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Use of rheological model of Herschel-Balkley in the evaluation of viscosity and structure strength of ice cream mixtures.

[In Russian. / En russe.]

Author(s) : TVOROGOVA A. A., KARPYCHEV S. V.

Type of article: Article

Summary

Based on the experimental investigations (by the method of rotational viscometry) of mixes with stabilization systems of different composition a rheological model of ice cream mixtures viscosity has bun developed in VNIHI.
A three-parameter rheological model of Herschel-Balkley gives the best approximation of he obtained experimental data. The calculations carried out on the basis of the model allow finding the true value of viscosity of ice cream mixtures under production conditions.
The rheological investigations with the help of rheoviscometer allow compare the viscosities of mixtures of different compositions and with different stabilization systems, assess the viscosity of mixture in the freezer, and compare the strength of structure of ice cream mixtures.

Details

  • Original title: [In Russian. / En russe.]
  • Record ID : 30007476
  • Languages: Russian
  • Source: Kholodilnaya Tekhnika - n. 7
  • Publication date: 2010

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