Calculation of the rheological characteristics of curds received by ultra-filtration.


Cite item

Full Text

Open Access Open Access
Restricted Access Access granted
Restricted Access Subscription Access

Abstract

Results of the investigation of the rheological properties of the biocurds received by ultra-filtration of coagulated milk through ceramic membrane of the company Tami Deuishland with pore size 0.2 mkm and filtration area 0.2 m2 are presented. For different curds concentrations time-dependant functions of reactive moment have been experimentally established on combined rotation viscosimeter. The functions characterize ticsotropic changes of protein structures under isothermal conditions.
Treatment of the results received made it possible to establish correlation between specific work of structure changes and curds concentration. Rheological equations and constants characterizing the correlation have been found.

References

  1. Алямовский А.А. SolidWorks. Компьютерное моделирование в инженерной практике / А.А.Алямовский, А.А.Собачкин, Е.В.Одинцов, А.И.Харитонов, Н.Б.Пономарев. − СПб.: БХВ−Петербург, 2005.
  2. Виноградов Г.В. Реология полимеров / Г.В.Виноградов, А.Я.Малкин. − М.: Химия, 1977.
  3. Водяков В.Н. Автоматизация реометрических исследований на базе Lab VIEW / В.Н.Водяков, В.В.Кузнецов, П.Н.Пяткин, С.Б.Сысуев // Образовательные, научные и инженерные приложения в среде Lab VIEW и технологии National Instryments: сб. трудов VI международной научно−практич. конф. − М.: Изд−во Рос. ун−та Дружбы народов, 2007.
  4. Косой В.Д. Вязкость молока в зависимости от температуры и состава / В.Д.Косой, М.Ю.Меркулов, С.Б.Юдина // Молочная промышленность. 2003. № 5.
  5. Малкин А.Я. Реология: концепции, методы, приложения / А.Я.Малкин, А.И.Исаев. − СПб.: Профессия, 2007

Supplementary files

Supplementary Files
Action
1. JATS XML
Download

This website uses cookies

You consent to our cookies if you continue to use our website.

About Cookies