Listar FAII - Contribuciones a congresos científicos por centro "Escuela de Ingenierías Industriales"
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Electrorheological behaviour of flour/olive oil dough
• Changes in flow properties upon the application of an electrical field can be evaluated using of electrorheological techniques. • The fact that it had shown successful to reduce the fat content [1] has aimed us to ... -
Rheological behavior of a commercial milk-based sauce
Rubio-Hernández, Francisco José
; Rubio Merino, Julia; Gómez-Merino, Ana Isabel; Cabello Arrabal, Sara María; Pérez Hidalgo, Cristina; Alcázar, Gonzalo; Lange, Alexandra[et al.] (2019-10-21)
• The acceptation of semisolid foods by consumers is greatly determined by their rheological properties. • Sauces are semisolid foods and, in general, show viscoplastic and shear-thinning viscous flow behaviours. On the ... -
Rheological behaviour of fruit and milk-based smoothies
Two of the most important food attributes for today´s fast-moving lifestyle are convenience and healthiness [1-2]. Fast-moving lifestyle specifically affects to elderly people, who are prone to bad-nutrition due to their ... -
Spatial distribution of radionuclides in marine sediments from Djibouti seamounts (Alboran Sea, Western Mediterranean).
Liger-Pérez, Esperanza; López-González, Nieves; Gordo Puertas, Elisa; Palomino, Desirée; Vázquez, Juan Tomás; Ramírez, Teodoro[et al.] (2023)
Sediment samples from two seamounts of the Djibouti Banks area – Avempace and Herradura - located at the Motril Marginal Plateau (northern Alboran Sea) were investigated to determine the radioactivity of natural and ... -
Temperature and particle concentration influence on the complex viscous behavior of a hydrophilic fumed silica suspension
Fernández-Díaz, Edgardo; Rubio-Hernández, Francisco José; Velázquez-Navarro, José Francisco (2022-04)
Shear-thinning behavior (decrease of the apparent steady viscosity with shear) due to breaking of weak particle flocs and posterior alignment of individual particles in layers parallel to the flow direction is usually ...