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Effects of processing on shear rate of yoghurt


Reference:

Mullineux, G. and Simmons, M. J. H., 2007. Effects of processing on shear rate of yoghurt. Journal of Food Engineering, 79 (3), pp. 850-857.

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Abstract

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. (c) 2006 Elsevier Ltd. All rights reserved.

Details

Item Type Articles
CreatorsMullineux, G.and Simmons, M. J. H.
DOI10.1016/j.jfoodeng.2006.03.005
DepartmentsFaculty of Engineering & Design > Mechanical Engineering
RefereedYes
StatusPublished
ID Code1545
Additional InformationID number: ISI:000242281200015

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