Menu
Publications
2024
2023
2022
2021
2020
2019
2018
2017
2016
2015
2014
2013
2012
2011
2010
2009
2008
2007
2006
2005
2004
2003
2002
2001
Editor-in-Chief
Nikiforov
Vladimir O.
D.Sc., Prof.
Partners
doi: 10.17586/2226-1494-2019-19-1-95-101
DISSIPATIVE METHOD OF RESEARCH OF HIGH-VISCOSITY MEDIA RHEOLOGICAL PROPERTIES
Read the full article ';
Article in Russian
For citation:
Abstract
For citation:
Tishin V.B., Fedorov A.V., Novoselov A.G., Fedorov A.A., Mamedov E.R. Dissipative method of research of high-viscosity media rheological properties. Scientific and Technical Journal of Information Technologies, Mechanics and Optics , 2019, vol. 19, no. 1, pp. 95–101 (in Russian). doi: 10.17586/2226-1494-2019-19-1-95-101
Abstract
The rheological properties research of highly viscous fluid is attractive from both practical and scientific points of view. The research is necessary in the calculation of energy cost of production, equipment, and in the research of their structure of media and flow rules. In general, the rheological properties research of highly viscous fluids, which demonstrate non-Newtonian fluid properties, are carried out on the rotation and capillary viscometers. However, it is rather difficult to use the data obtained in this way in the technical calculations of the equipment. The reason is the difference in hydrodynamic conditions on which the viscosity of non-Newtonian fluids depends. A method for studying the rheological properties of highly viscous fluid is considered based on on the conversion of friction mechanical energy to the heat energy during agitation. The necessity of using the proposed method in rheological studies of highly viscous media has been substantiated. Theoretical explanation of the physical essence of the method is presented and the equation for viscosity calculation is derived. An experimental verification of the suggested method was carried out using the example of determining the viscosity of glycerin aqueous solution at 95 % concentration; the obtained data are compared with known results from the literature. The discrepancy between the experimental and calculated values of the power criterion was no more than 14 %.
Keywords: dissipative method, rheogoniometry, energy, viscosity, mixing, sliding velocity
References
References
1. Maslov A.M. Apparatus for Heat Treatment of Highly Viscous Liquids. Leningrad, Mashinostroenie Publ., 1980, 208 p. (in Russian)
2. Aret V.A., Nikolaev B.L., Zabrovskii G.P., Nikolaev L.K. Rheological Calculations of Equipment for Fat-Containing Food Products Manufacturing. St. Petersburg, SPbSULFT Publ., 2004, 342 p. (in Russian)
3. Budtov V.P., Konsetov V.V. Heat and Mass Transfer in Polymerization Processes. Leningrad, Khimiya Publ., 1983, 256 p. (in Russian)
4. Stolin A.M., Merzhanov A.G., Plotnikova N.V., Shatalov B.N. Method for Determining the Viscosity of Liquids. Certificate 2476841/18. 1979. (in Russian)
5. Aniket A., Kumari P., Kumari S., Saurabh L., Khurana K., Rathore S. Formulation and evaluation of topical soy-phytosome cream. Indian Journal of Pharmacy and Pharmacology, 2015, vol. 2, no. 2, pp. 105–112.
6. Shakhmatov K.S., Donya D.V., Basova G.G. Method for determining the viscosity of small volume fluids. Vestnik of Kuzbass State Technical University, 2017, no. 4, pp. 126–130. (in Russian)
7. Kornaeva E., Kornaev А., Savin L. Inertial method of viscosity measurement of the complex rheology medium. Procedia Engineering, 2016, vol. 150, pp. 626–634. doi: 10.1016/j.proeng.2016.07.056
8. Dahdouh L., Wisniewski C., Ricci J., Vachoud L., Dornier M., Delalonde M. Rheological study of orange juices for a better knowledge of their suspended solids interactions at low and high concentration. Journal of Food Engineering, 2016, vol. 174, pp. 15–20. doi: 10.1016/j.jfoodeng.2015.11.008
9. de Castilhos M.B.M., Betiol L.F.L., de Carvalho G.R. Telis-Romero J. Experimental study of physical and rheological properties of grape juice using different temperatures and concentrations. Part I: Cabernet Sauvignon. Food Research International, 2017, vol. 100, pp. 724–730. doi: 10.1016/j.foodres.2017.07.075
10. Falguera V., Velez Ruiz J.F., Alins V., Ibarz А. Rheological behaviour of concentrated mandarin juice at low temperatures. International Journal of Food Science and Technology, 2010, vol. 45, no. 10, pp. 2194–2200. doi: 10.1111/j.1365-2621.2010.02392.x
11. Genovese D.B., Lozano J.E., Rao M.A. The rheology of colloidal and noncolloidal food dispersions. Journal of Food Science, 2007, vol. 72, no. 2, pp. R11–R20. doi: 10.1111/j.1750-3841.2006.00253.x
12. Tu J., Wen L., Wang L., Zhang S., Bai C., Zou C. Simulating the rheology of suspensions using dissipative particle dynamics. Procedia Engineering, 2015, vol. 102, pp. 1593–1598. doi: 10.1016/j.proeng.2015.01.295
13. Boek E.S., Coveney P.V., Lekkerkerker H.N.W., Van der Schoot P. Simulating the rheology of dense colloidal suspensions using dissipative particle dynamics. Physical Review E, 1997, vol. 55, no. 3, pp. 3124–3133. doi: 10.1103/physreve.55.3124
14. Boromand A., Jamali S., Joao M.M. Viscosity measurement techniques in dissipative particle dynamics. Computer Physics Communications, 2015, vol. 196, pp. 149–160. doi: 10.1016/j.cpc.2015.05.027
15. Schlichting H. Boundary-Layer Theory. McGraw Hill, 1968.
16. Tishin V.B. Dissipative heating of liquids in the process of their homogenization. Industriya Napitkov, 2010, no. 6, p. 52. (in Russian)
17. Romankov P.G., Frolov V.F., Flisyuk O.M., Kurochkina M.I. Examples and Tasks for the Course of Chemical Technology Processes and Apparatus. St. Petersburg, Chemistry Publ., 1993, 495 p. (in Russian)
18. Frolov V.F. Lectures on Course Processes and Apparatuses of Chemical Technology. St. Petersburg, Khimizdat Publ., 2003, 607 p. (in Russian)
2. Aret V.A., Nikolaev B.L., Zabrovskii G.P., Nikolaev L.K. Rheological Calculations of Equipment for Fat-Containing Food Products Manufacturing. St. Petersburg, SPbSULFT Publ., 2004, 342 p. (in Russian)
3. Budtov V.P., Konsetov V.V. Heat and Mass Transfer in Polymerization Processes. Leningrad, Khimiya Publ., 1983, 256 p. (in Russian)
4. Stolin A.M., Merzhanov A.G., Plotnikova N.V., Shatalov B.N. Method for Determining the Viscosity of Liquids. Certificate 2476841/18. 1979. (in Russian)
5. Aniket A., Kumari P., Kumari S., Saurabh L., Khurana K., Rathore S. Formulation and evaluation of topical soy-phytosome cream. Indian Journal of Pharmacy and Pharmacology, 2015, vol. 2, no. 2, pp. 105–112.
6. Shakhmatov K.S., Donya D.V., Basova G.G. Method for determining the viscosity of small volume fluids. Vestnik of Kuzbass State Technical University, 2017, no. 4, pp. 126–130. (in Russian)
7. Kornaeva E., Kornaev А., Savin L. Inertial method of viscosity measurement of the complex rheology medium. Procedia Engineering, 2016, vol. 150, pp. 626–634. doi: 10.1016/j.proeng.2016.07.056
8. Dahdouh L., Wisniewski C., Ricci J., Vachoud L., Dornier M., Delalonde M. Rheological study of orange juices for a better knowledge of their suspended solids interactions at low and high concentration. Journal of Food Engineering, 2016, vol. 174, pp. 15–20. doi: 10.1016/j.jfoodeng.2015.11.008
9. de Castilhos M.B.M., Betiol L.F.L., de Carvalho G.R. Telis-Romero J. Experimental study of physical and rheological properties of grape juice using different temperatures and concentrations. Part I: Cabernet Sauvignon. Food Research International, 2017, vol. 100, pp. 724–730. doi: 10.1016/j.foodres.2017.07.075
10. Falguera V., Velez Ruiz J.F., Alins V., Ibarz А. Rheological behaviour of concentrated mandarin juice at low temperatures. International Journal of Food Science and Technology, 2010, vol. 45, no. 10, pp. 2194–2200. doi: 10.1111/j.1365-2621.2010.02392.x
11. Genovese D.B., Lozano J.E., Rao M.A. The rheology of colloidal and noncolloidal food dispersions. Journal of Food Science, 2007, vol. 72, no. 2, pp. R11–R20. doi: 10.1111/j.1750-3841.2006.00253.x
12. Tu J., Wen L., Wang L., Zhang S., Bai C., Zou C. Simulating the rheology of suspensions using dissipative particle dynamics. Procedia Engineering, 2015, vol. 102, pp. 1593–1598. doi: 10.1016/j.proeng.2015.01.295
13. Boek E.S., Coveney P.V., Lekkerkerker H.N.W., Van der Schoot P. Simulating the rheology of dense colloidal suspensions using dissipative particle dynamics. Physical Review E, 1997, vol. 55, no. 3, pp. 3124–3133. doi: 10.1103/physreve.55.3124
14. Boromand A., Jamali S., Joao M.M. Viscosity measurement techniques in dissipative particle dynamics. Computer Physics Communications, 2015, vol. 196, pp. 149–160. doi: 10.1016/j.cpc.2015.05.027
15. Schlichting H. Boundary-Layer Theory. McGraw Hill, 1968.
16. Tishin V.B. Dissipative heating of liquids in the process of their homogenization. Industriya Napitkov, 2010, no. 6, p. 52. (in Russian)
17. Romankov P.G., Frolov V.F., Flisyuk O.M., Kurochkina M.I. Examples and Tasks for the Course of Chemical Technology Processes and Apparatus. St. Petersburg, Chemistry Publ., 1993, 495 p. (in Russian)
18. Frolov V.F. Lectures on Course Processes and Apparatuses of Chemical Technology. St. Petersburg, Khimizdat Publ., 2003, 607 p. (in Russian)