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the motivation for this work is to propose a first thorough review of dough rheological models used in numerical applications. although many models have been developed to describe dough rheological characteristics, few of them are employed by researchers in numerical applications. this article reviews them in detail and attempts to provide new insight into the use of dough rheological models.

The two-dimensional viscous froth model is a simple tractable model for foam rheology and coarsening. It includes, but is not confined to, the quasistatic regime. Here we present a detailed analysis and implementation of the model, illustrated with various examples. With certain simplifying assumptions, it provides significant insight into strain-rate-dependent effects in foam rheology and else...

Rheological techniques and methods have been employed for many decades in the characterization of polymers. Originally developed and used on synthetic polymers, rheology has then found much interest in the field of natural (bio) polymers. This review concentrates on introducing the fundamentals of rheology and on discussing the rheological aspects and properties of the two major classes of biop...

This work examined the effect of mixing time on three different flour dough systems: bread-flour wheat dough, all-purpose flour wheat dough, and cake flour wheat dough. Both ultrasound and conventional rheology techniques were used to examine the effect of mixing on these dough systems. Fundamental ultrasound results were obtained at 3.5 MHz; velocity and attenuation showed peak values at the o...

The short review presents the analysis of the consecutive evolution of the rheology of emulsions starting from dilute systems (behavior of an individual liquid droplet in a continuous liquid phase) till the highly concentrated emulsions, in which droplets loose their spherical shape and become polygons. Along with the increase of the internal phase concentration, this is the transition from a s...

1. Blood rheology has been quantified by measuring blood and plasma viscosity, packed cell volume (PCV), erythrocyte filterability and erythrocyte aggregation in forty-eight voluntary vegetarians and compared with matched controls. 2. Results show that in vegetarians, values for PCV were lower than those in controls, leading to reduced native blood viscosity. In addition PCV-standardized blood ...

The rheology of suspensions of Brownian, or colloidal, particles (diameter d≲1  μm) differs markedly from that of larger grains (d≳50  μm). Each of these two regimes has been separately studied, but the flow of suspensions with intermediate particle sizes (1  μm≲d≲50  μm), which occur ubiquitously in applications, remains poorly understood. By measuring the rheology of suspensions of hard spher...

This article reviews current efforts towards quantitative prediction of rheological properties of industrial polymer resins, based upon their polydisperse branched molecular structure. This involves both an understanding of how reactor and reaction conditions influence the distribution of chain lengths and branch placement (which is the province of reactor engineering) and an understanding of h...