Study the nature of changes in the dynamic viscosity of milk and fruit products
https://doi.org/10.20914/2310-1202-2013-2-47-52
Abstract
The variation of the dynamic viscosity of dairy products and fruit puree with the free run-off on the vertical wall of the vacuum chamber with a two-stage vacuum evaporation was studied. The effect of evaporation temperature and product moisture on the rheological properties of milk and fruit blends was investigated.
About the Authors
A. N. Ostrikov
Воронеж. гос. ун-т инж. технол.
Russian Federation
кафедра процессов и аппаратов химических и пищевых производств
Russian Federation
кафедра процессов и аппаратов химических и пищевых производств
A. A. Smirnyh
Воронеж. гос. ун-т инж. технол.
Russian Federation
кафедра процессов и аппаратов химических и пищевых производств
Russian Federation
кафедра процессов и аппаратов химических и пищевых производств
S. V. Dorohin
Воронеж. гос. ун-т инж. технол.
Russian Federation
кафедра процессов и аппаратов химических и пищевых производств
Russian Federation
кафедра процессов и аппаратов химических и пищевых производств
References
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2. 2 Donja, D. V. Engineering rheology [Text]: textbook / D. V. Donja, A. A. Leonov. – Kemerovo: KTIFI, 2008.
3. 3 Kosoy, V. D. Engineering rheology biotech media [Text] / V. D. Kosoy, J. I. Vinogradov, A. D. Malyshev. - St.P.: GIORD 2005. – 648 p.
4. 4 Malikin, A. J. Rheology: concepts, methods, and applications [Text] / A. Y. Malikin, A. I. Isayev. - St. P.: Professya, 2007. - 560 p.
Review
For citations:
Ostrikov A.N., Smirnyh A.A., Dorohin S.V. Study the nature of changes in the dynamic viscosity of milk and fruit products. Proceedings of the Voronezh State University of Engineering Technologies. 2013;(2):47-52. (In Russ.) https://doi.org/10.20914/2310-1202-2013-2-47-52
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