Journal
Scientific journal NRU ITMO Series "Processes and equipment for food production"
UDK544.252
Issue:1 (19)
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Liquid Crystalline Polymers: Theories, Experiments and Nematodynamic Simulations of Shearing Flows
Annotation
Processing ofbioorganic foods (biopolymers) must be done based on the properties containing them lyotropic liquid crystals. More than thirty years of research on liquid crystalline polymers (LCP) resulted in a huge amount of publications on physics, constitutive modeling and experimental results, which are briefly reviewed in this article. To date, some theories have been experimentally verified but only for steady simple shearing cases. Thus the simulations shown in this article present the first attempt to describe the unsteady shearing rheological properties of LCP and more specifically, thermotropic type of LCP where till recently no constitutive modeling was known. Recently developed monodomain thermodynamic theory of weakly viscoelastic nematodynamics has been employed for simulations. Our simulations of steady and start up shearing flows with relaxation demonstrate at least a semi-quantitative agreement with experimental data for two industrial and two model LCP, although the model LCP exhibit the polydomain features. Established dependencies of fitted theoretical parameters on temperature and structure of LCP have also been discussed.
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