Estimation of the wall slip velocity in the capillary flow of potato granule pastes

Halliday, P.J.; Smith, Andrew C.

doi:10.1122/1.550695

Cited by 31 publications

(12 citation statements)

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“…This value is perhaps too low to observe wall slip. In fact, reports by Corfield, Adams, Briscoe, Fryer, and Lawrence (1999) and Halliday and Smith (1995) on the extrusion of potato pastes show that the critical shear stress for the onset of wall slip is in the range of 40-60 kPa, consistent with the present results.…”

Section: Wall Slipsupporting

confidence: 95%

Rheology of mozzarella cheese: Extrusion and rolling

Muliawan

Hatzikiriakos

2008

International Dairy Journal

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Section: Wall Slipsupporting

confidence: 95%

Rheology of mozzarella cheese: Extrusion and rolling

Muliawan

Hatzikiriakos

2008

International Dairy Journal

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“…Thus The parameter y τ is in the range 11-23 Pa (Table 1). This compares with values of 50 -100 Pa measured for potato granule pastes using capillary rheometry [5] and 3-6 Pa for an MS with a particle size of 120 nm using rotating parallel plate rheometry [6]. The latter study included substrates for which there was an attractive interaction with the MS, as in the current work.…”

Section: Resultssupporting

confidence: 53%

Coulombic wall slip of concentrated soft-particle suspensions

Adams¹,

Liu²,

Zhang³

et al. 2013

AIP Conference Proceedings

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Abstract. The coefficients of friction of concentrated soft-particle suspensions (tomato paste and a microgel suspension) were measured as a function of the slip velocity for a number of substrates. The data are interpreted using a micro-elastohydrodynamic model that is consistent with significant bulk frictional dissipation and an increase in the number of particle-wall contacts with increasing normal stress. The origin of the Coulombic slip, which has not been observed previously for pastes, is ascribed to the sensitivity of the lubricating film thickness.

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“…The Benbow-Bridgwater characterisation method (Benbow & Bridgwater, 1993) employs a plasticity approach to analyse capillary rheometry data: it has been successfully applied to many non-food paste formulations. Previous related work on potato pastes (Briscoe, Corfield, Lawrence, & Adams, 1998;Corfield, Adams, Briscoe, Fryer, & Lawrence, 1999;Halliday & Smith, 1995;Pruvost, Corfield, Kingman, & Lawrence, 1998) has favoured the use of viscous and visco-plastic constitutive equations to describe capillary rheometry data.…”

Section: Modelling Pastes Undergoing Extrusionmentioning

confidence: 99%

“…It is noteworthy that the parameters in the table lie mostly within an order of magnitude, despite marked differences in material composition and water contents. Halliday and Smith (1995) used simple power law (Navier) relationships to model both wall slip and bulk shear behaviour, whereas Corfield et al (1999) and Pruvost et al (1998) both used Herschel-Bulkley relationships. Uncertainty over the most suitable model is shown by the former's consideration of a HerschelBulkley relationship for wall slip (interestingly with s wy values of 50-100 kPa, cf.…”

Section: Capillary Flow Analysismentioning

confidence: 99%