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Abstract Extrusion of linear low-density polyethylene and polystyrene through slit dies with spacings as small as 34 μm indicates qualitative differences between the polymers in the region of… (More)
Homogenization process is crucial for the manufacture of liquid dairy foods. For fresh cream, even at the same fat concentration, homogenizing pressure generates great difference in not only its… (More)
Experimental studies of heat transfer and pressure drop in a plate-type heat exchanger were carried out for pseudoplastic fluids.Representative values of shear rate and apparent viscosity in the… (More)
The viscosities of liquid dairy foods were measured in a slit rheometer with gap spacings as small as 34 μm. Large positive deviations from the true flow curve and an approach to a constant stress… (More)
The sterilizing effect of an ultrahigh-temperature short-time system applied to liquid food flowing in plate heat exchangers was experimentally investigated by the addition of heat-resistant spores.… (More)