Library

feed icon rss

Your email was sent successfully. Check your inbox.

An error occurred while sending the email. Please try again.

Proceed reservation?

Export
  • 1
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 54 (1989), S. 0 
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Volumetric flowrate was studied in the die of a single screw extruder. Variables included the ratio of die length to die diameter, barrel to die diameter, barrel and die temperature, screw speed and product moisture. Die conductance was determined graphically and analytically. Results indicated that for a constant pressure drop across the die, increasing temperature, die diameter or moisture increased flowrate. Dimensional analysis was used to study the effect of each parameter on the flow through the extruder die. An expression for temperature rise due to viscous dissipation for isothermal flow in the die was developed and nomographs are presented.
    Type of Medium: Electronic Resource
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
  • 2
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 55 (1990), S. 0 
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Sterilization of a thick viscous liquid food in a metal can sitting in an upright position and heated from the side wall (Tw= 394 K) only in a still retort was simulated. The liquid had temperature dependent viscosity but constant specific heat and thermal conductivity. Equations of mass, motion and energy conservation for an axisymmetric case were solved and plots of temperature, velocity and streamlines were provided for natural convection heating and isotherms compared with pure conduction contour plots. Results indicated that the natural convection moved the slowest heating point to the bottom center. The bottom of the can heated up slower than predicted by pure conduction heating. The magnitude of the axial velocity was found to be of the order of 10−5 m/sec which varied with time and position in the can.
    Type of Medium: Electronic Resource
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
  • 3
    Electronic Resource
    Electronic Resource
    s.l. : American Chemical Society
    The @journal of physical chemistry 〈Washington, DC〉 80 (1976), S. 2548-2552 
    Source: ACS Legacy Archives
    Topics: Chemistry and Pharmacology , Physics
    Type of Medium: Electronic Resource
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
Close ⊗
This website uses cookies and the analysis tool Matomo. More information can be found here...