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Viscous dissipation and apparent wall slip in capillary rheometry of ice cream

Paper ID Volume ID Publish Year Pages File Format Full-Text
19425 43064 2009 7 PDF Available
Title
Viscous dissipation and apparent wall slip in capillary rheometry of ice cream
Abstract

We have analysed sets of capillary rheometry data (0.3 s−1 ≤ γapp ≤ 360 s−1) for a commercial ice cream as it flowed from a freezer on an industrial flow line. Pressure drop measurements were used and particular attention was paid to viscous dissipation effects. A semi-analytical model presented by Bird in 1955 indicated that over one third of the data points were subject to local wall heating, which was consistent with available temperature measurements. The filtered data were used to construct a viscosity function which, when implemented in a detailed CFD simulation of the flow, predicted the observed flow curve behaviour. The results demonstrate that viscous dissipation can be significant in ice cream and that interpretation of this behaviour in terms of wall slip is erroneous.

Keywords
Ice cream; Rheology; Wall slip; Viscous dissipation; CFD
First Page Preview
Viscous dissipation and apparent wall slip in capillary rheometry of ice cream
Publisher
Database: Elsevier - ScienceDirect
Journal: Food and Bioproducts Processing - Volume 87, Issue 4, December 2009, Pages 266–272
Authors
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Subjects
Physical Sciences and Engineering Chemical Engineering Bioengineering