Preferencje help
Polish version English version Język
Widoczny [Schowaj] Abstrakt
Liczba wyników

Znaleziono wyników: 4

Liczba wyników na stronie
Pierwsza strona wyników Pięć stron wyników wstecz Poprzednia strona wyników Strona / 1 Następna strona wyników Pięć stron wyników wprzód Ostatnia strona wyników

Wyniki wyszukiwania

Wyszukiwano:
w słowach kluczowych:  Newtonian fluid
help Sortuj według:

help Ogranicz wyniki do:
Pierwsza strona wyników Pięć stron wyników wstecz Poprzednia strona wyników Strona / 1 Następna strona wyników Pięć stron wyników wprzód Ostatnia strona wyników
1
Artykuł dostępny w postaci pełnego tekstu - kliknij by otworzyć plik
Content available

Temperature effect on rheological behavior of Portuguese honeys.

100%
Afonso M. J., Magalhaes M., Fernandes L., Castro M., Ramalhosa E. C. D.
Polish Journal of Food and Nutrition Sciences
|
2018
|
tom 68
|
nr 3
In the present work the temperature effect on rheological properties of Portuguese honeys was studied for the fi rst time. Two unifl oral honeys – heather and rosemary – and a polyflower honey were analyzed. All honeys showed flow independence over time and behaved as Newtonian fluids at the studied temperature and shear rate ranges. For all honeys it was found that the viscosity decreased with temperature and the rosemary honey was the one that always presented the lowest viscosity at 30°C (6120 mPa·s), 50°C (603 mPa·s) and 70°C (145 mPa·s). The temperature dependence of viscosity was well described by the T B A K equation. Nevertheless, good regression coefficients were also obtained when fitting the experimental data to the Arrhenius model, showing the rosemary honey to be less temperature sensitive. The results obtained in this study are of great interest to beekeepers and industrials that handle and prepare eatable honey-based products because they will be better informed about the best type of honey to use.
2

A review of deposit velocity prediction methods for medium particle size slurries in pipes

100%
Thomas A.
Electronic Journal of Polish Agricultural Universities. Series Civil Engineering
|
2020
|
tom 23
|
nr 3
3
Artykuł dostępny w postaci pełnego tekstu - kliknij by otworzyć plik
Content available

Influence of temperature and water content on the rheological properties of Polish honeys

84%
Bakier S.
Polish Journal of Food and Nutrition Sciences
|
2007
|
tom 57
|
nr 2[A]
17-23
The study was aimed at investigating rheological properties of Polish honeys. In particular, the influence of water content and temperature on honey viscosity was analysed. The measurements were conducted within a wide temperature range from 260 K to 330 K. The water mass fraction in all the investigated honeys was 0.146-0.20 g/g. The rheological measurements were carried out using both cone and plate viscometer and the Searle-type system. The shear rates used were in the range of γ˙ ∈ 〈0.1667; 437.4〉 s-1. In the liquid state all the investigated honeys manifested the properties of a Newtonian fluid. It was found out that the temperature was the parameter that had the most significant effect on honey viscosity. An exponential dependence between honey viscosity and temperature and water content was determined. Making use of multiple regression it was possible to create a mathematical model to describe honey viscosity in the function of temperature and water content. The model took the following form: μ = 1.27 · 1022 ·exp(–38.363W – 0.1398T). The obtained dependence was verified based on the data found in literature on the subject.
4

Variability of rheological parameters in function of gravimetric concentration of sludge

67%
Malczewska B.
Electronic Journal of Polish Agricultural Universities. Series Environmental Development
|
2009
|
tom 12
|
nr 1
Pierwsza strona wyników Pięć stron wyników wstecz Poprzednia strona wyników Strona / 1 Następna strona wyników Pięć stron wyników wprzód Ostatnia strona wyników
JavaScript jest wyłączony w Twojej przeglądarce internetowej. Włącz go, a następnie odśwież stronę, aby móc w pełni z niej korzystać.