The influence of the temperature of the product, velocity gradient and tangential stresses on the rheology characteristics of mayonnaise, mayonnaise «Kolibri» Scientific journal NRU ITMO Series Processes and Food Production Equipment

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MARCH 2013 (published: 01.03.2013)

Number 1(15)

Home > Issue > The influence of the temperature of the product, velocity gradient and tangential stresses on the rheology characteristics of mayonnaise, mayonnaise «Kolibri»

UDC 664.34:665.3

The influence of the temperature of the product, velocity gradient and tangential stresses on the rheology characteristics of mayonnaise, mayonnaise «Kolibri»

Nikolaev B.L., Nikolaev L.K., Denisenko A.F., Krupoderov А.U., Кузнецов А.В.
The article presents data on changes of the effective viscosity and tangential stresses of mayonnaise, mayonnaise «Hummingbird» depending on the gradient of velocity and temperature of the product.
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Keywords: temperature, velocity gradient, rheology, mayonnaise, viscosity

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