Mixing sauces

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書誌事項

タイトル別名
  • a viscosity blending model for shear thinning fluids
公開日
2019-07-12
資源種別
journal article
権利情報
  • https://www.acm.org/publications/policies/copyright_policy#Background
DOI
  • 10.1145/3306346.3322947
公開者
Association for Computing Machinery (ACM)

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説明

<jats:p> The materials around us usually exist as <jats:italic>mixtures</jats:italic> of constituents, each constituent with possibly a different <jats:italic>elasto-viscoplastic</jats:italic> property. How can we describe the material property of such a mixture is the core question of this paper. We propose a nonlinear blending model that can capture intriguing flowing behaviors that can differ from that of the individual constituents (Fig. 1). We used a laboratory device, <jats:italic>rheometer</jats:italic> , to measure the flowing properties of various fluid-like foods, and found that an <jats:italic>elastic Herschel-Bulkley model</jats:italic> has nice agreements with the measured data even for the mixtures of these foods. We then constructed a blending model such that it qualitatively agrees with the measurements and is closed in the parameter space of the elastic Herschel-Bulkley model. We provide validations through comparisons between the measured and estimated properties using our model, and comparisons between simulated examples and captured footages. We show the utility of our model for producing interesting behaviors of various mixtures. </jats:p>

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