Article ID Journal Published Year Pages File Type
10277294 Journal of Food Engineering 2013 6 Pages PDF
Abstract
Results showed a good agreement between experimental and computational data for temperature and viscosity progresses with time. A new power law for viscosity has been proposed based on reactor aspect ratio and Rayleigh numbers for natural convection.
Keywords
Related Topics
Physical Sciences and Engineering Chemical Engineering Chemical Engineering (General)
Preview
Effect of low frequency, high power pool ultrasonics on viscosity of fluid food: Modeling and experimental validation
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