Investigation of rheological properties of a mixture of ice-cream «Butter cream-brulee» Scientific journal NRU ITMO Series Processes and Food Production Equipment

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ISSN:2310-1164

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June 2013 (published: 01.06.2013)

Number 2(16)

Home > Issue > Investigation of rheological properties of a mixture of ice-cream «Butter cream-brulee»

Investigation of rheological properties of a mixture of ice-cream «Butter cream-brulee»

Nikolaev B.L., Nikolaev L.K.

In article gives the values of the effective viscosity of the mixture of ice-cream «Butter cream-brulee» at different temperatures of the product and gradients speed.
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Keywords: ice-cream, rheology, viscosity, temperature, velocity gradient, blend, grease, sugar, stabilized.

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