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.
Related documents:
This repository does not currently have the full-text of this item.You may be able to access a copy if URLs are provided below.
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 |
| Creators | Mullineux, G.and Simmons, M. J. H. |
| DOI | 10.1016/j.jfoodeng.2006.03.005 |
| Departments | Faculty of Engineering & Design > Mechanical Engineering |
| Refereed | Yes |
| Status | Published |
| ID Code | 1545 |
| Additional Information | ID number: ISI:000242281200015 |
Export
Actions (login required)
| View Item |
