MODELLING OF EMULSION PROPERTIES BASED ON THE THE RHEOLOGICAL PROPERTIES
Journal Title: Tribologia - Year 2017, Vol 276, Issue 6
Abstract
The article presents the research results of paraffin emulsion properties. The emulsions were developed for use in food packaging. The issue of modelling the rheological properties of these emulsions was presented. In the scope of the article, the analysis of the results of the impact of the production method on the variability of the rheological characteristics of emulsion is presented. In the research results, it has been shown that the use of the twofold homogenization process significantly improves the important properties due to the planned application of applying emulsion on packing paper. Modelling of this type of emulsion was carried out to describe the curves of their flow. In the modelling process, commonly used rheological equations were selected and adjusted to the results of emulsion properties tests. The following models were analysed: Bingham, Casson, and Herschel-Bulkley. The models parameters were established based the experimental data, and then the parameters of different models, for each emulsion, were compared. As a result of the rheological properties tests, it was shown that of the emulsions produced are the yielding and viscous fluids that are diluted by shear and can be described with a high accuracy by the Herschel-Bulkley model.
Authors and Affiliations
Jolanta DRABIK, Magdalena TRZOS
Keywords
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- EP ID EP254804
- DOI 10.5604/01.3001.0010.8053
- Views 63
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