Rolling of mozzarella cheese: Experiments and simulations
Abstract
Abstract is not available.- Herschel-Bulkley fluids
- Mozzarella cheese
- Rolling
- Sheet thickness
- Torque measurements
- Viscoplasticity
- Yield stress
- Yielded/unyielded regions
- Engineering, Chemical
- Food Science & Technology
- ABS resins
- Aspect ratio
- Rolls (machine components)
- Stress concentration
- Two dimensional
- Elastic plastics
- Extrudate
- Finite element simulations
- HERSCHEL
- Minimum gaps
- Mozzarella cheeses
- Rheological datums
- Roll speeds
- Sample thicknesses
- Stress distributions
- Surface flows
- Thickness ratios
- Thinning materials
- Viscoelastic effects
- Herschel-Bulkley fluids
- Mozzarella cheese
- Rolling
- Sheet thickness
- Torque measurements
- Viscoplasticity
- Yield stress
- Yielded/unyielded regions
- Engineering, Chemical
- Food Science & Technology
- ABS resins
- Aspect ratio
- Rolls (machine components)
- Stress concentration
- Two dimensional
- Elastic plastics
- Extrudate
- Finite element simulations
- HERSCHEL
- Herschel-Bulkley fluids
- Minimum gaps
- Mozzarella cheese
- Mozzarella cheeses
- Rheological datums
- Roll speeds
- Sample thicknesses
- Sheet thickness
- Stress distributions
- Surface flows
- Thickness ratios
- Thinning materials
- Viscoelastic effects
- Yielded/unyielded regions
- Yield stress
Similar works
Full text
Last time updated on 03/06/2016
This paper was published in DSpace@NTUA (National Technical Univ. of Athens).
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