Generalized flow rate functions arising in study of effects of processing on shear rate of yoghurt

Guseinov, I.; Mamedov, B.

doi:10.1016/j.jfoodeng.2008.12.028

Generalized flow rate functions arising in study of effects of processing on shear rate of yoghurt

Atıf İçin Kopyala

Guseinov I. I., Mamedov B. A.

JOURNAL OF FOOD ENGINEERING, cilt.93, sa.1, ss.125-126, 2009 (SCI-Expanded)

Yayın Türü: Makale / Kısa Makale
Cilt numarası: 93 Sayı: 1
Basım Tarihi: 2009
Doi Numarası: 10.1016/j.jfoodeng.2008.12.028
Dergi Adı: JOURNAL OF FOOD ENGINEERING
Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
Sayfa Sayıları: ss.125-126
Çanakkale Onsekiz Mart Üniversitesi Adresli: Evet

Özet

In this work, the generalized now rate functions arising in file Study of flow problems are introduced. The efficient and accurate formulas through the hypergeometrical and incomplete beta functions are established. It is shown that the now rate functions C(m) and D(m,epsilon) describing the effects of processing on shear rate of yoghurt are Special Cases of generalized now rate functions. Comparative numerical examples are presented to demonstrate the efficiency of the proposed approaches. (C) 2008 Elsevier Ltd. All rights reserved.