| Autor: |
Evtushenko, A. M., Krasheninnikova, I. G., Bulavina, T. A., Nosova, M. V., Grigorevskaya, I. I. |
| Předmět: |
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| Zdroj: |
AIP Conference Proceedings; 9/9/2022, Vol. 2478 Issue 1, p1-8, 8p |
| Abstrakt: |
The rheological properties of the dough using the CT-2 structure meter were investigated in this paper. The developed express method allows to quickly determine the rheological parameters of the object (analysis time does not exceed 30 s) and does not require special sample preparation. Studies can also be carried out for samples, in which biochemical processes take place. The dependence of the shear stress on the strain rate determined for the dough on the CT-2 structure meter and on the MCR-102 rheometer give close results in the region of Newtonian flow for a penetration rate of 1.5 mm/s. However, in this case, the penetration rate should be taken into account, since it affects the rheological parameters of the object. The value of penetration should not exceed 7–10 mm. An empirical equation linking shear stress and the value of penetration was found. The energy (E) characterizing the displacement of one layer of material relative to another was determined. This parameter allows for a comparative characterization of the rheological properties of food objects. [ABSTRACT FROM AUTHOR] |
| Databáze: |
Complementary Index |
| Externí odkaz: |
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