Application of Rheological Modeling in Food Emulsions
Various scaling methods such as relative viscosity, Peclet and Reynolds scaling were used to find the best scaling law. Scaling and modeling of the flow curves of various model emulsions consist of Tragacanth Gum (TG) (0.5, 1 % wt), Oleic acid (5, 10% v/v) and WPI (2, 4 % wt) were investigated and th...
محفوظ في:
| المؤلفون الرئيسيون: | , , , , |
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| التنسيق: | Artigo |
| اللغة: | Inglês |
| منشور في: |
Iranian Institute of Research and Development in Chemical Industries (IRDCI)-ACECR
2012-06-01
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| سلاسل: | Iranian Journal of Chemistry & Chemical Engineering |
| الموضوعات: | |
| الوصول للمادة أونلاين: | http://www.ijcce.ac.ir/article_5992_f46ffa5253f36a4e0abe4c3ad9127da2.pdf |
| الوسوم: |
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