Study the nature of changes in the dynamic viscosity of milk and fruit products
Автор: Ostrikov A.N., Smirnyh A.A., Dorohin S.V.
Журнал: Вестник Воронежского государственного университета инженерных технологий @vestnik-vsuet
Рубрика: Процессы и аппараты пищевых производств
Статья в выпуске: 2 (56), 2013 года.
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The variation of the dynamic viscosity of dairy products and fruit puree with the free run-off on the vertical wall of the vacuum chamber with a two-stage vacuum evaporation was studied. The effect of evaporation temperature and product moisture on the rheological properties of milk and fruit blends was investigated.
Короткий адрес: https://sciup.org/14040043
IDR: 14040043
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