A physical modeling of rheological objects is presented. Objects showing rheological nature involve foods and biological tissues yet no systematic approach to build their virtual objects is not established. In this article, we will construct 2D/3D virtual rheological objects.

Rheological object, such as various food products and biological tissues, has both elastic and plastic properties. Modeling of rheological object has not been studied frequently comparing with the modeling of elastic one. Our previously developed FE models of rheological objects were based on triangular or tetrahedra finite elements. In this paper, the FE model of rheological object formulated ...

Modeling of magneto-rheological dampers to be used in semi-active control of civil engineering structures is addressed. The behavior of this kind of dampers is modeled through a first order Lugre dynamic friction model whose structure is analytically simpler than other dynamic friction models used in the literature. With this structure real-time parametric identification of the magneto-rheologi...

The article provides a new definition of rheological similarity and thus a new basis for the modeling of non-Newtonian fluids: Fluids, whose rheological functions =f( ) can be twist-free shifted in a log/log field to a common master curve are rheologically similar and can be mutually used as model fluids in model experiments. This thesis is theoretically explained and confirmed by evaluation o...

This study has modeled the rheological behavior of thermosonic extracted pink-fleshed guava, pink-fleshed pomelo, and soursop juice concentrates at different concentrations and temperatures. The effects of concentration on consistency coefficient (K) and flow behavior index (n) of the fruit juice concentrates was modeled using a master curve which utilized the concentration-temperature shifting...

Various scaling methods such as relative viscosity, Peclet and Reynolds scaling were used to find the best scaling law. Scaling and modeling of the flow curves of various model emulsions consist of Tragacanth Gum (TG) (0.5, 1 % wt), Oleic acid (5, 10% v/v) and WPI (2, 4 % wt) were investigated and the best models were selected. As these emulsions are non-Newtonian, they do not obey the usual...

We describe a modeling methodology intended as a preliminary step in the identification of appropriate constitutive frameworks for the time-dependent response of biological tissues. The modeling approach comprises a customizable rheological network of viscous and elastic elements governed by user-defined 1D constitutive relationships. The model parameters are identified by iterative nonlinear o...

various scaling methods such as relative viscosity, peclet and reynolds scaling were used to find the best scaling law. scaling and modeling of the flow curves of various model emulsions consist of tragacanth gum (tg) (0.5, 1 % wt), oleic acid (5, 10% v/v) and wpi (2, 4 % wt) were investigated and the best models were selected. as these emulsions are non-newtonian, they do not obey the usual, si...

The paper presents partial results of an ongoing project dealing with thermal diffusion and mechanical behavior of spruce wood in high temperature environment (up to 180°C). The objective of this part of study was to obtain rheological properties of spruce wood which will be used in future modeling of wood performance in high temperatures. Oven dry samples (30 x 30 x 700 mm) underwent constant ...