eccentric calf muscle exercise produces a greater acute reduction in Achilles tendon thickness than concentric exercise

Objective: To investigate the acute effects of isolated eccentric and concentric calf muscle exercise on Achilles tendon sagittal thickness. ---------- Design: Within-subject, counterbalanced, mixed design. ---------- Setting: Institutional. ---------- Participants: 11 healthy, recreationally active male adults. ---------- Interventions: Participants performed an exercise protocol, which involved isolated eccentric loading of the Achilles tendon of a single limb and isolated concentric loading of the contralateral, both with the addition of 20% bodyweight. ---------- Main outcome measurements: Sagittal sonograms were acquired prior to, immediately following and 3, 6, 12 and 24 h after exercise. Tendon thickness was measured 2 cm proximal to the superior aspect of the calcaneus. ---------- Results: Both loading conditions resulted in an immediate decrease in normalised Achilles tendon thickness. Eccentric loading induced a significantly greater decrease than concentric loading despite a similar impulse (−0.21 vs −0.05, p<0.05). Post-exercise, eccentrically loaded tendons recovered exponentially, with a recovery time constant of 2.5 h. The same exponential function did not adequately model changes in tendon thickness resulting from concentric loading. Even so, recovery pathways subsequent to the 3 h time point were comparable. Regardless of the exercise protocol, full tendon thickness recovery was not observed until 24 h. ---------- Conclusions: Eccentric loading invokes a greater reduction in Achilles tendon thickness immediately after exercise but appears to recover fully in a similar time frame to concentric loading.