Analysis of Thixotropy of Pigment-Vehicle Suspensions - Basic Principles of the Hysteresis Loop

Green, Henry; Weltmann, Ruth N.

doi:10.1021/i560115a015

Cited by 80 publications

(29 citation statements)

References 9 publications

(8 reference statements)

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“…The classical approach to characterize structural breakdown in a fluid is the measurement of the hysteresis loop, as suggested by Green and Weltmann (1943). If a sample is shear sensitive, the two curves, obtained at increasing and decreasing shear rate, do not coincide, but they depict the hysteresis loop, typical of the thixotropic substances.…”

Section: Rheological Behavior Of the Ketchupsmentioning

confidence: 99%

Rheological Characterization of Ketchup

Bottiglieri

Sio

Fasanaro

et al. 1991

Journal of Food Quality

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Ketchup flow properties were investigated with a concentric cylinder viscometer in the temperature range .from 30°C to 80°C. A partial characterization of the product viscoelastic behavior at 30°C was also made by "Strain test" and "Frequency test. " The Harper and El Sahrigi equation (7" = acJ eEdRT), as well as the equation that links the apparent viscosity of ketchups to the serum viscosity and to the pulp content (% = qserum +A(%PJB), do not describe adequately the ketchup flow behavior that we found to be highly affected by the production technology and by the raw materials used.

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Section: Rheological Behavior Of the Ketchupsmentioning

confidence: 99%

Rheological Characterization of Ketchup

Bottiglieri

Sio

Fasanaro

et al. 1991

Journal of Food Quality

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“…The time-dependency characteristics including the phenomenon of thixotropy has been detailed by Weltmann (1943), and Weltmann (1943, 1946); the basic principles of the hysteresis loop, equations of thixotropic breakdown and the interpretation of a single loop to characterise thixotropy have been reported. Four different tests have been indicated of which the double consistency curve method deals with the generation of up and down curves (by increasing shear-rate followed by decreasing the same after attaining its highest level) to obtain an enclosed loop called hysteresis loop.…”

Section: Resultsmentioning

confidence: 99%

“…A further advantage of this method is that it offers a detailed picture about the extent of shear-induced breakdown and regaining of rheological status. Weltmann RN (1943) Breakdown of thixotropic structure as function of time. J App Phy 14:343-350 Table 1 Rheological characteristics of a model system during multiple loop or cycle testing …”

Section: Resultsmentioning

confidence: 99%

Characterisation of time-independent and time-dependent rheological behaviour simultaneously by multiple loop experimentation

Shanthilal

Bhattacharya

2016

J Food Sci Technol

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Flowable food materials express complex flow behaviour and are conventionally subjected to individual time-independent and time-dependent experiments. The present study proposes a single experiment to determine both these characteristics simultaneously in addition to determining the 'isoviscosity' to quantify and compare these properties by using a model food system like chickpea flour dispersion. The method employed here consists of the generation of five loops having increasing and decreasing shear-rates along with yield stress measurement in between them. The conventional rheological model like Herschel-Bulkley equation has been employed to determine the rheological properties that are affected as the number of loop increases. Though used in a model food system, the method is also expected to find applications in non-food non-Newtonian liquid systems for convenience.

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“…Typical ways of measuring thixotropy include hysteresis loops, start-up and creep experiments, and transient experiments created by changing the shear stress or shear rate in a stepwise manner (Barnes 1997). The hysteresis technique was introduced by Green and Weltmann (1943) and consists of linearly increasing and decreasing the shear rate (or sometimes shear stress) between zero and a maximum value. A serious limitation of the hysteresis loop is that shear rate and time effect are coupled in this experiment, even though it provides a relative measure of thixotropy.…”

Section: Introductionmentioning

confidence: 99%

Thixotropic Flow Behaviour in Chemical Pulp Fibre Suspensions

Sha¹,

Zhang²,

Zhang³

2016

BioResources

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This paper presents results on the thixotropic behaviour of hardwood and softwood pulp fibre suspensions. Three rheological tests including hysteresis-loops, creep tests, and step-wise experiments were used to investigate the thixotropic rheology. Both suspensions exhibited a plateau in their flow curves where a slight change of the applied shear stress led to a dramatic change in the corresponding shear rates. During creep experiments under controlled stress, they evolved either towards a rapid shear (liquid regime) or stoppage (solid regime), depending on the relative values of the imposed stress, leading to a viscosity bifurcation around a critical stress. The transient response of pulp to step changes in shear rate was marked by a characteristic time, which can be used to understand the rate of structural change for pulp suspensions. Moreover, the yielding and thixotropic behaviour of the pulp suspensions were highly dependent on shear history and the time of rest prior to the measurement.

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Analysis of Thixotropy of Pigment-Vehicle Suspensions - Basic Principles of the Hysteresis Loop

Cited by 80 publications

References 9 publications

Rheological Characterization of Ketchup

Rheological Characterization of Ketchup

Characterisation of time-independent and time-dependent rheological behaviour simultaneously by multiple loop experimentation

Thixotropic Flow Behaviour in Chemical Pulp Fibre Suspensions

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