Thermorheological fluid

Liao, H.-J. 1998. Simulation of continuous sterilization of fluid food products the role of thermorheological behavior of starch dispersion and process, Ph.D. thesis, Cornell University, Ithaca, NY. 

HEAT TRANSFER TO FLUID FOODS Thermorheological Models... 

In order to understand or study heat transfer phenomenon, the rheological behavior of a fluid food must be known as a function of both temperature and shear rate. For convenience in computations, the effect of shear and temperature may be combined in to a single thermorheological (TR) model. A TR model may be defined as one that has been derived from rheological data obtained as a function of both shear rate and temperature. Such models can be used to calculate the apparent viscosity at different shear rates and temperatures in computer simulation and food engineering applications. For a simple Newtonian fluid, because the viscosity, r), is independent of shear rate, one may consider only the influence of temperature on the viscosity. For many foods, the Arrhenius equation (Equation 2.42) is suitable for describing the effect of temperature on t] ... 

Lest one ignore the important role of rheological behavior and properties of fluid foods in handling and processing foods, they are covered in Chapter 8. Here, the topics covered include applications under isothermal conditions (pressure drop and mbcing) and under non-isothermal conditions (heat transfer pasteurization and sterilization). In particular, the isothermal rheological and nonisothermal thermorheological models discussed in Chapters 3 and 4 are applied in Chapter 8. 

Here I will describe a two of the areas into which we are performing research related to programmable matter. The goal of the first direction (Section 2.1) was to develop a better experimental understanding of the fluid-dynamical and fluid-stmctural processes involved in 3D cube assembly processes. In the second direction our goal is the development of two forms of thermorheologically enabled programmable matter systems (Section 2.2). 

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