By D.A. Siginer, D. De Kee, R.P. Chhabra
Those volumes include chapters written by way of specialists in such parts as bio and nutrition rheology, polymer rheology, circulate of suspensions, move in porous media, electrorheological fluids, and so forth. Computational in addition to analytical mathematical descriptions, concerning applicable constitutive equations take care of complicated move occasions of business value. This paintings is exclusive in that it brings jointly state-of-the-art experiences and up to date advances in numerous components, regarding viscoelastic fabrics, in a fascinating and well timed demeanour.
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Extra resources for Advances in the Flow and Rheology of Non-Newtonian Fluids
95] and Madiedo et al.  have also used this model to predict the steady-state flow of oil-in-water food emulsions. Considering simple shear, and assuming that the memory function can be separated into time and strain-dependent components (Figure 9), the Wagner model would be reduced to the following equation: t d G ( t t' ~ - ) h (~,) y (t,t') dt' (24) -oo dt' " where G (t-t') is the linear relaxation modulus and h (y) is the damping function: cy (t) - - h (Y) = exp ( - k 7) (25) being k an empirical parameter, which quantifies the level on non-linearity in the material.
Hatzekiriakos, G. Savvas and D. Vlassopoulos, Rheol. Acta 35 (1996) 274. 87 R H E O L O G Y OF FOOD EMULSIONS C. M. Franco Departamento de Ingenieria Quimica, Universidad de Huelva, Escuela Polit~cnica Superior, La R6bida, 21819, Palos de la Ftra. (Huelva), Spain. 1. INTRODUCTION An emulsion may be defined as a thermodynamically unstable heterogeneous system formed by at least two liquids that are at best only slightly soluble. 1 ~tm [1-3]. Food emulsions are governed by the same principles as are other emulsion systems.
Barbosa-Cfinovas, J. , 25 (1995) 397. I. F. Shoemaker, J. , 14 (1983), 431. H. Campanella, M. Peleg, J. , 31 (1987), 439. 118 89. C. Gallegos, M. P. Garcia, J. Mufioz, V. Flores, Grasas Aceites, 39 (1988), 254. 90. C. Gallegos, M. Berjano, A. Guerrero, J. Mufioz, V. Flores, J. , 23 (1992), 153. 91. C. M. Franco, Les Cahiers de Rheologie, 14 (1995), 107. 92. P. D. Thesis, University of Seville, Seville, 1995. 93. H. Wagner, Rheol. Acta, 15 (1976), 136. 94. G. Larson, Constitutive Equations for Polymer Melts and Solutions, Butterworths, Boston 1988.
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