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Молочнохозяйственный вестник, №4 (12), IV кв. 2013
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Summary:
Research of rheological properties of foods is important for the design
and optimization of technological processes, quality control of food products. This is
especially actual when developing new types of dairy products. The most important
rheological characteristics are shearing stress and effective viscosity. For produced
canned dairy product with sugar and malt studies were carried out several times during
storage of samples using a rotary viscometer «Rheotest — 2.1». According to the result
of studies the graphs of transverse strain dependence from shear rate and the graphs of
effective viscosity dependence from shear rate were made. After the analysis of these
dependencies the following conclusions were made: freshly condensed preserved milk
products with sugar can be practically attributed to the Newtonian liquids; the change
of these products composition leads to the deviation of flow curves from “Newtonian”
liquids; these products should be attributed to pseudo fluent bodies; in the process
of storage for all studied products structure consolidation and increase of a “no-
Newtonian” product degree were observed; the viscosity of freshly control samples can
be measured by the means of the Geppler viscometer; the viscosity of the developed
product should be measured by means of the rotary viscometer.
Электронная Научная СельскоХозяйственная Библиотека