Water-oil emulsions rheological properties effect on work of the deep-well pump back-pressure valve

被引：0

作者：

Shumilin, VN

机构：

来源：

NEFTYANOE KHOZYAISTVO | 2004年 / 07期

关键词：

D O I：

暂无

中图分类号：

TE [石油、天然气工业]; TK [能源与动力工程];

学科分类号：

0807 ; 0820 ;

摘要：

The refined mathematical model of the back-pressure valve ball movement, depending on dynamic viscosity of a liquid, is offered. The effect of physical properties of a liquid and the constructive sizes of separate elements on valves operation is shown.

引用

页码：104 / 105

页数：2

共 22 条

[21] EFFECT OF EGG-YOLK AND EGG-YOLK + SALT ON RHEOLOGICAL PROPERTIES AND PARTICLE-SIZE DISTRIBUTION OF MODEL OIL-IN-WATER SALAD DRESSING EMULSIONS
CARRILLO, AR
KOKINI, JL
JOURNAL OF FOOD SCIENCE, 1988, 53 (05) : 1352 - &
[22] Designing ultra-stable linseed oil-in-water Mickering emulsions using whey protein isolate cold-set microgels containing marjoram aqueous extract: Effect of pH and extract on rheological, physical, and chemical properties
Farahmand, Maryam
Golmakani, Mohammad-Taghi
Niakousari, Mehrdad
Majdinasab, Marjan
Hosseini, Seyed Mohammad Hashem
CURRENT RESEARCH IN FOOD SCIENCE, 2023, 7

← 1 2 3 →