Discussion:
Food Microbiology
1.Herschley-Bulkley Model
- Please describe in detail this model indicating the meaning of each parameter and their range.
- Please list and describe alternative THREE PARAMETER Models.
2.Creep Test
- Please describe in detail this test and explain why is so useful in characterizing viscoelasticity.
3.Relaxation test
- Please describe in detail this test and explain why is so useful in characterizing viscoelasticity
4.Capillary Tube
- Provide information related to:
- How does this instrument work?
- Fundamental equations
- Limitations
- Advantages
5.Rotational Rheometers
- Provide information related to:
- Principle of operation
- Geometries associated with the instrument
- Fundamental equations
- Limitations
- Advantages