Flow behaviour of Vočadlo-type fluids during back extrusion

Abstract eng:
In food industry a back extrusion represents one of the cheapest and time-saving experimental methods how to determine rheological characteristics of the fluids studied. This method is based on plunging of a circular rod into an axisymmetrically located circular cup containing the experimental sample. In the past this method was successfully applied to power-law, Bingham and HerschelBulkley fluids. The crucial point for determination of the rheological parameters characterising the individual types of fluids consists in deriving velocity profiles in a concentric annulus formed by a plunger (rod) and container (cup), and a relation between pressure gradient and a volumetric flow rate. The aim of this contribution is to present semi-analytical forms describing a velocity profile for Vo adlo-type fluids including a location of the plug flow region, and pressure gradient - flow rate dependence.

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