Variation flow characteristics properties of a processed cheese "Roquefort cheese" from temperature and kinematic parameters
Annotation
In article authors result results of researches viscosity characteristics of a processed cheese "Roquefort cheese" in an interval of temperatures from 20 up to 70 0С and variation of a gradient of speed from 0,167 up to 2,70 с-1. Reduction of effective viscosity of cheese with an increase of a gradient of speed is revealed.
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