Rheological Methods in Food Process Engineering

Front Cover
Freeman Press, Jan 1, 1996 - Food - 418 pages
2 Reviews
Introduction to rheology. Tube viscometry. Rotational viscometry. Extensional flow. Viscoelasticity.
 

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Contents

II
1
III
2
IV
4
V
8
VI
13
VII
35
VIII
39
IX
47
XL
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XLI
283
XLII
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XLIII
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XLIV
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XLV
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XLVII
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XXX
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XXXI
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XXXIV
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XXXVII
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XXXVIII
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XXXIX
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XLVIII
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XLIX
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L
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LIII
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LIV
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LV
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LXI
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Common terms and phrases

Popular passages

Page 12 - ... the greatest stress which a material is capable of sustaining without any deviation from proportionality of stress to strain (Hooke's law).
Page 13 - Yield strength is the stress at which a material exhibits a specified limiting deviation from the proportionality of stress to strain. The deviation is expressed in terms of strain, percent offset, total extension under load, etc. Determine yield strength by one of the following methods: 13.2.1 Offset Method— To determine the yield strength by the "offset method...
Page 12 - Poisson's ratio. 6. elastic limit [FL~2] — the greatest stress which a material is capable of sustaining without any permanent strain remaining upon complete release of the stress.
Page 400 - Rheological models used for the prediction of the flow properties of food products: A literature review.
Page 398 - The Cox-Merz rule extended: A rheological model for concentrated suspensions and other materials with a yield stress.
Page 411 - Prud'homme. 1988. Wall slip corrections for Couette and parallel disk viscometers, J.
Page 119 - K is the thermal conductivity, p is the density and Cp is the specific heat of the material (silicon).
Page 401 - A Critical Appraisal of Available Methods for the Measurement of Extensional Properties of Mobile Systems, in Techniques in Rheological Measurements, Ed.
Page 396 - Converging flow and stretching flow: a compilation, J. Non-Newtonian Fluid Mech. 4, 2338 (1978).
Page 397 - Influence of temperature on the dynamic and steady-shear rheology of pectin dispersions, Carhohydr.

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