Sedimentation behavior of a spherical particle in a Giesekus fluid: A CFD-DEM solution

Author(s):  
Ali Heydari-Beni ◽  
Roman J. Shor ◽  
Giovanniantonio Natale
2011 ◽  
Vol 42 (8) ◽  
pp. 689-710 ◽  
Author(s):  
P. P. Gopmandal ◽  
Somnath Bhattacharyya

2018 ◽  
Author(s):  
Sheng Chen ◽  
Bo Yang ◽  
Wei Gong ◽  
Yuying Yan

1979 ◽  
Vol 44 (7) ◽  
pp. 2064-2078 ◽  
Author(s):  
Blahoslav Sedláček ◽  
Břetislav Verner ◽  
Miroslav Bárta ◽  
Karel Zimmermann

Basic scattering functions were used in a novel calculation of the turbidity ratios for particles having the relative refractive index m = 1.001, 1.005 (0.005) 1.315 and the size α = 0.05 (0.05) 6.00 (0.10) 15.00 (0.50) 70.00 (1.00) 100, where α = πL/λ, L is the diameter of the spherical particle, λ = Λ/μ1 is the wavelength of light in a medium with the refractive index μ1 and Λ is the wavelength of light in vacuo. The data are tabulated for the wavelength λ = 546.1/μw = 409.357 nm, where μw is the refractive index of water. A procedure has been suggested how to extend the applicability of Tables to various refractive indices of the medium and to various turbidity ratios τa/τb obtained with the individual pairs of wavelengths λa and λb. The selection of these pairs is bound to the sequence condition λa = λ0χa and λb = λ0χb, in which b-a = δ = 1, 2, 3; a = -2, -1, 0, 1, 2, ..., b = a + δ = -1, 0, 1, 2, ...; λ0 = λa=0 = 326.675 nm; χ = 546.1 : 435.8 = 1.2531 is the quotient of the given sequence.


Foods ◽  
2021 ◽  
Vol 10 (8) ◽  
pp. 1695
Author(s):  
Xinyue Zhou ◽  
Wenjun Wang ◽  
Xiaobin Ma ◽  
Enbo Xu ◽  
Donghong Liu

In order to remove the flocculent precipitation in Huyou juice after frozen storage and thawing process, the thawed juice was ultrasonically treated with different power (45–360 W) and time (10–60 min) in ice bath (~0 °C), and its sedimentation behavior during storage was observed. After optimization, the cloud stability of juice could be improved by ultrasonic treatment with ultrasonic power of 360 W or more for at least 30 min, which could be stable during 7 days of storage at 4 °C. Under this optimal condition (360 W, 30 min), the effects of ultrasound on the physicochemical properties and bioactive compounds of thawed Huyou juice during storage were investigated. The results showed that with smaller particle size and lower polymer dispersity index, ultrasonic treatment did not significantly change the color, soluble solids, titratable acidity, and bioactive compounds including flavonoids and other phenolics. In addition, all properties of samples were at the same level during storage. Thus, ultrasound was applicable since it can improve the cloud stability of Huyou juice with minimal impact on its physicochemical properties and nutritional quality compared to the untreated one.


2021 ◽  
Vol 33 (6) ◽  
pp. 062103
Author(s):  
Meisam Pourali ◽  
Martin Kröger ◽  
Jan Vermant ◽  
Patrick D. Anderson ◽  
Nick O. Jaensson

1949 ◽  
Vol 180 (1) ◽  
pp. 33-36 ◽  
Author(s):  
Emil L. Smith ◽  
Douglas M. Brown ◽  
H. Theo Hanson

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