Modelling steady and transient rheological properties

被引：23

作者：

Fong, CFCM

Turcotte, G

DeKee, D

机构：

[1] Department of Chemical Engineering, University of Sherbrooke, Sherbrooke

来源：

JOURNAL OF FOOD ENGINEERING | 1996年 / 27卷 / 01期

关键词：

D O I：

10.1016/0260-8774(94)00077-M

中图分类号：

TQ [化学工业];

学科分类号：

0817 ;

摘要：

The rheological model for structured fluids proposed recently by the authors was found to describe the transient and the equilibrium viscosities of mayonnaise and yogurt very well. The model is based on a kinetic description of the structural density and it can describe shear thinning, shear thickening, thixotropic and rheopectic behavior with one set of parameters. Possibilities of further improving the predictions of the transient viscosity are considered.

引用

收藏

页码：63 / 70

页数：8

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