Rheology is defined as the science of deformation and flow of matter. It is used in food science to define the consistency of different products using two components: viscosity and elasticity. Materials can be characterized as viscous, elastic, or viscoelastic depending on how they store or dissipate energy when deformed. Non-Newtonian fluids have viscosities that change with the applied shear rate rather than remaining constant, and include shear thinning, shear thickening, and plastic fluids.
Rheology is defined as the science of deformation and flow of matter. It is used in food science to define the consistency of different products using two components: viscosity and elasticity. Materials can be characterized as viscous, elastic, or viscoelastic depending on how they store or dissipate energy when deformed. Non-Newtonian fluids have viscosities that change with the applied shear rate rather than remaining constant, and include shear thinning, shear thickening, and plastic fluids.
Rheology is defined as the science of deformation and flow of matter. It is used in food science to define the consistency of different products using two components: viscosity and elasticity. Materials can be characterized as viscous, elastic, or viscoelastic depending on how they store or dissipate energy when deformed. Non-Newtonian fluids have viscosities that change with the applied shear rate rather than remaining constant, and include shear thinning, shear thickening, and plastic fluids.
Rheology is defined as the science of deformation and flow of matter. It is used in food science to define the consistency of different products using two components: viscosity and elasticity. Materials can be characterized as viscous, elastic, or viscoelastic depending on how they store or dissipate energy when deformed. Non-Newtonian fluids have viscosities that change with the applied shear rate rather than remaining constant, and include shear thinning, shear thickening, and plastic fluids.
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Chapter 3
Rheology Several important factors need to be taken into consideration in the design of food processing plants in order to assure the quality of the end products. One of them is the question of rheology. In the dairy industry, in particular, there are cream and cultured milk products whose characteristics can be partially or completely spoiled if their flow behaviour is not understood. What follows here is a brief guide to the flow behavior of some typical dairy industry products.
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Definition Rheology is defined as the science of deformation and flow of matter. The term itself originates from Greek rheos meaning to flow. Rheology is applicable to all types of materials, from gases to solids. The science of rheology is young, only about 70 years of age, but its history is very old. In the book of Judges in the Old Testament the prophetess Deborah declared The mountains flowed before the Lord.... Translated into rheological terms by professor M. Reiner, this expression means everything flows if you just wait long enough, a statement that is certainly applicable to rheology. It was also described by the Greek philosopher Heraclitus as panta rei - everything flows. Professor Reiner, together with Professor E. Bingham, was the founder of the science of rheology in the mid-20s. Rheology is used in food science to define the consistency of different products. Rheologically the consistency is described by two components, the viscosity (thickness, lack of slipperiness) and the elasticity (stickiness, structure). In practice, therefore, rheology stands for viscosity measurements, characterisation of flow behaviour and determination of material structure. Basic knowledge of these subjects is essential in process design and product quality evaluation.
Rheology is defined as the science of deformation and flow of matter.
Characterisation of materials One of the main issues of rheology is the definition and classification of materials. Normal glass, for instance, is usually defined as a solid material, but if the thickness of an old church window is measured from top to bottom a difference will be noted. Glass does in fact flow like a liquid, albeit very slowly. One way of characterising a material is by its relaxation time, i.e. the time required to reduce a stress in the material by flow. Typical magnitudes of relaxation times for materials are:
Gases Liquids Solids
<10 6 10 6 102 >10 2
seconds seconds seconds
Another way of defining materials rheologically is by the terms viscous, elastic or viscoelastic. Gases and liquids are normally described as viscous fluids. An ideal viscous fluid is unable to store any deformation energy. Hence it is irreversibly deformed when subjected to stress; it flows and the deformation energy is dissipated as heat, resulting in a rise of temperature.
Relative stress
Viscous
Viscoelastic
Elastic
Solid
Solid
Glass 10-4 10-2 10 0 Liquid 10 2 10 8 Time of applied deformation in seconds 10
4
Fig. 3.1 Curves showing the differences between viscous, viscoelastic and elastic materials when subjected to deformation.
10 6
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Dairy Processing Handbook/chapter 3
Solids, on the other hand, are normally described as elastic materials. An ideal elastic material stores all imposed deformation energy and will consequently recover totally upon release of stress. A viscous fluid can therefore be described as a fluid which resists the act of deformation rather than the state of deformation, while an elastic material resists the act as well as the state of deformation. A number of materials show viscous as well as elastic properties, i.e. they store some of the deformation energy in their structure while some is lost by flow. These materials are called viscoelastic; there are many examples among foodstuffs.
Shearing In rheology, shearing of a substance is the key to knowledge of flow behaviour and structure. A sheared flow is achieved through flow between parallel planes, rotational flow between coaxial cylinders where one cylinder is stationary and the other one is rotating, telescopic flow through capillaries and pipes, and torsional flow between parallel plates. To enable study of the viscosity of a material, the shearing must induce stationary flow of the material. The flow occurs through rearrangement and deformation of particles and through breaking of bonds in the structure of the material. Shear stress is defined as yx = F A [Pa]
F = Force, N A = Area, m2 shear rate as
= d dt
dv dy
[1/s]
Fig. 3.2 Different types of shearing.
If we want to study the elasticity (structure) of a material, the shearing must be very gentle so as not to destroy the structure. One way to achieve this is to apply an oscillating shear to the material with an amplitude low enough to allow an unbroken structure to be studied. Shearing between parallel planes is normally used for the basic definition of shear stress and shear rate, corresponding to how much deformation is applied to the material and how fast.
and apparent viscosity of a fluid as a = /
[Pas]
dv t
Newtonian fluids Newtonian fluids are those having a constant viscosity dependent on temperature but independent of the applied shear rate. One can also say that Newtonian fluids have direct proportionality between shear stress and shear rate in laminar flow. yx = dv dy =
dv
dy
y z x
The proportionality constant is thus equal to the viscosity of the material. The flow curve, which is a plot of shear stress versus shear rate, will therefore be a straight line with slope for a Newtonian fluid. The viscosity curve, which is a plot of viscosity versus shear rate, will show a straight line at a constant value equal to .
Fig. 3.3 Definition of shear stress and shear rate is based on shearing between parallel planes.
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39
Shear stress
Bi n pl gh a as m tic
Vi
sc
Sh
ea
0 Yield stress
rt h ic ke nin g
l op
as
tic an ni to w e N ing
A Newtonian fluid can therefore be defined by a single viscosity value at a specified temperature. Water, mineral and vegetable oils and pure sucrose solutions are examples of Newtonian fluids. Low-concentration liquids in general, such as whole milk and skimmilk, may for practical purposes be characterised as Newtonian fluids.
r th ea Sh
in n
Non-Newtonian fluids Materials which cannot be defined by a single viscosity value at a specified temperature are called non-Newtonian. The viscosity of these materials must always be stated together with a corresponding temperature and shear rate. If the shear rate is changed the viscosity will also change. Generally speaking, high concentration and low temperature induce or increase non-Newtonian behaviour. Apart from being shear rate dependent, the viscosity of non-Newtonian fluids may also be time dependent, in which case the viscosity is a function not only of the magnitude of the shear rate but also of the duration and, in most cases, of the frequency of successive applications of shear. NonNewtonian materials that are time independent are defined as shear thinning, shear thickening or plastic. Non-Newtonian materials that are time dependent are defined as thixotropic, rheopectic or anti-thixotropic.
Shear rate
Fig. 3.4 Flow curves for Newtonian and non-Newtonian fluids.
Shear thinning flow behaviour
Viscosity
Shear thicken
ing
Bingham pl
astic
Newtonian
Shear th Visco
inning ic
The viscosity of a shear thinning fluid (sometimes also denoted pseudoplastic fluid) decreases with increasing shear rate. Many liquid food systems belong to this category of fluids. The shear rate dependency of the viscosity can differ substantially between different products, and also for a given liquid, depending on temperature and concentration. The reason for shear thinning flow behaviour is that an increased shear rate deforms and/or rearranges particles, resulting in lower flow resistance and consequently lower viscosity. Typical examples of shear thinning fluids are cream, juice concentrates, shampoo and salad dressings. It should be noted that although sucrose solutions show Newtonian behaviour independent of concentration, fruit juice concentrates are always significantly non-Newtonian.
plast
Shear thickening flow behaviour
The viscosity of a shear thickening fluid increases with increasing shear rate. This type of flow behaviour is generally found among suspensions of very high concentration. A shear thickening fluid exhibits dilatant flow behaviour, i.e. the solvent acts as a lubricant between suspended particles at low shear rates but is squeezed out at higher shear rates, resulting in denser packing of the particles. Typical examples of shear thickening systems are wet sand and concentrated starch suspensions.
Shear rate
Fig. 3.5 Viscosity curves for Newtonian and non-Newtonian fluids.
Shear stress
t An
i-t
x hi
ot
p ro
ic w Ne to
ni
an
Plastic flow behaviour
A fluid which exhibits a yield stress is called a plastic fluid. The practical result of this type of flow behaviour is that a significant force must be applied before the material starts to flow like a liquid (often referred to as the ketchup effect). If the force applied is smaller than the force corresponding to the yield stress, the material stores the deformation energy, i.e. shows elastic properties, and hence behaves as a solid. Once the yield stress is exceeded, the liquid can flow like a Newtonian liquid and be described as a Bingham plastic liquid, or it can flow like a shear thinning liquid and be described as a viscoplastic liquid. Typical plastic fluids are quarg, tomato paste, toothpaste, hand cream, certain ketchups and greases.
o hix
tro
pic
Shear rate
Thixotropic flow behaviour
A thixotropic fluid can be described as a shear thinning system where the viscosity decreases not only with increasing shear rate but also with time at
Fig. 3.6 Flow curves for timedependant non-Newtonian fluids.
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Dairy Processing Handbook/chapter 3
a constant shear rate. Thixotropic flow behaviour is normally studied in a loop test. In this test the material is subjected to increasing shear rates followed by the same shear rates in decreasing order. The time-dependent thixotropic flow behaviour is seen from the difference between the ascending and descending viscosity and shear stress curves. To recover its structure, the material must rest for a certain period of time which is characteristic for the specific material. This type of flow behaviour is shown by all gelforming systems. Typical examples of thixotropic fluids are yoghurt, mayonnaise, margarine, ice cream and brush paint.
Viscosity
Anti-thixotropic
Rheopectic flow behaviour
A rheopectic fluid can be described as a thixotropic fluid but with the important difference that the structure of the fluid will only recover completely if subjected to a small shear rate. This means that a rheopectic fluid will not rebuild its structure at rest. Newtonian
Anti-thixotropic flow behaviour
An anti-thixotropic fluid can be described as a shear thickening system, i.e. one where the viscosity increases with increasing shear rate, but also with time at a constant shear rate. As with thixotropic fluids, the flow behaviour is illustrated by a loop test. This type of flow behaviour is very uncommon among foodstuffs.
Thixotr opic
Fig. 3.7 Viscosity curves for timedependant non-Newtonian fluids.
Shear rate
Flow behaviour models
Several models are available for mathematical description of the flow behaviour of non-Newtonian systems. Examples of such models are Ostwald, Herschel-Bulkley, Steiger-Ory, Bingham, Ellis and Eyring. These models relate the shear stress of a fluid to the shear rate, thus enabling the apparent viscosity to be calculated, as always, as the ratio between shear stress and shear rate.
Power law equation
By far the most general model is the Herschel-Bulkley model, also called the generalised power law equation, which in principle is an extended Ostwald model. The main benefit of the generalised power law equation is its applicability to a great number of non-Newtonian fluids over a wide range of shear rates. Furthermore, the power law equation lends itself readily to mathematical treatment, for instance in pressure drop and heat transfer calculations. The generalised power law equation is applicable to plastic as well as shear thinning and shear thickening fluids according to the following: n ( 0) = K
log Shear stress
sl op e
log viscosity n
slo
pe
(n -1 )
where = shear stress, Pa 0 = yield stress, Pa K = consistency coefficient, Pasn = shear rate, s1 n = flow behaviour index, dimensionless Suitable modification of the generalised power law equation makes it possible to rewrite it to express each type of flow behaviour. For Newtonian fluids the power law equation looks like this: (K = and n = 1): = K = n
=1
Shear rate log
Fig. 3.8 Flow and viscosity curves for a shear thinning power law fluid.
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For a plastic fluid the power law equation is used in the fully generalised form, with n < 1 for viscoplastic behaviour and n = 1 for Bingham plastic behaviour. For a shear thinning or shear thickening fluid the power law equation becomes: n = K
with n < 1 and n > 1, respectively. For time-dependent fluids, which in practice means thixotropic fluids, the mathematical models required for description of rheological behaviour are generally far more complex than the models discussed so far. These fluids are therefore often described by time-independent process viscosities normally fitted to the power law equation.
Typical data Some typical data on shear rates, viscosities, power law constants (n and K values), and yield stress values at around room temperature (with the exception of molten polymers and molten glass), are: Shear rates sedimentation chewing stirring pumping spraying rubbing 10 6 10 1 10 1 10 2 10 3 10 4 104 102 103 103 104 105 s1 s1 s1 s1 s1 s1
Viscosities
air water olive oil glycerol syrup molten polymers molten glass glass fruit concentrate molten chocolate sour milk quarg apple puree tomato paste grease ketchup mustard mayonnaise
Pas Pas Pas Pas Pas Pas Pas Pas K K K K K K K = 2 = 50 = 3 = 4 = 10 = 70 = 1000 Pasn Pasn Pasn Pasn Pasn Pasn Pasn
n and K values
Yield stress
14 Pa 38 Pa 85 Pa
The unit of viscosity is Pas (Pascal second), which is equal to 1000 mPas or 1000 cP (centipoise). Please note also that all viscosity figures should be regarded as examples only (around room temperature) and should NOT be used for calculations.
Measuring equipment The main types of viscometers are rotational and capillary . Rotational viscometers are of spindle, cone-plate, plate-plate or concentric cylinder type. The last-named may be of Searle (rotating bob) or Couette (rotating cup)
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Dairy Processing Handbook/chapter 3
type. Capillary viscometers may be of atmospheric or pressurised type. Generally speaking, rotational viscometers are easier to use and more flexible than capillary viscometers. On the other hand, capillary viscometers are more accurate at low viscosities and at high shear rates. Measurement of non-Newtonian fluids requires instruments where the applied shear rate is accurately defined, i.e. where the shearing takes place in a narrow gap with a small shear rate gradient. This fundamental requirement excludes viscometers where the gap is too big or even undefined, as it is in viscometers of spindle type. It must be strongly emphasised that viscosity measurements of nonNewtonian fluids carried out at undefined or out-of-range shear rates should not be used as a basis for quantitative analysis of viscosity figures or rheological parameters. Rotational viscometers are available as portable as well as stationary instruments. Portable types usually come in a shock-proof case equipped with all necessary accessories. They are basically manually operated, although some manufacturers provide connections for use with personal computers. Stationary installations nowadays are normally computer controlled for automation of measuring sequences and data evaluation. The software usually includes possible fitting to a number of rheological models, plotting of flow curves, etc. A rotational viscometer is normally insufficient for carrying out a complete rheological analysis , for instance determination of structure break-down in yoghurt. This type of analysis requires a more sophisticated instrument, generally called a rheometer. With a rheometer, operating with torsional vibration or oscillation rather than rotation, the fluid can be rheologically analysed without its structure being destroyed. Typical applications are viscoelastic fluids, for which a rheometer can be used to determine the viscous and elastic properties of the fluid separately. Ordinary viscometers and rheometers should not be used for measurement of substances with very high viscosities, such as butter, cheese, vegetable fats, etc. Certain types of penetrometers are available instead, but these cannot be used to obtain scientific rheological results; a penetrometer gives only empirical information.
Spindle type
Concentric cylinder
Double cone plate
Cone plate
Plate plate
Cone cone
Fig. 3.9 Operating principles of different types of viscometer.
Measuring techniques Viscosity measurements should always be carried out for a representative range of shear rates and temperatures related to the process to be studied. The intended use of the measured data should therefore be considered before measuring takes place, for instance if the viscosity data are to be used in the design of a deep cooler or of the heating section of a steriliser. It is also most important that the temperature is kept constant during the test period and, of course, that it is accurately measured. A temperature change of 3 degrees Celsius can often cause a change in viscosity of at least 10 per cent. To increase the accuracy of data evaluation, measurements should be made at as many different shear rates and temperatures as possible. In addition, heating effects must be considered. In a substance containing warm-swelling starch, for example, the viscosities before and after heating above swelling temperature will differ significantly. Furthermore, storage conditions and time factors must be taken into consideration. The rheological properties of many products change with time, and if the purpose of the viscosity measurement is to supply data for process design, the measurements should preferably be made in as close connection as possible to the actual processing stage. G (Pa) 200 () ' (Pas)
Fig. 3.10 Example of the result of a rheological analysis.
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Pressure drop calculations
Some useful equations are given below for manual calculation of pressure drop and shear rates for laminar flow in circular and rectangular ducts. All the equations are based on the power law expression presented earlier in this chapter, as most food systems in processing conditions can be described by this expression. The equations are applicable to Newtonian as well as non-Newtonian fluids depending on the value of n used in the calculation: n<1 for shear thinning (pseudoplastic) fluids, n=1 for Newtonian fluids, and n>1 for shear thickening (dilatant) fluids.
Circular ducts The relationship between flow rate and pressure drop and between flow rate and wall shear rate in a circular duct is described as follows: 1/n
Q =
( ( ( ( ( (
n 3n+1
r3
r p 2LK
or The parameters are: Q = flow rate r = duct radius p = pressure drop L = tube length = wall shear rate w n = flow behaviour index K = consistency coefficient
m /s m Pa m s1 Pasn
p =
3n+1 n
) ( )
Q r3
2LK r
and = w
3n+1 n
)(
r3
) h p 2LK n 1/n
Rectangular ducts The corresponding equations for rectangular ducts are as follows: n 4n+2 4n+2 n
Q =
p = The new parameters are: w = duct width m h = duct height m
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