ShareFlow properties of freeze-concentrated skim milk.
Author(s) : CHANG Y. H., HARTEL R. W.
Type of article: Article
Summary
The flow properties of freeze-concentrated skim milk were well described by the simple power-law rheological model over the temperature range from -3.4 to +20 deg C. High-total-solids freeze-concentrated skim milk (35-40% total solids) exhibited non-Newtonian behaviour, while lower concentrations gave Newtonian flow properties. The magnitude of the flow behaviour index was between 0.8 and 1. The Arrhenius model described well the effect of temperature on apparent viscosity in this temperature range.
Details
- Original title: Flow properties of freeze-concentrated skim milk.
- Record ID : 1997-3448
- Languages: English
- Source: J. Food Eng. - vol. 31 - n. 3
- Publication date: 1997/01
- Document available for consultation in the library of the IIR headquarters only.
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Indexing
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Themes:
Food engineering;
Milk and dairy products - Keywords: Viscosity; Physical property; Skimmed milk; Flow; Cryoconcentration
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