• Login
    View Item 
    •   Home
    • Theses and Dissertations
    • Theses and Dissertations
    • View Item
    •   Home
    • Theses and Dissertations
    • Theses and Dissertations
    • View Item
    JavaScript is disabled for your browser. Some features of this site may not work without it.

    Browse

    All of TUScholarShareCommunitiesDateAuthorsTitlesSubjectsGenresThis CollectionDateAuthorsTitlesSubjectsGenres

    My Account

    LoginRegister

    Help

    AboutPeoplePoliciesHelp for DepositorsData DepositFAQs

    Statistics

    Most Popular ItemsStatistics by CountryMost Popular Authors

    Electromagnetic Effect on the Rheology of Liquid Suspension

    • CSV
    • RefMan
    • EndNote
    • BibTex
    • RefWorks
    Thumbnail
    Name:
    TawhidAlIslam_temple_0225E_132 ...
    Size:
    5.458Mb
    Format:
    PDF
    Download
    Thumbnail
    Name:
    p245801coll10_526135.mp4
    Size:
    6.213Mb
    Format:
    MPEG-4 video
    Description:
    Supplemental File
    Download
    Thumbnail
    Name:
    p245801coll10_526136.mp4
    Size:
    7.093Mb
    Format:
    MPEG-4 video
    Description:
    Supplemental File
    Download
    Genre
    Thesis/Dissertation
    Date
    2018
    Author
    Tawhid-Al-Islam, Kazi M
    Advisor
    Tao, R. (Rongjia)
    Committee member
    Levy, Ronald M.
    Wu, Xifan
    Biswas, Saroj K.
    Department
    Physics
    Subject
    Biophysics
    Physics, Condensed Matter
    Cardiovascular Disease
    Chocolate
    Electric Field
    Magnetic Field
    Turbulence
    Viscosity
    Permanent link to this record
    http://hdl.handle.net/20.500.12613/603
    
    Metadata
    Show full item record
    DOI
    http://dx.doi.org/10.34944/dspace/585
    Abstract
    Innovative methods to control the viscosity and turbulence in the flow of liquid suspension can be engineered by way of incorporating the concepts of electric and magnetic field into the rheology of complex fluids. Rheology of liquid Chocolate is a very crucial factor in determining the cost of manufacturing process as well as formulating varieties of end consumer products, for example, containing less fat. We have invented a method to lower the viscosity of liquid chocolate flow with the application of electric field. In the lab, we have found that viscosity of chocolate samples is reduced by 40~50% with our method. Thus, fat content in those samples can be reduced by 10% or more. Therefore, we expect to see much healthier and tastier chocolate product in the market once this technology gets implemented in commercial manufacturing. High viscosity and turbulence in blood flow greatly increase the risk of cardiac diseases. Hence, discovering new method to address turbulence suppression and viscosity reduction is critically important. In our study, we have found that in the in-vitro experiment, if blood is subjected to flow through a channel placed inside a strong magnetic field, its viscosity reduces by 10~20%. Based on these findings, a Megneto-Rheology (MR) therapeutic device has been developed to examine the effect on the blood pressure in human subjects. Preliminary clinical trials show that application of this MR therapy reduces blood pressure by 10% or more. In this thesis, above mentioned inventions for the flow of Blood and liquid Chocolate will be thoroughly discussed.
    Description
    Accompanied by two .mpeg4 files.
    ADA compliance
    For Americans with Disabilities Act (ADA) accommodation, including help with reading this content, please contact scholarshare@temple.edu
    Collections
    Theses and Dissertations

    entitlement

     
    DSpace software (copyright © 2002 - 2023)  DuraSpace
    Temple University Libraries | 1900 N. 13th Street | Philadelphia, PA 19122
    (215) 204-8212 | scholarshare@temple.edu
    Open Repository is a service operated by 
    Atmire NV
     

    Export search results

    The export option will allow you to export the current search results of the entered query to a file. Different formats are available for download. To export the items, click on the button corresponding with the preferred download format.

    By default, clicking on the export buttons will result in a download of the allowed maximum amount of items.

    To select a subset of the search results, click "Selective Export" button and make a selection of the items you want to export. The amount of items that can be exported at once is similarly restricted as the full export.

    After making a selection, click one of the export format buttons. The amount of items that will be exported is indicated in the bubble next to export format.