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SEPTEMER 2012 (published: 01.09.2012)
Number 2(14)
Home > Issue > Variation flow characteristics properties of a processed cheese "Roquefort cheese" from temperature and kinematic parameters
Nikolaev B.L., Nikolaev L.K.
In article authors result results of researches viscosity characteristics of a processed cheese "Roquefort cheese" in an interval of temperatures from 20 up to 70 0С and variation of a gradient of speed from 0,167 up to 2,70 с-1. Reduction of effective viscosity of cheese with an increase of a gradient of speed is revealed.
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Keywords: processed cheese, temperature, kinematics, effective viscosity, velocity gradient, structure.
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License
UDC 637./3
Variation flow characteristics properties of a processed cheese "Roquefort cheese" from temperature and kinematic parameters
In article authors result results of researches viscosity characteristics of a processed cheese "Roquefort cheese" in an interval of temperatures from 20 up to 70 0С and variation of a gradient of speed from 0,167 up to 2,70 с-1. Reduction of effective viscosity of cheese with an increase of a gradient of speed is revealed.
Read the full article
Keywords: processed cheese, temperature, kinematics, effective viscosity, velocity gradient, structure.
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License