A new model to describe flow behaviour of concentrated orange juice

Food Biophysics

Volumn 5, Issue 2, 2010, Pages 114-119

  Falguera, Víctor ^a   Ibarz, Albert ^a  

^a UNIVERSITY OF LLEIDA   (Spain)

Author keywords

Apparent viscosity; Modelling; Non Newtonian fluids; Orange juice; Rheology

Indexed keywords

APPARENT VISCOSITY; EQUIPMENT DESIGN; EXPERIMENTAL DATA; FLOW BEHAVIOURS; HERSCHEL-BULKLEY; MATHEMATICAL EXPRESSIONS; MODELLING; NEW MODEL; NON-NEWTONIAN FLUIDS; ORANGE JUICE; RHEOLOGICAL BEHAVIOUR; SHEAR RATES;

ELASTICITY; FLOW FIELDS; FLOW MEASUREMENT; FLUIDS; FRUIT JUICES; MATHEMATICAL MODELS; NON NEWTONIAN LIQUIDS; PROCESS ENGINEERING; RHEOLOGY; SHEAR DEFORMATION; SHEAR FLOW; VISCOSITY; VISCOUS FLOW;

NON NEWTONIAN FLOW;

EID: 77955090871     PISSN: 15571858     EISSN: 15571866     Source Type: Journal    
DOI: 10.1007/s11483-010-9151-6     Document Type: Article

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