Rheological behavior of powdered baby foods

被引：6
|
作者：
Alvarez, E [1 ]
Cancela, A [1 ]
Maceiras, R [1 ]
机构：
[1] Univ Vigo, ETSEI, Dept Chem Engn, Vigo 36200, Spain
来源：
INTERNATIONAL JOURNAL OF FOOD PROPERTIES | 2005年 / 8卷 / 01期
关键词：
powered baby foods; density; apparent viscosity; power law; Hershel-Bulkey;
D O I：
10.1081/JFP-200048082
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The rheological properties of four types of powdered baby foods have been investigated. Density and apparent viscosity have been measured at different temperatures. The values of the both properties decrease with the temperature. The experimental data belonging to apparent viscosity are represented by a power law. The relationship between the power law parameters and temperature has been analyzed.
引用
收藏
页码：79 / 88
页数：10
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