Quantifying thixotropy in starch-thickened, strained apricots using mixer viscometry techniques
作者： E. W. FORD , J. F. STEFFE
DOI: 10.1111/J.1745-4603.1986.TB00715.X
关键词:
摘要: Starch-thickened, strained apricots were found to exhibit irreversible thixotropy. Shear stress and shear rate estimated from mixer viscometer data. A structural parameter, yield stress, flow behavior index a consistency coefficient determined quantify the of breakdown equilibrium structure product. The techniques developed in this study are useful describing time-dependent suspensions because slip at wall is minimized.
sci-hub.se 参考文章(3)
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