Uogólnione modele reologiczne

• Autorzy: Balejko J.A.
• Języki publikacji: PL

Słowa kluczowe

PL

modele reologiczne; reologia

EN

rheological models; rheology

• Wydawca: Roble Sp. z o.o.
• Czasopismo: LAB Laboratoria, Aparatura, Badania
• Rocznik: 2006
• Tom: R. 11, nr 1
• Strony: 25--28
• Opis fizyczny: Bibliogr. 19 poz.

Twórcy

autor

Balejko J.A.

Bibliografia

• Balaban M., Carillo A.R., Kokini J.L 1988. A computerized metod toanalyse the creep behavior of viscoelastic foods. J. TextureStud. 19:171-183.
• Bourne M.C. 1976. Texture of fruits and vegetables [in: Rheolc gy and texture in food quality]. Eds. J.M. deMan, P.W. Voisey, V.F. Rasper, D.W. Stanley Avi Publ. Co. Inc. Westport.
• Bourne M.C. 1982. Food texture and viscosity. Concept and measurement. Academic Press Inc. New York.
• Chen P, Fridley R.B. 1972. Analytical method for determining viscoelasticconstantsof agricultural materials. Transac. ASAE 15:1103-1106.
• Jankowski T. 1989. Modele właściwości fizycznych artykułów żywnościowych. Cz. I. Właściwości mechaniczne. Przem. Spoż. 7: 179-183.
• Miller B.D.F., Peleg M., Normand M.D., Gonter R.H., Klein E. 1986. A computer aided method for the rheological character zation andclassification of solidfood materials. J. Food Sci. 51(1): 123-127.
• Mohsenin N.N. 1970. Physical propertiesof plant and animal materials. Vol. I. Structure, physical characteristics and mecha nicals properties. Gordon and Breach Science Publishers, New York.
• Mohsenin N.N. 1986. Phisical properties of plant and animal materials. Gordon and Breach, New York.
• Morrow C.T., Mohsenin N.N. 1966. Consideration of selected agricultural products as viscoelastics materials. J. Food Sci. 31: 686-698.
• Peleg M. 1976. Consideration of a generał model for the mechanical behavior of viscoelastic food materials. J. Texture Stud. 7: 243-255.
• Peleg M. 1977. Contact and fracture elements as components of the rheological memory of solid foods. J. Texture Stud. 8: 39-48.
• Peleg M. 1980. Linearization of relaxation and creep curves of solid biological materials. J. Rheol. 24(4): 451-463.
• Rao MA, Kash S.F., Cooley H.J., Barnard J. 1987. Desktop computer based collestion and analysis of creep-compliance data on fluid foods. J. Texture Stud. 18:405-413.]
• Rao M.A., Steffe J.F. 1992. Viscoelastic properties of foods. Elsevier Science Publishers Ltd., London.
• Rosenthal AJ. 1999. Food Texture - measurement and perception. Aspen Publishers Inc., Gaithesburg.
• Segars R.A., Kapsalis J.G. 1976. Contributions of the US Army Natic Research and Development Center to the objective measurement of the textural quality of meat. J. Texture Stud. 7: 129-136.
• Shama F., Sherman P. 1968. An automated Parallel plete visco-elastometer for studying the rheological properties of solid food materials [in: Rheology and texture of foodstuffs]. Society of Chemical Industry, London: 77.
• Sherman P. 1974. General introduction to rheological properties of foods. Dechema monografien 77: 9.
• Shoemaker C.F., Nantz 1, Bonnans S., Noble A.C. 1992. Rheological characterization of dairy products. Food Technol. 1: 98-104.