Advances in the Flow and Rheology of Non-Newtonian Fluids, by D.A. Siginer, D. De Kee, R.P. Chhabra

By D.A. Siginer, D. De Kee, R.P. Chhabra

Those volumes comprise chapters written through specialists in such components as bio and nutrition rheology, polymer rheology, circulate of suspensions, stream in porous media, electrorheological fluids, and so on. Computational in addition to analytical mathematical descriptions, concerning acceptable constitutive equations care for complicated move occasions of commercial value. This paintings is exclusive in that it brings jointly state-of-the-art stories and up to date advances in various components, regarding viscoelastic fabrics, in a fascinating and well timed manner.

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Advances in the Flow and Rheology of Non-Newtonian Fluids, Volume 8 (Rheology Series)

Those volumes comprise chapters written via specialists in such parts as bio and meals rheology, polymer rheology, movement of suspensions, move in porous media, electrorheological fluids, and so forth. Computational in addition to analytical mathematical descriptions, concerning acceptable constitutive equations care for complicated move occasions of business significance.

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Dickinson, An Introduction to Food Colloids. Oxford University Press. Oxford 1992. 7. M. Franco, A. Guerrero, C. Gallegos, Grasas y Aceites, 46 (1995), 108. 8. M. Franco, A. Guerrero, C. Gallegos, Rheol. Acta, 34 (1995), 513. 9. M. Franco, M. Berjano, A. Guerrero, J. Mufioz, C. , 9 (1995), 111. 10. M. Franco, M. Berjano, C. Gallegos, J. Agric. , 45 (1997), 713. 11. C. J. R. C. , 6 (1992), 173. 12. E. ) CRC Press, Boca Raton 1993, 295. 13. S. O. ) ASC Symposium Series, Washington 1985, 272. 4. S.

I . . . . 10 ~ , 101 . . . . , 10 z . . . . 10 s )~ (s) Figure 14. Influence of the processing variables on the relaxation time spectra of salad dressing emulsions, a) Influence of emulsification temperature: 1"I 20~ 9 without thermal control, A 50~ b) Influence of emulsification time and agitation speed: [21 8000rpm-5min, O8000rpm-3min, A 5000rpm-5min, V 5000rpm-3min. Reproduced, with permission, from ref. 8. 114 The same author has also investigated the effect of low-molecular weight emulsifiers, added after emulsification but prior to thermal processing, on the linear viscoelasticity functions of protein-stabilized emulsions [84, 108, 109].

66 J. A. Barnes, J. , 34 (1990), 841. 67 R. Pal, Chem. Eng. , 98 (1990), 211. 68 R. Pal, Chem. Eng. , 52 (1997), 1177. A. Barnes, J. Non-Newtonian Fluid. , 56 (1995), 221. 70 S. Matsumoto, P. Sherman, J. , 12 (1981), 243. 71 N. R. Rahalkar, P. Richmond, J. , 50 (1985), 1477. J. Rivas, P. Sherman, J. , 14 (1983), 251. J. Rivas, P. Sherman, J. , 14 (1983), 267. 74. D. Kiosseoglou, P. Sherman, J. , 14 (1983), 397. 75 N. R. Rahalkar, P. Richmond, Rheol. Acta, 25 (1986), 55. M. Madiedo, J. Mufioz, M.

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