Dairy Systems

Practical Food Rheology: An Interpretive Approach

Volumn , Issue , 2010, Pages 133-172

  Foegeding, Allen ^a   Vardhanabhuti, Bongkosh ^a   Yang, Xin ^a  

^a NORTH CAROLINA STATE UNIVERSITY   (United States)

Author keywords

Correlating rheological properties of milk to sensory perceptions; Dairy systems, and understanding rheological and mechanical properties of dairy products, design of flow processes for quality control; Fluid viscosity, influencing droplet size and powder particle size in spray drying; Instrumental technique selection and determination of rheological properties of dairy product; Large strain and fracture methods correlation with sensory properties; Rheological measurements, tools in food companies, characterising ingredients and final products; Rheological properties of semi solid dairy foods; Rotational viscometers, in evaluation rheological properties of liquids, measurements over a shear rate range; Small amplitude oscillatory tests implemented in linear viscoelastic (LVE) region; Types of viscometers, measuring milk viscosity falling sphere method, U tube capillary viscometers and rotational viscometers

Indexed keywords

EID: 84885503845     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1002/9781444391060.ch7     Document Type: Chapter

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