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In this paper the extension of our model (Krynke and Sęk 2004) for predicting viscosity of emulsions has been presented. It concerns highly concentrated polydisperse emulsions systems. Their structure is characterized by the fm values above 0.79. This present model has been verified using our own experimental results. On the basis of analyses of these data, it has been evaluated that z parameter of...
Hydrocolloids, i.e. food gums, are generally applied food additives. These are water-soluble polysaccharides with thickening and/or gelating properties. One of such colloids is xanthan gum. Strong pseudoplastic properties of xanthan aqueous solutions cause enhancement of the sense of richness and savouriness of food consumed. For this reason xanthan gum is readily applied as an additive to jams, jellies,...
Hyaluronic acid forming with water a dense mucus or gel, has properties which protect delicate tissue structure against external pressures. In joints, it protects articular surfaces against the forces formed during motion. As a main component of synovial fluid, it is responsible for its viscosity. This viscosity in turn, is a very important property that characterises a bio-bed operation. Due to the...
In this study the experimental analysis was performed of physical properties of highly concentrated natural instant coffee concentrates. Dependencies describing density and viscosity, determined by regression, were applied to describe minimum energy input necessary to realize the production process of coffee concentrates in a mixer with a mechanical paddle stirrer.
The rheological properties of chitosan and microcrystalline cellulose (MCC) composite gels, as well as the mechanical properties, water vapour sorption and swelling of films prepared from them were investigated. It has been shown that, on addition of liquid crystalline 9% MCC gels to non-liquid crystalline 2% chitosan gels, composite gels at sufficiently great MCC contents acquire liquid crystalline...
The presented paper treats the free convection flow. The non-Newtonian fluid is under the consideration. There exist quite a lot of models of the non-Newtonian fluid, in the literature. The work proposes the model for Careau fluid. The main assumption for such fluid is the varying viscosity, dependent on the strain rate. For the Careau fluid the numerical experiment has been performed. Some remarks...
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