粉体のレオロジー : 分散系のレオロジー : レオロジー特集号
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概要
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By the use of the direct shear test, the internal friction was determined. The shearing stress increases pulsatively with the increase of shearing displacement and saturate gradually. This phenomenon is connected with the inordinary flow of powdered bed in the shear box. In general, the vertical height of packed powder gradually decrease with the increase of shearing displacement, while the powder composed of cubical particles, such as sugar, expands its volume during shearing. This is a kind of dilatancy. The internal friction of powdered foodstuff was found to be ranging from 0.23 to 0.70. It was established that when a powder is mechanically tapped, the relation between the strain γ and the number of times of tapping N is represented by the equation, γ=ab N/(1+bN), where a and b are the material constants of infinite compressibility and flowbility respectively. The value of a was ranging from 0.9×10^<-1> to 3.3×10^<-1> and the b value from 2.3×10^<-2> to 17.5×10^<-2>. When the bed of powder is compressed, strain γ for stress σ and loading time t are connected by Nutting's equation, γ=φ^<-1>σ^βt^κ, where φ, βand κ are constants. The logarithmic φ was ranging from 4.0 to 16.0, the β from 0.3 to 2.0 andκ from 0.2 to 0.35 respectively. Thus the loosing bed of powder has the flow property of intermediate material. The a value is proportional to β and logarithmic φ, and decreased with the increase of the internal friction of powder. In the case of powdered bed, φ value called "firmness" by G.W. Scott Blair is a material constant that is proportional to internal friction of powder.
- 社団法人日本材料学会の論文
- 1962-05-15
著者
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