4.7 Article

Coupled tomography and distinct-element-method approach to exploring the granular media microstructure in a jamming hourglass

Journal

PHYSICAL REVIEW E
Volume 77, Issue 6, Pages -

Publisher

AMER PHYSICAL SOC
DOI: 10.1103/PhysRevE.77.061306

Keywords

-

Ask authors/readers for more resources

We describe an approach for exploring microscopic properties of granular media that couples x-ray microtomography and distinct-element-method (DEM) simulations through image analysis. We illustrate it via the study of the intriguing phenomenon of instant arching in an hourglass (in our case a cylinder filled with a polydisperse mixture of glass beads that has a small circular shutter in the bottom). X-ray tomography provides three-dimensional snapshots of the microscopic conditions of the system both prior to opening the shutter, and thereafter, once jamming is completed. The process time in between is bridged using DEM simulation, which settles to positions in remarkably good agreement with the x-ray images. Specifically designed image analysis procedures accurately extract the geometrical information, i.e., the positions and sizes of the beads, from the raw x-ray tomographs, and compress the data representation from initially 5 gigabytes to a few tens of kilobytes per tomograph. The scope of the approach is explored through a sensitivity analysis to input data perturbations in both bead sizes and positions. We establish that accuracy of size-much more than position-estimates is critical, thus explaining the difficulty in considering a mixture of beads of different sizes. We further point to limits in the replication ability of granular flows away from equilibrium; i.e., the difficulty of numerically reproducing chaotic motion.

Authors

I am an author on this paper
Click your name to claim this paper and add it to your profile.

Reviews

Primary Rating

4.7
Not enough ratings

Secondary Ratings

Novelty
-
Significance
-
Scientific rigor
-
Rate this paper

Recommended

Article Operations Research & Management Science

Distance between vertices of lattice polytopes

Anna Deza, Antoine Deza, Zhongyan Guan, Lionel Pournin

OPTIMIZATION LETTERS (2020)

Article Mathematics, Applied

THE DIAMETER OF LATTICE ZONOTOPES

Antoine Deza, Lionel Pournin, Noriyoshi Sukegawa

PROCEEDINGS OF THE AMERICAN MATHEMATICAL SOCIETY (2020)

Article Mathematics

Elementary moves on lattice polytopes

Julien David, Lionel Pournin, Rado Rakotonarivo

JOURNAL OF COMBINATORIAL THEORY SERIES A (2020)

Article Engineering, Chemical

Rehydration of food powders: Interplay between physical properties and process conditions

Xin Yi Ong, Spencer E. Taylor, Marco Ramaioli

POWDER TECHNOLOGY (2020)

Review Computer Science, Interdisciplinary Applications

New trends in mechanistic transdermal drug delivery modelling: Towards an accurate geometric description of the skin microstructure

Daniel Sebastia-Saez, Adam Burbidge, Jan Engmann, Marco Ramaioli

COMPUTERS & CHEMICAL ENGINEERING (2020)

Article Engineering, Chemical

Food 3D printing: Effect of heat transfer on print stability of chocolate

Pietro Rando, Marco Ramaioli

Summary: Food 3D Printing is a novel technology that involves manufacturing edible objects with customized shape and structure. The study focuses on the interplay between the rheological and thermal properties of chocolate products, and printing conditions, in order to predict the stability of 3D printed structures. The research proposes a stability criterion based on the local yield stress to explain the stability or collapse of the 3D printed structures.

JOURNAL OF FOOD ENGINEERING (2021)

Article Food Science & Technology

Effect of the rheological properties of the liquid carrier on the in vitro swallowing of solid oral dosage forms

Anais Lavoisier, Sathyavageeswaran Shreeram, Michael Jedwab, Marco Ramaioli

Summary: This study investigated the dynamics of different combinations of liquid carriers and solid oral dosage forms during swallowing, revealing promising options for promoting safe swallowing of capsules and tablets. Further clinical studies are needed to confirm these positive effects in healthy and dysphagic patients.

JOURNAL OF TEXTURE STUDIES (2021)

Article Engineering, Chemical

Numerical simulations of sintering coupled with moisture transfer

P. Rando, J. Engmann, B. Watzke, L. Forny, V. Meunier, M. Ramaioli

Summary: The study proposes a new method to simulate the dynamics of particle sintering and moisture transfer, considering gradients of viscosity, finding that FEM simulations accurately consider the forces between particles compared to commonly used approximate analytical models.

POWDER TECHNOLOGY (2022)

Article Food Science & Technology

Multiscale modelling of flow, heat transfer and swelling during thermo-mechanical treatment of starch suspensions

Arnesh Palanisamy, Marco Ramaioli, Paul Menut, Artemio Plana-Fattori, Denis Flick

Summary: This study directly considers the trajectory and swelling of each starch granule through a combination of CFD and DEM simulations, revealing the behavior of starch granules during heating. The results show a shear-induced random walk of particles and indicate that swelling first occurs near the heated wall, followed by migration of swollen granules toward zones of lower solid fraction.

FOOD STRUCTURE-NETHERLANDS (2021)

Article Engineering, Chemical

On the formation of dry granular jets at a liquid surface

Xin Yi Ong, Spencer E. Taylor, Marco Ramaioli

Summary: This study explores the formation of dry granular jets on liquid surfaces under different parameters, finding that the transition from island formation to jetting occurs when a certain energy ratio is exceeded. Jet formation primarily depends on the kinetic energy of the grains and their wettability, with conditions identified for the formation of dry granular jets containing entrained air in liquids and suggestions for avoiding this in grain dispersion applications.

CHEMICAL ENGINEERING SCIENCE (2021)

Article Mechanics

Determination of the mechanical properties of gelatinized starch granule from bulk suspension characterization

Arnesh Palanisamy, Gabrielle Moulin, Marco Ramaioli, Artemio Plana-Fattori, Denis Flick, Paul Menut

Summary: This study investigates the rheological properties of dense suspensions prepared with different methods to estimate the mechanical properties of an averaged starch granule. The results show that starch granules have a rough surface and behave as frictional particles. The study also provides the first estimate of the starch granule bulk modulus and demonstrates that the swollen granule shear modulus is temperature independent.

RHEOLOGICA ACTA (2022)

Article Engineering, Manufacturing

Numerical simulations of sintering coupled with heat transfer and application to 3D printing

P. Rando, M. Ramaioli

Summary: Sintering is a process where two solids bond together and reduce surface area at high temperatures, impacting processes like 3D printing. A new simulation method has been proposed to consider the effects of temperature changes on sintering dynamics, applicable to various sintering processes.

ADDITIVE MANUFACTURING (2022)

Article Food Science & Technology

Effect of α-amylase and pH on the rheological properties of thickened liquids containing starch in in vitro conditions relevant to oral processing and swallowing

Anais Lavoisier, Sabrina Boudrag, Marco Ramaioli

Summary: This study quantitatively investigated the impact of saliva on the rheological properties of thickened drinks with different pH. The results showed that saliva reduces the viscosity of thickened water, but has little effect on the rheological properties of lemon drink and orange juice. These findings are important for the management of dysphagia.

JOURNAL OF TEXTURE STUDIES (2022)

Article Chemistry, Multidisciplinary

Effect of Macroscopic Surface Heterogeneities on an Advancing Contact Line

Solomon S. Melides, Dominic Vella, Marco Ramaioli

Summary: The behavior of liquid-air interface on heterogeneous surfaces and the force induced by surface defects were experimentally studied. The experimental results and associated theory provide quantitative understanding of the effects of surface heterogeneities on wetting, paving the way for designing surfaces with desired wetting performances.

LANGMUIR (2022)

Article Engineering, Chemical

3D printing to modulate the texture of starch-based food

Y. Bugarin-Castillo, P. Rando, M. Clabaux, G. Moulin, M. Ramaioli

Summary: Food 3D Printing technology was used to create customized bite-size food made of pre-gelatinized starch in this study. The mechanical and geometrical properties of the prints were quantified through tests and imaging. The results revealed the impact of food hydration and compression on the structure and properties of the printed food, providing valuable insights for developing food products for specific consumer needs.

JOURNAL OF FOOD ENGINEERING (2023)

No Data Available