22-Agric-A6 Physical Properties of Biological Materials and Food Products · May 2016
Nivaar worked solution (AI-drafted; not reviewed by a licensed engineer)
Paper format. 04-Agric-A6 Physical Properties of Biological Materials and Food Products, National Exams May 2016 — a three-hour closed-book exam (approved calculator permitted; one aid sheet, both sides). Nine questions are set and candidates answer any five, each worth 20 marks, for a 100-mark paper. All nine are worked here so the set is a complete study resource.
Reference texts. M.A. Rao, S.S.H. Rizvi, A.K. Datta and J. Ahmed, Engineering Properties of Foods, 4th ed. (rheology of fluid and semisolid foods, particle size, surface/interfacial properties); N.N. Mohsenin, Physical Properties of Plant and Animal Materials, 2nd ed. (thermal properties, calorimetry, texture and rheological testing); R.P. Singh and D.R. Heldman, Introduction to Food Engineering, 5th ed. (thermal-property measurement, freezing-point depression, particle size); J.F. Steffe, Rheological Methods in Food Process Engineering, 2nd ed. (viscometry, viscoelasticity, the Kelvin-Voigt model, time-dependent flow behaviour); R.L. Earle, Unit Operations in Food Processing, 2nd ed. (particle-size averages, specific surface from sieve data).
Question text not reproduced: the examination questions are © Engineers and Geoscientists BC. Open the official past paper (linked at the top of this page) to read the question, then follow the worked solution below.
(a) Classification from the pressure-gradient trend along the pipe. As a food material moves down the pipeline at constant flow rate, every fluid element accumulates shear history, and for a time-dependent material that history changes the local apparent viscosity, and hence the local pressure gradient, as a function of position.
In every case, a time-independent fluid (Newtonian, or a simple power-law pseudoplastic/dilatant with a shear history that does not itself alter the material) gives a flat \(\Delta P/L\) versus \(L\) once flow is fully developed, which is the reference case shown in the figure below.
(b) Kelvin (Kelvin–Voigt) model for creep. The Kelvin model represents a viscoelastic solid as a Hookean spring (modulus \(E\)) and a Newtonian dashpot (viscosity \(\eta\)) connected in parallel, so both elements always carry the same strain and the total stress is the sum of the spring's and the dashpot's contributions, \(\sigma = E\epsilon + \eta\,d\epsilon/dt\). Under a suddenly applied and then held constant stress \(\sigma_0\) (a creep test), solving this first-order equation gives $$\epsilon(t) = \frac{\sigma_0}{E}\left(1-e^{-t/\tau}\right),\qquad \tau = \frac{\eta}{E},$$ which starts at zero strain (the dashpot prevents the spring from extending instantaneously) and rises smoothly toward the equilibrium elastic strain \(\sigma_0/E\) — a delayed (retarded) elastic response, never overshooting the equilibrium value. On removal of the stress, the strain relaxes back to zero along the mirror-image decay \(\epsilon(t)=\epsilon_{\max}e^{-t/\tau}\), so all of the deformation is eventually recovered given enough time. Fitting a measured creep curve to this equation — reading off the equilibrium strain to get \(E\), and the time to reach \((1-1/e)\) of that strain to get the retardation time \(\tau\), hence \(\eta=E\tau\) — is the standard way the Kelvin model is used to reduce food creep data to two material constants.
(c) Pseudoplastic flow curve across the full shear-rate range. Real structured (pseudoplastic) food fluids do not follow the power law \(\tau=K\dot\gamma^n\) indefinitely; over a wide enough shear-rate range the curve shows three regions, sketched below on log-log axes. At very low ("creeping-flow") shear rates the imposed shear is too gentle to disturb the fluid's resting structure any further, so the apparent viscosity saturates at a constant lower Newtonian plateau \(\mu_0\) and \(\tau\) is again proportional to \(\dot\gamma\). At intermediate shear rates the structure progressively breaks down with increasing shear rate, giving the familiar power-law, shear-thinning region (\(n<1\), concave on log-log axes). At very high shear rates the structure is essentially fully broken down, so further increases in shear rate can no longer reduce viscosity, and the curve again becomes linear at an upper Newtonian plateau \(\mu_\infty < \mu_0\). Newtonian-like (locally linear) behaviour is therefore expected at both extremes of shear rate, because at each extreme the fluid's structural state is no longer changing with further changes in shear rate, so the local relationship between stress and shear rate reverts to a constant proportionality — even though the fluid is globally non-Newtonian across the full range.