ANALYSIS OF STRUCTURE-MECHANICAL PROPERTIES OF ACIDOPHILUS BEVERAGE USING WHEY PROTEIN CONCENTRATE
Ivan A. Evdokimov, Irina K. Kulikova, Lyudmila A. Gordienko
Strony: 171-178
Opublikowano: 1 Jan 2011
Wyświetlenia: 138
Streszczenie: Rheological methods enable to determine the analytical dependences of dairy food quality and its structure-mechanical properties. The objective physical quantity can be used in technological process control and product assurance. The main rheological properties (shearing stress, effective viscosity factor, flow index, thixotropy coefficient) of acidophilus beverages with different rates of whey protein concentrate at different degree of temperature are analyzed. The process of structure alteration of acidophilus beverage under mechanical effect with increase (load) and decrease (unload) of deformation velocity gradient is studied. It is determined that the usage of whey protein concentrate in acidophilus beverages controls structure formation process, helps to produce the product with stable qualitative characteristics and high biological value.
Słowa kluczowe: acidophilus beverage, whey protein concentrate (wpc) produced on the basis of ultrafiltration method , structure-mechanical properties, structure form
Cytowanie artykułu: Ivan A. Evdokimov, Irina K. Kulikova, Lyudmila A. Gordienko. ANALYSIS OF STRUCTURE-MECHANICAL PROPERTIES OF ACIDOPHILUS BEVERAGE USING WHEY PROTEIN CONCENTRATE. Journal of International Scientific Publications: Materials, Methods & Technologies 5, 171-178 (2011). https://www.scientific-publications.net/en/article/1003294/
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