K Nn mK - Amecamex.org.mx
K Nn mK - Amecamex.org.mx
K Nn mK - Amecamex.org.mx
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Viscosity [Pa.s]<br />
10<br />
Yoghurt<br />
η e = 2.113N -0.854<br />
Food Science and Biotechnology in Developing Countries<br />
1<br />
0.1 1.0 10.0<br />
N, [r.p.s]<br />
Mermelada<br />
η e = 5.397N -0.552<br />
Aderezo<br />
η e = 2.417N -0.59<br />
Figura 2. Curves of process viscosity in heterogeneous<br />
foods<br />
REFERENCES<br />
Fluid Rheological parameters<br />
Salada<br />
dressing<br />
n<br />
Fluid<br />
Index<br />
Kp(n)<br />
Consistency<br />
index<br />
m (Pa s n )<br />
0.410 29.71 13.22<br />
Orange<br />
marmalade 0.448 32.79 26.75<br />
peach<br />
yogurth<br />
0.146 18.03 17.37<br />
Table 1. Values of fluid index (n) and consistency index (k)<br />
of the heterogeneous fluids used in this work.