Effects of processing on shear rate of yoghurt

G Mullineux; Mark Simmons

doi:10.1016/j.jfoodeng.2006.03.05

Effects of processing on shear rate of yoghurt

G Mullineux, Mark Simmons

Chemical Engineering

Research output: Contribution to journal › Article

Abstract

Yoghurt is an example of thixotropic material. Its behaviour can be represented in terms of the relation between shear rate and time for a given shear stress. For yoghurt that has not undergone previously processing the graph is approximately a straight line; when previous work has been done, the line is displaced. A model relating shear rate, shear stress, temperature and time is proposed. This is used to predict the displacement produced as a result of flow along a pipe. The predicted displacements are compared with experimental results. (c) 2006 Elsevier Ltd. All rights reserved.

Original language	English
Pages (from-to)	85-=857
Journal	Journal of Food Engineering
Volume	79
Issue number	3
DOIs	https://doi.org/10.1016/j.jfoodeng.2006.03.05
Publication status	Published - 1 Jan 2007

Keywords

power law
yoghurt
Herschel-Bulkley model
thixotropy

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10.1016/j.jfoodeng.2006.03.05

Cite this

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abstract = "Yoghurt is an example of thixotropic material. Its behaviour can be represented in terms of the relation between shear rate and time for a given shear stress. For yoghurt that has not undergone previously processing the graph is approximately a straight line; when previous work has been done, the line is displaced. A model relating shear rate, shear stress, temperature and time is proposed. This is used to predict the displacement produced as a result of flow along a pipe. The predicted displacements are compared with experimental results. (c) 2006 Elsevier Ltd. All rights reserved.",

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AB - Yoghurt is an example of thixotropic material. Its behaviour can be represented in terms of the relation between shear rate and time for a given shear stress. For yoghurt that has not undergone previously processing the graph is approximately a straight line; when previous work has been done, the line is displaced. A model relating shear rate, shear stress, temperature and time is proposed. This is used to predict the displacement produced as a result of flow along a pipe. The predicted displacements are compared with experimental results. (c) 2006 Elsevier Ltd. All rights reserved.

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KW - yoghurt

KW - Herschel-Bulkley model

KW - thixotropy

U2 - 10.1016/j.jfoodeng.2006.03.05

DO - 10.1016/j.jfoodeng.2006.03.05

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JO - Journal of Food Engineering

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Effects of processing on shear rate of yoghurt

Abstract

Keywords

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