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Prise en compte des effets du produit et du procédé au cours de l’opération de foisonnement par battage en continu - Analyse dimensionnelle

Abstract : The aim of this study is to better formalize and model in a generic way the structuring of a product by the foaming operation process, by linking the operating parameters to the foams properties and contribute to a better steering of the operation. A continuous whipping line was instrumented and the evolution of bubble diameter depending on both product and process parameters was characterized for Newtonian and shear-thinning model fluids. Dimensional analysis of the process has lead to a physical model of the operation, and therefore makes possible the understanding of the phenomena involved. It also helped to integrate the product and the process parameters and simplify the representation of experimental results. Finally, the consistency of this model with others from the literature and a first validation with a real product seems to justify his relevance.
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Submitted on : Thursday, January 24, 2013 - 3:21:27 PM
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  • HAL Id : pastel-00780633, version 1

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Gilles Mary. Prise en compte des effets du produit et du procédé au cours de l’opération de foisonnement par battage en continu - Analyse dimensionnelle. Autre. AgroParisTech, 2011. Français. ⟨NNT : 2011AGPT0054⟩. ⟨pastel-00780633⟩

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