Bostwick Degree and Rheological Properties: an Up-to-date Viewpoint

By P. Perona. 2005

49 citations recorded by the source corpus.

Abstract The correlation between the Bostwick degree and the static rheological properties of yield stress food fuids is first revisited and then reformulated in this work. The role of the yield stress in the free surface flow of the Bost-wick test is studied using dimensional analysis. Results from experiments on 48 different samples of yield stress fluids are considered and included to check the adequacy of the proposed correlation. Asymptotic dynamic behaviour is also presented and discussed as a mechanism of complete self similarity with respect of the dimensionless time. This approach would seem to support the opinions in favor of the yield stress as a key parameter, and thus offers an interesting new viewpoint useful to both future experiments on the Bostwick test and studies of 'dam-break' like dynamics.

Subfields: Biomedical Engineering, Computational Mechanics, Fluid Flow and Transfer Processes

View Paper: https://www.semanticscholar.org/paper/66a9c559ef328d3f4059c4df78c503160e5b1adf

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Biomedical Engineering

1. Laboratoire Navier
2. Richard V. Craster
3. Neil J. Balmforth
4. P. Coussot

In Computational Mechanics

1. Laboratoire Navier
2. P. Coussot
3. A. Rust
4. Richard V. Craster
5. Neil J. Balmforth
6. Nicolas Roussel

In Fluid Flow and Transfer Processes

1. Laboratoire Navier
2. Neil J. Balmforth
3. P. Coussot
4. A. Rust
5. Nicolas Roussel
6. G. Ovarlez

Citations in the corpus

• Viscoplastic flow over an inclined surface (2006, background): “Extrusions and slumps are a component of a large number of industrial processes and occur in various geological problems (such as mudslides and lava flows) [2,3,8,9,4–6].”
• Yield stress fluid flows: A review of experimental data (2014, background): “the L-box in civil engineering or Botswick consistometer in food industry [122-123].”