Viscometry for Liquids PDF Download
Are you looking for read ebook online? Search for your book and save it on your Kindle device, PC, phones or tablets. Download Viscometry for Liquids PDF full book. Access full book title Viscometry for Liquids by S. V. Gupta. Download full books in PDF and EPUB format.
Author: S. V. Gupta
Publisher: Springer Science & Business Media
ISBN: 3319048589
Category : Science
Languages : en
Pages : 266
Get Book Here
Book Description
This book is written for scientists involved in the calibration of viscometers. A detailed description for stepping up procedures to establish the viscosity scale and obtaining sets of master viscometers is given in the book. Uncertainty considerations for standard oils of known viscosity are presented. The modern viscometers based on principles of tuning fork, ultrasonic, PZT, plate waves, Love waves, micro-cantilever and vibration of optical fiber are discussed to inspire the reader to further research and to generate improved versions. The primary standard for viscosity is pure water. Measurements of its viscosity with accuracy/uncertainty achieved are described. The principles of rotational and oscillation viscometers are explained to enhance the knowledge in calibration work. Devices used for specific materials and viscosity in non SI units are discussed with respect to the need to correlate viscosity values obtained by various devices. The description of commercial viscometers meets the needs of the user.
Author: S. V. Gupta
Publisher: Springer Science & Business Media
ISBN: 3319048589
Category : Science
Languages : en
Pages : 266
Get Book Here
Book Description
This book is written for scientists involved in the calibration of viscometers. A detailed description for stepping up procedures to establish the viscosity scale and obtaining sets of master viscometers is given in the book. Uncertainty considerations for standard oils of known viscosity are presented. The modern viscometers based on principles of tuning fork, ultrasonic, PZT, plate waves, Love waves, micro-cantilever and vibration of optical fiber are discussed to inspire the reader to further research and to generate improved versions. The primary standard for viscosity is pure water. Measurements of its viscosity with accuracy/uncertainty achieved are described. The principles of rotational and oscillation viscometers are explained to enhance the knowledge in calibration work. Devices used for specific materials and viscosity in non SI units are discussed with respect to the need to correlate viscosity values obtained by various devices. The description of commercial viscometers meets the needs of the user.
Author: S. Suzanne Nielsen
Publisher: Springer Science & Business Media
ISBN: 1441914633
Category : Technology & Engineering
Languages : en
Pages : 150
Get Book Here
Book Description
This second edition laboratory manual was written to accompany Food Analysis, Fourth Edition, ISBN 978-1-4419-1477-4, by the same author. The 21 laboratory exercises in the manual cover 20 of the 32 chapters in the textbook. Many of the laboratory exercises have multiple sections to cover several methods of analysis for a particular food component of characteristic. Most of the laboratory exercises include the following: introduction, reading assignment, objective, principle of method, chemicals, reagents, precautions and waste disposal, supplies, equipment, procedure, data and calculations, questions, and references. This laboratory manual is ideal for the laboratory portion of undergraduate courses in food analysis.
Author: Malcolm C. Bourne
Publisher: Elsevier
ISBN: 0323162592
Category : Computers
Languages : en
Pages : 340
Get Book Here
Book Description
Food Science and Technology: A Series of Monographs: Food Texture and Viscosity: Concept and Measurement focuses on the texture and viscosity of food and how these properties are measured. The publication first elaborates on texture, viscosity, and food, body-texture interactions, and principles of objective texture measurement. Topics include area and volume measuring instruments, chemical analysis, multiple variable instruments, soothing effect of mastication, reasons for masticating food, rheology and texture, and the rate of compression between the teeth. The book then examines the practice of objective texture measurement and viscosity and consistency, including the general equation for viscosity, methods for measuring viscosity, factors affecting viscosity, tensile testers, distance measuring measurements, and shear testing. The manuscript takes a look at the selection of a suitable test procedure and sensory methods of texture and viscosity measurement. Discussions focus on nonoral methods of sensory measurement; correlations between subjective and objective measurements; variations on the texture profile technique; and importance of sensory evaluation. The publication is a vital source of information for food experts and researchers interested in food texture and viscosity.
Author: Dabir S. Viswanath
Publisher: Springer Science & Business Media
ISBN: 1402054823
Category : Technology & Engineering
Languages : en
Pages : 669
Get Book Here
Book Description
This book is unique in that it brings together published viscosity data, experimental methods, theoretical, correlation and predictive procedures in a single volume. The readers will get a better understanding of why various methods are used for measuring viscosity of different types of liquids and why an experimental method is dependent on fluid characteristics, such as Newtonian or non-Newtonian fluids.
Author: Jasim Ahmed
Publisher: Woodhead Publishing
ISBN: 008100432X
Category : Technology & Engineering
Languages : en
Pages : 530
Get Book Here
Book Description
Advances in Food Rheology and Its Applications presents the latest advances in the measurement and application of food rheology, one of the most important tools for food companies when characterizing ingredients and final products, and a predictor of product performance and consumer acceptance. Split into two main focuses, the book gives in-depth analysis of the general advances in the field, with coverage of the relationship between food microstructure and rheology, the use of tribology in the study of oral processing, the use of large amplitude oscillatory shear (LAOS) measurement and Fourier-transform rheology in food, and the influence of fibers and particle size distribution on food rheology, as well as many other advances. Written by a leading international team of authors, the book provides an in-depth and state-of-the-art coverage of this essential topic on the consumer acceptance of food. - Brings together top researchers in the field of rheology, providing in-depth and state-of-the-art coverage on an area of study essential for managing the quality of foods and gaining consumer acceptance - Presents in-depth coverage of advances in rheology, many of which have never been featured before, including tribology, large amplitude oscillatory shear measurement, and the influence of fibers and particle size distribution on food rheology - Contains information that is highly relevant to the industrialist who wants to improve the rheological properties of the foods with which they are working
Author:
Publisher:
ISBN:
Category : Technology
Languages : en
Pages : 620
Get Book Here
Book Description
Author:
Publisher:
ISBN:
Category : Technology
Languages : en
Pages : 936
Get Book Here
Book Description
Author: Winslow Hobart Herschel
Publisher:
ISBN:
Category : Airplanes
Languages : en
Pages : 20
Get Book Here
Book Description
Author: United States. National Bureau of Standards
Publisher:
ISBN:
Category : Technology
Languages : en
Pages : 316
Get Book Here
Book Description
Author: United States. National Bureau of Standards
Publisher:
ISBN:
Category : Chemistry
Languages : en
Pages : 646
Get Book Here
Book Description
