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2000
Volume 16, Issue 4
  • ISSN: 2405-5204
  • E-ISSN: 2405-5212

Abstract

Background: Bubbly suspensions can be often run into natural and industrial processes. The addition of bubbles with different sizes can lead to a significant change in the rheological properties of a matrix liquid. It is extremely significant to fully understand the rheological properties of bubbly suspensions for improving process efficiencies and optimizing productive processes. 

Objective: The objective of this study is to explore qualitatively the physical law and internal mechanism of the apparent viscosity of suspensions formed by a Newtonian liquid containing different bubbles. 

Methods: Based on the parallel plate model of shear flow, the volume of fluid method (VOF) was used to investigate the effect of bubble arrangement and volume fraction on the apparent viscosity of bubbly suspensions at low volume fractions. The piecewise linear interface calculation (PLIC) method was applied to reconstruct the interface based on the phase function. 

Results: The present results show that the relative viscosity (ηr) of bubbly suspensions shows a nonlinear change with an increase in bubble volume fraction (ϕ). When the capillary number (Ca) is less than 0.6, ηr shows a nonlinear increase with an increase in ϕ (ηr increases from 1 to 1.03 with an increase in ϕ from 0 to 2.94% at Ca=0.1). However, Ca is greater than or equal to 0.6, ηr shows a nonlinear decrease with an increase in ϕ (ηr decreases from 1 to 0.92 with an increase in ϕ from 0 to 2.94% at Ca=2.5). Even if ϕ is the same, different arrangements of bubbles can lead to different magnitudes of apparent viscosity of bubbly suspensions.

 Conclusion: As ϕ increases, the region of low shear rate increases, which leads to a non−linear decrease in the relative viscosity. When ϕ is the same, the different arrangements of bubbles can lead to different effects on bubble dynamics and flow fields. This results in different viscous dissipation in bubbly suspensions. Thus, the apparent viscosity of bubbly suspensions is different

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/content/journals/rice/10.2174/0124055204268474230922054143
2023-08-01
2025-08-16
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