Phase segregation through transient network formation in a binary particle suspension in simple shear: application to dough.
In this paper we describe a viscoelastic type of phase separation in a simulated binary fluid with a sticky and an inert component, without any external gradients. Phase segregation under simple shear occurs due to transient network formation of the sticky component, expelling the inert particles from the network. When model parameters are adjusted to reduce network formation and rearrangement, the segregation effect is significantly smaller or absent. The behavior is independent of shear rate; segregation increases mainly with shear strain. The model is applied to wheat dough. Recent experiments have shown that prolonged shear flow of wheat dough can even give macroscopic segregation.
Biometris, Department of Mathematical and Statistical Methods, Wageningen University, Droevendaalsesteeg 1, 6708 PB Wageningen, The Netherlands.
Joost H J
JH
van Opheusden
Biometris, Department of Mathematical and Statistical Methods, Wageningen University, Droevendaalsesteeg 1, 6708 PB Wageningen, The Netherlands.
J
J
Molenaar
D003198:Computer Simulation; D005433:Flour; D005983:Glutens / Q000737:chemistry*; D008956:Models, Chemical; D044367:Phase Transition; D033081:Shear Strength; D013213:Starch / Q000737:chemistry*; D013535:Suspensions / Q000737:chemistry*; D014908:Triticum / Q000737:chemistry*; D014867:Water / Q000737:chemistry*
D013535:Suspensions; D014867:Water; D005983:Glutens; D013213:Starch