کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
10277423 | 464356 | 2012 | 9 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Influence of whip speed ratios on the inclusion of air into a bakery foam produced with a planetary mixer device
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کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
مهندسی شیمی
مهندسی شیمی (عمومی)
پیش نمایش صفحه اول مقاله
![عکس صفحه اول مقاله: Influence of whip speed ratios on the inclusion of air into a bakery foam produced with a planetary mixer device Influence of whip speed ratios on the inclusion of air into a bakery foam produced with a planetary mixer device](/preview/png/10277423.png)
چکیده انگلیسی
⺠Dimensional analysis is developed in order to identify the ratios governing the gas hold-up. ⺠The set of dimensionless ratios characterizing gas hold-up is reduced to modified Froude and revolution numbers. ⺠This requires the introduction of a characteristic velocity, instead of the two individual rotational speeds of the whip. ⺠The asymptotic values of gas hold-up are influenced by the modified Froude number. ⺠This number is a robust indicator for the determination of the optimum gas hold-up value.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Food Engineering - Volume 108, Issue 4, February 2012, Pages 532-540
Journal: Journal of Food Engineering - Volume 108, Issue 4, February 2012, Pages 532-540
نویسندگان
Delaplace Guillaume, Coppenolle Philippe, Cheio José, Ducept Fabrice,