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Determination of extensional rheological properties by hyperbolic contraction flow

Mats Stading (Institutionen för material- och tillverkningsteknik, Polymera material och kompositer)
AIP Conference Proceedings: 15th International Congress on Rheology; Monterey, CA; United States; 3 August 2008 through 8 August 2008 (0094243X). Vol. 1027 (2008), p. 1114-1116.
[Konferensbidrag, refereegranskat]

Extensional rheologyy is important for diverse applications such as processing of viscoelastic fluids, mouthfeel of semi-solid foods, cell mitosis and baking, and is also a useful tool for testing the applicability of constitutive equations. Despite the documented influence of extensional rheological properties, it is seldom measured due to experimental difficulties. There are only commercial equipments available for low-viscosity fluids by Capillary Breakup and for polymer melts by Meissner-type winding of ribbons around cylinders. Both methods have limited applicability for medium-viscosity fluids such as foods and other biological systems. Contraction flows are extensively studied and a new test method has been developed based on contraction flow through a hyperbolic nozzle. The method is suitable for medium-viscosity fluids and has been validated by comparison to results from Filament Stretching and Capillary Breakup. The hyperbolic contraction flow method has been used to characterize food and medical systems, distinguish between different products having equal shear behavior, quantify ropy mouth feel and to predict foaming behavior of biopolymers.

Nyckelord: Dough; Extensional rheology; Hyperbolic contraction flow; Melt; Sorghum; Wheat

Denna post skapades 2017-11-30.
CPL Pubid: 253448


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Institutioner (Chalmers)

Institutionen för material- och tillverkningsteknik, Polymera material och kompositer (2005-2017)



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