Modelling flow behaviour of dairy foams through a nozzle

Journal of Food Engineering

Volumn 109, Issue 2, 2012, Pages 218-229

  Gabriele, Domenico ^a   Baldino, Noemi ^a   Migliori, Massimo ^a   De Cindio, Bruno ^a   Tricarico, Cristina ^b  

^a UNIVERSITY OF CALABRIA   (Italy)

^b Area Industriale   (Italy)

Author keywords

Bubble expansion; Fluidynamic; Foam; Rheology; Soft ice cream

Indexed keywords

ATMOSPHERIC MOVEMENTS; EMULSIFICATION; FOAMS; FOOD STORAGE; LIQUIDS; NOZZLES; NUMERICAL METHODS; RHEOLOGY; TEMPERATURE;

BUBBLE EXPANSION; EXPERIMENTAL TRIALS; FLUIDYNAMIC; FUNDAMENTAL PROPERTIES; HETEROGENEOUS SYSTEMS; ICE CREAMS; OPERATING CONDITION; TECHNOLOGICAL PARAMETERS;

FINITE ELEMENT METHOD;

EID: 84865710269     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2011.10.014     Document Type: Article

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