Wall slip and viscous dissipation in ice cream pipe rheometry

被引：4
|
作者：
Rahman, N. A. A. [1 ,2 ]
Fowler, A. [1 ]
Martin, P. J. [1 ]
机构：
[1] Univ Manchester, Sch Chem Engn & Analyt Sci, Manchester M13 9PL, Lancs, England
[2] Univ Putra Malaysia, Fac Engn, Dept Proc & Food Engn, Upm Serdang 43400, Selangor, Malaysia
来源：
JOURNAL OF FOOD ENGINEERING | 2013年 / 119卷 / 04期
关键词：
Ice cream; Wall slip; Viscous dissipation; Pipe rheometry; Rheology; CAPILLARY VISCOMETRY DATA; FLOW; FLUIDS;
D O I：
10.1016/j.jfoodeng.2013.06.048
中图分类号：
TQ [化学工业];
学科分类号：
0817 ;
摘要：
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. (C) 2013 Published by Elsevier Ltd.
引用
收藏
页码：731 / 737
页数：7
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