01677cam a2200253 a 4500003000900000005001700009008004100026040002800067041000800095100004500103245014500148246006400293260006400357300004400421502010100465520066300566530002201229653001801251653002201269653001401291700003701305700004801342856003301390EG-GiCUC20250223032236.0190403s2018    ua dh  f m    000 0 eng d  aEG-GiCUCbengcEG-GiCUC0 aeng0 aMariam Mohamed Adelmohamed Zaki Elmenawy10aFlow behavior of some fruit juices / cMariam Mohamed Adelmohamed Zaki Elmenawy ; Supervised Magdy Fouad Abad , Manal Abdelrahman Ali Sorour15aسلوك إنسياب بعض عصائر الفاكهة   aCairo : bMariam Mohamed Adelmohamed Zaki Elmenawy , c2018  a75 P. : bcharts , facsimiles ; c30cm   aThesis (M.Sc.) - Cairo University - Faculty of Engineering - Department of Chemical Engineering   aJuice production is known to be one of the important and critical industries as parameters should be maintained in order to deliver safe product. Mango & Guava juice were selected to study flow behavior along processing. For Mango Juice, after mixing the fluid behavior follows a Bingham fluid then after homogenizing a shear thinning behavior was observed. Finally, the cooling step indicated prevalence of Bingham behavior. For Guava Juice, after mixing the fluid behavior follows a Shear Thinning behavior. After homogenization displayed Bingham fluids behavior. Finally, the cooling step gave the straight lines indicating prevalence of Bingham behavior   aIssued also as CD 4aFlow Behavior 4aJuice Processing  4aRheology 0 aMagdy Fouad Abad , eSupervisor 0 aManal Abdelrahman Ali Sorour, eSupervisor   uhttp://172.23.153.220/th.pdf