Continuous drop formation at a capillary tip and drop deformation in a flow channel
Open access
Autor(in)
Datum
2004Typ
- Doctoral Thesis
ETH Bibliographie
yes
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Persistenter Link
https://doi.org/10.3929/ethz-a-004778612Publikationsstatus
publishedExterne Links
Printexemplar via ETH-Bibliothek suchen
Zeitschrift / Serie
Food process engineeringBand
Verlag
Laboratory of Food Process Engineering, Swiss Federal Institute of Technology (ETH) ZürichThema
DROPS + DROP FORMATION (HYDRODYNAMICS); EMULSIFICATION (PROCESS ENGINEERING); TROPFEN + TROPFENBILDUNG (HYDRODYNAMIK); INTERFACIAL TENSION (FLUID DYNAMICS); FOOD EMULSIONS (FOOD INDUSTRY); EMULGIEREN (VERFAHRENSTECHNIK); SCHERSTRÖMUNG (FLUIDDYNAMIK); EMULSIONEN (CHEMISCHE PRODUKTE); LEBENSMITTELEMULSIONEN (LEBENSMITTELINDUSTRIE); GRENZFLÄCHENSPANNUNG (FLUIDDYNAMIK); SHEAR FLOW (FLUID DYNAMICS); EMULSIONS (CHEMICAL PRODUCTS)Organisationseinheit
03345 - Windhab, Erich Josef (emeritus) / Windhab, Erich Josef (emeritus)
08821 - Fischer, Peter (Tit.-Prof.)
ETH Bibliographie
yes
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