کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
225650 | 464506 | 2007 | 8 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Effects of processing on shear rate of yoghurt
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کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
مهندسی شیمی
مهندسی شیمی (عمومی)
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چکیده انگلیسی
Yoghurt is an example of thixotropic material. Its behaviour can be represented in terms of the relation between shear rate and time for a given shear stress. For yoghurt that has not undergone previously processing the graph is approximately a straight line; when previous work has been done, the line is displaced. A model relating shear rate, shear stress, temperature and time is proposed. This is used to predict the displacement produced as a result of flow along a pipe. The predicted displacements are compared with experimental results.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Food Engineering - Volume 79, Issue 3, April 2007, Pages 850–857
Journal: Journal of Food Engineering - Volume 79, Issue 3, April 2007, Pages 850–857
نویسندگان
Glen Mullineux, Mark J.H. Simmons,