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RHEOLOGICAL BEHAVIOUR OF STIRRED YOGURT DURING STORAGE AT 2 DEG C.

Author(s) : BASAK S., RAMASWAMY H. S., VOORT F. R. van de

Summary

THE MEASUREMENTS WERE DONE USING A COMPUTER CONTROLLED HAAKE RV20 EQUIPPED WITH AN M50SC MEASURING HEAD AND AN MV1 ROTOR. THE FLOW BEHAVIOUR WAS EVALUATED UNDER DYNAMIC SHEARING. THE TIME-DEPENDENT SHEAR THINNING FLOW BEHAVIOUR OF STIRRED YOGURT WAS WELL DESCRIBED BYTHE WELTMAN MODEL. THE STUDY INDICATED ONLY MARGINAL CHANGES IN THE FLOW BEHAVIOUR PARAMETERS OF YOGURT UNDER DYNAMIC AS WELL AS STEADY SHEAR DURING STORAGE.

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Pages: 1791-1795

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Details

  • Original title: RHEOLOGICAL BEHAVIOUR OF STIRRED YOGURT DURING STORAGE AT 2 DEG C.
  • Record ID : 1992-2339
  • Languages: English
  • Source: New challenges in refrigeration. Proceedings of the XVIIIth International Congress of Refrigeration, August 10-17, 1991, Montreal, Quebec, Canada.
  • Publication date: 1991/08/10
  • Document available for consultation in the library of the IIR headquarters only.

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