Satadru Chakrabarty

Rheological studies are what you need here. It all depends on the material you want to hear. Most pure 'solvents' are Newtonian and show little change with shear conditions until cavitation occurs (probably like with pure solvents) - ships' propellers. However, it's a different kitchen blender of worms if you put something like toothpaste into the mix(er). Ships' propellers - See slides 10 onward in:

Ultrasound, cavitation, and the singing kettle

https://www.malvernpanalytical.com/en/learn/events-and-training/webinars/W130619UltrasoundCavitationSingingKettle.html

Use Google to find such items as:

https://www.sciencedirect.com/topics/food-science/food-rheology

https://smile.oregonstate.edu/sites/smile.oregonstate.edu/files/gibson_m_newsham_p_rheology.pdf

http://phariyadi.staff.ipb.ac.id/files/2013/02/STEFFE-Rheology-Book.pdf

Dear all, I could not get the meaning behind the question. These kitchen stuff are not designed to record or read data, on the other hand the mixing unit is it standardized in terms of shape and surface smoothness/roughness? These are among other parameters are respensible for shear field and intensity. Would you please tell more details. My Regards

You can read this paper

https://www.researchgate.net/deref/https%3A%2F%2Fwww.sciencedirect.com%2Ftopics%2Ffood-science%2Ffood-rheology

Alan F Rawle Thank you for the response. I'm using an organic solvent which can safely be assumed to be Newtonian, what I'm interested in is to understand how the hydrodynamic cavitation will affect the solvent when placed under the high shear that the blender produces.