Entrance flow of unfoamed and foamed Herschel–Bulkley fluids
نویسندگان
چکیده
The present study investigates extrusion processing of unfoamed and foamed cocoa butter (CB) crystal-melt suspensions (CMSs) with varying crystal volume fraction ΦSFC. Capillary rheometry derived flow curves were fitted the Herschel–Bulkley–Papanastasiou (HBP) model, yield stress to wall shear ratio τ0/τw CB CMSs was compared for various Foamed behaved fluidlike ΦSFC≤11.9% according a brittle porous solid ΦSFC>11.9%. dimensionless entrance pressure loss nen/α as function τ∗ higher at lower ΦSFC dependent difference in attributed confinement die flow, which is increased case elastic gas bubble deformation decreased plastic pore collapse. computational fluid dynamics simulated through an abrupt circular 20:1 contraction HBP model experimental results from quantitative visualization (QEFV). Furthermore, QEFV half center incidence angle θ well elongational rates γ˙ef ϵ˙ef used establish predicting Bagley ΔPBag calculate characteristic viscosities ηefs ηefe.
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ژورنال
عنوان ژورنال: Journal of Rheology
سال: 2021
ISSN: ['1520-8516', '0148-6055']
DOI: https://doi.org/10.1122/8.0000286