TY - JOUR
T1 - Wall slip and viscous dissipation in ice cream pipe rheometry
AU - Rahman, N. A A
AU - Fowler, A.
AU - Martin, P. J.
N1 - Export Date: 1 September 2013 Source: Scopus CODEN: JFOED Language of Original Document: English Correspondence Address: Martin, P.J.; School of Chemical Engineering and Analytical Science, University of Manchester, Manchester M13 9PL, United Kingdom; email: [email protected] Funding Details: RG090409, Royal Society References: Bird, R.B., Armstrong, R.C., Hassager, O., (1987) Dynamics of Polymeric Liquids: Fluid Mechanics, Vol. 1, , second ed. John Wiley & Sons pp. 218-223; Cogne, C., Andrieu, J., Laurent, P., Besson, A., Nocquet, J., Experimental data and modelling of thermal properties of ice creams (2003) Journal of Food Engineering, 58, pp. 331-341; Costa, A., Macedonio, G., Viscous heating in fluids with temperature-dependent viscosity: Implications for magma flows (2003) Nonlinear Processes in Geophysics, 10 (6), pp. 545-555; Dickinson, E., (1992) An Introduction to Food Colloids, , Oxford University Press; Eisner, M.D., Wildmoser, H., Windhab, E.J., Air cell microstructuring in a high viscous ice cream matrix (2005) Colloids and Surfaces A: Physicochemical and Engineering Aspects, 263 (1-3 SPEC. ISSUE.), pp. 390-399. , DOI 10.1016/j.colsurfa.2004.12.017, PII S0927775704009343; Elhweg, B., Burns, I.W., Chew, Y.M.J., Martin, P.J., Russell, A.B., Wilson, D.I., Viscous dissipation and apparent wall slip in capillary rheometry of ice cream (2009) Food and Bioproducts Processing, 87, pp. 266-272; Goff, D., Finding science in ice cream - An experiment for secondary school classrooms (2010) Dairy Science and Technology Education, , University of Guelph Canada; Hardt, S., Schonfeld, F., Microfluids: Fundamentals and engineering concepts (2007) Microfluidic Technologies for Miniaturized Analysis System, p. 19. , S. Hardt, F. Schonfeld, Springer; Kalyon, D.M., Apparent slip and viscoplasticity of concentrated suspensions (2005) Journal of Rheology, 49 (3), pp. 621-640. , DOI 10.1122/1.1879043; Martin, P.J., Wilson, D.I., A critical assessment of the Jastrzebski interface condition for the capillary flow of pastes, foams and polymers (2005) Chemical Engineering Science, 60 (2), pp. 493-502. , DOI 10.1016/j.ces.2004.08.011, PII S0009250904006177; Martin, P.J., Odic, K.N., Russel, A.B., Burns, I.W., Wilson, D.I., Rheology of commercial and model ice creams (2008) Applied Rheology, 18, pp. 25-35; Mooney, M., Explicit formulas for slip and fluidity (1931) Journal of Rheology, 2, pp. 210-222; Pinarbasi, A., Imal, M., Viscous heating effects on the linear stability of Poiseuille flow of an inelastic fluid (2005) Journal of Non-Newtonian Fluid Mechanics, 127 (2-3), pp. 67-71. , DOI 10.1016/j.jnnfm.2005.02.004, PII S0377025705000571; Poole, R.J., Ridley, B.S., Development-length requirements for fully developed laminar pipe flow of inelastic non-Newtonian liquids (2007) Journal of Fluids Engineering, Transactions of the ASME, 129 (10), pp. 1281-1287. , DOI 10.1115/1.2776969; Steffe, J.F., (1996) Rheological Methods in Food Process Engineering, , second ed. Freeman Press; Yeow, Y.L., Nguyen, Y.T., Vu, T.D., Wong, H.K., Processing the capillary viscometry data of fluids with yield stresses (2000) Rheologica Acta, 39, pp. 392-398; Yeow, Y.L., Lee, H.L., Melvani, A.R., Mifsud, G.C., A new method of processing capillary viscometry data in the presence of wall slip (2003) Journal of Rheology, 47, pp. 337-348
PY - 2013
Y1 - 2013
N2 - This paper presents a study of wall slip in ice cream pipe rheometry. Measurement of ice cream temperature at the wall enabled energy balances in the near wall region. Experiments were carried out in pressure driven shear flow along insulated pipes of different diameters at different flow rates using ice cream produced with a continuous scraped surface heat exchanger. Pipe radius dependence was evident in the flow curves, indicative of wall slip effects. This apparent slip was amenable to analysis by the Mooney method and indicated the contribution of slip to flow ranged from 70% to 100%. Results indicated a moderately thick layer of slightly heated ice cream next to the wall. Whilst these flows may be interpreted as wall slip the origin of the phenomena is different from that in most suspension flows and significantly alters interpretation. © 2013 Published by Elsevier Ltd.
AB - This paper presents a study of wall slip in ice cream pipe rheometry. Measurement of ice cream temperature at the wall enabled energy balances in the near wall region. Experiments were carried out in pressure driven shear flow along insulated pipes of different diameters at different flow rates using ice cream produced with a continuous scraped surface heat exchanger. Pipe radius dependence was evident in the flow curves, indicative of wall slip effects. This apparent slip was amenable to analysis by the Mooney method and indicated the contribution of slip to flow ranged from 70% to 100%. Results indicated a moderately thick layer of slightly heated ice cream next to the wall. Whilst these flows may be interpreted as wall slip the origin of the phenomena is different from that in most suspension flows and significantly alters interpretation. © 2013 Published by Elsevier Ltd.
KW - Ice cream
KW - Pipe rheometry
KW - Rheology
KW - Viscous dissipation
KW - Wall slip
U2 - 10.1016/j.jfoodeng.2013.06.048
DO - 10.1016/j.jfoodeng.2013.06.048
M3 - Article
VL - 119
SP - 731
EP - 737
JO - Journal of Food Engineering
JF - Journal of Food Engineering
IS - 4
ER -