K Nn mK - Amecamex.org.mx
K Nn mK - Amecamex.org.mx
K Nn mK - Amecamex.org.mx
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Food Science and Biotechnology in Developing Countries<br />
Process viscosity study on heterogeneous foods<br />
L. Medina Torres 1 *, E. Brito de la Fuente 2 , J.A. Gallegos Infante 3<br />
1,2 Departamento de Alimentos y Biotecnología, Facultad de Química<br />
Universidad Nacional Autónoma de México., 04510 México, D.F.<br />
3 Instituo Tecnológico de Durango<br />
Departamento de Ingenieria Química y Bioquímica<br />
Felipe Pescador 1930 Ote., Durango, Dgo. 34080., México<br />
Tel./Fax (5)56-22-53-08. email: luismt@servidor.unam.<strong>mx</strong><br />
ABSTRACT<br />
The rheological properties are of great importance in food fluids as<br />
mermelades, salad dressing, soups, sauces and creams [Baudi, 1996]. The<br />
knowledge of rheological properties are very important in the industrial<br />
optimization as pumping, mixing, cooling, drying and others. The usual<br />
viscometers are not good for this systems cause the heterogeneous nature of the<br />
dispersion. With the objective of a best determination of the fluid properties it has<br />
been used the rheometry with mixing principles for heterogeneous systems.<br />
Key words: Non-Newtonian, process viscosity, heterogeneous foods, mixing<br />
principles.
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