Effects of processing on shear rate of yoghurt

G Mullineux, M J H Simmons

Research output: Contribution to journalArticle

14 Citations (Scopus)

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 languageEnglish
Pages (from-to)850-857
Number of pages8
JournalJournal of Food Engineering
Volume79
Issue number3
DOIs
Publication statusPublished - 2007

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