Computational interfacial rheology

Jaensson, Nick O.; Anderson, Patrick D.; Vermant, Jan

doi:10.1016/j.jnnfm.2021.104507

Cited by 47 publications

(37 citation statements)

References 214 publications

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“…These conditions lead to very large deformations of the free jet as the liquid exits the channel, posing convergence problems in the linear system that results from the finite element discretization. This issue might be solved with the development of more specific numerical methods (see Jaensson et al 3 ), but this is out of the scope of this work. Still, the values of

Bq

explored here sound reasonable to represent viscous interfaces typically found in practice (see Fuller and Vermant 1 and Jaensson and Vermant 2 ).…”

Section: Resultsmentioning

confidence: 99%

“…Comprehensive discussions of the fundamentals and practical applications of interfacial rheology are presented in the review articles by Fuller and Vermant 1 and Jaensson and Vermant. 2 Computational interfacial rheology has been successfully used to better understand, develop, and optimize multiphase flows characterized by complex fluid-fluid interfaces, as recently reviewed by Jaensson et al 3 This is a relatively new research field which faces several challenges before being able to become well established. In addition to the intricacies naturally associated with free surface flows, complex interfacial stress tensor models rely on constitutive equations that are cumbersome to solve numerically.…”

Section: Introductionmentioning

confidence: 99%

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Computational study of planar extrudate swell flows with a viscous liquid–gas interface

et al. 2021

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We present a computational study of planar extrudate swell flows of Newtonian liquids with a viscous liquid-gas interface. The model consists of the equations of motion coupled with the Boussinesq-Scriven constitutive equation for the interfacial stress tensor. The resulting set of equations is solved with the finite element method coupled with an elliptic mesh generation strategy to capture the free surface. The results show a detailed parametric study in terms of the capillary number and the Boussinesq number, a dimensionless parameter used to measure the ratio of viscous forces at the interface to viscous forces in the bulk liquid. The predictions reveal that the extrudate swells dramatically as the interfacial viscosity grows. The interfacial viscosity slows down the flow both in the bulk liquid and at the interface, and thus the extrudate size increases to conserve mass in the slow plug flow that develops under the free surface.

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Bq

explored here sound reasonable to represent viscous interfaces typically found in practice (see Fuller and Vermant 1 and Jaensson and Vermant 2 ).…”

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Computational study of planar extrudate swell flows with a viscous liquid–gas interface

et al. 2021

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“…Как модули упругости, так и модули вязкости были оценены и сравнены с печатаемостью, где было обнаружено, что только модули упругости систематически изменяются со стабильностью печатной структуры (рисунок 7). Это можно объяснить тем, что модуль упругости отражает упругие свойства материала, то есть жесткость, в то время как модуль вязкости отражает вязкие свойства материала [8,10,18,20].…”

Section: результаты и обсужденияunclassified

Influence of rheological characteristics on the quality of 3D printing of food pastes

Бредихин

Антипов

Андреев

et al. 2021

Vestn. Voronež. gos. univ. inž. tehnol.

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In extrusion 3D printing, the rheological properties of food are critical to achieving quality printing. The aim of this study is to investigate potential correlations between the printability of food pastes and rheological characteristics. Potato and tomato puree were used as a model system. The rheological properties of mashed potatoes with the addition of potato starch and their behavior during 3D printing have been investigated. A correlation has been established between the formulation and manufacturability in 3D printing. Potato mass without starch had a low yield point, which affected the deformation and subsidence of the mass later. At the same time, the addition of 2% starch showed excellent extrudability and printability, that is, the ability to flow. Under these conditions, the printed objects had a smooth shape, good resolution, and could withstand shape over time. The object with the addition of 4% starch represented good shape retention but poor extrudability due to its high consistency index and toughness. The results obtained using tomato puree showed a linear correlation between ingredient flow stress, zero shear viscosity and corresponding print stability. The extrusion pressure required to extrude tomato paste increases linearly with increasing flow voltage. Modules of viscosity, elasticity, and zero shear rate turned out to be not linearly correlated with the extrusion force, which can be explained by the fact that these parameters reflect the rheological properties of the non-deforming state of the material, in contrast to the flow stresses.

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“…The aforementioned phenomena constituting a complex interaction between the translating particle, bulk fluid, interface rheology and surfactant transport are such that numerical or experimental methods are required to reveal the nature of this phenomena and determine the frictional forces on particles moving along an interface (Jaensson, Anderson & Vermant 2021). The drag coefficient is an important quantity in predicting and analysing interfacial rheological properties or trajectories obtained from particle tracking experiments (Bonales et al.…”

Section: Introductionmentioning

confidence: 99%

Drag on a spheroidal particle at clean and surfactant-laden interfaces: effects of particle aspect ratio, contact angle and surface viscosities

Pourali

Kröger

2021

J. Fluid Mech.

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Computational interfacial rheology

Cited by 47 publications

References 214 publications

Computational study of planar extrudate swell flows with a viscous liquid–gas interface

Computational study of planar extrudate swell flows with a viscous liquid–gas interface

Influence of rheological characteristics on the quality of 3D printing of food pastes

Drag on a spheroidal particle at clean and surfactant-laden interfaces: effects of particle aspect ratio, contact angle and surface viscosities

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