The influence of temperature and solid matter content on the viscosity of whey protein concentrates and skim milk powder before and after tribomechanical treatment

The correlation between viscosity and temperature (0-60 °C) was determined by an Arrhenius model. Because of a very high regression coefficient (0.91-0.98) achieved for the investigated systems, the Arrhenius model can completely describe the viscosity change in the given temperature range. Activation energy of viscous flow was significantly higher for all tribomechanically treated systems, because tribomechanical micronisation decreases particles size and enables their better hydration.