Abstract
Electrorheology (ER) is concerned with the effects of electric fields on the flow properties of liquid suspensions that show an increase in apparent viscosity and a greater yield stress during exposure to electric fields. These fluids require polarizable particles suspended in an insulating (non-conducting) oil. The ER phenomenon results from the formation of microstructures of the dispersed solid phase. In other words, the field-induced microstructures attempt to span the fluid gap, causing reduced fluidity.
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Daubert, C.R., Steffe, J.F. (1998). Dimensional Analysis of the Electrorheological Behavior of Milk Chocolate. In: Tunick, M.H., Palumbo, S.A., Fratamico, P.M. (eds) New Techniques in the Analysis of Foods. Springer, Boston, MA. https://doi.org/10.1007/978-1-4757-5995-2_3
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DOI: https://doi.org/10.1007/978-1-4757-5995-2_3
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