Effects of processing on shear rate of yoghurt

Journal of Food Engineering

Volumn 79, Issue 3, 2007, Pages 850-857

  Mullineux, Glen ^a   Simmons, Mark J H ^b  

^a University of Bath   (United Kingdom)

^b UNIVERSITY OF BIRMINGHAM   (United Kingdom)

Author keywords

Herschel Bulkley model; Power law; Thixotropy; Yoghurt

Indexed keywords

APPROXIMATION THEORY; FOOD PROCESSING; MATHEMATICAL MODELS; SHEAR DEFORMATION; SHEAR FLOW; THERMAL EFFECTS;

HERSCHEL-BULKLEY MODEL; POWER LAW; THIXOTROPY; YOGHURT;

FOOD PRODUCTS;

EID: 33750166456     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2006.03.005     Document Type: Article

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