Taylor-vortex flow in shear-thinning fluids

Friction dynamics of elasto-inertial turbulence in Taylor-Couette flow of viscoelastic fluids

Dynamic properties of elasto-inertial turbulence (EIT) are studied in a Taylor-Couette geometry. EIT is a chaotic flow state that develops upon both non-negligible inertia and viscoelasticity. A combination of direct flow visualization and torque measurement allows to verify the earlier onset of EIT compared with purely inertial instabilities (and inertial turbulence). The scaling of the pseudo-Nusselt number with inertia and elasticity is discussed here for the first time. Variations in the friction coefficient, temporal frequency spectra and spatial power density spectra highlight that EIT undergoes an intermediate behaviour before transitioning to its fully developed chaotic state that requires both high inertia and elasticity. During this transition, the contribution of secondary flows to the overall friction dynamics is limited. This is expected to be of great interest in the aim of achieving efficiency mixing at low drag and low but finite Reynolds number. This article is part of the theme issue "Taylor-Couette and related flows on the centennial of Taylor's seminal Philosophical transactions paper (Part 2)".

Experimental insights into elasto-inertial transitions in Taylor-Couette flows

Since the seminal work of Taylor in 1923, Taylor-Couette (TC) flow has served as a paradigm to study hydrodynamic instabilities and bifurcation phenomena. Transitions of Newtonian TC flows to inertial turbulence have been extensively studied and are well understood, while in the past few years, there has been an increasing interest in TC flows of complex, viscoelastic fluids. The transitions to elastic turbulence (ET) or elasto-inertial turbulence (EIT) have revealed fascinating dynamics and flow states; depending on the rheological properties of the fluids, a broad spectrum of transitions has been reported, including rotating standing waves, flame patterns (FP), and diwhirls (DW). The nature of these transitions and the relationship between ET and EIT are not fully understood. In this review, we discuss experimental efforts on TC flows of viscoelastic fluids. We outline the experimental methods employed and the non-dimensional parameters of interest, followed by an overview of inertia, elasticity and elasto-inertia-driven transitions to turbulence and their modulation through shear thinning or particle suspensions. The published experimental data are collated, and a map of flow transitions to EIT as a function of the key fluid parameters is provided, alongside perspectives for the future work. This article is part of the theme issue 'Taylor-Couette and related flows on the centennial of Taylor's seminal Philosophical Transactions paper (part 1)'.

Whey Proteins as a Potential Co-Surfactant with Aesculus hippocastanum L. as a Stabilizer in Nanoemulsions Derived from Hempseed Oil

The use of natural surfactants including plant extracts, plant hydrocolloids and proteins in nanoemulsion systems has received commercial interest due to demonstrated safety of use and potential health benefits of plant products. In this study, a whey protein isolate (WPI) from a byproduct of cheese production was used to stabilize a nanoemulsion formulation that contained hempseed oil and the Aesculus hippocastanum L. extract (AHE). A Box-Behnken experimental design was used to set the formulation criteria and the optimal nanoemulsion conditions, used subsequently in follow-up experiments that measured specifically emulsion droplet size distribution, stability tests and visual quality. Regression analysis showed that the concentration of HSO and the interaction between HSO and the WPI were the most significant factors affecting the emulsion polydispersity index and droplet size (nm) (p < 0.05). Rheological tests, Fourier transform infrared spectroscopy (FTIR) analysis and L*a*b* color parameters were also taken to characterize the physicochemical properties of the emulsions. Emulsion systems with a higher concentration of the AHE had a potential metabolic activity up to 84% in a microbiological assay. It can be concluded from our results that the nanoemulsion system described herein is a safe and stable formulation with potential biological activity and health benefits that complement its use in the food industry.