Flow properties and tube friction factor of milk cream: Influence of temperature and fat content

Journal of Food Process Engineering

Volumn 33, Issue 5, 2010, Pages 820-836

  Flauzino, Rodrigo Diaz ^a,b   Gut, Jorge Andrey Wilhelms ^c   Tadini, Carmen Cecilia ^c   Telis Romero, Javier ^b  

^a NESTLÉ RESEARCH CENTER   (Switzerland)

^b SÃO PAULO STATE UNIVERSITY UNESP   (Brazil)

^c UNIVERSITY OF SÃO PAULO   (Brazil)

Author keywords

[No Author keywords available]

Indexed keywords

FRICTION; RHENIUM COMPOUNDS; TRIBOLOGY; VISCOSITY; YIELD STRESS;

LAMINAR AND TURBULENT FLOW; NEWTONIAN BEHAVIOR; NEWTONIAN VISCOSITY; RHEOLOGICAL BEHAVIORS; RHEOLOGICAL PARAMETER; ROTATIONAL RHEOMETER; VISCOPLASTIC FLOWS; WIDE TEMPERATURE RANGES;

BORON COMPOUNDS;

EID: 77957264218     PISSN: 01458876     EISSN: 17454530     Source Type: Journal    
DOI: 10.1111/j.1745-4530.2008.00307.x     Document Type: Article

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