Influence of some technological parameters on rheological properties of cream with high fat content
1993
Sadowska, J. | Gryzowska, A. | Wodecki, E. (Agricultural University, Olsztyn (Poland). Inst. of Food Engineering and Biotechnology)
Rheological properties of cream with 60 (+/-)1 percent fat content were investigated. Cream was thermally treated in temperature range of 15 to 80 degrees C, at an average temperature gradient of 0.012 degrees C/s applying heating and cooling. The indexes of rheological equation, which describes pseudoplastic flow behaviour of cream, were calculated. There are significant differences among respective values of apparent viscosity of heated and cooled cream. These differences can be very important in engineering practice
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