Control of milk-protein coagulum formation by the method of small amplitudes dynamic fluctuations


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详细

The work was devoted to establishing relations between deformation and shear tension in viscous media at small amplitude low rate linear deformation.
Dependence of phase differences on time at rennet milk coagulation is presented that properly describes process of acid-rennet coagulum formation.
Possibilities to determine principle rheological parameters of the media studied such as viscosity and gel strength coefficient are given.

参考

  1. Раманаускас Р.И. Математическая модель кинетики сычужного свертывания молока//Химия и технология пищи: сб. науч. тр. Литовского пищевого института.− Вильнюс, 1994.
  2. Bohlin L., Hegg P., Ljusberg−Wahren H. Viscoelastic properties of coagulating milk// Journal of Dairy Science, 1984. V. 67.
  3. Rao V.N.M., Skinner G. E. Rheological properties of solid foods. Engineering Properties of Foods.− New York, NY, 1986.
  4. Tokita M., Hikichi K., Niki R., Arima S. Dynamic viscoelastic studies on the mechanism of milk clotting process// Biorheology. 1982. V. 19.

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