80 Chapter 1.

Introduction to Rheology

The corn starch solution is a concentrated suspension of starch

particles in water. Examination of the apparent viscosity curve (Fig.
1.44) shows initial shear-thinning followed by strong shear-thickening
behavior. At low shear rates (0 < γ̇ < 4.5 s-1), the water has a lubricating
effect between the particles and flow is relatively unhindered. With
higher shear rates (γ̇ ≥ 4.5 s-1), increased resistance from particle to
particle interaction causes a significant increase in apparent viscosity.
Curve fitting the data, above 4.5 s-1, to the power law model yields:
σ = K(γ̇)n = .131(γ̇)1.72

where K = 0.131 Pa s and n = 1.72. A flow behavior index equal to 1.72,

a value significantly greater than 1.0, is a numerical indication of a large
shear-thickening effect. The above equation is illustrated as the line
plotted in Fig. 1.44.

Table 1.7. Rheological Data for Swedish Commercial Milk Chocolate at 40°C (Data
from Prentice and Huber, 1983)
γ̇ σ γ̇ σ
(s-1) (Pa) (s-1) (Pa)

0.099 28.6 6.4 123.8

0.140 35.7 7.9 133.3
0.199 42.8 11.5 164.2
0.390 52.4 13.1 178.5
0.790 61.9 15.9 201.1
1.60 71.4 17.9 221.3
2.40 80.9 19.9 235.6
3.90 100.0

A concentrated corn starch solution can provide an excellent visual

and tactile example of shear-thickening behavior. First, a 50 to 55%
(wt/wt) solution consisting of raw corn starch (available in most grocery
stores) and water is required. Next, one must be willing to examine the
material with bare hands. If you slowly move a finger through the
material, the solution feels and appears like a liquid. If the finger is
moved quickly, however, this substance provides much greater
resistance and shows solid-like behavior by fracturing and separating
at the higher shear rate! The material quickly reverts to a liquid-like
appearance at the cessation of movement.
1.14.3 Milk Chocolate 81

1.14.3. Milk Chocolate

Rheological data for milk chocolate at 40°C are available (Table 1.7).
Determine the Casson and Bingham plastic model parameters for this
material.

250

200
Data Range
Shear Stess, Pa

0 - 20 1/s
150

0 - 1.6 1/s
100

1.6 - 20 1/s
50
Milk Chocolate

0
0 5 10 15 20 25

Shear Rate, 1/s

Figure 1.45. Regression analyses of 40°C milk chocolate applying the Bingham
plastic model over different shear rate ranges.

Data are present for low shear stresses and a plot (Fig. 1.45) of this
information suggests the presence of a yield stress. Casson and Bing-
ham plastic model parameters were calculated over three different shear
rate ranges (Table 1.8). The results clearly indicate that the model and
shear rate range covered in the analysis have a strong influence on the
yield stress (the dynamic yield stress) calculated from the intercept of
the regression curve. When data at the lower shear rates are empha-
sized, the calculated yield stress decreases. This results in Bingham
yield values ranging from 35.1 to 52.3 Pa.
82 Chapter 1. Introduction to Rheology

Table 1.8. Constants for Bingham Plastic (σ = σo + µpl (γ̇)n ) and Casson
(σ0.5 = (σo )0.5 + K1(γ̇)0.5) Models Used to Describe the Behavior of 40°C Milk
Chocolate Over Three Shear Rate Ranges
Casson Model Bingham Plastic

γ̇ K1 σo r2 µ pl σo r2
(s-1) (Pa.5 s.5) (Pa) (Pa s) (Pa)

0 - 20 2.21 29.7 .99 8.82 62.3 .99

1.6 - 20 2.14 32.3 .99 9.80 48.7 .98
0 - 1.6 3.04 17.8 .89 25.5 35.1 .84

1.14.4. Falling Ball Viscometer for Honey

The effect of temperature on the viscosity of a Newtonian fluid can be
illustrated by considering data from a falling ball viscometer. Derive
(Part a) the falling ball viscometer equations and use them to evaluate
(Part b) the viscosity of honey from the data given in Table 1.9. Also,
evaluate the influence of temperature on honey viscosity using the
Arrhenius equation.
Part a. Consider a sphere (radius=R ; density=ρs ) dropping through a
Newtonian fluid (density=ρl ) otherwise at rest. The sphere, traveling
downward at terminal velocity (ut ), is subject to three forces: buoyancy
((4πR 3ρl g)/3), drag (6πRµut ) and gravity ((4πR 3ρs g)/3). A force balance
yields
 4 3 4  [1.93]
 πR  gρl + 6πRµut =  πR 3 gρs
3  3 
where the drag term comes from Stoke’s law (Trans. Cambridge Phil.
Soc. Vol. 8, 1845 and Vol. 9, 1851). Simplification of Eq. [1.93] gives
µ 2R 2g [1.94]
=
ρs − ρl 9ut

The time (t ) required for the ball to fall a fixed distance (L ) is

L [1.95]
t=
ut
so the terminal velocity is