McBain, G.D., Harris, J.A., Leong, Y., and Vigh, S. (2000) Viscoelastic characterisation of low-grade molasses by jet-swell measurements. In: Proceedings of the 22nd Annual Conference of the Australian Society of Sugar Cane Technologists (22) pp. 467-473. From: Australian Society of Sugar Cane Technologist Conference, 2-5 May 2000, Bundaberg, QLD, Australia.

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Abstract

Previous studies have established that the viscosity of low-grade molasses and massecuites depends on the shear rate, temperature and composition. It has also been hinted that these fluids are not merely viscous but rather viscoelastic. This result is not unexpected, given the presence of dissolved high polymers (polysaccharides). After a brief general discussion of fluid rheology, this paper describes an experiment performed on Queensland low-grade molasses to exhibit its viscoelasticity. When forced from a pipe, viscoelastic fluids swell markedly. A photograph of such an event is presented here and also used to estimate the fluid's viscoelastic relaxation time. The result, about a tenth of a second, is consistent with the values determined for French beet molasses using a Weissenberg heogoniometer. The estimated relaxation time is used to assess the possible impact of viscoelasticity in two factory processes: stirring in cooling crystallizers and flow through pipe fittings. It is concluded that viscoelasticity may play a role in the known tendency of low-grade massecuites to short-circuit in vessels of complex geometry and also may explain the anomalous published pressure-drop data for molasses flow in pipe-fittings.

Item ID:	14543
Item Type:	Conference Item (Research - E1)
ISBN:	0726-0822
Keywords:	continuous crystalliser; jet-swell; molasses flow; rheology; viscoelasticity
Related URLs:	https://www.assct.com.au/
Date Deposited:	15 Dec 2017 01:55
FoR Codes:	09 ENGINEERING > 0904 Chemical Engineering > 090499 Chemical Engineering not elsewhere classified @ 100%
SEO Codes:	82 PLANT PRODUCTION AND PLANT PRIMARY PRODUCTS > 8203 Industrial Crops > 820304 Sugar @ 100%
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