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Hydrodynamic focusing for micro-rheological single-particle study
Marek Dziubiński 한국유변학회 2015 Korea-Australia rheology journal Vol.27 No.1
Hydrodynamic focusing is a widely used tool in microfluidics world. Typical working models are treating this phenomenon as two-dimensional, however the requirements of high throughput analysis show the urgent need to operate in higher Reynolds number range Re > 10, where the three dimensional effects are no longer negligible. Current work, based on both experimental results of confocal laser scanning microscopy (CLSM) and computational fluid dynamics (CFD) modeling describes the problematic range of flow parameters and presents the model describing the shape of the focused stream. In specific, the discussion is aimed at possible use of the proposed solution in single particle rheology, where such a model gives novel control possibilities over the experimental parameters
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Structural analysis of gluten-free doughs by fractional rheological model
Magdalena Orczykowska,Marek Dziubiński,Piotr Owczarz 한국유변학회 2015 Korea-Australia rheology journal Vol.27 No.1
This study examines the effects of various components of tested gluten-free doughs, such as corn starch, amaranth flour, pea protein isolate, and cellulose in the form of plantain fibers on rheological properties of such doughs. The rheological properties of gluten-free doughs were assessed by using the rheological fractional standard linear solid model (FSLSM). Parameter analysis of the Maxwell-Wiechert fractional derivative rheological model allows to state that gluten-free doughs present a typical behavior of viscoelastic quasi-solid bodies. We obtained the contribution dependence of each component used in preparations of gluten-free doughs (either hard-gel or soft-gel structure). The complicate analysis of the mechanical structure of gluten-free dough was done by applying the FSLSM to explain quite precisely the effects of individual ingredients of the dough on its rheological properties
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