Adjectives vscosity description processed cheese «Fruit» Scientific journal NRU ITMO Series Processes and Food Production Equipment

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ISSN:2072-2389

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SEPTEMBER 2011 (published: 01.09.2011)

Number 2(12)

Home > Issue > Adjectives vscosity description processed cheese «Fruit»

Adjectives vscosity description processed cheese «Fruit»

Nikolaev B.L., Denisenko A.F., Nikolaev L.K.

In article adduce readings rheologica research processed cheese «Fruit» volt interval temperature loci 30,0 prior to 80,0 0С different meaning gradient velocity. Adjudicate, what considerable implantation damages structures processed cheese hold, place boost temperature.
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Keywords: effective viscosity, processed cheese, velocity gradient, temperature.

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