Rheological properties of the curds masses with the paste from Jerusalem artichok

The main rheological property of the disperse systems is considered to be the effective viscosity - the property of the system to resist relative movement of its layers. Many food industry processes are associated with mechanical impacts on a product that is in the visco-plastic state. In the production of curds products such processes include mixing, mass plastisizing etc. Of great importance is also transportation of the semi-finished product between the operations in the pipe - lines. In all these cases the choice of the technological equipment, determination of the operating regimes and its work is defined by physical, mechanical and especially rheological properties of processed food or moving masses, semi-finished and finished products. When creating the optimal processes that provide a high quality finished product, it is necessary in almost every case to study a whole range of rheological, physical and mechanical properties that characterize the behavior of the curds masses under the in uence of mechanical stress on the part of the working bodies of machines. Experimental data have shown that when shear rate increases the sharp viscosity reduction occurs at low speed range. Thus at the content of sugar in the curds 100% without supplement addition viscosity of the curds mass changed from 10 to 8 Pa at shear rate increase from 11 to 17 s -1. The research work demonstrated that effective viscosity decreases with shear rate increase that corresponds to the greatest destruction of the structure.

viscosity, rheological properties, low-fat curds, concentrated Jerusalem artichoke paste