FURTHER APPLICATIONS OF THE MODIFIED GEL RIGIDITY MODULUS APPARATUS
作者:
G. ATKIN,
P. SHERMAN,
期刊:
Journal of Texture Studies
(WILEY Available online 1980)
卷期:
Volume 10,
issue 3
页码: 253-259
ISSN:0022-4901
年代: 1980
DOI:10.1111/j.1745-4603.1980.tb00251.x
出版商: Blackwell Publishing Ltd
数据来源: WILEY
摘要:
ABSTRACTAn apparatus previously used to evaluate the rheological properties of weak milk gels has proved suitable for studying the creep compliance—time behaviour of fruit yoghurt, mayonnaise and fruit jams. All samples exhibited viscoelastic properties. The equipment is recommended for its simplicity of design and operation, and because of its ability to test foods containing fruit pieces. The size and weight of the fruit must be known since these quantities influence the creep compliance behaviou
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