CONSTITUTIVE MODELS OF FOODS
作者： J.L. KOKINI , C-F. WANG , H. HUANG , S. SHRIMANKER
DOI: 10.1111/J.1745-4603.1995.TB00982.X
关键词: Product design 、 Thermodynamics 、 Viscoelasticity 、 Process design 、 Food material 、 Mechanics 、 Chemistry 、 Nonlinear system
摘要: Linear and nonlinear viscoelastic properties of food materials are important to product design process if they can be quantitatively defined. This paper covers prediction dilute concentrated solution, linear models for properties. The usefulness various constitutive in predicting these discussed demonstrated.
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