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  2. Food rheology - Wikipedia

    en.wikipedia.org/wiki/Food_rheology

    Food rheology is the study of the rheological properties of food, that is, the consistency and flow of food under tightly specified conditions. [1] The consistency, degree of fluidity , and other mechanical properties are important in understanding how long food can be stored, how stable it will remain, and in determining food texture.

  3. Mixing (process engineering) - Wikipedia

    en.wikipedia.org/wiki/Mixing_(process_engineering)

    Mixing of liquids occurs frequently in process engineering. The nature of liquids to blend determines the equipment used. Single-phase blending tends to involve low-shear, high-flow mixers to cause liquid engulfment, while multi-phase mixing generally requires the use of high-shear, low-flow mixers to create droplets of one liquid in laminar, turbulent or transitional flow regimes, depending ...

  4. Dimensionless numbers in fluid mechanics - Wikipedia

    en.wikipedia.org/wiki/Dimensionless_numbers_in...

    Dimensionless numbers (or characteristic numbers) have an important role in analyzing the behavior of fluids and their flow as well as in other transport phenomena. [1] They include the Reynolds and the Mach numbers, which describe as ratios the relative magnitude of fluid and physical system characteristics, such as density, viscosity, speed of sound, and flow speed.

  5. Vapor quality - Wikipedia

    en.wikipedia.org/wiki/Vapor_quality

    In thermodynamics, vapor quality is the mass fraction in a saturated mixture that is vapor; [1] in other words, saturated vapor has a "quality" of 100%, and saturated liquid has a "quality" of 0%. Vapor quality is an intensive property which can be used in conjunction with other independent intensive properties to specify the thermodynamic ...

  6. List of ISO standards 14000–15999 - Wikipedia

    en.wikipedia.org/wiki/List_of_ISO_standards_14000...

    ISO 15212 Oscillation-type density meters ISO 15212-1:1998 Part 1: Laboratory instruments; ISO 15212-2:2002 Part 2: Process instruments for homogeneous liquids; ISO 15213:2003 Microbiology of food and animal feeding stuffs – Horizontal method for the enumeration of sulfite-reducing bacteria growing under anaerobic conditions

  7. Aseptic processing - Wikipedia

    en.wikipedia.org/wiki/Aseptic_processing

    Aseptic processing was derived from Olin Ball's heat-cool-fill (HCF) machine that was developed in 1927. [5] While HCF was successful in improving the sensory quality of the processed chocolate milk as compared to canned product, the use of the equipment was hindered by its cost, maintenance, and inflexibility to process various container sizes, rendering the machine a failure.

  8. Viscosity models for mixtures - Wikipedia

    en.wikipedia.org/wiki/Viscosity_models_for_mixtures

    The principle of corresponding states (CS principle or CSP) was first formulated by van der Waals, and it says that two fluids (subscript a and z) of a group (e.g. fluids of non-polar molecules) have approximately the same reduced molar volume (or reduced compressibility factor) when compared at the same reduced temperature and reduced pressure ...

  9. Powder mixture - Wikipedia

    en.wikipedia.org/wiki/Powder_mixture

    A random mixture can be obtained if two different free-flowing powders of approximately the same particle size, density and shape are mixed (see figure A). [3] Only primary particles are present in this type of mixture, i.e., the particles are not cohesive and do not cling to one another. The mixing time will determine the quality of the random ...

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