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Декабрь 2014 (published: 03.12.2014)
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Rheological characteristics of abnormally viscous food products and other media
Krupoderov А.U., Nikolaev L.K., Кузнецов А.В.
Many highly viscous products represent multiphase colloidal solutions. Such products to a greater or lesser extent can have anomalous viscosity. During processing, the medium structure of disperse systems may be destroyed and recovered. Terms of destruction and recovery for different types of products may vary considerably. This article discusses the research data dependence of the effective viscosity and shear stresses of viscous products on the velocity gradient, and other factors. The article noted the features of the structural and mechanical properties of viscous products and factors affecting their changes. This article gives the results of the research undertaken by the authors in the field of mechanical treatment products with abnormal viscosity in particular viscometric data obtained by setting "Reotest"
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Keywords: viscosity, rheology, temperature, velocity gradient, stabilizer.
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