Refinement and homogenization of primary Si particles in hypereutectic Al–Si alloys is an effective route to enhance the tensile strength and wear resistance and satisfy the industrial requirements for a wide range of applications. Herein, two kinds of semisolid hypereutectic Al–Si alloys are synthesized by using a rotating-rod-induced nucleation technology. The influence of different cooling conditions and shear rates on the apparent viscosity of molten melt of slurry are examined by self-made high-precision and high-temperature apparent viscosity test equipment. The correlation between the shear rate and the uniformity of hard phases has been investigated from the obtained results, fitting curves, and optical microscope. With the increase in the shear rate, the particles tend to become rounder and the apparent viscosity becomes lower. The enhanced shape factor resulted in more rounded grains, which further reduced the apparent viscosity. During the same cooling time, the higher cooling rate resulted in higher solid fraction, generating higher apparent viscosity. The present study provides unique insight into the filling behavior of semisolid hypereutectic Al–Si alloys and serves as a baseline for future work.

The aim of this Research Communication was to investigate the changes in physicochemical, colour, apparent viscosity and texture properties in low-fat goat milk yogurts prepared with cupuassu pulp by the addition of inulin (SI), maltodextrin (SM), whey protein (SW) and skim milk powder (SP). Three batches of each cupuassu goat milk yogurt were prepared and analysed on the 1st day of storage by pH, proximate composition, colour, apparent viscosity, and texture. In comparison to yogurts from whole (W) or skimmed milk (S), all of the fat replacers improved the physicochemical properties (P < 0·05). The addition of the carbohydrates (inulin and maltodextrin) and proteins (whey protein and skim milk powder) also influenced the colour of the low-fat cupuassu goat milk yogurt (P < 0·05). All fat replacer treatments (SI, SM, SW and SP) presented a higher (P < 0·05) apparent viscosity than W and S yogurts. However, only the addition of skim milk powder increased the texture parameters (firmness and consistency) (P < 0·05). These results suggest that skim milk powder can be used to improve the texture properties of low-fat cupuassu goat milk. Furthermore, inulin, maltodextrin, and whey protein can potentially be applied in the goat dairy industry to increase the viscosity of yogurts.

La rhéologie sanguine est complexe et non-linéaire. Elle présente, dans les plus petits vaisseaux,des variations de viscosité effective importantes liées au confinement des globules rouges dans les capillaires et des dissymétries de répartition des globules rouges aux bifurcations. Ces deux effets, appelés effet Fåhræus-Lindquist et ségrégation de phase, conduisent à une modélisation non-linéaire du flux sanguin en réponse à une différence de pression imposée.Le calcul numérique complet de différents modèles non-linéaires de rhéologie sanguine, dans des géométries réelles tridimensionnelles de micro-réseaux vasculaires, permet d'exhiber certaines propriétés remarquables de ces écoulements et de ces modèles.D'une part, nous constatons que différents modèles conduisent à des répartitions de la pressionsanguine très proches, pour une gamme d'hématocrite systémique imposée physiologique. D'autre part, différents modèles de ségrégation de phase conduisent à des répartitionsd'hématocrite très différentes. Toutefois, la répartition de l'hématocrite n'affecte que très faiblement la répartition de la pression. Ce constat nous montre que c'est la micro-structure vasculaire qui impose la distribution de pression, alors que les variations de viscosité sanguine avec l'hématocrite impactent finalement faiblement sur cette distribution.