## Appl Rheol online available publications for selected issue

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Suitability of finite difference method and finite volume method for computation of incompressible non newtonian flow is analyzed. In addition, accuracy of numerical results depending of mesh size is assessed. Both methods are tested for driven cavity and compared to each other, to results from available literature and to results obtained using commercial code CFX 4.3.► Cite this publication as follows:

Marn J, Delic M, Zunic Z: Non-Newtonian Fluid Flow Analysis with Finite Difference and Finite Volume Numerical Models, Appl. Rheol. 11 (2001) 325.

A method has been proposed for quantitative characterization of the flow behaviour of fluids, which is an important problem of applied rheology. Particle Image Velocimetry technique has been used for visualization and measurement of the velocity field. The rheometric study of the fluid is aimed at determining the character of the flow and its dynamic viscosity. It is shown that the experimental data obtained for the velocity field and the viscosity are necessary and sufficient for determining the shear stress field at each point of the flow bulk. The major part of the investigations are performed using a Newtonian fluid (epoxy resin), but some data for the non- Newtonian fluid (solution of xantan) are shown too. The flow is produced by gravity in a system of tubes (a barrel and a capillary) with different round crossections. The possibility of further improvement of the combined rheo-optical method is shown.► Cite this publication as follows:

Ivanov Y, Kavardjikov V, Pashkuleva D: Combined Method for Quantitative Characterisation of Fluid Flow, Appl. Rheol. 11 (2001) 320.

The viscoelasticity of reduced-fat Cheddar and Mozzarella cheeses was characterized in small (parallel disk rheometer, go = 0.01) and large (sliding plate rheometer, 0.2< go <7) amplitude oscillatory shear at 40 and 60 C. We deduced the linear relaxation spectrum from the small strain measurements. At large strain amplitudes, we found sinusoidal stress responses whose amplitudes are well below those predicted from the linear relaxation spectrum, and yet remarkably linear with strain amplitude. We call this the large strain linear regime. We discovered that the Lodge rubberlike liquid can quantitatively explain the large strain linear regime if we scale down the relaxation moduli in the linear spectrum by a constant. This large strain linear regime persists to much higher strain amplitudes for Cheddar (go <= 4) than for Mozzarella (go <= 1). This is perhaps due to oriented structure of the protein matrix in the Mozzarella cheese.► Cite this publication as follows:

Wand YC, Gunasekaran S, Giacomin AJ: The Lodge Rubberlike Liquid Behavior for Cheese in Large Amplitude Oscillatory Shear, Appl. Rheol. 11 (2001) 312.

► Cite this publication as follows:

Stading M: Das Rheologie-Handbuch - F¨r Anwender von Rotations- und Oszillations-Rheometern (T. Mezger), Appl. Rheol. 11 (2001) 309.

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