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International Journal of Food Properties Volume 7, 2004 - Issue 3
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Original Articles

Friction Factors and Rheological Behavior of Australian Honey in a Straight Pipe

Peter A. Sopade Centre for High Performance Polymers, Division of Chemical Engineering, University of Queensland, St. Lucia, Queensland, AustraliaCorrespondence[email protected]
,
Peter J. Halley Centre for High Performance Polymers, Division of Chemical Engineering, University of Queensland, St. Lucia, Queensland, Australia
,
Bruce D'Arcy Food Science and Technology Group, School of Land and Food Sciences, University of Queensland, St. Lucia, Queensland, Australia
,
Bhesh Bhandari Food Science and Technology Group, School of Land and Food Sciences, University of Queensland, St. Lucia, Queensland, Australia
&
Nola Caffin Food Science and Technology Group, School of Land and Food Sciences, University of Queensland, St. Lucia, Queensland, Australia
Pages 393-405 | Published online: 06 Feb 2007

Citations (9)

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Read on this site (3)

O.O. Fasina & Z. Colley. (2008) Viscosity and Specific Heat of Vegetable Oils as a Function of Temperature: 35°C to 180°C. International Journal of Food Properties 11:4, pages 738-746.
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R. Subramanian, H. Umesh Hebbar & N.K. Rastogi. (2007) Processing of Honey: A Review. International Journal of Food Properties 10:1, pages 127-143.
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R. Mora-Escobedo, Y. Moguel-Ordóñez, M.E. Jaramillo-Flores & G.F. Gutiérrez-López. (2006) The Composition, Rheological and Thermal Properties of Tajonal (Viguiera Dentata) Mexican Honey. International Journal of Food Properties 9:2, pages 299-316.
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Articles from other publishers (6)

Bianca Guimarães, Maria J. N. Martins, Rodrigo D. Flauzino, Rodrigo C. Basso & Javier Telis Romero. (2020) Thixotropy of sweetened condensed milk applied to flow fluid dynamics analysis of cylindrical pipes. Journal of Food Process Engineering 43:6.
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Muna sabah kassim & Salwa Ahmad Sarow. (2020) Flows of Viscous Fluids in Food Processing Industries: A review. IOP Conference Series: Materials Science and Engineering 870:1, pages 012032.
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Elisa Franco Ribeiro, Tiago Carregari Polachini, Gisandro Reis Carvalho, Javier Telis Romero & Renato Alexandre Ferreira Cabral. (2017) Thermophysical properties of different olive oils: Evaluating density and rheology through a fluid dynamic approach. European Journal of Lipid Science and Technology 119:7, pages 1600316.
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Tiago Carregari Polachini, Rodrigo Corrêa Basso & Javier Telis-Romero. (2017) Rheology and Fluid Dynamic of Egg White: Effect of Thixotropy on Engineering Design. Journal of Food Process Engineering 40:1, pages e12277.
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Zailer Astolfi-Filho, Vânia Regina Nicoletti Telis, Eduardo Basilio de Oliveira, Jane Sélia dos Reis Coimbra & Javier Telis-Romero. (2011) Rheology and fluid dynamics properties of sugarcane juice. Biochemical Engineering Journal 53:3, pages 260-265.
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J. Telis-Romero, C.E.P. Thomaz, M. Bernardi, V.R.N. Telis & A.L. Gabas. (2006) Rheological properties and fluid dynamics of egg yolk. Journal of Food Engineering 74:2, pages 191-197.
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