Change the viscosity - speed characteristics of melted cheese «Yantar» by-product temperature and strain rate Scientific journal NRU ITMO Series Processes and Food Production Equipment

Series "Processes and Food Production Equipment"

Registration certificate ЭЛ № ФС 77 – 55245 - 04.09.2013
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ISSN:2072-2389

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MARCH 2013 (published: 01.03.2013)

Number 1(15)

Home > Issue > Change the viscosity - speed characteristics of melted cheese «Yantar» by-product temperature and strain rate

UDC 637./ 3

Change the viscosity - speed characteristics of melted cheese «Yantar» by-product temperature and strain rate

Nikolaev L.K., Nikolaev B.L.

The article gives the viscosity - speed characteristics of melted cheese «Yantar» at the temperatures of the product from 25,0 to 70,00С and different values of the velocity gradients.
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Keywords: behaviour viscosity, processed cheese, strain rate, temperature

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