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Viscosity [Pa.s] 10 Yoghurt η e = 2.113N -0.854 Food Science and Biotechnology in Developing Countries 1 0.1 1.0 10.0 N, [r.p.s] Mermelada η e = 5.397N -0.552 Aderezo η e = 2.417N -0.59 Figura 2. Curves of process viscosity in heterogeneous foods REFERENCES Fluid Rheological parameters Salada dressing n Fluid Index Kp(n) Consistency index m (Pa s n ) 0.410 29.71 13.22 Orange marmalade 0.448 32.79 26.75 peach yogurth 0.146 18.03 17.37 Table 1. Values of fluid index (n) and consistency index (k) of the heterogeneous fluids used in this work.
Food Science and Biotechnology in Developing Countries 1. Baudi, D. S. (1996). Química de los Alimentos. Universidad. México, D.F. 2. Brito- De La Fuente, E.; Nava, A., López, L. M.; Medina, L.; Ascanio, G. and Tanguy, P. A.,1998. Process Viscometry of Complex Fluids and Suspensions with Helical Ribbon Agitators. The Canadian Journal of Chemical Engineering; 76: 689.
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Determination of the effect of the
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Graphic 3 presents the initial and
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The Latin Square was selected like
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4. The α-amylase has effects contr
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Food Science and Biotechnology in D
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Viscosity [Pa.s] 10 Yoghurt η e =
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Page 79 and 80: CONCLUSION A tejate formulation was
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