化学生物総合管理

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第4巻 , 第1号 , (pp.13-18)
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細線加熱法による動粘度測定と制御 −チーズ製造プロセスへの利用−
種谷 真一
種谷技術士事務所
Kinematic viscosity has been measured by dynamic method as relating between stress and rate of shear. This method is surely occurred a structural destruction by applying stress to fluid materials especially a high viscous material such as a gel. According to a thermal convection phenomenon by penetrating a hot wire into fluid material a completely new
non-destructive viscosity measuring method has developed. The new theory and application to measuring and controlling the kinematic viscosity in curdling process of milk with cheese manufacturing will be described.
Keywords: 動粘度 , ホットワイヤー法 , 熱対流 , 非破壊粘度 ,
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