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crystallization behavior of fat is influenced also by various dynamic factors, such as cooling rate, mixing and crystallization temperature ( Metin and Hartel, 2005 ). Important characteristics of both chocolate and coating is their rheological properties such as

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Progress in Agricultural Engineering Sciences
Authors: Karina Ilona Hidas, Csaba Németh, Anna Visy, Adrienn Tóth, László Ferenc Friedrich, and Ildikó Csilla Nyulas-Zeke

. Herald et al. (1989) examined the rheological behaviour of heat-treated liquid whole egg at −24 °C for 80 days. Thixotropic behaviour was found in all samples examined, and their rheological properties were completely altered, with near Newtonian

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. Dubat , A. ( 2010 ): A new AACC International approved method to measure rheological properties of a dough sample . Cereal Foods World , 55 , 150 – 153 . ICC

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Progress in Agricultural Engineering Sciences
Authors: Emna Ayari, Csaba Németh, Karina Ilona Hidas, Adrienn Tóth, Dávid Láng, and László Friedrich

measurement were carried out at 25 °C because it is the suitable temperature at which the rheometer works precisely and the rheological properties are highly dependent on temperature. Atılgan and Unluturk (2008) concluded that the rheological behavior of

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derived from comminuted rapeseed straw on the crystallisation process of a polypropylene matrix. Polypropylene, like other polymers, is manufactured in different kinds differing, among others, in their rheological properties determined by the melt flow

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system were scored. The measured rheological properties values were evaluated by R-Studio Version 1.1.414 (R-Studio, 2018). After data reduction, a normality test (Shapiro–Wilk Test) was run on results of the samples. The equality of variances was checked

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rheological property analysis in electrospinning process, because it is the approximate temperature of the electrospinning lab. Electrospinning In this study, 7 single needles with the same length of 13 mm but different

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point out that minimal processing treatments are sufficient for microbiological safety of egg yolk ( Badr, 2006 ). The HHP treatment of egg white ( Toth et al., 2017 ) has a high influence on microbiota and rheological properties. Some studies point out

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-grade W/O/W double emulsions for use as functional healthier-fat food ingredients. Thermal treatment caused minimal changes in oil droplet particle size characteristics, viscosity, dynamic rheological properties, physical stability, and encapsulation

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-1317(99)00019-8 . 4. Handge , UA , Hedicke-Hochstotter , K , Altstadt , V . Composites of polyamide 6 and silicate nanotubes of mineral halloysite: influence of molecular weight on thermal and rheological properties . Polymer . 2010

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