Rheological regularities of fat crystallization in margarine production
Annotation
Rheological behaviour of fat products with different fat content is observed at the temperatures of their crystallization and plasticization. The results of this study may also be used for practical development of crystallization equipment.
Keywords
Постоянный URL
Articles in current issue
- Researching oscillatory movement of a gas gimbal in the rotor of turbo-refrigerating and gas expansion machines. Part I. Formulation of the problem
- Design analysis of a reciprocating gas expansion machine working in control modes
- Calculating the moisture diffusion coefficient during vacuum sublimation drying of condensed koumiss and shubat enriched with vegetable additives
- Thermal conductivity of the zeotropic mixture of R32 and R134a
- Electric wind aerodynamics control
- Concerning calculation of geometrical parameters for the tubes in the nozzle of a rotary recuperator
- Complex processing of whey to obtain functional products using chitosan and pectin biopolymers
- Simulation of start-up modes in air curtains
- Enthalpy diagram of lithium bromide water solution
- Restoring thermodynamic workability of a heat exchanger in the high-pressure cycle by varying technical losses from irreversibility
- Possibilities of implementing the effects of cavitation for shredding food raw materials
- The ratio of prices for energy carriers in Belarus and Kaliningrad Province as a means to justify the introduction of heat pumps
- Specific features of rheological behaviour of the ice-cream mixture “Creamy Plombières”
- Rheological regularities of fat crystallization in margarine production