Title of article :
Rheological properties of selected fish paste at selected temperature pertaining to shaping of surimi-based products Original Research Article
Author/Authors :
Hideto Fukushima، نويسنده , , Emiko Okazaki، نويسنده , , Yutaka Fukuda، نويسنده , , Shugo Watabe، نويسنده ,
Issue Information :
روزنامه با شماره پیاپی سال 2007
Abstract :
Viscosities of two fruit (pomegranate, Punica granatum L., and pear, Pyrus communis) juices have been measured with a capillary flow technique. The range of measurements was for pomegranate juice: from 293.15 to 363.15 K at atmospheric pressure 0.101325 M
Keywords :
Storage modulus , Temperature sweep analysis , Thermal gel shaping , viscoelasticity , Electrophoresis , Interval thixotropy analysis , Fish meat paste
Journal title :
Journal of Food Engineering
Journal title :
Journal of Food Engineering
