RH 12: Rheological Applications
RH 12: Rheological ApplicationsPart 1: Effect of Processing and Handling on Rheology
1. INTRODUCTION
2. PROCESSES
2.1 Introduction
2.2 Physical processes
2.2.1 Blending
2.2.2 Dilution
2.2.3 Concentrating
2.2.4 Dissolving of polymers
2.2.5 Crystallisation
2.2.6 Particle size reduction
2.2.7 Flocculation of solids
2.2.8 Emulsification
2.2.9 Coalescence of drops
2.2.10 Gas incorporation or removal
2.3 Chemical processes
2.4 Mixing processes
2.4.1 Introduction
2.4.2 Distributive mixing
2.4.3 Dispersive mixing
2.4.4 Other mixing processes
2.5 Thermal treatment
2.6 Finishing processes
2.6.1 Forming processes
2.6.2 Post-production settling down and maturing
3. HANDLING AND STORAGE
3.1 Conveying and transportation
3.1.1 Conveying
3.1.2 Transportation
3.2 Storage stability
4. MECHANISMS
4.1 Flow fields
4.1.1 Uniform linear flows
4.1.2 Non-uniform flow fields
4.1.3 Turbulent flow
4.1.4 Non-uniform turbulent fields
4.1.5 Other flows
4.2 Mixing mechanisms - an overview
4.3 Distributive mixing
4.3.1 Contact area increase
4.3.2 Solute dispersion
4.3.3 Turbulent distributive mixing
4.4 Particle size increase and reduction
4.4.1 Crystal growth
4.4.2 Powder deagglomeration
4.4.3 Aggregation and scission of macromolecules
4.5 Particle flocculation and deflocculation
4.5.1 Flocculation
4.5.2 Deflocculation
4.5.3 Competing flocculation and deflocculation
4.6 Drop breakup and coalescence
4.6.1 Drop deformation and breakup in linear flows
4.6.2 Drop break-up in turbulent flow
4.6.3 Drop coalescence in linear flows
4.6.4 Coalescence in turbulent flow
4.6.5 Competing break-up and coalescence
4.7 Chemo/kineto/reactive rheology
4.7.1 Approaches to modelling
4.7.2 Cure testing
4.8 Other mechanisms
4.8.1 Thermodynamic equilibration
4.8.2 Heat and mass transfer
5. CONCLUDING REMARKS
6. NOMENCLATURE
7. REFERENCES
Part 2: Applications in material science
Part 3: Use of rheological data in quality control and product formulation
1. INTRODUCTION
2. EXAMPLES OF RHEOLOGICAL DATA AS A SECONDARY QUALITY CHARACTERISTIC FOR PRODUCT QUALITY
2.1 Stringing and splashing of latex dispersion in a die-lining process
2.2 Foaming in roll coating of adhesive
2.3 Workability of fresh concrete
2.4 Retrogradation and syneresis in baby food
2.5 Paint application behaviour
2.6 Sensory assessment of foods
2.6.1 Sensory assessment of viscosity and thickness of foods
2.6.2 Other sensory attributes of foods
2.7 Flavour and taste intensity of foods
2.8 Sensory assessment of products other than food
3. NATURE AND DEFINITION OF PRODUCT QUALITY
3.1 Quality of raw materials or intermediates as a factor that affects the quality of a final product
3.2 Quality in relation to performance in handling and processing equipment
3.3 Quality of products in relation to performance in application machinery
3.4 Quality of products in relation to behaviour after application
3.5 Quality of product in end use
3.6 Sensory attributes
3.7 Chemical and physical composition of materials and products
4. MEASUREMENT OF PRODUCT QUALITY
4.1 Direct measurement
4.2 Measurement by "imitative testers"
4.3 Panel testing
4.3.1 Ranking or ordinal scaling
4.3.2 Interval scaling
4.3.3 Magnitude estimation against fixed control or ratio scaling
5. CHOICE OF RHEOLOGICAL PROPERTY FOR CORRELATION
6. DETERMINATION OF CORRELATION
6.1 Ad hoc correlation
6.2 Fluid dynamic modelling
6.3 Dimensional analysis
6.4 Data analysis
7. APPLICATION IN QUALITY ASSURANCE
7.1 Quality planning
7.2 Process control
7.3 Quality appraisal
7.4 Quality remedy
8. CORRELATION BETWEEN RHEOLOGICAL PROPERTY AND PRODUCT FORMULATION
9. PRODUCT FORMULATION
9.1 Choice of ingredients
9.2 Choice of processing conditions
9.3 Determination of optimal composition and processing conditions to produce desired product
9.3.1 Monte Carlo method
9.3.2 Self-direction optimisation or simplex method
9.3.3 Some ramifications
10. STATISTICAL TESTING IN QUALITY CONTROL
10.1 Establishing the norm
10.2 Statistical significance tests
10.2.1 Test for single measurements
10.2.2 Student's t-test
10.2.3 F-test for standard deviations
10.2.4 Chi-squared test for curves
10.3 Replicate measurements
11. CONCLUDING REMARKS
12. NOMENCLATURE
13. REFERENCES
Part 4: Use of rheological data in pipeline design
Part 5: Use of rheological data in mixing
Part 6: Rheological design for suspending solids and other dispersed phases
1. INTRODUCTION
2. USE OF YIELD STRESS
2.1 Design Equation Based on Yield Stress
2.2 Use of the Design Equation
2.3 Problems with Yield Stress Measurement
2.3.1 Static Methods
2.3.2 Dynamic Methods
2.4 Conclusion about Use of Yield Stress
3. USE OF ZERO-SHEAR VISCOSITY
3.1 Design Equation Based on Zero-Shear Viscosity
3.2 Use of the Design Equation
3.3 Problem with Zero-Shear Viscosity Measurement
3.4 Resolution of the Problem
3.5 Summary
4. FACTORS AFFECTING SEDIMENTATION VELOCITY
4.1 Particle Concentration
4.2 Particle Size Distribution
4.3 Particle Shape
4.4 Fluid Particles
4.5 Colloidal Particles
4.5.1 Repulsive Systems
4.5.2 Attractive Systems
4.6 Property of the Suspending Medium
4.7 Fluid Elasticity
4.8 Other Factors
4.8.1 Density Difference
4.8.2 Temperature
4.8.3 Wall Effect
4.8.4 Thixotropy
4.8.5 Vibration
4.8.6 "Stabilised Flow" Slurry Systems
5. RELATION WITH SUSPENSION RHEOLOGY
6. CONCLUSIONS
7. NOMENCLATURE
8. REFERENCES
Part 7: Use of particle size distribution to control slurry viscosity
1. Summary
2. Introduction
3. Experimental
3.1 Material
3.2 Viscometer Used
3.3 Experimental Procedure
3.4 Preliminary Data Treatment
3.4.1 End-Effect Correction, and Shear Stress and Shear Rate Calculation
3.4.2 Preliminary Assessment of Flow Curve Results
3.4.3 Interpolation for viscosity at 100 s-1
3.4.4 Temperature Correction
3.4.5 Assessment of Reproducibility
3.4.6 Assessment of Tube Diameter Effect
3.4.7 Calculation of Effective Volume Concentration
4. Data Analysis
4.1 Theory
4.2 Data Analysis Procedure
4.3 Curve Fitting to Determine Equation for hi(fi)
4.4 Optimisation Procedures
4.5 Results
4.6 Prediction of Viscosity
5. Discussion
5.1 Assumptions Made in the Viscosity Measurement
5.1.1 Solids Concentration
5.1.2 Pressure Measurement
5.1.3 End-effect correction
5.1.4 Tube-Diameter Effect
5.2 Temperature Correction
5.3 Viscosity/Concentration Equations, hi(yi)
5.3.1 Significance of the Best-Fit Equations
5.3.2 Effect of Particle Size
5.4 Prediction of Minimum Viscosity
6. Conclusions
7. Nomenclature
8. References