Effective viscosity measurement of “Russian”processed cheese Scientific journal NRU ITMO Series Processes and Food Production Equipment

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MARCH 2010 (published: 01.03.2010)

Number 1(9)

Home > Issue > Effective viscosity measurement of “Russian”processed cheese

UDC 637

Effective viscosity measurement of “Russian”processed cheese

Nikolaev L.K., Denisenko A.F., Nikolaev B.L.
The paper presents the values of effective viscosity of “Russian” processed cheese depending on the gradient of velocity and temperature of cheese.
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Keywords: effective viscosity, velocity gradient, melted cheese

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