Document Type : Original Paper
Authors
1 Department of Food Processing, Research Institute of Food Science and Technology, Mashhad, Iran
2 Department of Food Industry Machinery Design, Research Institute of Food Science and Technology, Mashhad, Iran
3 Department of Food Engineering, Yıldız Technical University, İstanbul, Turkey
Abstract
Most of the relationships governing many physical phenomena cannot be explicitly derived from survival principles and equations such as continuity, Bernoulli, momentum, or the Navier-Stokes equation in general. To solve this problem use the principles of dimensional analysis in determining the relationships governing the phenomenon. Dimensionless numbers and parameters can be obtained that play a role in determining the governing equations of a phenomenon. Dimensional analysis is a simple but powerful tool in engineering that enables rapid analysis of physical systems, making it easier to analyze complex problems, and significantly reducing the number of experiments. As mentioned, the most important reason for using dimensional analysis is reduce the number of experiments. In this research, for the first time, the dimensional analysis method is used to obtain the dimensionless numbers governing the hydrostatic high pressure process. In the next step, using Buckingham theory, dimensionless numbers governing the high pressure process are obtained. The measured quantities obtained from high pressure, frequency scanning and shear strain tests are then categorized in the form of dimensionless numbers obtained in advance and the behavior of the test substance (millet starch) is investigated. As a result, using dimensionless numbers, in addition to determining the relationship between variables and their degree of importance to each other, some behavioral properties of materials are also shown in the form of dimensionless graphs. In the high pressure test, the test material is subjected to a hydrostatic pressure of between 200 and 600 MPa for a period of 30 minutes.
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