Application of rheometer attachments for soft tribology: A cautionary tale

IF 5.3 2区 农林科学 Q1 ENGINEERING, CHEMICAL
Heather M. Shewan, Brooke Lusted, Siyi Chen, Jaqueline Moura Nadolny, Yuan Xu, Jason R. Stokes
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引用次数: 0

Abstract

Soft contact tribology has emerged as a useful technique for understanding the lubrication behaviour of foods and pharmaceutical systems. While this field developed by adapting techniques used to characterise lubrication of oils, such as using the PCS instruments Mini-Traction Machine (MTM) that consists of a ball rolling/sliding against a rotating plate, methodologies have also emerged using rheometers with tribocell attachments in pure sliding configurations. Our hypothesis is that soft-contact tribology is strongly dependent on the contact mechanics, and as such the measurement from ball-to-pin contact in rheo-tribocell should differ from the ball-to-disc contact in a Mini-Traction Machine (MTM) even at a similar relative speed and contact pressure. We find that when lubricated using Newtonian fluids, the rheo-tribocell results are comparable to the MTM. However, when the lubricant is a multiphase fluid (emulsion, polymer solution) with non-Newtonian rheology, tribological behaviour measured from two devices differs markedly. We interpreted such inconsistency according to the geometrical difference in soft tribological contact, and conclude that a universal relationship cannot be derived between the devices. We highlight that Hertzian contact (assumed in Stribeck-Hersey analysis) is not universally valid in soft tribological contacts, and that it is necessary to consider the mechanics and geometry of the tribological contact when analysing the results. This also makes it hard to compare measurements and conclusions obtained from the different devices.
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来源期刊
Journal of Food Engineering
Journal of Food Engineering 工程技术-工程:化工
CiteScore
11.80
自引率
5.50%
发文量
275
审稿时长
24 days
期刊介绍: The journal publishes original research and review papers on any subject at the interface between food and engineering, particularly those of relevance to industry, including: Engineering properties of foods, food physics and physical chemistry; processing, measurement, control, packaging, storage and distribution; engineering aspects of the design and production of novel foods and of food service and catering; design and operation of food processes, plant and equipment; economics of food engineering, including the economics of alternative processes. Accounts of food engineering achievements are of particular value.
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