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Rheology of concentrated suspensions containing mixtures of spheres and fibres
Authors:Irene Marti  Oliver Höfler  Peter Fischer  Erich J. Windhab
Affiliation:(1) Laboratory of Food Process Engineering, ETH Zentrum, ETH Zürich, Institute of Food Science and Nutrition, 8092 Zürich, Switzerland
Abstract:Optimising flow properties of concentrated suspensions is an important issue common for many industries. The rheology of concentrated suspensions has therefore been studied intensively both experimentally and theoretically. Most studies have focused on monodisperse and polydisperse suspensions of either spheres or fibres. In practice, most suspensions contain particles that are polydisperse both in size and shape. A mixing rule for such systems is expected to be a powerful tool for engineers and product designers. Therefore in this work, suspensions of spheres, fibres and mixtures thereof were characterised using rotational shear rheometry and in-line image analyses. Thereby, total solids volume concentration and fibre fraction was varied. Results from transient and steady-state shear rheometry are discussed with respect to concentration, fibre fraction, and shear induced microstructure. Experimentally obtained viscosity data were accurately fitted using the model proposed by Farris (T Soc Rheol 12:281, 1968) for mixtures of monodisperse non-interacting spheres of different sizes.Originally presented at the Annual European Rheology Conference 2003, AERC 2003
Keywords:Sphere/fibre suspensions  Mixing rules  Shape polydispersity
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