Back extrusion of non-Newtonian fluids.
1987
Steffe J.F. | Osorio F.A.
A technical overview details methods of determining properties of time-indepedent fluids and presents a new technique for quantifying the behavior of time-dependent (thixotropic) materials. Attention is given to: the definition of "back extrusion" (described as a very useful tool for tackling food rheology problems during food processing); and to the mathematical analysis (9 equations) of time-independent food fluids (considering power-law fluids, other time-independent fluids, and yield-stress determinations) and of time-independent food fluids. Applications to mixed-cereal and fruit-dessert baby foods are included. Data are summarized in 4 tables and 5 figures. (WZ).
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Эту запись предоставил Wolters Kluwer
