Phase segregation through transient network formation in a binary particle suspension in simple shear: Application to dough

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Abstract

In this paper we describe a viscoelastic type of phase separation in a simulated binary fluid with a sticky and an inert component, without any external gradients. Phase segregation under simple shear occurs due to transient network formation of the sticky component, expelling the inert particles from the network. When model parameters are adjusted to reduce network formation and rearrangement, the segregation effect is significantly smaller or absent. The behavior is independent of shear rate; segregation increases mainly with shear strain. The model is applied to wheat dough. Recent experiments have shown that prolonged shear flow of wheat dough can even give macroscopic segregation.
Original languageEnglish
Article number042305
Number of pages8
JournalPhysical Review. E, Statistical nonlinear, and soft matter physics
Volume89
DOIs
Publication statusPublished - 2014

Keywords

  • brownian dynamics simulations
  • wheat doughs
  • flow
  • microstructure
  • gluten
  • deformation
  • separation
  • migration

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