Scientific journal NRU ITMO
Series "Processes and Food Production Equipment"
Registration certificate ЭЛ № ФС 77 – 55245 - 04.09.2013
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ISSN:2072-2389

SEPTEMER 2012 (published: 01.09.2012)

Number 2(14)

Home > Issue > Influence of mechanical and thermal processing on реологические properties of a mixture of ice-cream «Ice cream chocolate»

UDC 663.6/.8

Influence of mechanical and thermal processing on реологические properties of a mixture of ice-cream «Ice cream chocolate»

Denisenko A.F., Nikolaev B.L., Krupoderov А.U., Movjanyk E.V. , Nikolaev L.K.

Authors cite data about influence of mechanical and thermal processing on реологические properties of a mixture of ice-cream in an interval of temperatures from 5,0 up to 40,0 0С and variation of a gradient of speed from 121 up to 1312 с-1.
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Keywords: effective viscosity, blend cream, temperature, velocity gradient, chocolate ice-cream, flow characteristics, fat, sugar, stabilizer, gelatin, cacao

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