THEORETICAL BACKGROUNDS FOR ENHANCEMENT OF DRY MILK DISSOLUTION PROCESS: MATHEMATICAL MODELING OF THE SYSTEM “SOLID PARTICLES – LIQUID”

THEORETICAL BACKGROUNDS FOR ENHANCEMENT OF DRY MILK DISSOLUTION PROCESS: MATHEMATICAL MODELING OF THE SYSTEM “SOLID PARTICLES – LIQUID”

The mathematical model of immersion of insoluble spherical particle with smooth surface under absolute statics (incl. assumption - its spontaneous formation on the surface) at the particle density ranging from 1.05 to 1.75 kg/m and contact angle of moistening from 0

Gespeichert in:
Bibliographische Detailangaben
Veröffentlicht in:Foods and raw materials 2016-01, Vol.4 (1), p.102-109
Hauptverfasser: Galstyan, A. G., Petrov, A. N., Semipyatniy, V. K.
Format: Artikel
Sprache:eng
Schlagworte:
a particle
Contact angle
dry milk products
Mathematical analysis
mathematical model
Mathematical models
Milk
Particle density (concentration)
reconstitution
the particle frame
Online-Zugang:Volltext
Tags: Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
Beschreibung
Zusammenfassung:The mathematical model of immersion of insoluble spherical particle with smooth surface under absolute statics (incl. assumption - its spontaneous formation on the surface) at the particle density ranging from 1.05 to 1.75 kg/m and contact angle of moistening from 0
ISSN:2308-4057
2310-9599
DOI:10.21179/2308-4057-2016-1-102-109