Thixotropic Characterization of Non Fat and Full Fat Stirred Yoghurt
Publish place: 06th International Congress on Chemical Engineering
Publish Year: 1388
نوع سند: مقاله کنفرانسی
زبان: English
View: 1,387
This Paper With 5 Page And PDF Format Ready To Download
- Certificate
- من نویسنده این مقاله هستم
استخراج به نرم افزارهای پژوهشی:
شناسه ملی سند علمی:
ICHEC06_622
تاریخ نمایه سازی: 1 مهر 1388
Abstract:
The objective of this present work was to study the effects of shear rate and temperature on the time dependency of two types of stirred yoghurt (non fat and full fat) under constant shear rate. The experimental data was measured using a rotational viscosimeter Viscotester VT550, Searle type, in which the outer cylinder is fixed and the inner cylinder rotates. Rheological data was obtained at different temperatures (10, 20 and 30 ºC) and three different shear rates (50, 200 and 445 s-1), likewise the shearing time was fixed to 8000 s. In this work, it was demonstrated that samples exhibited a thixotropic behaviour, which increased with the shear rate and decreased with the temperature. The experimental data were fitted with Weltmann, Hahn, First order stress decay and Second order structural kinetic models. The best adjustment was obtained with the Weltmann model.
Keywords:
Authors
M . A Cancela
ETSEI University of Vigo, Chemical Engineering Department Lagoas-Marcosende, ۳۶۲۰۰ Vigo. Spain
R Maceiras
ETSEI University of Vigo, Chemical Engineering Department Lagoas-Marcosende, ۳۶۲۰۰ Vigo. Spain
N Delgado-Bastidas
ETSEI University of Vigo, Chemical Engineering Department Lagoas-Marcosende, ۳۶۲۰۰ Vigo. Spain
E Álvarez
ETSEI University of Vigo, Chemical Engineering Department Lagoas-Marcosende, ۳۶۲۰۰ Vigo. Spain
مراجع و منابع این Paper:
لیست زیر مراجع و منابع استفاده شده در این Paper را نمایش می دهد. این مراجع به صورت کاملا ماشینی و بر اساس هوش مصنوعی استخراج شده اند و لذا ممکن است دارای اشکالاتی باشند که به مرور زمان دقت استخراج این محتوا افزایش می یابد. مراجعی که مقالات مربوط به آنها در سیویلیکا نمایه شده و پیدا شده اند، به خود Paper لینک شده اند :