| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10278997 | Journal of Food Engineering | 2005 | 6 Pages |
Abstract
The correlation between viscosity and temperature (0-60 °C) was determined by an Arrhenius model. Because of a very high regression coefficient (0.91-0.98) achieved for the investigated systems, the Arrhenius model can completely describe the viscosity change in the given temperature range. Activation energy of viscous flow was significantly higher for all tribomechanically treated systems, because tribomechanical micronisation decreases particles size and enables their better hydration.
Related Topics
Physical Sciences and Engineering
Chemical Engineering
Chemical Engineering (General)
Authors
Zoran Herceg, Vesna Lelas,