THEORETICAL BACKGROUNDS FOR ENHANCEMENT OF DRY MILK DISSOLUTION PROCESS: MATHEMATICAL MODELING OF THE SYSTEM “SOLID PARTICLES – LIQUID”

The mathematical model of immersion of insoluble spherical particle with smooth surface under absolute statics (incl. assumption - its spontaneous formation on the surface) at the particle density ranging from 1.05 to 1.75 kg/m and contact angle of moistening from 0

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Bibliographic Details
Published inFoods and raw materials Vol. 4; no. 1; pp. 102 - 109
Main Authors Galstyan, A. G., Petrov, A. N., Semipyatniy, V. K.
Format Journal Article
LanguageEnglish
Published Kemerovo Kemerovo Institute of Food Science and Technology 01.01.2016
Kemerovo State University
Subjects
a particle
Contact angle
dry milk products
Mathematical analysis
mathematical model
Mathematical models
Milk
Particle density (concentration)
reconstitution
the particle frame
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Summary:The mathematical model of immersion of insoluble spherical particle with smooth surface under absolute statics (incl. assumption - its spontaneous formation on the surface) at the particle density ranging from 1.05 to 1.75 kg/m and contact angle of moistening from 0
ISSN:2308-4057
2310-9599
DOI:10.21179/2308-4057-2016-1-102-109