Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Kiran Vyakaranam"'
Autor:
Jozef L. Kokini, Kiran Vyakaranam
Publikováno v:
Chemical Engineering Science. 84:303-314
Bubble break-up was studied during mixing of a viscous Newtonian fluid in a co-rotating twin screw continuous mixer using experimental observations and finite element method (FEM) simulation of dispersive mixing. Bubble break-up was greatest with two
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::66eb5ce8a66e659c345e479a1b705cc6
https://doi.org/10.1016/j.ces.2012.07.014
https://doi.org/10.1016/j.ces.2012.07.014
Publikováno v:
Journal of Food Engineering. 108:585-599
The effect of paddle element geometry, specifically a systematic change in stagger angle, on the velocity distribution of a Newtonian corn syrup was evaluated in the mixing region of a 2″ Readco continuous processor using 3D FEM simulations. Local
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7ac1eacd51c67161b470735d61575218
https://doi.org/10.1016/j.jfoodeng.2010.12.001
https://doi.org/10.1016/j.jfoodeng.2010.12.001
Autor:
Kiran Vyakaranam, Jozef L. Kokini
Publikováno v:
Food Engineering Series ISBN: 9781441974747
Mixing of highly viscous and viscoelastic fluids like wheat flour dough, pastes, batters, and syrups is often encountered in the food industry. Study of the design of mixing equipment is aimed at achieving optimal mixing of the material, providing gu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4cda55943bf10619299cd7800271614a
https://doi.org/10.1007/978-1-4419-7475-4_2
https://doi.org/10.1007/978-1-4419-7475-4_2
Publikováno v:
Food Mixing
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::827f2b6f78ba394001720cc2f8642da2
https://doi.org/10.1002/9781444312928.ch12
https://doi.org/10.1002/9781444312928.ch12
Study of the Dynamics and Size Distributions of Air Bubbles During Mixing in a Continuous Food Mixer
Autor:
Kiran Vyakaranam, Jozef L. Kokini
Bubble formation and breakup during the mixing of viscoelastic food materials such as wheat flour dough and extrusion of food materials hold the key to the formation of a foam structure which delivers ultimately foam-like product. As a starting step,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0635b17e09bbab74a5bbaa77e72f8405
https://doi.org/10.1016/b978-1-891127-59-5.50007-9
https://doi.org/10.1016/b978-1-891127-59-5.50007-9