Glass and Jamming Rheology in Soft Particles Made of PNIPAM and Polyacrylic Acid

The phase behaviour of soft colloids has attracted great attention due to the large variety of new phenomenologies emerging from their ability to pack at very high volume fractions. Here we report rheological measurements on interpenetrated polymer network microgels composed of poly(N-isopropylacrylamide) (PNIPAM) and polyacrylic acid (PAAc) at fixed PAAc content as a function of weight concentration. We found three different rheological regimes characteristic of three different states: a Newtonian shear-thinning fluid, an attractive glass characterized by a yield stress, and a jamming state. We discuss the possible molecular mechanisms driving the formation of these states.     

Slot die coating window for a uniform fuel cell ink dispersion

The continuous roll-to-roll slot die coating technique has shown great potential for fuel cell electrode fabrication. It is essential to determine the particulate coating window to obtain a defect-free film of uniform thickness and uniform particle dispersion. For this dual-purpose, an additional upper operating limit has been proposed via a “flow field analysis scheme” that combines analysis and simulation. In this analysis, the fundamentals of flow pattern transition (Poiseuille–Couette–bubbly flow) behind coating limits are clarified. The Couette flow is advantageous for uniform shear rate and dispersion. Furthermore, phase-field simulations systematically investigate the effect of fluid and geometrical parameters and quantitatively present the flow limit with explicit expression. Results reveal that the slope of the upper limit is inversely correlated with shear-thinning index n while proportional to the coating gap H. Combining the bubble entrainment boundary, lower n and H are favorable for a larger particulate coating window.     

Heat transport in magnetohydrodynamic physiological blood flow through a constricted artery

In this paper, we study how the magnetohydrodynamic (MHD) pulsatile flow of blood and heat transfer works through a constricted artery with a flexible wall. The human circulatory network consists of veins and arteries that sometimes contain constrictions, allowing the impact of the applied magnetic field on flow fields to be observed. The walls of the flowing medium are considered to be a function of time. The flowing blood is hypothesized as shear-thinning fluid, emulating Yeleswarapu's viscosity replica. Additionally, we consider the energy equation to understand the impact of a magnetic field on heat transfer rates for such flows. The vorticity transport equation along with the stream function equation is obtained using the vorticity–stream function technique. Numerical solutions of the governing nonlinear MHD equations and energy equation in addition to physically pertinent flow conditions were achieved by adapting a finite difference scheme. Considerable attention has been paid to ensure an accurate comparison between the current and previous results. The two sets of numbers appear to match closely. For an even deeper understanding of the flow and heat transport process, the effects of height of stenosis and diverse physiological parameters on time-averaged wall shear stress (TAWSS), rate of heat transport, and so on are explored in depth through their graphical depiction. In the vicinity of the constriction, it is observed that the separation becomes longer with increasing constriction height. Higher magnetic force strength leads to a reduction in separation length. Newtonian fluids transfer heat more rapidly in their narrowing regions and downstream than fluids with non-Newtonian behavior.     

流变模型对剪切稀化流体弹流油膜厚度影响的研究

基于Carreau流变模型和Ree—Eyring流变模型,对剪切稀化流体线接触弹流润滑进行了完全数值分析,得到了同一种润滑油在不同流变模型下的弹流油膜厚度。将理论分析得到的油膜厚度、经典弹流膜厚公式计算的油膜厚度以及实测的油膜厚度进行了对比,结果表明：基于Carreau流变模型的理论分析结果更能反映剪切稀化流体的实际弹流油膜厚度;在相同工况下,基于Ree—Eyring流变模型的理论分析结果低估了剪切稀化流体的油膜厚度,经典弹流膜厚公式过高地估计了剪切稀化流体的油膜厚度。研究结果表明：幂函数形式的流变模型更能反映剪切稀化流体的流变特性。     

Calculation of Viscous EHL Traction for Squalane Using Molecular Simulation and Rheometry

Recently, remarkable agreement was reported between nonequilibrium molecular dynamics simulation and high-pressure Couette rheometry on squalane. We have utilized the viscosity-strain rate relationship obtained from this unique combination of experimental and simulation data along with high-pressure viscometer measurements to calculate the viscous traction curve in the elastohydrodynamic lubrication (EHL) regime. A comparison with measured traction at 0.57 and 1.29 GPa shows excellent agreement, confirming the validity of the measurements and simulations. Thus, we present for the first time, a successful calculation of EHL traction from the liquid shear response obtained from both molecular dynamics and rheometry.     

Representative velocity scale of Rayleigh-Bénard convection with shear-thinning fluids

Although natural convection is frequently encountered in various chemical processes, Rayleigh number (Ra) cannot be defined fully in shear-thinning fluid systems. In particular, the velocity scale, which is necessary to estimate the effective viscosity of the system, should be discussed carefully. Thus, in this study, the representative velocity scale of Rayleigh-Bénard (RB) convection, which is a typical example of natural convection, with shear-thinning fluids was investigated based on the velocity fields obtained using computational fluid dynamics. Numerical simulations revealed that the critical temperature difference at which RB convection starts to fully develop decreases with an increase in the shear-thinning property. The shear-thinning property also induced subcritical bifurcation. In addition, the velocity scale of convection increases with an increase in the shear-thinning property. Thus, the shear-thinning property is considered to accelerate convection. Compared with several types of velocity scales used by other researchers, significant deviations from the actual scale were observed. Therefore, a new type of velocity scale, including the buoyant to viscous force ratio, arbitrary parameter, and thermal diffusivity, was proposed. The proposed velocity scale allowed an approximate estimation of the actual velocity scale. Although further investigation of the validity is necessary with varying geometries and rheological parameters, this velocity scale will be useful for controlling RB convection with Newtonian/shear-thinning fluids.     

剪切变稀体系同心双轴搅拌釜内的气液分散模拟

气液搅拌设备因其良好的适用性被广泛应用于过程工业中。为更好地比较不同工况下剪切变稀体系中的气液分散情况,通过实验研究整体气含率和相对功耗确定适宜的转动模式,进而模拟研究表观气速、体系黏度、搅拌转速对气含率和气泡尺寸的影响。结果表明,相同功率下内外双桨反向旋转模式在理想气液分散条件下,相较于单轴内桨和内外双桨同向旋转模式具有更高的气含率和更好的气体泵送能力;表观气速的增加有利于气泡的均匀分散,但气泡尺寸也会随之增大;有效黏度的增加使得搅拌桨的影响区域变小,不利于气泡的均匀分散,气泡尺寸也随之增大;搅拌转速的增加使得循环涡流的影响区域变大,高气含率区不断扩大。     

Rheology of starch dispersions at high temperatures

In the food industry, many food products experience extreme processing conditions of high temperature and high shear stresses. The measurements of sample behavior for water-based formulations above 100°C is extremely challenging due to changes in material composition from the boiling of volatile ingredients. We have developed a high-sensitivity, pressurized starch pasting cell (up to 5 bar) which utilizes a design free of mechanical bearings and seals, resulting in an order-of-magnitude improvement in torque sensitivity (1 μN.m in oscillatory and 10 μN.m in shear flows) compared to traditional pressure cells. A pressurized atmosphere in the cell suppresses boiling of the volatile components, allowing the characterization of the structure–property relationships of the sample over a range of testing conditions (−5 to 150°C) which simulate industrial processing and storage conditions. This cell is employed to investigate the pasting properties of a commercial starch dispersed in water. In situ gelatinization of starch dispersions of varying starch particle weight fractions (ϕ) subjected to a high temperature (120°C) at elevated pressure and at a fixed shear rate is studied. A phase transition, from an initial flowable starch slurry to a paste, takes place during which the viscosity evolves by several orders of magnitude. Typical parameters associated with the viscosity evolution during gelatinization such as onset temperature, peak temperature, and peak viscosity are analyzed to probe the impact of high temperature on the gelation process and the rheological properties of the final starch paste. Furthermore, yield stresses of the final paste, measured at 120°C, are examined for varying ϕ through traditional rheological methods such as flow ramps, oscillatory shear, and stress growth, demonstrating the capabilities of this cell for studies of steady shear and nonlinear viscoelastic behavior of the starch pastes. The yield stress values are found to be in good agreement when comparing various testing methods. Yield stresses range from 0.25 to 6.5 Pa for ϕ between 0.05 and 0.15, with 0.05 being the minimum starch weight fraction for which there is any measurable yield stress. The yield stress and the paste viscosity both scale with starch particle weight fraction as (ϕ − ϕ_c) ^m, where ϕ_c = 0.04 as no yield stress is observed for ϕ ≤ 0.04. The exponent, m, for yield stress is found to be in the range of 1.15–1.4 depending on the analytical method used and the definition of yield stress while for peak and breakdown viscosities it is noted to be 1.6 and 1.1, respectively. The Herschel-Bulkley model is found to fit the flow curves well. The starch pastes are found to exhibit shear-thinning and significant thixotropic behavior.     

低质量分数结冷胶的流变性质

以低质量分数(0.01%～0.25%)结冷胶(gellangum)为研究对象,研究了结冷胶溶胶(质量分数为0.01%～0.04%)的流变性质,考察了Ca2+质量分数及胶质量分数对结冷胶凝胶(0.05%～0.25%)的凝胶强度的影响以及Ca2+与K+在促进凝胶的协同作用.结果表明,质量分数为0.01%～0.04%的结冷胶溶胶的流变学类型接近Cross模型,该体系具有剪切稀化性、触变性及屈服应力,且三者均随结冷胶质量分数的增大而增大.动态测量结果表明,上述溶胶是以弹性为主的粘弹性体系,弹性所占比例随结冷胶质量分数的增大而增大.结冷胶凝胶(质量分数为0.05%～0.25%)的凝胶强度随胶质量分数的增大而增大;随Ca2+质量分数的增大呈先增大后减小的变化规律,Ca2+的最适用量为200～280mg/kg.Ca2+与K+对促进结冷胶凝胶无协同作用.     

Rheology of liquid foods under shear flow conditions: Recently used models

Proper modeling of flow or viscosity curves as a function of shear rate is a useful tool in any engineering activity. The rheology of foods depends on the composition, processing to which they have been subjected and the state of dispersion in which they are found. Liquid foods are complex biosystems, that show non-Newtonian behavior under flow conditions. This review presents models used in recent decades to describe the experimental rheological behavior of various liquid foods, ranging from Newtonian fluids to the most complex. Some non-Newtonian parameters such as those of the Ostwald-de Waele, Bingham, Herschel–Bulkley, Casson, Cross, and Carreau models are summarized. Examples of thixotropic behavior described by the Weltman and Abu-Jdayil models are also presented. In each model, explanations based on the composition and dispersion state of the food are made. This is useful in innovative processing technologies and for scientists new to the field of food rheology. An attempt is made to exemplify and group the expected behavior for most fluid foods, including some for a dysphagia diet, depending on their composition or the dispersed system formed, which will be useful for professionals who wish to compare reported rheological parameters with those obtained experimentally.