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Mostrando ítems 31-40 de 1923
Numerical prediction of three-dimensional time-dependent viscoelastic extrudate swell using differential and algebraic models
(PERGAMON-ELSEVIER SCIENCE LTD, 2011)
This study investigates the numerical simulation of three-dimensional time-dependent viscoelastic free surface flows using the Upper-Convected Maxwell (UCM) constitutive equation and an algebraic explicit model. This ...
Viscoelastic Properties of Tomato Juice: Applicability of the Cox-Merz Rule
(SpringerNew YorkEUA, 2013)
Numerical assessment of mass conservation on a MAC-type method for viscoelastic free surface flows
(2012-12-01)
A numerical study of mass conservation of MAC-type methods is presented, for viscoelastic free-surface flows. We use an implicit formulation which allows for greater time steps, and therefore time marching schemes for ...
Numerical assessment of mass conservation on a MAC-type method for viscoelastic free surface flows
(2012-12-01)
A numerical study of mass conservation of MAC-type methods is presented, for viscoelastic free-surface flows. We use an implicit formulation which allows for greater time steps, and therefore time marching schemes for ...
Numerical study of the square-root conformation tensor formulation for confined and free-surface viscoelastic fluid flows
(2016-12-01)
We present a numerical study of a stabilization method for computing confined and free-surface flows of highly elastic viscoelastic fluids. In this approach, the constitutive equation based on the conformation tensor, which ...
Numerical investigation of shear-thinning and viscoelastic binary droplet collision
(2022-04-01)
In this work we present a 2D numerical study of the binary collision of viscoelastic drops under surface tension effects. The governing equations for incompressible fluids with free surface are completed with constitutive ...
Viscoelasticity of frozen/thawed egg yolk
(Wiley-blackwellMaldenEUA, 1997)
Viscoelasticity of frozen/thawed egg yolk
(Wiley-Blackwell, 2014)
Viscoelasticity of frozen/thawed egg yolk as affected by salts, sucrose and glycerol
(Inst Food Technologists, 1998-01-01)
Based on dynamic rheological measurements, sucrose, glycerol and magnesium chloride (MgCl2) prevented egg yolk gelation at concentrations of 2% and higher, These additives showed improved cryoprotectant effects as their ...