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Relationship between intrinsic viscosity, thermal and retrogradation properties of amylose and amylopectin
DSC enthalpy storage corn starch
2014/10/11
The relationships between intrinsic viscosity and some properties of amylose and amylopectin were investigated. The intrinsic viscosities determined by Ubbelohde viscometer for rice, maize, wrinkled p...
Predicting Temperature during the Thermal Processing of Canned High-Viscosity Liquid Food
heat transfer analysis high-viscosity liquid food apparent viscosity
2009/5/31
This paper proposes a method for predicting the temperature in a metal can based upon the apparent viscosity of a liquid food, which was estimated from the initial temperature in the can under the con...
The density and viscosity of solutions of lactulose and solutions of lactulose and boric acid were determined using calibrated viscometers and a nominal 10-ml pycnometer, respectively. These data were...
Combined Effects of Culture Conditions and Storage Time on Acidification and Viscosity of Stirred Yogurt
yogurt lactic acid bacteria acidification viscosity
2008/3/28
This work aims to study the effects of culture conditions and storage time on stirred yogurt acidity and texture and to determine relationships in order to better control product viscosity. A four-fac...
Influence of Protein Standardization by Ultrafiltration on the Viscosity, Color, and Sensory Properties of Skim and 1% Milk
milk protein standardization ultrafiltration sensory properties
2008/3/28
Permeate and retentate (concentration factor ca. 2x) from UF of skim milk were combined, and cream was added to produce skim milk (0.1% fat) and 1% milk with a range of true protein contents (1.0 to 4...
Influence of Protein Standardization by Ultrafiltration on the Viscosity, Color, and Sensory Properties of 2 and 3.3% Milks
milk protein standardization ultrafiltration
2008/3/28
Permeate and retentate (ca. two times concentration factor) from the ultrafiltration (UF) of skim milk were combined, and cream was added to produce milks with 2% and 3.3% fat and a range of true prot...
The Influence of Nonfat Dry Milk on the Sensory Properties, Viscosity, and Color of Lowfat Milks
viscosity milk fat substitute
2008/3/23
Previous work demonstrated that an effective fat substitute for fat-free milk should make the color of the milk whiter, less green, and less blue. This change corresponds to the L, a, and b values of ...
The Influence of Fat on the Sensory Properties,Viscosity, and Color of Lowfat Milk
fat and fat substitute viscosity milk sensory properties
2008/3/23
A sensory panel was trained to assess appearance, aroma, flavor, and textural attributes of milk containing various percentages of fat. The relative viscosity and color of the milk were also measured....
Viscosity of Ice Cream Mix at Pasteurization Temperatures
stabilizers polysaccharides viscosity pasteurization
2008/3/22
To calculate the holding times of ice cream mixes in the tubes of HTST pasteurizers, accurate viscosity data are needed for the temperatures and the shear rates of interest. Apparent viscosity was det...