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

MARCH 2013 (published: 01.03.2013)

Number 1(15)

Home > Issue > The influence of the temperature of the product, velocity gradient and tangential stresses on the rheology characteristics of mayonnaise, mayonnaise «Kolibri»

UDC 664.34:665.3

The influence of the temperature of the product, velocity gradient and tangential stresses on the rheology characteristics of mayonnaise, mayonnaise «Kolibri»

Nikolaev B.L., Nikolaev L.K., Denisenko A.F., Krupoderov А.U., Кузнецов А.В.

The article presents data on changes of the effective viscosity and tangential stresses of mayonnaise, mayonnaise «Hummingbird» depending on the gradient of velocity and temperature of the product.
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Keywords: temperature, velocity gradient, rheology, mayonnaise, viscosity

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