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
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