Chain-configuration and rate dependent rheological properties in transient networks

نویسندگان

  • M. K. Sing
  • Z. Wang
  • G. H. McKinley
  • B. D. Olsen
چکیده

System parameters and steady-state convergence criteria For purposes of this work, a mesh size of was used. Steady state equilibrium was determined using the less stringent of the two error criteria as defined below: \* MERGEFORMAT (1) \* MERGEFORMAT (2) The time step used was determined using the maximum value of the FENE force relative to the spatial discretization and rounded for convenience. The equations used are derived from the Smoluchowski equation for convection and diffusion. In order to validate the numerical methodology and results used in this work, the results for a dangling chain in steady and oscillatory shear flow were compared to the results of the upper-convected Maxwell Model solved for the aforementioned cases. The spring potential was changed from a finitely extensible (FENE) spring to a Hookean spring.

برای دانلود متن کامل این مقاله و بیش از 32 میلیون مقاله دیگر ابتدا ثبت نام کنید

ثبت نام

اگر عضو سایت هستید لطفا وارد حساب کاربری خود شوید

منابع مشابه

An Improvement in Thermal and Rheological Properties of Water-based Drilling Fluids Using Multiwall Carbon Nanotube (MWCNT)

Designing drilling fluids for drilling in deep gas reservoirs and geothermal wells is a major challenge. Cooling drilling fluids and preparing stable mud with high thermal conductivity are of great concern. Drilling nanofluids, i.e. a low fraction of carbon nanotube (CNT) well dispersed in mud, may enhance the mixture thermal conductivity compared to the base fluids. Thus, they are potentially ...

متن کامل

Effect of extraction rate on rheological properties of wheat flour

The effect of different extraction rates (64%, 82% and 90%) of wheat flour on the rheological properties of the wheat flour dough was investigated. A complete study of the rheological behavior of the wheat flour dough was performed by using three different instruments namely alveograph, extensograph, and farinograph. The correlation coefficient among the various parameters of applied methods wa...

متن کامل

Effect of extraction rate on rheological properties of wheat flour

The effect of different extraction rates (64%, 82% and 90%) of wheat flour on the rheological properties of the wheat flour dough was investigated. A complete study of the rheological behavior of the wheat flour dough was performed by using three different instruments namely alveograph, extensograph, and farinograph. The correlation coefficient among the various parameters of applied methods wa...

متن کامل

Modeling the Time-Dependent Rheological Properties of Pistachio Butter

Pistachio butter (semi solid paste), which is made from roasted pistachio kernels, is an appropriate alternative to work on because of its high nutritional and economical values. In this study, timedependent flow properties of pistachio butter were determined at two different temperatures (25˚C and 45˚C) for five different formulations (with different levels of emulsifying agents). Forward a...

متن کامل

The Effect of Binder Components and Powder to Binder Ratio on Rheological Properties of Mg-SiC Feedstocks

Rheological characteristics of powder injection molding PIM feedstocks play an important role in final properties of manufactured MMCs. In this study, six formulations composed of magnesium and SiC powder (99:1 wt.%) and a specific binder  were prepared to investigate the influence of binder composition, powder to binder ratio, time and temperature on rheological properties of the feedstock. Th...

متن کامل

ذخیره در منابع من


  با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید

برای دانلود متن کامل این مقاله و بیش از 32 میلیون مقاله دیگر ابتدا ثبت نام کنید

ثبت نام

اگر عضو سایت هستید لطفا وارد حساب کاربری خود شوید

عنوان ژورنال:

دوره   شماره 

صفحات  -

تاریخ انتشار 2014