Validation of a low field Rheo-NMR instrument and application to shear-induced migration of suspended non-colloidal particles in Couette flow

Colbourne, AA; Blythe, TW; Barua, R; Lovett, Sean; Mitchell, Jonathan; Sederman, Andrew J.; Gladden, Lynn F.

doi:10.1016/j.jmr.2017.11.010

Cited by 9 publications

(11 citation statements)

References 49 publications

(58 reference statements)

Supporting

Mentioning

Contrasting

Order By: Relevance

“…As a consequence, upon constant rotation of the inner cylinder, an increase of particle's concentration near the static outer wall is expected. Shear‐induced migration in wide‐gap CCs has been widely studied for non‐colloidal particles suspended in Newtonian, viscoelastic and yield stress fluids, and in neutrally buoyant suspensions . However, the migration of colloidal particles has been much less described, being restricted to rather dilute suspensions in the case of oil/water emulsions …”

Section: Resultsmentioning

confidence: 99%

Selective oil‐phase rheo‐MRI velocity profiles to monitor heterogeneous flow behavior of oil/water food emulsions

Serial

Nikolaeva

Vergeldt

et al. 2019

Magnetic Reson in Chemistry

View full text Add to dashboard Cite

Section: Resultsmentioning

confidence: 99%

Selective oil‐phase rheo‐MRI velocity profiles to monitor heterogeneous flow behavior of oil/water food emulsions

Serial

Nikolaeva

Vergeldt

et al. 2019

Magnetic Reson in Chemistry

View full text Add to dashboard Cite

“…Rheo-MRI can be used to follow structure formation and breakdown (Figure 1.3) in a noninvasive manner and provide spatially resolved characteristics of flow behaviour. Flow visualization by rheo-MRI provides information about complex non-Newtonian materials (Bonn et al, 2008) including a direct view on shear banding (Coussot, Raynaud, Bertrand, & Moucheront, 2002b;Møller et al, 2008;Raynaud et al, 2002), wall slip and migration (Colbourne et al, 2018;Mitchell et al, 2017), that cannot be accessed by standard (bulk) rheology. Such local flow heterogeneities cannot be inferred directly from standard rheology experiments.…”

Section: Nmr Assessment Of Tag Multiscale Structuresmentioning

confidence: 99%

“…Recently, the effects of curved streamlines in relation to slice thicknesses as they occur in millimeter sized gaps of CC cells on the accuracy of the velocity profiles have been discussed (Colbourne et al, 2018; and the chosen slice thickness of 1-2 mm was in line with the recommendations that were made. Therefore, in our current work we can assume that the impact of curved stream lines was minor.…”

mentioning

confidence: 94%

“…(Goyon, Colin, Ovarlez, Ajdari, & Bocquet, 2008;Masselon, Salmon, & Colin, 2008;Guillaume Ovarlez, Bertrand, & Rodts, 2006;Ragouilliaux, Herzhaft, Bertrand, & Coussot, 2006;Rodts et al, 2010) This limitation can be overcome by rheo-MRI velocimetry which can assess spatially resolved velocities of complex fluids with microscopic resolution. (Britton & Callaghan, 2000;Colbourne et al, 2018;Galvosas, Brox, & Kuczera, 2019; In a label-free, real-time and non-invasive manner, rheo-MRI can thus uniquely visualize regions governed by different constitutive laws. When rheo-MRI is performed in a concentric cylinder (CC) or Couette geometry with a known spatial stress distribution σ (r) over the gap between the cylinders, the determination of the spatial distribution of the shear rates γ̇(r) opens up the possibility to deduce the constitutive law in the form of a so-called local flow curve (LFC) σ(γ̇(r)).…”

Section: Introductionmentioning

confidence: 99%

“…Furthermore, heterogeneous flow in the form of shear banding, (Divoux, Fardin, Manneville, & Lerouge, 2015;Møller, Rodts, Michels, & Bonn, 2008;G. Ovarlez, Rodts, Chateau, & Coussot, 2009) wall slip (Britton & Callaghan, 2000; and shear-induced migration (Colbourne et al, 2018;Guillaume Ovarlez et al, 2006) can be recognized, which facilitates the identification of the underlying colloidal mechanisms.…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Multiscale assessment of food lipid structures

Nikolaeva¹

View full text Add to dashboard Cite

In these storage organelles lipids exist in liquid and liquid-crystalline (LC) phases, the latter as interfacial layers. In order to use plant lipids in food ingredients and products, they must undergo several structural and compositional conversions in the "farm-to-fork" chain. These processing routes have schematically been depicted for several fat-continuous food products in Figure 1.1. Industrial processing involving shear, temperature and pressure can significantly modulate the self-assembly of lipids (Leser, Sagalowicz, Michel, & Watzke, 2006; Farnaz Maleky, 2015). Lipids can organise themselves in a wide range of hierarchical crystalline and LC structures, which can span multiple scales from nano-, via meso-to macro (Kulkarni, 2012; Leser et al., 2006; Michalski et al., 2013). The organisation of both multiscale crystalline and LC lipid systems is governed by interplay of molecular and colloidal interactions. These underlie the physical properties of lipid systems when they undergo melting, crystallisation, and flow. Figure 1.1. Schematic example of lipid structures as they occur changes throughout the farm-to-fork supply chain of fat-continuous foods. 10 Chapter 1 colloidal dispersions (water-in-oil (W/O) and oil-in-water (O/W) emulsions) which can present a route for effective manufacturing of emulsified food products (Rousseau, 2000; Sato & Ueno, 2011). Current insights in the hierarchical multiscale architecture of fats are schematically summarized in Figure 1.2 (Farnaz Maleky, 2015; Marangoni et al., 2011). The formation of fat crystal network starts with the self-assembly of the TAG molecules into crystalline lamellar mesostructures. These lamellae stack epitaxially to form a crystalline domain, known as a crystalline nanoplatelet (CNP) (Acevedo & Marangoni, 2014). The CNPs can aggregate to larger microstructures that are plate-like, needle-like or spherulitic. Many factors affect the formation and the properties of fat crystal networks (Marangoni et al., 2011). The structural properties of TAG CNPs are influenced by the molecular properties of TAGs and their composition. Traditionally, formation of fat crystal networks via industrial processing routes involves melting and cooling steps. It is well known that changes in the shear rate and temperature during these steps lead to changes in the multiscale crystal network structures in fat-based systems (Farnaz Maleky & Mazzanti, 2018). They determine an intricate interplay between formation of fat crystals and their aggregation into larger structures. The strong coupling of the crystallisation and aggregation is adding significant complexity to the industrial manufacturing of fat-based food products. Figure 1.2. Structural levels present in a triacylglycerol (TAG) crystal network. Adapted from (Marangoni et al., 2019) with permission from Springer. 12 Chapter 1 1.2. Assessment of multiscale lipid structures The heterogeneous composition and structure of lipid-based foods put them among the most challenging systems to be studied at different length scale...

show abstract