Foaming of commercial grade food products in a continuous stirred column

Chemical Engineering Research and Design

Volumn 81, Issue 9, 2003, Pages 1083-1089

  Thakur, R K ^a   Vial, C ^a   Djelveh, G ^a  

^a UNIVERSITÉ CLERMONT AUVERGNE   (France)

Author keywords

Foaming process; Fresh cheese; Ice cream; Meat emulsions; Steady state

Indexed keywords

COMPOSITION; EMULSIONS; FOAMS; FOOD PRODUCTS; IMPELLERS; RHEOLOGY; ROTATION;

ROTATIONAL SPEED; STEADY-STATE CONDITIONS;

CHEMICAL ENGINEERING;

EMULSION; FOAMING; FOOD INDUSTRY; IMPELLER; RHEOLOGY; STIRRED TANK;

EID: 0346154954     PISSN: 02638762     EISSN: None     Source Type: Journal    
DOI: 10.1205/026387603770866227     Document Type: Article

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