Scientific journal NRU ITMO
Series "Processes and Food Production Equipment"
Registration certificate ЭЛ № ФС 77 – 55245 - 04.09.2013
registered by the Federal Inspectorate Service for Communication, Information Technologies and Communication Media
ISSN:2072-2389

SEPTEMBER 2011 (published: 01.09.2011)

Number 2(12)

Home > Issue > Adjectives vscosity description processed cheese «Fruit»

UDC 637./3

Adjectives vscosity description processed cheese «Fruit»

Nikolaev B.L., Denisenko A.F., Nikolaev L.K.

In article adduce readings rheologica research processed cheese «Fruit» volt interval temperature loci 30,0 prior to 80,0 0С different meaning gradient velocity. Adjudicate, what considerable implantation damages structures processed cheese hold, place boost temperature.
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Keywords: effective viscosity, processed cheese, velocity gradient, temperature.

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