Physical and Rheological Properties of Animal Manure: A Review

2018 ◽  
Vol 61 (3) ◽  
pp. 1113-1120
Author(s):  
Ibrahim Denka Kariyama ◽  
Xiaodong Zhai ◽  
Binxin Wu
Keyword(s):  
Shear Rate ◽  
Rheological Properties ◽  
Power Law ◽  
Apparent Viscosity ◽  
Flow Behavior ◽  
Pressure Head ◽  
Animal Manure ◽  
Anaerobic Treatment ◽  
Pseudoplastic Fluid ◽  
Power Law Equation

Abstract. This literature review was conducted on the physical and rheological properties of animal manure slurries and their applications. The review revealed the importance of these properties in the design of anaerobic treatment plants, pipe systems to transport slurries to treatment and storage units, and other applications and management of raw and treated slurries. The selection of pumping and mixing equipment and their power requirements, the flow behavior, mass, and heat transfer, the quality of mixing, pressure head loss, and other applications of manure slurries are affected by the physical and rheological properties. The review shows that manure slurries generally exhibit non-Newtonian pseudoplastic fluid behavior with a decreasing apparent viscosity as the shear rate increases and that the power law equation can successfully be used to describe the relationship between shear stress and shear rate, especially for low total solids concentrations. Keywords: Animal manure slurries, Apparent viscosity, Non-Newtonian pseudoplastic fluids, Power law equation, Rheological properties.

Characterization of Cellulose Nanocrystal Suspension Rheological Properties Using a Rotational Viscometer

2021 ◽  
Vol 71 (3) ◽  
pp. 290-297
Author(s):  
Yucheng Peng ◽  
Changlei Xia ◽  
Brian Via
Keyword(s):  
Shear Rate ◽  
Rheological Properties ◽  
Power Law ◽  
Apparent Viscosity ◽  
Flow Behavior ◽  
Cellulose Nanocrystal ◽  
Rotational Viscometer ◽  
Spindle Rotation ◽  
Quality Control Tool ◽  
Calculation Results

Abstract Interest in cellulose nanocrystal (CNC) recently has been growing significantly. Many applications have been developed for CNC and appropriate procedures to handle the CNC suspensions are critical for these applications. In this study, we explored a method evaluating CNC suspensions based on rheological property characterization. We used a rotational viscometer to characterize CNC suspensions at concentrations of 3, 4, 5, and 6 wt.%. We collected primary readings from the rotational viscometer, including spindle rotation speed and torque, to generate apparent viscosity and shear rate for CNC suspensions. We applied three different methods summarized from the literature to calculate apparent viscosity and real shear rate. We critically analyzed differences among calculation results from the three methods. Shearing thinning behaviors obeyed the power law flow model for all CNC suspensions in the shear rate tested. At different concentrations, consistency and flow behavior indices in the model differed in the measured shear rate range. With the same shear rate, higher concentration CNC suspension had a higher apparent viscosity. The apparent viscosity of the CNC suspension was associated with its weight concentration in a power law relationship. This study indicated that a rotational viscometer can be used as a quality control tool for characterizing the rheological properties of the CNC suspensions. We made recommendations for using appropriate calculation methods to obtain shear rate and apparent viscosity of CNC suspensions from the primary readings of a rotational viscometer under different situations.

Rheology of pulp suspensions of bleached sugarcane bagasse: Effect of consistency and temperature

TAPPI Journal ◽  
2015 ◽  
Vol 14 (9) ◽  
pp. 601-606 ◽  
Author(s):  
JORGE H. SÁNCHEZ ◽  
GERMÁN C. QUINTANA ◽  
MERY E. FAJARDO
Keyword(s):  
Shear Rate ◽  
Rheological Properties ◽  
Yield Stress ◽  
Sugarcane Bagasse ◽  
Power Law ◽  
Apparent Viscosity ◽  
Power Law Model ◽  
Pulp Suspensions ◽  
Concentric Cylinders ◽  
Rate Controlled

Rheological properties, such as yield stress and apparent viscosity, of pulp suspensions of bleached sugarcane bagasse were studied in a stress-shear rate controlled rheometer using concentric cylinders geometry. Results were statistically analyzed and presented as a function of the suspension consistency (0.5% ≤ Cm ≤ 4.0%) and temperature (20°C, 40°C, and 60°C). The yield stress was influenced by the consistency and temperature. The apparent viscosity was influenced only by the consistency. A power law model was fitted to the experimental results of yield stress. In flow tests, all the suspensions showed shear-thinning behavior, which was in agreement with the Carreau-Yasuda model.

The Rheological Properties of Turkish Delight

2009 ◽  
Vol 6 (1) ◽  
Author(s):  
Zurriye Yilmaz ◽  
Mehmet Dogan ◽  
Mahir Alkan ◽  
Serap Dogan
Keyword(s):  
Shear Rate ◽  
Rheological Properties ◽  
Power Law ◽  
Food Industry ◽  
Arrhenius Equation ◽  
Flow Behavior ◽  
Effect Of Temperature ◽  
Flow Properties ◽  
Different Temperatures ◽  
Dependent Flow

In the food industry, rheological properties, such as viscosity, shear rate, and shear stress, are the most important parameters required in the design of a technological process. Therefore, in this study, we determined the flow behavior and the time-dependent flow properties of Turkish Delight (TD) in the temperature range of 25-75°C using a capillar rheometer. The structure and thermal properties of TD were investigated by XRD and a simultaneous DTA/TG analysis. The shear rate values ranged from 5 to 300s-1. We found that: (i) TD behaved as non- Newtonian pseudoplastic foodstuff; (ii) while the measurement temperature increased, viscosity decreased; and (iii) TD was a rheopectic material. The effect of temperature on viscosity was described by means of the Arrhenius equation. The activation energies for the flow of pseudoplastic TD varied from 50.1-74.2 kJ/mol, depending on shear rate. Three models were used to predict the flow behavior of TD, namely, the Power law, Bingham and Casson models. The Power law model adequately described well the flow behavior of TD at different temperatures.

scholarly journals Rheological Properties of Polysaccharides from Longan (Dimocarpus longanLour.) Fruit

2015 ◽  
Vol 2015 ◽  
pp. 1-5 ◽  
Author(s):  
Xingxun Liu ◽  
Yongyue Luo ◽  
Chunjie Zha ◽  
Sumei Zhou ◽  
Liya Liu ◽  
...  
Keyword(s):  
Shear Rate ◽  
Chemical Analysis ◽  
Rheological Properties ◽  
Rheological Behavior ◽  
Apparent Viscosity ◽  
Small Amplitude ◽  
Flow Behavior ◽  
Viscoelastic Behavior ◽  
Dynamic Shear ◽  
Small Amplitude Oscillatory Shear

Longan polysaccharide (LP) was extracted from longan (Dimocarpus longanLour.) pulp. The composition and rheological properties were determined by chemical analysis and dynamic shear rheometer. The flow behavior and viscoelastic behavior of longan polysaccharide (LP) solution were investigated by steady shear and small amplitude oscillatory shear (SAOS) experiments, respectively. The result shows that the solution is a pseudoplastic flow in a range of shear rate (1–100 s−1). The rheological behavior of LP was influenced by cations such as Na+and Ca2+. With an increase of apparent viscosity,G′andG′′were accompanied by addition of Na+and Ca2+.

scholarly journals Effect of Milk and Xanthan as Egg Replacement on the Physical Properties of Mayonnaise

2015 ◽  
Vol 49 ◽  
pp. 24-34 ◽  
Author(s):  
Mahdi Ghajari Shamooshaki ◽  
Alireza Sadeghi Mahounak ◽  
Mohammad Ghorbani ◽  
Yaya Maghsouldloo ◽  
Aman Mohammad Ziaeifar
Keyword(s):  
Phase Separation ◽  
Physical Properties ◽  
Rheological Properties ◽  
Power Law ◽  
Apparent Viscosity ◽  
Flow Behavior ◽  
Physical Stability ◽  
Control Sample ◽  
Heat Stability ◽  
Rheological Models

The milk along with xanthan at levels 0, 1.9, 3.9, 5.9, 7.9, 9.9 and 0.1 and 0.2 % (No 1 (control) to 11 respectively) as egg replacement were used for preparation of mayonnaise. Creaming index, heat stability, physical stability and rheological properties of samples over a were investigated. Also flow behavior of samples were fitted to Power law, Herschel-Bulkley and Casson models. It was found that addition milk along with xanthan to mayonnaise protected from phase separation in comparison to control sample. All the samples had stability higher than 99% except samples 1, 4, 5 and 6. The highest stability was recorded for sample No 11 (99.98%) and the lowest for 5 (74.95%) that compared with control sample had significant differences (p> 0.05). All the samples except No 1 and 5 showed heat stability higher than 99 % and the highest stability recorded for No 11 ( 99.72%) and the lowest for No 5 (67.42 %) and in comparison with control were significantly different (p> 0.05). Apparent viscosity decreased with increase the egg replacement from 40% to 80%, as the highest and lowest viscosity observed in samples contain 100% and 80% replacement respectively. All samples showed shear-thinning behavior and the high coefficients of determination for Power law and Herschel-Bulkley models (0.99) revealed the adequacy of these rheological models to describe flow behavior of mayonnaise.

Rheological Properties and Anti-Aging Properties of PP/PP-g-AN Blends

2013 ◽  
Vol 815 ◽  
pp. 579-583 ◽  
Author(s):  
Ya Zhen Wang ◽  
Cheng E Yue ◽  
Di Ma ◽  
Wei Nan Jia ◽  
Yong Li
Keyword(s):  
Shear Rate ◽  
Rheological Properties ◽  
Solid Phase ◽  
Testing Time ◽  
Pseudoplastic Fluid ◽  
Aging Properties

The effect of PP-g-AN prepared by solid phase grafting on the blends of PP/PP-g-AN was investigated in this paper. The influence of aging testing time, PP-g-AN additives concentration, shear rate on the rheological properties and anti-aging properties of PP/PP-g-AN were mainly discussed. The results show that PP/PP-g-AN blends are pseudoplastic fluid and the presence of PP-g-AN can restrain the degradation of polypropylene when the content of PP-g-AN is in a certain range.

Rheological properties of cholesteric liquid crystals as lubricant additives

2019 ◽  
Vol 33 (05) ◽  
pp. 1950014 ◽  
Author(s):  
A. Bindu Madhavi ◽  
S. Sreehari Sastry
Keyword(s):  
Shear Rate ◽  
Rheological Properties ◽  
Loss Modulus ◽  
Flow Behavior ◽  
Lubricant Additives ◽  
Rheological Parameters ◽  
Practical Applications ◽  
Phase Transition Temperatures ◽  
Frequency Independent ◽  
Temperature Shear

Rheological properties of Cholesteryl n-valerate, Cholesteryl decanoate and Cholesteryl myristate which are esters of cholesterol have been studied. Phase transition temperatures and rheological parameters such as viscosity, elastic modulus G[Formula: see text], loss modulus G[Formula: see text] as functions of temperature, shear rate and time are investigated. In frequency sweep test, a higher transition crossover region has occurred for Cholesteryl myristate, whereas for Cholesteryl n-valerate a frequency-independent plateau prevailed for both the moduli. The occurrence of blue phase in Cholesteryl decanoate during temperature sweep measurements is an indication for the rheological support. The results for steady state have informed that cholesteric esters are having non-Newtonian flow behavior in their respective cholesteric phases. The power-law model has explained well the shear rate dependence of shear stress. A few practical applications of these esters as lubricant additives are discussed, too.

Rheological Properties of Blend Spinning Solution of Sodium Alginate and TiO2 Nanoparticles

2012 ◽  
Vol 430-432 ◽  
pp. 301-305
Author(s):  
Li Wen Tan ◽  
Dong Mei Xu ◽  
Quan Ji ◽  
Bing Bing Wang ◽  
Yan Zhi Xia
Keyword(s):  
Rheological Properties ◽  
Sodium Alginate ◽  
Apparent Viscosity ◽  
Flow Behavior ◽  
Viscosity Index ◽  
Rheological Parameters ◽  
Nano Tio2 ◽  
Flow Behavior Index ◽  
Flow Activation Energy ◽  
Degradation Degree

Rheological properties of blend spinning solution of sodium alginate and TiO2 nanoparticles (SA/nano-TiO2) were investigated. The rheological parameters, structural viscosity index (Δη) and flow activation energy (Eη) of spinning solutions were calculated. The results reported that the blend spinning solutions were non-newtonian fluids. The apparent viscosity, consistency index (k) and Eη increased with increasing nano-TiO2 content in SA spinning solution, but the degradation degree of apparent viscosity decreased, flow behavior index (n) only slightly decreased and the Δη had no significantly change. The apparent viscosity (ηa) of spinning solutions could be regulated by changing temperature under 50oC. Blend spinning solution had good stability and practical applicability.

Rheological Properties of an Electrorheological Fluid in Original Transition Zone

1999 ◽  
Vol 13 (14n16) ◽  
pp. 1893-1900
Author(s):  
Fan Zhikang ◽  
Liang Shuhua ◽  
Xue Xu ◽  
Wang Gang
Keyword(s):  
Shear Rate ◽  
Rheological Properties ◽  
Transition Zone ◽  
Electrorheological Fluid ◽  
Concentric Cylinder ◽  
Pseudoplastic Fluid ◽  
Applied Fields ◽  
Er Fluid ◽  
Regressive Analysis ◽  
Cylinder Viscometer

The rheological properties of an electrorheological(ER) fluid have been studied in a modified concentric cylinder viscometer. The results show that the relation of shear rate and shear stress is non-linear at certain shear rate defined as an original transition zone. Regressive analysis reveals that the ER fluid is of yield-pseudoplastic fluid in the transition zone. With increase in applied fields, the rheological properties of the ER fluid deviates from Newtonian fluid and the length of the transition zone becomes longer.

Rheological Properties of Chocolate Drink from Cupuassu

2008 ◽  
Vol 4 (1) ◽  
Author(s):  
Suzana Caetano da Silva Lannes ◽  
Magda Leite Medeiros
Keyword(s):  
Rheological Properties ◽  
Power Law ◽  
Microcrystalline Cellulose ◽  
Flow Behavior ◽  
Chocolate Milk ◽  
Spray Dryer ◽  
Rheological Models ◽  
Bingham Plastic ◽  
Theobroma Grandiflorum ◽  
Lower Viscosity

Flow behavior of chocolate drinks from Cupuassu (Theobroma grandiflorum, Sterculiaceae) from instantised and normal formulation, and enriched with calcium, were studied. Flow behavior was described using common rheological models (Newton, Power Law, and Bingham plastic). Experimental results, obtained at 25 oC and 40oC, fitted mostly the Ostwald and Bingham models, with R2 ? 0.997. The Newtonian model has 0.886 ? R2 ? 0.991. At 25 oC, as expected, viscosity of samples was higher and pseudoplasticity increased (n values were lower than 1). The spray-dryer process lead to differences of rheology of the ``chocolate'' milk drinks. The addition of microcrystalline cellulose plus calcium leads to a lower viscosity.

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