Détail de l'auteur
Documents disponibles écrits par cet auteur (12)
Ajouter le résultat dans votre panier Faire une suggestion Affiner la recherche Interroger des sources externes
article/chapitre/communication
Complex viscosity (eta*) of 8% cornstarch dispersion during gelatinization at oscillatory frequencies (omega): 0.63-47.12 (rad s(-1)) was independent of the heating rates: 1.6-6.0 (°C min(-1)) when temperature was the independent variable. The i[...]
article/chapitre/communication
ouvrage
M. Rao ; S. Rizvi | New York [USA] : Marcel Dekker | Food science and technology, ISSN 0891-8961 | 1986Cet ouvrage multi-auteurs couvre les propriétés importantes en écoulement de fluide, transfert de chaleur et de masse, concentration, deshydratation et autres opérations de traitement des aliments. Il traite, en plus, des propriétés rhéologiques[...]
article/chapitre/communication
M. Rao ; J. Tattiyakul | 1999Rheological behavior of starch dispersions is strongly influenced by the granules. From granule size data of 2.6% tapioca starch dispersions (STDs) isothermally heated in the range 61°C-74°C obtained by laser diffraction, the maximum average gra[...]
article/chapitre/communication
Etude en laboratoire des coefficients de transfert de chaleur dans un évaporateur à surface raclée au film mince sous différentes vitesses de rotation, taux d'écoulement et températures. Les expériences ont été effectuées avec de l'eau et des so[...]
ouvrage
article/chapitre/communication
J. Tattiyakul ; M. Rao | 2000A model was developed to describe the complex viscosity versus temperature ( -T) data on 5% (w w) cross-linked waxy maize (CWM) starch dispersions (STDs) obtained over the frequency range ( ) 1.26-31.38 rad s and temperature range 55-95°C. The 5[...]
article/chapitre/communication
M. Rao ; P. Okechukwu ; P. Da Silva ; J. Oliveira | 1997Granule size and size distribution, measured by laser diffraction, affected the flow behavior at 20° C of (2.6% w/w) corn and cowpea starch dispersions heated for various time intervals above their gelatinization temperatures. The standard devia[...]
article/chapitre/communication
article/chapitre/communication
E. Chamberlain ; M. Rao ; C. Cohen | 1999
article/chapitre/communication
H. Liao ; J. Tattiyakul ; M. Rao | 1999Complex viscosity (eta*) of 8% tapioca starch dispersion (STD during gelatinization at a specific oscillatory frequency (omega, rad s(-1)) was independent of the heating rates: 1.5 to 6.0C min(-1) when plotted against temperature as the independ[...]
article/chapitre/communication
Center temperature-time profile of a 3.5% cornstarch dispersion heated in a vertical 303 x 404 can at 121°C compared favorably with finite element-based calculations with FIDAP computer simulation program. A thermo-rheological model based on exp[...]
