Journal ArticleDOI
Wall slip determination for coarse food suspensions in tube flow at high temperatures
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TLDR
In this paper, an alternative method, developed based on variable particle concentration in conjunction with the wall slip correction method originally established by Mooney, was used to determine wall slip for model coarse food suspensions consisting of 1.5% CMC solution and green peas (15-30% v/v) in tube flow at high temperatures.About:
This article is published in Journal of Food Engineering.The article was published on 2005-09-01. It has received 13 citations till now. The article focuses on the topics: Slip (materials science) & Slip ratio.read more
Citations
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Journal ArticleDOI
Slip at Fluid-Solid Interface
TL;DR: In this article, the authors discuss slip at fluid-solid interface in an attempt to highlight the main issues related to this diverse complex phenomenon and its implications, and propose a new boundary condition for non-Newtonian fluids.
BookDOI
Practical food rheology: an interpretive approach.
TL;DR: In this article, the authors present an interpretation approach for rheological analysis of foods, including xanthan gums, and apply it to signal processing and computer vision applications, such as mammography and mammography.
Journal ArticleDOI
Wall slip and rheological behavior of petroleum-coke sludge slurries flowing in pipelines
TL;DR: In this article, a model combining the traditional Moony method for wall slip correction and numerical technique based on the Tikhonov regularization is used to determine the true rheological properties and wall slip behavior on the pipe wall.
Journal ArticleDOI
Rheological properties and wall-slip behavior of cemented tailing-waste rock backfill (CTWB) paste
TL;DR: In this article , a numerical model that integrates material ratio and wall-slip was established by analyzing the rheological test results, which showed that CTWB is a yield-plastic fluid and the shear-thickening phenomenon occurs at 67% and 69% solids content, respectively, and the critical shear rate value gradually increases with the SC.
References
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Book
Rheological Methods in Food Process Engineering
TL;DR: Rheological methods in food process engineering as discussed by the authors, Rheological Methods in Food Process Engineering (RME), RME (Rheology of Food Process engineering), and RME
Journal ArticleDOI
Explicit Formulas for Slip and Fluidity
TL;DR: In this paper, the authors present a method for finding a fluidity function leading to an efflux formula which agrees satisfactorily with the data, after which the corresponding efflux function is obtained by an integration.
Journal ArticleDOI
Wall Slip Corrections for Couette and Parallel Disk Viscometers
TL;DR: In this article, the authors present a new analysis of the Couette geometry that requires only two measurements rather than the three used by Mooney, and demonstrate the experimental data on a clay suspension and oil-in-water emulsion.
Journal ArticleDOI
Apparent Slip Flow of Polymer Solutions
Yoram Cohen,Arthur B. Metzner +1 more
TL;DR: In this paper, the flow behavior of aqueous and organic polymer solutions in laminar flow was studied experimentally in small-diameter tubes and the experimental flow rates were abnormally higher than the predictions based on viscometric cone and plate data.
Book
Slurry flow : principles and practice
Clifton A. Shook,Mihail C. Roco +1 more
TL;DR: In this paper, the basic concepts and methods for understanding and designing slurry flow systems, for in-plant installations and long distance transportation systems, are described in sufficient detail for an engineer with little or no prior experience in the field.