Diffusion-Controlled Change in Bubbles Impregnated in Viscous Solutions
スポンサーリンク
概要
- 論文の詳細を見る
The applicabilities of Epstein and Plessets theory and Lemlichs theory to the change in bubble-size distribution under a constant temperature were studied on bubbles impregnated in homogeneous viscous solutions. The numerical calculation based on Epstein and Plessets theory that took into account the change in the dissolved air concentration in the surrounding solution agreed well with the measured results, while Epstein and Plessets theory, which assumed the dissolved air concentration in the surrounding solution to be constant, and Lemlichs theory, did not fit the measured results.
著者
-
SUGIYAMA Kuniko
Kanto Gakuin Womens Junior College
-
YANO Toshimasa
Department of Bioengineering, Yokohama National University
-
Yano Toshimasa
Department Of Agricultural Chemistry Faculty Of Agriculture The University Of Tokyo
-
SUGIYAMA Kuniko
Kanto Gakuin Women's Junior College
関連論文
- Diffusion-Controlled Change in Bubbles Impregnated in Viscous Solutions
- Analysis of Water Sorption Isotherms of Superabsorbent Polymers by Solution Thermodynamics
- Application of Solution Thermodynamics to the Water Sorption Isotherms of Food Materials
- Critical Radius and Time Course of Expansion of an Isolated Bubble in Wheat Flour Dough under Temperature Rise(Food & Nutrition)
- Scaling Analysis of the Concentration Dependence on Elasticity of Agarose Gel
- Dynamic Light Scattering Analysis on Critical Behavior of Cluster Size Distribution of Polyacrylamide and Agarose Solutions near the Sol-Gel Transition Point
- X-Ray Study of Calcium Phosphates Formed in the Presence of Citrate
- Concentration Dependence of Mechanical Properties of Gelatin near the Sol-Gel Transition Point
- Concentration Dependence of Mechanical Properties of Polyacrylamide near the Sol-Gel Transition Point
- Shielded Hot-wire Viscosity Sensor On-line for a Flowing System Using a Shield of High Thermal Conductivity
- Effects of pH on the in Vitro Sorption of Mutagens to Dietary Fibers
- Freezing and Ice Structure Formed in Protein Gels
- Inhibitory Activity of Alginates against the Formation of Calcium Phosphate
- Adsorption of Mutagens in Distilled Water by Dietary Fibers(Food & Nutrition)
- Theoretical Model for Freezing of Food Gels with Temperature-depending Fraction of Frozen Water(Food & Nutrition)
- Estimation of the Stability of Foam Containing Hydrophobic Particles by Parameters in the Capillary Model(Food & Nutrition)
- Estimation of Foam Stability by Parameters in the Capillary Model(Food & Nutrition)
- Rate Analysis of the Freeze Drying of Liquid Foods by a Modified Uniformly Retreating Ice Front Model(Food & Nutrition)
- Rate Analysis of Freeze Drying of a Model System by a Uniformly Retreating Ice Front Model(Food & Nutrition)
- Prediction of Effective Thermal Diffusivity of Fish and Meats
- Protein Coagulation through Reversible and Irreversible Bindings of Calcium(Food & Nutrition)
- Effects of Coagulation Condition on Consolidation of Soybean Protein Coagulate (Food & Nutrition)
- Enzymatic Interesterification in Supercritical Carbon Dioxide(Food & Nutrition)
- Fractal Surface Structure of Food Materials Recognized by Different Molecules(Food & Nutrition)
- pH-Sensitive Swelling of a Polyelectrolyte Complex Gel Prepared from Xanthan and Chitosan
- Effects of Air and Water Contents on the Effective Thermal Conductivity of Air-impregnated Gels(Food & Nutrition)
- Intrinsic Thermal Conductivity of Gelatin Estimated Independently of Heat Conduction Models(Food & Nutrition)
- Expantion of a Spherical Hole in Elastic Food Materials with Surface Tension(Food & Nutrition)
- Fractal Nature of Food Materials
- Rates of Shrinkage and Growth of Air Bubbles Entrained in Wheat Flour Dough(Food & Nutrition)
- TEMPERATURE DEPENDENCE OF THE EFFECTIVE THERMAL CONDUCTIVITY OF FOOD GELS IMPREGNATED WITH AIR BUBBLES
- Stability and Phase-Plane Analyses of Continuous Phenol Biodegradation : A Simple Case
- Ice Structure Size in Frozen Agar Gels Analyzed by Mercury Porosimetry
- Measurement of the Thermal Conductivity of Unfrozen and Frozen Food Materials by a Steady State Method with Coaxial Dual-cylinder Apparatus
- Increase in Air Accompanying Flour Particles due to Flour Treatments(Food & Nutrition)
- Consolidation of Soybean Protein Coagulate(Food & Nutrition)
- Measurements of Accompanying Air, Specific Surface Area and Micropore Volume of Some Flour Particles(Food & Nutrition)
- Stability and Phase-Plane Analyses of Continuous Yeast Culture on Ammonium Hydroxide : A Complicated Case
- Fractal Structure Analysis of Some Food Materials(Food & Nutrition)
- Flour Treatment to Improve the Quality of Extrusion-cooked Rice-flour Products
- The "Intrinsic" Thermal Conductivity of Some Wet Proteins in Relation to Their Average Hydrophobicity: Analyses on Gels of Egg-albumin, Wheat Gluten and Milk Casein
- Analysis and Prediction of the Effective Thermal Conductivities of Meats
- Reverse Enrichment in a Multi-stage Bubble Separator
- Diffusion-controlled Shrinkage and Growth of an Air Bubble Entrained in Water and in Wheat Flour Particles
- Theoretical study of continuous nad recycling by conjugated enzymes immobilized in ultrafiltration hollow fiber.
- Characterization of Cation Exchange Resins as to Separation of Glucose and Fructose Using the Moment Analysis Technique
- Dynamic ATP Recycling for Continuous NADP Production