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首页> 外文期刊>Journal of Food Science and Technology >Modeling of rheological characteristics of the fermented dairy products obtained by novel and traditional starter cultures
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Modeling of rheological characteristics of the fermented dairy products obtained by novel and traditional starter cultures

机译:新型和传统起始培养物获得的发酵乳制品流变特征的建模

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摘要

Tree different fermented dairy products obtained by conventional and non-conventional starter cultures were investigated in this paper. Textural and rheological characteristics as well as chemical composition during 21 days of storage were analysed and subsequent data processing was performed by principal component analysis. The analysis of samples` flow behaviour was focused on their time dependent properties. Parameters of Power law model described flow behaviour of samples depended on used starter culture and days of storage. The Power law model was applied successfully to describe the flow of the fermented milk, which had characteristics of shear thinning and non-Newtonian fluid behaviour.
机译:本文研究了通过常规和非常规起始培养物获得的不同发酵乳制品。 分析了21天储存期间的纹理和流变特性以及化学组成,并通过主成分分析进行随后的数据处理。 对样品的分析是重点的,对它们的时间依赖性。 电力法模型的参数描述了样品的流动行为取决于二手起动器培养和储存天。 幂律模型成功应用以描述发酵乳的流动,其具有剪切稀疏和非牛顿流体行为的特点。

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