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A Practical Approach to Rheology and Rheometry

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<strong>Rheology</strong><br />

These creep <strong>and</strong> recovery curves indicate that “much” happens before the<br />

sample really starts <strong>to</strong> flow, but it is this response that can be used <strong>to</strong> link<br />

rheological behavior <strong>to</strong> a sample’s composition <strong>and</strong> homogeneity. The yield<br />

value is an important rheological value but one must always keep in mind that<br />

it is also a transient value <strong>and</strong> that it cannot be considered as a “constant”<br />

completely characterizing a solid’s behavior once <strong>and</strong> for all. Fig. 25 compares<br />

two ketchup samples indicating their difference in yield <strong>and</strong> rates of recovery.<br />

deformation [%]<br />

ketchup no.2<br />

test time [s]<br />

Fig. 125 CS-rheometer: Creep <strong>and</strong> recovery of 2 ketchup samples.<br />

210<br />

shear stress<br />

ketchup no.1<br />

8.2.7 The use of vane ro<strong>to</strong>rs for the measurement of yield values.<br />

Making use of vane ro<strong>to</strong>rs – star-shaped ro<strong>to</strong>rs – provides a test method which<br />

looks on first sight quite primitive, but it is in fact often the best method for the<br />

testing of dispersions with a very weak thixotropic structure. It has been been<br />

mentioned that placing such a thixotropic sample in<strong>to</strong> the annular gap of coaxial<br />

cylinders or in the gap of a cone-<strong>and</strong>-plate often partially destroys the thixotropic<br />

structure. Waiting for a complete recovery of this structure can be minutes or<br />

hours <strong>and</strong> for yoghurts this recovery never occurs since its biological structure<br />

cannot be rebuilt once it has been mechanically broken by shear.<br />

It is the great advantage of vane ro<strong>to</strong>rs that they may be submerged in<strong>to</strong><br />

samples which may be left undisturbed in their commercial beakers as used<br />

for yoghurts, ice-creams, desert jellies etc. In fac<strong>to</strong>ries of these products one<br />

can place 10 or 20 of these beakers in<strong>to</strong> a refrigera<strong>to</strong>r overnight, so that next<br />

shear stress [Pa]

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