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Updated: Apr 29, 2026
11:51
Visually Based Characterization of the Incipient Particle Motion in Regular Substrates: From Laminar to Turbulent Conditions
Published on: February 22, 2018
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Phase segregation through transient network formation in a binary particle suspension in simple shear: application to
Joost H J van Opheusden1, J Molenaar1
1Biometris, Department of Mathematical and Statistical Methods, Wageningen University, Droevendaalsesteeg 1, 6708 PB Wageningen, The Netherlands.
Summary
Shear-induced phase separation in binary fluids is driven by sticky component network formation. Reducing network rearrangement minimizes this effect, which is strain-dependent, not rate-dependent.
Area of Science:
- Physics
- Materials Science
- Rheology
Background:
- Binary fluid mixtures can exhibit phase separation.
- Viscoelastic properties influence fluid behavior under stress.
- Understanding component segregation is crucial for material processing.
Purpose of the Study:
- To investigate viscoelastic phase separation in a simulated binary fluid under shear.
- To elucidate the role of sticky component network formation in segregation.
- To explore the relationship between shear strain, shear rate, and segregation.
Main Methods:
- Simulated binary fluid with sticky and inert components.
- Application of simple shear flow without external gradients.
- Systematic variation of model parameters affecting network formation and rearrangement.
Main Results:
- Phase segregation observed due to transient network formation of the sticky component.
- Inert particles are expelled from the sticky network during segregation.
- Reduced network formation and rearrangement significantly decrease or eliminate segregation.
- Segregation is primarily dependent on shear strain, not shear rate.
Conclusions:
- Viscoelastic network formation is the key mechanism for shear-induced phase separation in this system.
- The model provides insights applicable to complex materials like wheat dough.
- Experimental validation of macroscopic segregation in wheat dough under prolonged shear flow supports the model's relevance.
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