Author: Milton Howard Aronson
Publisher:
ISBN:
Category : Viscosimeter
Languages : en
Pages : 142

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Book Description

Author: R. McKennell
Publisher:
ISBN:
Category :
Languages : en
Pages : 0

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Book Description

Author: Dabir S. Viswanath
Publisher: Springer Science & Business Media
ISBN: 1402054823
Category : Technology & Engineering
Languages : en
Pages : 669

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Book Description
This book is unique in that it brings together published viscosity data, experimental methods, theoretical, correlation and predictive procedures in a single volume. The readers will get a better understanding of why various methods are used for measuring viscosity of different types of liquids and why an experimental method is dependent on fluid characteristics, such as Newtonian or non-Newtonian fluids.

Author: Malcolm C. Bourne
Publisher: Elsevier
ISBN: 0323162592
Category : Computers
Languages : en
Pages : 340

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Book Description
Food Science and Technology: A Series of Monographs: Food Texture and Viscosity: Concept and Measurement focuses on the texture and viscosity of food and how these properties are measured. The publication first elaborates on texture, viscosity, and food, body-texture interactions, and principles of objective texture measurement. Topics include area and volume measuring instruments, chemical analysis, multiple variable instruments, soothing effect of mastication, reasons for masticating food, rheology and texture, and the rate of compression between the teeth. The book then examines the practice of objective texture measurement and viscosity and consistency, including the general equation for viscosity, methods for measuring viscosity, factors affecting viscosity, tensile testers, distance measuring measurements, and shear testing. The manuscript takes a look at the selection of a suitable test procedure and sensory methods of texture and viscosity measurement. Discussions focus on nonoral methods of sensory measurement; correlations between subjective and objective measurements; variations on the texture profile technique; and importance of sensory evaluation. The publication is a vital source of information for food experts and researchers interested in food texture and viscosity.

Author: D. C. H. Cheng
Publisher:
ISBN: 9780856243639
Category : Process control
Languages : en
Pages : 248

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Book Description

Author: Glauce De Souza
Publisher:
ISBN:
Category : Concentrated milk
Languages : en
Pages : 480

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Book Description
The aim of this work is to understand the main concept behind the potential use of viscosity measurement for milk powder process control and how the understanding of the dynamic of viscosity measurement can benefit the process. To achieve this goal, this study used the fundamentals of rheology, system identification, and a variety of viscosity measurement technologies with potential application for the dairy industry. Finally, a measurement application for the dairy industry was proposed. In order to choose one specific technology and strategy for viscosity measurement in the milk powder process, a comprehensive literature review of viscometry for the dairy industry, milk powder process control and milk rheology, was carried out. The potential importance of viscosity for the milk powder process and how it can relate to many of the quality parameters of the final product is also presented in this work. In addition, the way in which process control can affect, or even optimize, desired milk powder characteristics for a competitive commercial product is discussed. The milk powder process will be briefly described to situate the reader in the chosen application scenario for the viscometry problem of concern. In this study, the rheological behaviour of different milk materials was evaluated. The data were obtained through "off-line" tests, which were carried out using the Rheometer ARG2 that was available from the Chemical & Materials Department at The University of Auckland. An experimental rig was designed for this project; details of instruments mounted in the rig as well as the calculations performed are presented in this study. The requirements for the identification of potential use of viscosity for monitoring and process control are discussed in this work. Two experimental Programmes were designed for the project. In this thesis, an introduction is given to the materials, trial processes, details of the experiments, measurements taken, and the process variables and parameters for each of the Programmes. Finally, the methodology applied for system identification is also described. Initially, tests were carried out at the University of Auckland using reconstituted milk. Later on, milk from Fonterra's Te Rapa site was analysed. The rig was transported to Waikato and set up at the calibration lab in the Advance Process Control building at Te Rapa. Furthermore, in this report, an evaluation of the suitability of the different single input and single output (SISO) and multiple input and single output (MISO) models identified for the data gathered are presented. Autoregressive, state-space and transfer functions models were used to identify and evaluate the dynamic response of viscosity for different experimental conditions. Finally, a methodology to measure viscosity using a Coriolis meter is introduced and the results are presented. This new viscosity measurement technique is based on work developed for the pulp and paper industry. Inputs for the controller design are introduced and discussed.

Author: S. V. Gupta
Publisher: Springer Science & Business Media
ISBN: 3319048589
Category : Science
Languages : en
Pages : 266

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Book Description
This book is written for scientists involved in the calibration of viscometers. A detailed description for stepping up procedures to establish the viscosity scale and obtaining sets of master viscometers is given in the book. Uncertainty considerations for standard oils of known viscosity are presented. The modern viscometers based on principles of tuning fork, ultrasonic, PZT, plate waves, Love waves, micro-cantilever and vibration of optical fiber are discussed to inspire the reader to further research and to generate improved versions. The primary standard for viscosity is pure water. Measurements of its viscosity with accuracy/uncertainty achieved are described. The principles of rotational and oscillation viscometers are explained to enhance the knowledge in calibration work. Devices used for specific materials and viscosity in non SI units are discussed with respect to the need to correlate viscosity values obtained by various devices. The description of commercial viscometers meets the needs of the user.

Author: Thomas G. Mezger
Publisher: Vincentz Network GmbH & Co KG
ISBN: 9783878701743
Category : Deformations (Mechanics)
Languages : en
Pages : 308

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Book Description

Author: Swapan Basu
Publisher: Academic Press
ISBN: 0128124385
Category : Technology & Engineering
Languages : en
Pages : 1290

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Book Description
Plant Flow Measurement and Control Handbook is a comprehensive reference source for practicing engineers in the field of instrumentation and controls. It covers many practical topics, such as installation, maintenance and potential issues, giving an overview of available techniques, along with recommendations for application. In addition, it covers available flow sensors, such as automation and control. The author brings his 35 years of experience in working in instrumentation and control within the industry to this title with a focus on fluid flow measurement, its importance in plant design and the appropriate control of processes. The book provides a good balance between practical issues and theory and is fully supported with industry case studies and a high level of illustrations to assist learning. It is unique in its coverage of multiphase flow, solid flow, process connection to the plant, flow computation and control. Readers will not only further understand design, but they will also further comprehend integration tactics that can be applied to the plant through a step-by-step design process that goes from installation to operation. - Provides specification sheets, engineering drawings, calibration procedures and installation practices for each type of measurement - Presents the correct flow meter that is suitable for a particular application - Includes a selection table and step-by-step guide to help users make the best decision - Cover examples and applications from engineering practice that will aid in understanding and application

Author: Jasim Ahmed
Publisher: Woodhead Publishing
ISBN: 008100432X
Category : Technology & Engineering
Languages : en
Pages : 530

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Book Description
Advances in Food Rheology and Its Applications presents the latest advances in the measurement and application of food rheology, one of the most important tools for food companies when characterizing ingredients and final products, and a predictor of product performance and consumer acceptance. Split into two main focuses, the book gives in-depth analysis of the general advances in the field, with coverage of the relationship between food microstructure and rheology, the use of tribology in the study of oral processing, the use of large amplitude oscillatory shear (LAOS) measurement and Fourier-transform rheology in food, and the influence of fibers and particle size distribution on food rheology, as well as many other advances. Written by a leading international team of authors, the book provides an in-depth and state-of-the-art coverage of this essential topic on the consumer acceptance of food. - Brings together top researchers in the field of rheology, providing in-depth and state-of-the-art coverage on an area of study essential for managing the quality of foods and gaining consumer acceptance - Presents in-depth coverage of advances in rheology, many of which have never been featured before, including tribology, large amplitude oscillatory shear measurement, and the influence of fibers and particle size distribution on food rheology - Contains information that is highly relevant to the industrialist who wants to improve the rheological properties of the foods with which they are working