Characterization of mixing in food extrusion and emulsification processes by using CFD

High Performance Computing in Science and Engineering 2010 - Transactions of the High Performance Computing Center, Stuttgart, HLRS 2010

Volumn , Issue , 2011, Pages 443-462

  Emin, M Azad ^a   Köhler, Karsten ^a   Schlender, Marc ^a   Schuchmann, Heike P ^a  

^a KARLSRUHE INSTITUTE OF TECHNOLOGY   (Germany)

Author keywords

[No Author keywords available]

Indexed keywords

COOLING EFFECTS; DISPERSIVE MIXING; EMULSIFICATION PROCESS; EXTRUSION PROCESS; HIGH PRESSURE HOMOGENIZATION; NEWTONIAN BEHAVIOURS; PLASTICIZED STARCH; TWIN SCREW EXTRUDERS;

EMULSIFICATION; HOMOGENIZATION METHOD; MIXING; NAVIER STOKES EQUATIONS; NOZZLES;

EXTRUSION;

EID: 84861194972     PISSN: None     EISSN: None     Source Type: Conference Proceeding    
DOI: 10.1007/978-3-642-15748-6-33     Document Type: Conference Paper

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