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MARCH 2013 (published: 01.03.2013)
Number 1(15)
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Change the viscosity - speed characteristics of melted cheese «Yantar» by-product temperature and strain rate
Nikolaev L.K., Nikolaev B.L.
Keywords: behaviour viscosity, processed cheese, strain rate, temperature
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License
Change the viscosity - speed characteristics of melted cheese «Yantar» by-product temperature and strain rate
The article gives the viscosity - speed characteristics of melted cheese «Yantar» at the temperatures of the product from 25,0 to 70,00С and different values of the velocity gradients.
Read the full article
Read the full article
Keywords: behaviour viscosity, processed cheese, strain rate, temperature
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License