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Rheological characteristics of creams.

Author(s) : LALIC L. L., BERKOVIC K., PREJAC S.

Type of article: Article

Summary

The aim of this work was to investigate physico-chemical changes of semisolid food systems such as creams. For this purpose visual observations as well as rheological characteristic measurements were performed during a 28 days period at -14 deg C. Gelation, capillarity and water retention characteristics having influence on rheological properties of semisolid systems were determined. The results show that processing, composition and type of powder substances as well as the dispersion medium (water or milk) have important role in the formation of the rheological parameters in the beginning and during storage.

Details

  • Original title: Rheological characteristics of creams.
  • Record ID : 1997-3311
  • Languages: English
  • Source: Acta Aliment. - vol. 25 - n. 2
  • Publication date: 1996/06
  • Document available for consultation in the library of the IIR headquarters only.

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