Rheology and density of glucose syrup and honey: Determining their suitability for usage in analogue and fluid dynamic models of geological processes

Journal of Structural Geology

Volumn 33, Issue 6, 2011, Pages 1079-1088

  Schellart, W P ^a  

^a MONASH UNIVERSITY   (Australia)

Author keywords

Analogue model; Arrhenius function; Coefficient of thermal volumetric expansion; Corn syrup; Density; Fluid dynamics; Glucose syrup; Honey; Rheology; Temperature; Viscosity

Indexed keywords

ANALOGUE MODEL; ARRHENIUS-FUNCTION; COEFFICIENT OF THERMAL VOLUMETRIC EXPANSION; CORN SYRUP; DENSITY; HONEY;

DYNAMIC MODELS; ELASTICITY; FLUID DYNAMICS; FLUIDS; FOOD PRODUCTS; RHEOLOGY; SHEAR DEFORMATION; SHEAR FLOW; SHEAR STRAIN; STRAIN HARDENING; STRAIN RATE; TESTING; THERMAL EXPANSION; VISCOMETERS; VISCOSITY; WATER CONTENT;

GLUCOSE;

DENSITY; EXPERIMENTAL STUDY; FLUID DYNAMICS; GLUCOSE; NUMERICAL MODEL; OSCILLATION; RHEOLOGY; SHEAR STRAIN; TEMPERATURE GRADIENT; THERMAL EXPANSION; VISCOSITY;

ZEA MAYS;

EID: 79956141837     PISSN: 01918141     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jsg.2011.03.013     Document Type: Article

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