Artikel
Open Access
Effects of Temperature on Rheology of Olive Oils
-
Nariman Ashrafi
Veröffentlicht/Copyright:
7. Juni 2019
Received: 2011-08-17
Accepted: 2012-04-05
Published Online: 2019-06-07
Published in Print: 2012-06-01
© 2019 Nariman Ashrafi, published by Sciendo
Artikel in diesem Heft
- The Evaluation of Rheological Parameters of Non-Newtonian Fluids by Rotational Viscosimetry
- Macroscopic Modeling of a Single Entanglement at High Deformation Rates of Polymer Melts
- Effects of Temperature on Rheology of Olive Oils
- Report
- Lorentz Center Workshop: Dynamics of Complex Fluid-Fluid Interfaces
Schlagwörter für diesen Artikel
rheology;
olive oils;
temperature effects;
activation energy;
shear thinning;
temperature thickening
Creative Commons
BY-NC-ND 4.0
Artikel in diesem Heft
- The Evaluation of Rheological Parameters of Non-Newtonian Fluids by Rotational Viscosimetry
- Macroscopic Modeling of a Single Entanglement at High Deformation Rates of Polymer Melts
- Effects of Temperature on Rheology of Olive Oils
- Report
- Lorentz Center Workshop: Dynamics of Complex Fluid-Fluid Interfaces
