scholarly journals Measurement of Dynamic Viscoelastic Behavior of Starch during Gelatinization in a Xanthan-Gum Solution.

1996 ◽  
Vol 43 (6) ◽  
pp. 683-688 ◽  
Author(s):  
Masahiro SEKINE
Keyword(s):  
Xanthan Gum ◽  
Viscoelastic Behavior ◽  
Xanthan Gum Solution

Analytical Model for the Deformation of Viscoelastic Non-Newtonian Drops Undergoing Secondary Atomization

2016 ◽  
Author(s):  
Sharon E. Snyder ◽  
Varun Kulkarni ◽  
Paul E. Sojka
Keyword(s):  
Analytical Model ◽  
Xanthan Gum ◽  
Experimental Results ◽  
Analytical Models ◽  
Drop Diameter ◽  
Droplet Deformation ◽  
Secondary Atomization ◽  
Starting Point ◽  
Breakup Model ◽  
Xanthan Gum Solution

While there is no single analytical model that accurately predicts all stages and modes of secondary atomization, many groups have developed models that predict deformation and oscillation of a single, isolated drop. The TAB (Taylor Analogy Breakup) model was chosen for this investigation, mainly due to its widespread use by Liu and Reitz [1], Hwang et al. [2], Tanner [3], and Lee and Reitz [4], among others. Since the TAB model is also the foundation for many other analytical models, it will also be used here as a starting point for the development of a viscoelastic non-Newtonian model to predict droplet deformed radii, droplet deformation time, and velocity at deformation time for viscoelastic xanthan gum - DI water solutions. Three additional improvements are made to this viscoelastic TAB model: the first is a change to a TAB coefficient; the second to the equation for the drag coefficient, and the third modification is to the breakup criterion. This model uses Carreau rheology and Zimm relaxation time. Non-dimensional drop diameter and initiation times are plotted against We; model results are compared to experimental results for a range of xanthan gum solution concentrations. Results show fair agreement between experimental results and model results for non-dimensional drop diameter, with the best match at low XG concentration and low-to-medium We (10–30). It was also noted that increased viscoelasticity seems to increase this drop diameter. Good agreement between experimental data and model results has been seen for initiation time, with increased viscoelasticity increasing this parameter as well.

A pair of bubbles’ rising dynamics in a xanthan gum solution: a CFD study

RSC Advances ◽  
2015 ◽  
Vol 5 (11) ◽  
pp. 7819-7831 ◽  
Author(s):  
Md. Tariqul Islam ◽  
P. Ganesan ◽  
Ji Cheng
Keyword(s):  
Rheological Properties ◽  
Newtonian Fluid ◽  
Xanthan Gum ◽  
Volume Of Fluid ◽  
Volume Of Fluid Method ◽  
Xanthan Gum Solution

The motion and interaction of a bubble pair in a non-Newtonian fluid are numerically simulated by a volume of fluid method. The effects of initial horizontal bubble interval, oblique alignment and fluid rheological properties on the pair of rising bubbles are evaluated.

The Fractional derivative rheological model and the linear viscoelastic behavior of hydrocolloids

2012 ◽  
Vol 33 (1) ◽  
pp. 141-151 ◽  
Author(s):  
Magdalena Orczykowska ◽  
Marek Dziubiński
Keyword(s):  
Fractional Derivative ◽  
Viscoelastic Properties ◽  
Rheological Model ◽  
Xanthan Gum ◽  
Viscoelastic Behavior ◽  
Rheological Parameters ◽  
Rice Starch ◽  
Linear Viscoelastic Behavior ◽  
Linear Viscoelastic ◽  
The Impact

The Fractional derivative rheological model and the linear viscoelastic behavior of hydrocolloids This study was aimed at evaluating the possibility to use the Friedrich-Braun fractional derivative rheological model to assess the viscoelastic properties of xanthan gum with rice starch and sweet potato starch. The Friedrich-Braun fractional derivative rheological model allows to describe viscoelastic properties comprehensively, starting from the behaviour characteristic of purely viscous fluids to the behaviour corresponding to elastic solids. The Friedrich-Braun fractional derivative rheological model has one more virtue which distinguishes it from other models, it allows to determine the relationship between stress and strain and the impact of each of them on viscoelastic properties on the tested material. An analysis of the data described using the Friedrich-Braun fractional derivative rheological model allows to state that all the tested mixtures of starch with xanthan gum form macromolecular gels exhibiting behaviour typical of viscoelastic quasi-solid bodies. The Friedrich-Braun fractional derivative rheological model and 8 rheological parameters of this model allow to determine changes in the structure of the examined starch - xanthan gum mixtures. Similarly important is the possibility to find out the trend and changes going on in this structure as well as their causes.

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