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Consequently, if a liquid has dynamic viscosity of n centiPoise, and its density is not too different from that of water, then its kinematic viscosity is around n centiStokes. For gas, the dynamic viscosity is usually in the range of 10 to 20 microPascal-seconds, or 0.01 to 0.02 centiPoise. The density is usually on the order of 0.5 to 5 kg/m^3.
In 1966, Heinz List established his own company to further develop the field of high-viscosity processing. Heinz List established the LIST Dry Processing Group based on the following: Machines that can handle multiple phase transitions (wet, pasty, viscous, powdery, granular) in one working step provide maximum energy efficiency and process yield.
Food rheology is the study of the rheological properties of food, that is, the consistency and flow of food under tightly specified conditions. [1] The consistency, degree of fluidity , and other mechanical properties are important in understanding how long food can be stored, how stable it will remain, and in determining food texture.
In continuum mechanics, rheopecty or rheopexy is the rare property of some non-Newtonian fluids to show a time-dependent increase in viscosity (time-dependent viscosity); the longer the fluid undergoes shearing force, the higher its viscosity. [1] Rheopectic fluids, such as some lubricants, thicken or solidify when shaken.
Some products that may require laminar mixing in a high viscosity mixer include putties, chewing gum, and soaps. [1] The end product usually starts at several hundred thousand centipoise and can reach as high as several million centipoise. Typical mixers used for this purpose are of the Double Arm, Double Planetary or Planetary Disperser design.
Boger fluids are named after David V. Boger, who in the late 1970s was the primary researcher pushing for the study of constant viscosity elastic liquids. [2] He released his first paper on Boger fluids in 1977, titled "A Highly Elastic Constant-Viscosity Fluid", where he described the ideal fluid for experimentation as a fluid that is "highly viscous and highly elastic at room temperature and ...
There are several levels of consistency/viscosity and these have historically varied by country, although the launch of the International Dysphagia Diet Standardisation Initiative (IDDSI) [2] aims to remove this variation. According to the IDDSI, the thickness of a drink can be tested by measuring the amount that pours out of a 10ml syringe in ...
The Herschel–Bulkley fluid is a generalized model of a non-Newtonian fluid, in which the strain experienced by the fluid is related to the stress in a complicated, non-linear way. Three parameters characterize this relationship: the consistency k , the flow index n , and the yield shear stress τ 0 {\displaystyle \tau _{0}} .