ANALYSIS OF STRUCTURE-MECHANICAL PROPERTIES OF ACIDOPHILUS BEVERAGE USING WHEY PROTEIN CONCENTRATE
Ivan A. Evdokimov, Irina K. Kulikova, Lyudmila A. Gordienko
Pagini: 171-178
Publicat: 1 Jan 2011
Vizualizări: 97
Rezumat: 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.
Cuvinte cheie: acidophilus beverage, whey protein concentrate (wpc) produced on the basis of ultrafiltration method , structure-mechanical properties, structure form
Citează acest articol: 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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