Entrance flow of unfoamed and foamed Herschel–Bulkley fluids

Mishra, Kim; Grob, Lucas; Kohler, Lucas; Zimmermann, Sven; Gstöhl, Stefan; Fischer, Peter; Windhab, Erich J.

doi:10.1122/8.0000286

Cited by 11 publications

(7 citation statements)

References 47 publications

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“…The multiple correlation coefficients, R 2 , reported in Table 1 informed about, generally, very good fitting of the Herschel-Bulkley model, which is widely used in the analysis of various food systems [23].…”

Section: Table 1 Parameters Of Herschel-bulkley Models For Flow Curve...mentioning

confidence: 87%

Influence of the used starch on the structure, stability and rheological properties of a starch-milk dessert cream

Dzhivoderova-Zarcheva,

Ivanova

2024

BIO Web Conf.

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The stability and rheological properties of starchy dairy dessert creams thickened with corn, potato, wheat, rice, and tapioca starches were compared. A difference in structure was also reported in microscopic imaging. The stability of the creams was assessed by analysing the amount of liquid separated by centrifugation of the samples. Potato starch cream was found to have the least stability after 24, 120, and 240 hours of storage. Wheat starch shows the lowest retrograde properties. Rheological studies were performed at 50 °C in a controlled shear rate mode. The data show that all systems studied are non-Newtonian fluids. The resulting flow curves were analysed using the Herschel-Bulkley model. All creams are pseudoplastic, thinning liquids with time-varying properties. The consistency of creams thickened with rice and wheat starch is significantly more stable than those thickened with corn, potato, and tapioca starch, which was also confirmed by the calculated thixotropic areas.

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Section: Table 1 Parameters Of Herschel-bulkley Models For Flow Curve...mentioning

confidence: 87%

Influence of the used starch on the structure, stability and rheological properties of a starch-milk dessert cream

Dzhivoderova-Zarcheva,

Ivanova

2024

BIO Web Conf.

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“…The control principle of the shear rate is shown in Figure 1B. The shear rate is given by Equation (1).…”

Section: Experimental Systemmentioning

confidence: 99%

“…Bubble evolution widely exists in non-Newtonian fluids, such as melt, emulsion, fluid gel, and crystal-melt suspension in the plastic, food, and pharmaceutical industries, [1][2][3][4] which is especially important for the polymer processing of foaming, extrusion, and devolatilization. Taking polymer devolatilization as an example, as the concentration of volatiles decreases, it can be divided into three periods [5] : flashing devolatilization, foam devolatilization, and diffusion devolatilization.…”

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confidence: 99%

Effects of shear stress on the behavior of volatile bubbles in the high‐density polyethylene melt

Huang

et al. 2022

Polymer Engineering & Sci

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A novel visualization system, in which polymer melt is sheared by a sliding plate, was established to simulate different pressure shear zones of the screw extruder. In this work, the nucleation, growth, coalescence, and breakup of n‐hexane bubbles in the high‐density polyethylene (HDPE) melt under shear stress were observed through a high‐speed camera. It was found that the nucleation rate of bubbles in the HDPE melt increased with the shear rate. Moreover, the bubble diameter at high‐pressure shear zones decreased with time until bubbles disappeared but increased with time at low‐pressure shear zones. A modified prediction model of bubble coalescence time at high‐pressure shear zones was established, and the relative deviation was less than 1%. Three bubble breakup modes, that is, tensile breakup, erosive breakup, and breakup at the gas–liquid interface, were observed under shear. Finally, a new mechanism of foam devolatilization in the screw extruder was proposed.

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“…15 Furthermore, foamed TAGs show similar rheological properties compared to their unfoamed state. 19 Another recent strategy to reduce the intake of saturated fats, sugar and salt is the use of additive manufacturing. 20–22 The spatial arrangement of saturated fats, salt and sugars is designed in such a manner that the organoleptic properties of the food are kept constant with less absolute amount of said ingredients.…”

Section: Introductionmentioning

confidence: 99%

The rheology and foamability of crystal-melt suspensions composed of triacylglycerols

et al. 2022

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Entrance flow of unfoamed and foamed Herschel–Bulkley fluids

Cited by 11 publications

References 47 publications

Influence of the used starch on the structure, stability and rheological properties of a starch-milk dessert cream

Influence of the used starch on the structure, stability and rheological properties of a starch-milk dessert cream

Effects of shear stress on the behavior of volatile bubbles in the high‐density polyethylene melt

The rheology and foamability of crystal-melt suspensions composed of triacylglycerols

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