منابع مشابه
Foam consolidation and drainage.
A theoretical model of foam as a consolidating continuum is proposed. The general model is applied to foam in a gravity settler. It is predicted that liquid drainage from foam in a gravity settler begins with a slow drainage stage. Next, a stage with faster drainage occurs where the drainage rate doubles compared to the initial stage. The experiments conducted within the framework of this work ...
متن کاملNumerical solution of time-dependent foam drainage equation (FDE)
Reduced Differental Transform Method (RDTM), which is one of the useful and effective numerical method, is applied to solve nonlinear time-dependent Foam Drainage Equation (FDE) with different initial conditions. We compare our method with the famous Adomian Decomposition and Laplace Decomposition Methods. The obtained results demonstrated that RDTM is a powerful tool for solving nonlinear part...
متن کاملPhysical-chemical and antimicrobial properties of Egg White Protein Powder
Chicken egg white is a perfect source of proteins, lipids, minerals and vitamins. Proteins in eggs are distributed among the egg white (EW) and the yolk. EW consists of water (88%), protein (11%) and trace amounts (1%) of carbohydrates, lipids and ash (Kovacs-Nolan et al., 2005). These proteins are recognized by their functional properties such as nutrition (Abeyrathne et al., 2013; Ko & Ahn, 2...
متن کاملIrradiation of shell egg on the physicochemical and functional properties of liquid egg white.
This study was aimed at determining the effect of irradiation of shell eggs on the physiochemical and functional properties of liquid egg white during storage. Color and textural parameters of irradiated liquid egg white after cooking were also determined. Shell eggs were irradiated at 0, 2.5, 5, or 10 kGy using a linear accelerator. Egg white was separated from yolk and stored in at 4°C up to ...
متن کاملStabilisation of Wet Protein Foams Using Starch Nano-Particles
Protein isolate is used in the food industry in order to process and stabilise food foams. Thereforethere has been a great deal of interest and research in order to understand the effect of processingparameters on the functional properties of the isolate. The major purpose of this research is to studythe foamability of the different proteins - starch nano-particle system. The results from exper...
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ژورنال
عنوان ژورنال: Poultry Science
سال: 1976
ISSN: 0032-5791
DOI: 10.3382/ps.0550738