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A technique proposed for measuring thermal conductivity and viscosity of non-Newtonian fluids under shearing strain.

Author(s) : TAVMAN I. H., TAVMAN S.

Summary

These measurements can be applied to foodstuffs in the form of non-Newtonian liquids such as concentrated fruit juice, melted chocolate, French mustard, cream, egg white, fruit or vegetable purée, etc. The measurement underlying principles and equipment used are described.

Details

  • Original title: A technique proposed for measuring thermal conductivity and viscosity of non-Newtonian fluids under shearing strain.
  • Record ID : 1999-0762
  • Languages: English
  • Source: Modelling of thermal properties and behaviour of foods during production, storage and distribution. Proceedings.
  • Publication date: 1997/06/23
  • Document available for consultation in the library of the IIR headquarters only.

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