Rheology and Structure of Emulsions and Suspensions

Autor: Jacek Różański, Lubomira Broniarz-Press, Marek Ochowiak
Rok vydání: 2012
Předmět:
Zdroj: Journal of Dispersion Science and Technology. 33:177-184
ISSN: 1532-2351
0193-2691
DOI: 10.1080/01932691.2010.548694
Popis: This article contains the results of experimental investigation of the rheological characteristics and structures of emulsions and suspensions. The emulsions had the oil volume fraction in the range from 0.1 to 0.4. The suspensions with nanoparticles are represented by suspensions of silica with concentrations from 1 to 4%. Paprika and coffee suspensions with concentrations of 5, 10, and 20% were studied. The material was subjected to rheological measurements using a concentric cylinder viscometer in the shear rate range of 16.2 to 1326s−1. A lot of food products are either in the form of emulsions or suspensions whose rheological and interfacial properties are important to achieve stability of the products. The rheology and structure analysis is very important from the point of view of flow, friction factors and Reynolds number for non-Newtonian fluids and food production processes. To characterize emulsions and suspensions, first the particle size distributions were made. The experiments presented have ...
Databáze: OpenAIRE
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