| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10277752 | Journal of Food Engineering | 2012 | 9 Pages |
Abstract
⺠We developed a mathematical model describing the rheological properties of food materials. ⺠We used a parallel combination of spring, viscous and plastic elements. ⺠The model generates similar results regardless of rheological test applied. ⺠The parameters of the model are sensitive to changes in the elastic modulus.
Related Topics
Physical Sciences and Engineering
Chemical Engineering
Chemical Engineering (General)
Authors
Ryszard Myhan, Ireneusz BiaÅobrzewski, Marek Markowski,