Flow models used to describe isothermal and non-isothermal shear-dependent flows are described. The role of rheological behavior in the handling and processing of foods is discussed, including pressure drop due to friction in tube flow and energy required for pumping. Thermorheological models and estimation of flow sterilizer length and loss of nutrients are covered.
CITATION STYLE
Rao, M. A. (2014). Application of rheology to fluid food handling and processing. In Food Engineering Series (pp. 415–456). Springer. https://doi.org/10.1007/978-1-4614-9230-6_8
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