Effects of processing on shear rate of yoghurt

G Mullineux; M J H Simmons

doi:10.1016/j.jfoodeng.2006.03.005

Effects of processing on shear rate of yoghurt

G Mullineux, M J H Simmons

Department of Mechanical Engineering

Research output: Contribution to journal › Article › peer-review

16 Citations (SciVal)

Abstract

Yoghurt is an example of thixotropic material. Its behaviour can be represented in terms of the relation between shear rate and time for a given shear stress. For yoghurt that has not undergone previously processing the graph is approximately a straight line; when previous work has been done, the line is displaced. A model relating shear rate, shear stress, temperature and time is proposed. This is used to predict the displacement produced as a result of flow along a pipe. The predicted displacements are compared with experimental results. (c) 2006 Elsevier Ltd. All rights reserved.

Original language	English
Pages (from-to)	850-857
Number of pages	8
Journal	Journal of Food Engineering
Volume	79
Issue number	3
DOIs	https://doi.org/10.1016/j.jfoodeng.2006.03.005
Publication status	Published - 2007

Bibliographical note

ID number: ISI:000242281200015

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10.1016/j.jfoodeng.2006.03.005

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AB - Yoghurt is an example of thixotropic material. Its behaviour can be represented in terms of the relation between shear rate and time for a given shear stress. For yoghurt that has not undergone previously processing the graph is approximately a straight line; when previous work has been done, the line is displaced. A model relating shear rate, shear stress, temperature and time is proposed. This is used to predict the displacement produced as a result of flow along a pipe. The predicted displacements are compared with experimental results. (c) 2006 Elsevier Ltd. All rights reserved.

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Effects of processing on shear rate of yoghurt

Abstract

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