Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
10375839 | Food Hydrocolloids | 2014 | 8 Pages |
Abstract
An increasing Reynolds number (i.e decreasing viscosity) results in an increase of observed mass transfer coefficient.
Related Topics
Physical Sciences and Engineering
Chemical Engineering
Colloid and Surface Chemistry
Authors
O. Gouseti, M.R. Jaime-Fonseca, P.J. Fryer, C. Mills, M.S.J. Wickham, S. Bakalis,