Rheological modelling of complex fluids. I. The concept of effective volume fraction revisited

Quemada, D.

doi:10.1051/epjap:1998125

Cited by 226 publications

(194 citation statements)

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“…Therefore, it seems that finest particle sizes of the flours gave rise to weaker sauces, as the lowest values for consistency index and yield stress demonstrated. According to these results, Quemada (1988) pointed out that large particles occupy more space during aggregation than small particles, due to less efficient particle packing which leads to a higher volume occupation by these large particles, and they also give rise to an increase in flow resistance. Time dependency of the sauces was evaluated by determining the relative thixotropic area.…”

Section: Flow Behaviourmentioning

confidence: 99%

Physicochemical characteristics of sauce model systems: Influence of particle size and extruded flour source

Román

Reguilón

Gómez

2018

Journal of Food Engineering

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Physically modified extruded flours are suitable ingredients for cold preparation of products such as creams and sauces. The rheological and textural properties and stability of model sauces prepared with wheat and rice extruded flours with three different particle size fractions were assessed. All tested sauces showed non-Newtonian, shear-thinning and thixotropic fluid characteristics. Sauces made with rice extruded flours, with lower protein and amylose contents, presented lower shear-thinning behaviour, consistency index and yield stress than wheat based sauces. Rice sauces also displayed a less compact microstructure and lower viscoelastic character but a higher resistance to freeze-thaw process. Regarding particle size, the finest flours showed lower values of consistency index, yield stress, and G' and G'' moduli but led to higher syneresis. Overall, results proved that pregelatinised extruded flours can be used in sauces applications without heating, but their properties greatly depend on the cereal type and its particle size.

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Section: Flow Behaviourmentioning

confidence: 99%

Physicochemical characteristics of sauce model systems: Influence of particle size and extruded flour source

Román

Reguilón

Gómez

2018

Journal of Food Engineering

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“…The rheological behaviour is also used to determine the degree of dispersion of nanofluids [25][26][27]. When agglomerates are present in the suspension, its behaviour becomes shear-thinning.…”

Section: Viscosity ηmentioning

confidence: 99%

Characterization of silica–water nanofluids dispersed with an ultrasound probe: A study of their physical properties and stability

et al. 2012

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of silica-water nanofluids dispersed with an ultrasound probe: A study of their physical properties and stability. Powder Technology, 2012, Vol. 224 AbstractThe stability and agglomeration state of nanofluids are key parameters for their use in different applications. Silica nanofluids were prepared by dispersing the nanoparticles in distilled water using an ultrasonic probe, which has proved to be the most effective system and gives the best results when compared with previous works. Results were obtained concerning the influence of the solid content, pH and salt concentration on the zeta potential, electrical double layer, viscosity, elastic and viscous moduli, particle size and light backscattering. Measurement of all these properties provides information about the colloidal state of nanofluids. The most important variable is the solid content.Despite the agglomeration due to high concentration, nanofluids with low viscosity and behaving like liquid were prepared at 20% of mass load thanks to the good dispersion achieved with the ultrasonic treatment. The pH of the medium can be used to control the stability, since the nanofluids are more stable under basic conditions far from the isoelectric point (IEP) and settle at pH = 2. Therefore, stable nanofluids for at least 48 h, with high solid content, can be prepared at high pH value (pH > 7) due to the electrostatic repulsion between particles.

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“…However, in the case of nanosize range, the packing fractions obtained are very low because these equations have to be modified to apply them for nanoparticles systems. In this case the volume fraction has to be substituted by an effective volume fraction that takes into account the effective radius of the nanoparticles (Amoros et al, 2010;Ponton et al, 1996;Quemada, 1998):…”

Section: ⎝⎠mentioning

confidence: 99%

“…Although there no exists a rigorous correspondence between the fluidity limit, φm, and the critical packing fraction for dry particles, φRCP, some author establish that for spherical, rigid, monodisperse and without surface forces particles, the fluidity limit is close to the RCP (Brady, 1993;Quemada, 1998). However, polydispersity in size, shape or surface charge, strongly affects the distribution of particles and hence the order disorder transitions (Quemada and Berli, 2002).…”

Section: ⎝⎠mentioning

confidence: 99%

“…Under these conditions particles agglomerate and nanofluids behave shear thinning (Quemada and Berli, 2002;Chen et al, 2005Chen et al, , 2007. This shear dependent behavior is due to the clusters, agglomerates, flocs or clusters of flocs that break into primary flocs or individual particles as the shear rate is increased leading to the concept of sheardependent structure (Quemada, 1998). Moreover, these nanofluids present an apparent yield stress that can be used to analyze the degree of agglomeration.…”

Section: Introductionmentioning

confidence: 99%

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Determination of the packing fraction of silica nanoparticles from the rheological and viscoelastic measurements of nanofluids

Mondragón

Juliá

Barba

et al. 2012

Chemical Engineering Science

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Rheological modelling of complex fluids. I. The concept of effective volume fraction revisited

Cited by 226 publications

References 0 publications

Physicochemical characteristics of sauce model systems: Influence of particle size and extruded flour source

Physicochemical characteristics of sauce model systems: Influence of particle size and extruded flour source

Characterization of silica–water nanofluids dispersed with an ultrasound probe: A study of their physical properties and stability

Determination of the packing fraction of silica nanoparticles from the rheological and viscoelastic measurements of nanofluids

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