Multi-stage creep effect in consolidation of tofu and okara as soft colloids

Journal of Chemical Engineering of Japan

Volumn 43, Issue 2, 2010, Pages 140-149

  Iritani, Eiji ^a   Sato, Takashi ^a,c   Katagiri, Nobuyuki ^a   Hwang, Kuo Jen ^b  

^a NAGOYA UNIVERSITY   (Japan)

^b TAMKANG UNIVERSITY   (Taiwan)

^c Sanwayuka Industry Corp   (Japan)

Author keywords

Consolidation; Creep effect; Okara; Soybean protein; Tofu

Indexed keywords

CONCENTRATION OF; CONSOLIDATION CREEP; CONSOLIDATION PRESSURE; CONSOLIDATION RATIOS; CREEP EFFECTS; CREEP MODEL; DEGREE OF CONSOLIDATIONS; FITTING PARAMETERS; HIGH WATER; MINIMUM VALUE; MODEL CALCULATIONS; MULTI-STAGE; OKARA CAKES; SOFT COLLOIDS; SOYBEAN PROTEINS; VOIGT ELEMENTS; VOIGT MODEL;

COAGULATION; COLLOID CHEMISTRY; GELS; PROTEINS;

CREEP;

EID: 77449153761     PISSN: 00219592     EISSN: None     Source Type: Journal    
DOI: 10.1252/jcej.09we177     Document Type: Article

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