A simple mechanical spring-driven rheometer for measurement of Newtonian and non-Newtonian fluids—Design, validation, and input correction

IF 5.3 2区 农林科学 Q1 ENGINEERING, CHEMICAL Journal of Food Engineering Pub Date : 2024-06-26 DOI:10.1016/j.jfoodeng.2024.112198
Stanislav Solnař, Jan Štípek, Fadi Alzarzouri, Rudolf Žitný
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Abstract

This paper deals with the construction and validation of a new, very simple purely mechanical rheometer, which is assembled from a syringe and a steel spring. This rheometer does not require any expensive measuring equipment and yet can measure the viscosities of common Newtonian and non-Newtonian liquids with satisfactory results. By determining the temporary position of the piston, the force applied by the spring and the piston velocity can be ascertained and the viscosity of a given sample of Newtonian liquid can be calculated with repeatability of better than 2%. When measuring non-Newtonian and viscoelastic liquids, a camera is used to record the time course of the moving piston and the swelling ratio. Preliminary tests conducted on power-law liquids demonstrate reproducibility of rheological parameters even for very high viscosity liquids. A new correction to inlet effects is also derived as a function of Reynolds number.

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用于测量牛顿流体和非牛顿流体的简单机械弹簧驱动流变仪--设计、验证和输入校正
本文论述了一种新型、非常简单的纯机械流变仪的构造和验证,该流变仪由注射器和钢弹簧组装而成。这种流变仪不需要任何昂贵的测量设备,就能测量普通牛顿和非牛顿液体的粘度,并取得令人满意的结果。通过确定活塞的临时位置,可以确定弹簧的作用力和活塞的速度,并计算出给定牛顿液体样品的粘度,重复性优于 2%。在测量非牛顿液体和粘弹性液体时,可使用照相机记录活塞运动的时间过程和膨胀率。对幂律液体进行的初步测试表明,即使是粘度很高的液体,流变参数的重复性也很好。此外,还推导出了一种新的入口效应修正方法,它是雷诺数的函数。
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来源期刊
Journal of Food Engineering
Journal of Food Engineering 工程技术-工程:化工
CiteScore
11.80
自引率
5.50%
发文量
275
审稿时长
24 days
期刊介绍: The journal publishes original research and review papers on any subject at the interface between food and engineering, particularly those of relevance to industry, including: Engineering properties of foods, food physics and physical chemistry; processing, measurement, control, packaging, storage and distribution; engineering aspects of the design and production of novel foods and of food service and catering; design and operation of food processes, plant and equipment; economics of food engineering, including the economics of alternative processes. Accounts of food engineering achievements are of particular value.
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