Numerical analysis of spiral oil wedge sleeve bearing including cavitation and wall slip effects

2014 ◽  
Vol 27 (3) ◽  
pp. 193-207 ◽  
Author(s):  
Li-li Wang ◽  
Chang-hou Lu
2012 ◽  
Vol 26 (01) ◽  
pp. 1250006 ◽  
Author(s):  
STEFFEN SCHNEIDER

In this work, a new method to determine the wall shear stress was developed step by step. To determine the wall shear stress, methods of the suspension rheology are being used for the first time to characterize ER fluids. This work focuses on investigations of the flow behavior of electrorheological suspensions in flow channels with different geometries at different electrical field strengths. Careful interpretation of the results with respect to different gap geometries has shown that the measured flow curves should undergo a combination of corrections. As a result it can be shown that wall slip effects can be measured under application like conditions on a hydraulic test bench.


1988 ◽  
Vol 32 (6) ◽  
pp. 575-584 ◽  
Author(s):  
Ann S. Yoshimura ◽  
Robert K. Prud'homme
Keyword(s):  

2012 ◽  
Vol 47 ◽  
pp. 100-104 ◽  
Author(s):  
Li-li Wang ◽  
Chang-hou Lu ◽  
Min Wang ◽  
Wen-xin Fu

2009 ◽  
Vol 30 (10) ◽  
pp. 4502-4506 ◽  
Author(s):  
S. Mallik ◽  
N.N. Ekere ◽  
R. Durairaj ◽  
A.E. Marks ◽  
A. Seman

2008 ◽  
Vol 18 (1) ◽  
pp. 12913-1-12913-11 ◽  
Author(s):  
P.J. Martin ◽  
K.N. Odic ◽  
A.B. Russell ◽  
I.W. Burns ◽  
D.I. Wilson

Abstract The rheologies of a shear-frozen commercial ice cream and of a model ice cream foam have been studied at − 5ºC and other temperatures by capillary rheometry on a commercial manufacturing line and in a Multi-Pass Rheometer, respectively. Both were 50 vol% aerated emulsions of milk fat in an aqueous sucrose solution, but the model ice cream foam was without ice crystals. The data indicate significant wall slip effects which have been analysed using the classical Mooney method, the Jastrzebski variant and one based on Tikhonov regularization. The latter approach yields ‘most convincing results’, including a previously unreported region of shear thickening at very high shear rates of ~ 3000 s-1 for the model ice cream foam, when the capillary number indicates a possible transition in the flow around bubbles from domination by interfacial effects to viscous effects. Viscous heating effects were observed at relatively low shear rates for the commercial ice cream, but not the model ice cream foam. This was attributed to the melting of the ice crystal phase in the commercial ice cream, and, hence, absent from the model ice cream foam.


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