The development of more and more sophisticated processes in meat technology has resulted in a need to characterise the flow of meat comminutes by rheological functional relations for the calculation of their flow properties in various pipe and other geometries. This seemingly simple requirement is not easy to satisfy even when the elasticoviscous nature of the material is ignored and it is treated solely as a viscous fluid. Just as heat transfer through the walls of a hot or a cold pipe leads to undeveloped flow and the problem of a continuously changing velocity profile down the length of the pipe, so also does the production of a changing marginal zone due to changes of the meat comminute give similar problems.


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Copyright information

© Springer-Verlag Berlin Heidelberg 1975

Authors and Affiliations

  • A. E. Hawkins
    • 1
  1. 1.Unilever Research LaboratoryColworth HouseSharnbrook, BedfordEngland

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