Dynamics of the rheological properties of culinary fat «Vegeta-ble fat» when you change the velocity gradients
Annotation
This article reflects the dynamics of the rheological properties of culinary fat «Vege-table fat» depending on the temperature of the product and the gradient of the speed
Keywords
Постоянный URL
Articles in current issue
- Definition of meat-mincing systems parameters «conditional cohesion»
- For non-Newtonian fluid in a screw press
- Use the results of rotational viscometry wheat dough in the calculations of pipelines
- Express analysis of technological parameters of loose foodstuff
- Technology of meat products from biotechnologically modified raw materials
- Modeling of the interaction flow food mixture with element worker cameras of the device
- Effect of antioxidants in the woody tissue of fruit and berry plants in the winter and spring on the cold storage of the harvested crop
- Investigation of the heat treatment process of sausages by infrared radiation
- Using spherification technique in product technologies at restaurants
- Project technology of gero-dietetical smoothie on basis of oat seed grit and cellulose moisture content estimation
- Water state influence on the physicochemical properties of plant tissue and its natural decrease of the mass during cold storage
- To the question of application of the Ranque-Hilsch Effect (Vortex tube) at the enterprises on manufacture of sausage products
- Calculation method of density and heat of vaporization of carbon dioxide
- The influence of the temperature of the product, velocity gradient and tangential stresses on the rheology characteristics of mayonnaise, mayonnaise «Kolibri»
- Change the viscosity - speed characteristics of melted cheese «Yantar» by-product temperature and strain rate
- The features of changing the rheological properties of the water-grain suspense during the water-heating and ferment treatment (WHFT)
- The role of nutrition in the prevention of iodine deficiency disorders
- Мineral structure of bakery products with whole grains flour with fillings
- Determination of thermal stress state of the viewing windows of food machines, made of triplex
- Evaluation of power consumption of mixing, based on twolayer turbulence model
- Quality of mineral structure of dishes from cottage cheese of a functional purpose
- Technology of croquettes with dietary supplements and fillings
- Developing laser location devices for mechatronical equipment of food productions
- Investigation of separation of aromatic components out of essential oil by preparative chromatography
- Rationale for the recommendation on the use of functional and technological additives in herring preserves production
- Lactate containing food additive «Dilaktin Forte Plus» for processing the poultry meat