摘要
牛顿流体和非牛顿流体粘度量是最重要的参数。一般的粘性流体为牛顿型流体,在做层流运动时,由于流体与外壁和内壁摩擦作用,两相邻液层产生相对滑移,界面上的剪切应力 F 与滑移速度方向相垂直的速度梯度 dV/dt 成正比。
The current situation of food rheology has been briefly reviewed in this paper.Especially we discussed the research methods which are some mature and simplified theories of theology are applied to food.And then,we pointed out effective scope of equations.
出处
《西北轻工业学院学报》
1989年第3期109-110,56,共3页
Journal of Northwest University of Light Industry
