Ohmic Heating of Liquid Whole Egg: Rheological Behaviour and Fluid Dynamics

Food and Bioprocess Technology

Volumn 4, Issue 7, 2011, Pages 1253-1263

  Icier, Filiz ^a   Bozkurt, Hayriye ^a  

^a EGE UNIVERSITY   (Turkey)

Author keywords

Fluid dynamics; Liquid whole egg; Non Newtonian fluid; Ohmic heating; Rheology

Indexed keywords

DYNAMICS CHARACTERISTIC; ELECTRICAL CONDUCTIVITY; FLOW BEHAVIOURS; FRICTION FACTORS; HEATING METHOD; HIGHER-DEGREE; LIQUID EGG PRODUCTS; MASS FLOW RATE; NEWTONIAN MODEL; NON-NEWTONIAN FLUIDS; OHMIC HEATING SYSTEMS; ON FLOW; PASTEURISATION; POWER LAW MODEL; PRESSURE LOSS; PROTEIN DENATURATION; REGRESSION COEFFICIENT; RHEOLOGICAL BEHAVIOUR; RHEOLOGICAL PROPERTY; ROOT MEAN SQUARE ERRORS; ROTATIONAL VISCOMETER; SCALING-UP; SHEAR THINNING; TEMPERATURE DEPENDENCIES; TEMPERATURE RANGE; VOLTAGE GRADIENT;

BEHAVIORAL RESEARCH; ELECTRIC CONDUCTIVITY; FLOW RATE; FLUID DYNAMICS; HEATING; HEATING EQUIPMENT; MASS TRANSFER; NON NEWTONIAN FLOW; NON NEWTONIAN LIQUIDS; RHEOLOGY;

FLUIDS;

EID: 80051549786     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-009-0229-4     Document Type: Article

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