| 000 | 01881cam a2200337 a 4500 | ||
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| 003 | EG-GiCUC | ||
| 005 | 20250223032236.0 | ||
| 008 | 190403s2018 ua dh f m 000 0 eng d | ||
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_aEG-GiCUC _beng _cEG-GiCUC |
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| 041 | 0 | _aeng | |
| 049 | _aDeposite | ||
| 097 | _aM.Sc | ||
| 099 | _aCai01.13.04.M.Sc.2018.Ma.F | ||
| 100 | 0 | _aMariam Mohamed Adelmohamed Zaki Elmenawy | |
| 245 | 1 | 0 |
_aFlow behavior of some fruit juices / _cMariam Mohamed Adelmohamed Zaki Elmenawy ; Supervised Magdy Fouad Abad , Manal Abdelrahman Ali Sorour |
| 246 | 1 | 5 | _aسلوك إنسياب بعض عصائر الفاكهة |
| 260 |
_aCairo : _bMariam Mohamed Adelmohamed Zaki Elmenawy , _c2018 |
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| 300 |
_a75 P. : _bcharts , facsimiles ; _c30cm |
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| 502 | _aThesis (M.Sc.) - Cairo University - Faculty of Engineering - Department of Chemical Engineering | ||
| 520 | _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 | ||
| 530 | _aIssued also as CD | ||
| 653 | 4 | _aFlow Behavior | |
| 653 | 4 | _aJuice Processing | |
| 653 | 4 | _aRheology | |
| 700 | 0 |
_aMagdy Fouad Abad , _eSupervisor |
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| 700 | 0 |
_aManal Abdelrahman Ali Sorour, _eSupervisor |
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| 856 | _uhttp://172.23.153.220/th.pdf | ||
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_aNazla _eRevisor |
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| 905 |
_aShimaa _eCataloger |
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| 942 |
_2ddc _cTH |
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_c71196 _d71196 |
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