Discontinuous Shear Thickening in Cornstarch Suspensions

Fall, Abdoulaye; Lemaı̂tre, Anaël; Ovarlez, Guillaume

doi:10.1051/epjconf/201714009001

Cited by 8 publications

(16 citation statements)

References 18 publications

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“…DST flow curves up to and including ϕ = 0.50 are observed to level off at a plateau representing a higher effective viscosity dominated by frictional contacts 33 . The volume fraction of ϕ = 0.53 had an α that tended to infinity and the flow curve did not recover an upper viscosity branch, instead the rheometer began to regress its shear rate indicating an SJ state 25,33 . The highest volume fraction measured, ϕ = 0.56, always remained as a thick paste and we were unable to fill this material into the Hele-Shaw cell for experimentation.…”

Section: Rheologymentioning

confidence: 98%

“…The highest volume fraction measured, ϕ = 0.56, always remained as a thick paste and we were unable to fill this material into the Hele-Shaw cell for experimentation. For reference, the unstressed, frictionless, critical jamming volume fraction of cornstarch is estimated as ϕ c ≈ 0.56 25,29 . Overall, the measured rheometry is consistent with results in previous work by other authors 17,21,25,33 .…”

Section: Rheologymentioning

confidence: 99%

“…Cornstarch in other interstitial fluids can have no DST response 18 but cornstarch suspensions in water have been routinely used for experiments designed to study the DST phenomenon. Experiments have advanced our understanding through detailed rheological studies 17,[19][20][21][22] , careful characterisation of impact generated shear-jamming (SJ) fronts [23][24][25][26][27][28][29][30][31][32] , and benchmarking of DST models [33][34][35][36] .…”

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confidence: 99%

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Flow-to-fracture transition and pattern formation in a discontinuous shear thickening fluid

2020

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Recent theoretical and experimental work suggests a frictionless-frictional transition with increasing inter-particle pressure explains the extreme solid-like response of discontinuous shear thickening suspensions. However, analysis of macroscopic discontinuous shear thickening flow in geometries other than the standard rheometry tools remain scarce. Here we use a Hele-Shaw cell geometry to visualise gas-driven invasion patterns in discontinuous shear thickening cornstarch suspensions. We plot quantitative results from pattern analysis in a volume fraction-pressure phase diagram and explain them in context of rheological measurements. We observe three distinct pattern morphologies: viscous fingering, dendritic fracturing, and system-wide fracturing, which correspond to the same packing fraction ranges as weak shear thickening, discontinuous shear thickening, and shear-jammed regimes.

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Section: Rheologymentioning

confidence: 98%

Section: Rheologymentioning

confidence: 99%

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confidence: 99%

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Flow-to-fracture transition and pattern formation in a discontinuous shear thickening fluid

2020

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“…(Macosko, 1996;Mezger, 1966) These are used to define constitutive laws for flowing materials and classification of non-Newtonian behaviour. Dekker et al, 2018;Fall, Lemaître, & Ovarlez, 2017;Macosko, 1996;Mezger, 1966;Moller, Fall, Chikkadi, Derks, & Bonn, 2009) Well-known classes are shear-thickening or -thinning materials, for which viscosity, respectively, increases or decreases under shear. A peculiar case is presented by yield stress fluids, which behave as elastic solids, when the applied stress is small and as flowing fluids once a critical stress is exceeded.…”

Section: Introductionmentioning

confidence: 99%

“…Currently, rheo-MRI based LFCs are typically obtained using a CC geometry with centimeter sized gaps, mounted in wide-bore low-field magnets (0.5 T) which compromises sensitivity and temporal resolution. Fall et al, 2017;) Such systems are typically equipped with low magnetic field gradients (0.05 T/m) and therefore are limited in providing high spatial resolution as well as in capturing small amplitude velocities. In this respect, rheo-microMRI velocimetry at a high magnetic field strength B0 (7 T) with strong magnetic field gradients (typically of the order of 1 T/m) can offer significant improvements in performance.…”

Section: Introductionmentioning

confidence: 99%

Multiscale assessment of food lipid structures

Nikolaeva¹

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In these storage organelles lipids exist in liquid and liquid-crystalline (LC) phases, the latter as interfacial layers. In order to use plant lipids in food ingredients and products, they must undergo several structural and compositional conversions in the "farm-to-fork" chain. These processing routes have schematically been depicted for several fat-continuous food products in Figure 1.1. Industrial processing involving shear, temperature and pressure can significantly modulate the self-assembly of lipids (Leser, Sagalowicz, Michel, & Watzke, 2006; Farnaz Maleky, 2015). Lipids can organise themselves in a wide range of hierarchical crystalline and LC structures, which can span multiple scales from nano-, via meso-to macro (Kulkarni, 2012; Leser et al., 2006; Michalski et al., 2013). The organisation of both multiscale crystalline and LC lipid systems is governed by interplay of molecular and colloidal interactions. These underlie the physical properties of lipid systems when they undergo melting, crystallisation, and flow. Figure 1.1. Schematic example of lipid structures as they occur changes throughout the farm-to-fork supply chain of fat-continuous foods. 10 Chapter 1 colloidal dispersions (water-in-oil (W/O) and oil-in-water (O/W) emulsions) which can present a route for effective manufacturing of emulsified food products (Rousseau, 2000; Sato & Ueno, 2011). Current insights in the hierarchical multiscale architecture of fats are schematically summarized in Figure 1.2 (Farnaz Maleky, 2015; Marangoni et al., 2011). The formation of fat crystal network starts with the self-assembly of the TAG molecules into crystalline lamellar mesostructures. These lamellae stack epitaxially to form a crystalline domain, known as a crystalline nanoplatelet (CNP) (Acevedo & Marangoni, 2014). The CNPs can aggregate to larger microstructures that are plate-like, needle-like or spherulitic. Many factors affect the formation and the properties of fat crystal networks (Marangoni et al., 2011). The structural properties of TAG CNPs are influenced by the molecular properties of TAGs and their composition. Traditionally, formation of fat crystal networks via industrial processing routes involves melting and cooling steps. It is well known that changes in the shear rate and temperature during these steps lead to changes in the multiscale crystal network structures in fat-based systems (Farnaz Maleky & Mazzanti, 2018). They determine an intricate interplay between formation of fat crystals and their aggregation into larger structures. The strong coupling of the crystallisation and aggregation is adding significant complexity to the industrial manufacturing of fat-based food products. Figure 1.2. Structural levels present in a triacylglycerol (TAG) crystal network. Adapted from (Marangoni et al., 2019) with permission from Springer. 12 Chapter 1 1.2. Assessment of multiscale lipid structures The heterogeneous composition and structure of lipid-based foods put them among the most challenging systems to be studied at different length scale...

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