Modelling of coal-fired furnaces

Ph.D. - Doctoral Progra

Effects of Bentonite Combinations and Gelatin on the Rheological Behaviour of Bentonite – Apple Juice Dispersions

Rheological behaviour of bentonite – apple juice suspensions were experimentally determined at 25°C, within the shear rate range of 4.3 to 43.1 s−1with 0.90, 1.33 and 2.66 g/L bentonite mixtures and 0 to 0.25 g/L (on dry basis) gelatin concentrations. The mixtures consisted of 100%, 80%, 60%, 40% 20% and 0% Ca-bentonite and balance Na-bentonite combinations. The experimental data were described with the power law as τ =Kγ.1.56. The consistency index was related to the calcium, sodium and gelatin concentrations asK=K0+K1CαCa+K2CßNa+K3CϵG

Bubble and pore formation of the high-ratio cake formulation with polydextrose as a sugar- and fat-replacer

Effect of polydextrose-substitution on the high-ratio cake was investigated in terms of the cake batter structure (emulsion drainage time, average bubble size, size distribution and uniformity), and expansion characteristics of the cake (cake height, average pore size and shape factor, size uniformity, size and shape distribution)