Scientific journal NRU ITMO
Series "Processes and Food Production Equipment"
Registration certificate ЭЛ № ФС 77 – 55245 от 04.09.2013
зарегистрировано в Федеральной службе по надзору в сфере связи, информационных технологий и массовых коммуникаций

Декабрь 2014 (published: 03.12.2014)

Number 4(22)

Home > Issue > Rheological characteristics ofabnormallyviscous foodproducts and othermedia

UDC 664.34:665.3

Rheological characteristics ofabnormallyviscous foodproducts and othermedia

Krupoderov А.U., Nikolaev L.K., Кузнецов А.В.

Many highly viscous products represent multiphase colloidal solutions. Such products to a greater or lesser extent can have anomalous viscosity. During processing, the medium structure of disperse systems may be destroyed and recovered. Terms of destruction and recovery for different types of products may vary considerably. This article discusses the research data dependence of the effective viscosity and shear stresses of viscous products on the velocity gradient, and other factors. The article noted the features of the structural and mechanical properties of viscous products and factors affecting their changes. This article gives the results of the research undertaken by the authors in the field of mechanical treatment products with abnormal viscosity in particular viscometric data obtained by setting "Reotest"
Read the full article 

Keywords: viscosity, rheology, temperature, velocity gradient, stabilizer.

Editorial address:
191002, St. Petersburg, street. Lomonosova 9, office. 2132

Information 2006-2018, All rights reserved
Development by Department of Internet Solutions NRU ITMO © 2013