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Microscopic modeling of the rheological behavior of honey | ||
| Journal of Food and Bioprocess Engineering | ||
| مقالات آماده انتشار، پذیرفته شده، انتشار آنلاین از تاریخ 15 بهمن 1399 | ||
| نوع مقاله: Short communication | ||
| شناسه دیجیتال (DOI): 10.22059/jfabe.2021.315887.1077 | ||
| نویسندگان | ||
Olubukola Adebowale Akangbe  1؛ John Uju Nwalor2؛ Olufunmilayo Oyenike Oyewale3
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| 1BFDD RISK and Environmental CONSULTING, 116, Square Auguste Rodin, Le Mee Sur Seine, Paris, France | ||
| 2Department of Chemical Engineering, University of Lagos, Akoka, Yaba, Lagos, Nigeria | ||
| 3Forestry Research Institute of Nigeria, Idi Ishin, Jericho Ibadan, Nigeria | ||
| چکیده | ||
| The rheological behavior of honey fluid was model at molecular level using the trajectory of the sphericity of the particles in which the interactions are represented with a pairwise Leonard Jones potential. The honey fluid was subjected to perturbation ,and temperature variations was adjusted using Hoover thermostat with the simulation carried out in canonical ensemble, periodic boundary condition, and rheological property evaluated using Irvin and Kirkwood model . It was affirm that honey fluid exhibits shear thinning behavior because of particle re-arrangement. The rheological behavior is also a function of the molecular structure and composition in which the behavior of the honey fluid depends. | ||
| کلیدواژهها | ||
| Canonical ensemble؛ Rheology؛ Hoover thermostat؛ Perturbation؛ Pressure tensor | ||
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آمار تعداد مشاهده مقاله: 105 |
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