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. Viscosity related to arabinoxylans in triticale — genetic and environmental variation in France. Züchtungsforschung bei Triticale — Stand und Perspektiven — Vortragstagung 6–7. Dezember 2000, Universität Hohenheim, Germany und GPZ - Dokumente 5 aus der AG (9

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References [1] Bardi , M. , Crandall , M. G. , Evans , L. C. , Soner , H. M. , Souganidis , P. E. 1997 Viscosity Solutions and Applications Springer-Verlag Berlin

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jet is formed and ejects from the needle tip towards a grounded collector [ 9 ]. Electrospinning is a complex method controlled by lots of processing parameters and solution properties in fiber formation. Among these parameters, the viscosity of the

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which is not dependent upon geometry ( Oey et al., 2008; Khan et al., 2018 ). The aim of our experiment was to evaluate the changes in microbiological safety and viscosity attributes of liquid egg yolk (LEY) treated with different HHP and heat treatment

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, and viscosity which also influences its physical, textural, and organoleptic features ( Norazatul Hanim et al., 2015 ). Shakerardekani et al. (2019) found that the raw kernel quality, roasting temperature, and time also affect the quality of the

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different amount of xanthan gum. The upward stage of flow curve was detected and apparent viscosity was determined. The syrups with xanthan gum content had higher apparent viscosity. In a study by Ghafari et al. (2013) glucose syrup was substituted with

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Introduction Hazelnut spreads are considered as a complex multiphase system, which contain different dispersed solid particulars and a continuous fat phase ( Glicerina et al., 2013 ). The physical attributes such as textural properties, viscosity

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viscosity and yield stress. Viscosity is on the one hand a phenomenon, internal friction between moving particles, and on the other hand a physical parameter. Because they are not ideal fluids, they have yield stress that require a significant amount of

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(1) 2.3.2 Emulsion viscosity The emulsions containing POL were prepared as indicated in Table 1 . Rheological parameters of the

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Abstract  

This article presents a model, based on dimensionless groups, to predict the viscosity of nanoparticle suspensions, nanofluids. This empirical model expresses the viscosity of a nanofluid as a function of the following: viscosity of the base liquid, particle volume fraction, particle size, properties of the surfactant layer, and temperature. According to this model, viscosity changes nonlinearly with nanoparticle loading. Compared to other models, the new model is in good agreement with experimentally determined viscosity data for alumina–water nanofluids.

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