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International Journal of Food Science and Technology

Volumn 39, Issue 4, 2004, Pages 465-468

Flow of molten milk chocolate from an efflux viscometer under vibration at various frequencies and displacements

(1) Vavreck, Andrew N a

a PENNSYLVANIA STATE UNIVERSITY (United States)

Author keywords

Acceleration; Moulding; Shaker; Viscometer; Viscometry; Yield pseudoplastic

Indexed keywords

MILK CHOCOLATES; MOULDING; SHAKERS; YIELD-PSEUDOPLASTIC;

ACCELERATION; ATMOSPHERIC HUMIDITY; COMPUTATIONAL METHODS; FREQUENCIES; FUNCTIONS; MOLDING; VIBRATIONS (MECHANICAL); VISCOMETERS; VISCOSITY MEASUREMENT;

DAIRY PRODUCTS;

THEOBROMA CACAO;

EID: 2342563001 PISSN: 09505423 EISSN: None Source Type: Journal
DOI: 10.1111/j.1365-2621.2004.00805.x Document Type: Article

Times cited : (30)

References (7)

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- New York: AVI
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- Changes in rheological properties of fat-containing caramel fillings under the action of vibrations
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- Schausten, F. (1980). Vibrationsvorrichtung zum kontinuierlichen entfernen von lufteinschlüssen aus Schokoladenmassen (Vibration device for the continuous removal of air enclosures from chocolate masses), German Patent 2913597, Applicant: Leonard Monheim AG, 5100 Aachen. Issued October 9, 1980
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- Schausten, F.¹

* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.