Rheological regularities of fat crystallization in margarine production

UDC 664.315:543

Rheological regularities of fat crystallization in margarine production

Rogov B. А., Petuhov D V.


Abstract
Rheological behaviour of fat products with different fat content is observed at the temperatures of their crystallization and plasticization. The results of this study may also be used for practical development of crystallization equipment.

Keywords: rheology, crystallization, fat product.


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