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  1. 1. Kinetics of Swelling Applied on Gelatine

    Uppsats för yrkesexamina på avancerad nivå, Lunds universitet/Livsmedelsteknik och nutrition (master)

    Författare :Victor Norgren; [2015]
    Nyckelord :fluid dynamic gauging FDG ; gravimetric measurements; pseudo-sigmoidal model PSM ; pseudo-second order model; Ofner; Robinson; Hofmeister; gelatine; swelling; food engineering; livsmedelsteknik; bio-polymers; anisotropic material; Arrhenius equation; physical chemistry; photography; pharmaceutics; Agriculture and Food Sciences;

    Sammanfattning : This report is about the measurements of swelling gelatine films of different thickness and at different temperature. The research has been mainly focused on finding a suitable model. Results have shown that the new Pseudo-Sigmoidal Model (PSM) is superior to previous quasi-second order models such as the Robinson and Ofner model. LÄS MER