Effect of Bulk and Interfacial Rheological Properties on Bubble Dissolution
β Scribed by William Kloek; Ton van Vliet; Marcel Meinders
- Publisher
- Elsevier Science
- Year
- 2001
- Tongue
- English
- Weight
- 128 KB
- Volume
- 237
- Category
- Article
- ISSN
- 0021-9797
No coin nor oath required. For personal study only.
β¦ Synopsis
This paper describes theoretical calculations of the combined effect of bulk and interfacial rheological properties on dissolution behavior of a bubble in an infinite medium at saturated conditions. Either bulk or interfacial elasticity can stop the bubble dissolution process, and stability criteria are defined for the elastic cases. In the case of an elastic interface with dilation modulus E d and a bubble with an initial radius R 0 and initial interfacial tension Ο 0 , the bubble is stabilized as it has shrunk to a relative radius of Ξ΅ = R/R 0 = exp(-Ο 0 /(2E d )). In case of an elastic bulk with modulus G a bubble will shrink until GR 0 = 4Ο 0 Ξ΅ 3 /(1 -5Ξ΅ 4 + 4Ξ΅ 3 ) is fulfilled. Bulk and interfacial viscosity can retard the dissolution process if their magnitude exceeds a certain critical value but will never completely stop bubble dissolution.
π SIMILAR VOLUMES
## Abstract The addition of malonaldehyde (MA) results in significant changes in the viscoβelastic behaviour of wheat flour dough. Incorporation of MA in wheat flour also enhances its rate of maturation during subsequent storage. After storage, MA treated wheat flour had lesser extensibility and hi
Studies have been undertaken to investigate the effect of sugars on the thermal and rheological properties of sago starch. Sugars were found to increase the gelatinization temperature T(gel), and gelatinization enthalpy DeltaH. T(gel) and DeltaH increased in the following order: control (water alone