A novel rheo-optical device for studying complex fluids in a double shear plate geometry

作者：Boitte Jean Baptiste^*; Vizcaino Claude; Benyahia Lazhar; Herry Jean Marie; Michon Camille; Hayert Murielle

来源：Review of Scientific Instruments, 2013, 84(1): 013709.

DOI：10.1063/1.4774395

A new rheo-optical shearing device was designed to investigate the structural evolution of complex material under shear flow. Seeking to keep the area under study constantly within the field of vision, it was conceived to produce shear flow by relying on the uniaxial translation of two parallel plates. The device features three modes of translation motion: step strain (0.02-320), constant shear rate (0.01-400 s(-1)), and oscillation (0.01-20 Hz) flow. Because the temperature is controlled by using a Peltier module coupled with a water cooling system, temperatures can range from 10 to 80 degrees C. The sample is loaded onto a user-friendly plate on which standard glasses can be attached with a depression vacuum pump. The principle innovation of the proposed rheo-optical shearing device lies in the fact that this suction system renders the microscopy glasses one with the plates, thereby ensuring their perfect planarity and parallelism. The gap width between the two plates can range from 0 to 5 mm. The device was designed to fit on any inverted confocal laser scanning microscope. In terms of controlled deformation, the conception and technical solutions achieve a high level of accuracy. Moreover, user-friendly software has been developed to control both shear flow parameters and temperature. The validation of specifications as well as the three modes of motion was carried out, first of all without a sample, and then by tracking fluorescent particles in a model system, in our case a micro-gel. Real values agreed well with those we targeted. In addition, an experiment with bread dough deformation under shear flow was initiated to gain some insight into the potential use of our device. These results show that the RheOptiCAD (R) promises to be a useful tool to better understand, from both a fundamental and an industrial point of view, the rheological behavior of the microstructure of complex fluids under controlled thermo-mechanical parameters in the case of food and non-food systems.

• 出版日期2013-1