Rheological regularities of fat crystallization in margarine production
UDC 664.315:543
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.
Rheological regularities of fat crystallization in margarine production
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.
Русский
English
