USE OF MIXTURE DESIGN AND FLOW CHARACTERISTICS TO FORMULATE ICE CREAM COMPOUND COATINGS
USE OF MIXTURE DESIGN AND FLOW CHARACTERISTICS TO FORMULATE ICE CREAM COMPOUND COATINGS
About this item
Full title
Author / Creator
Publisher
Malden, USA: Blackwell Publishing Inc
Journal title
Language
English
Publication information
Publisher
Malden, USA: Blackwell Publishing Inc
Subjects
More information
Scope and Contents
Contents
ABSTRACT
Flow properties of three industrial formulas of ice cream compound coatings were studied in the steady state regime with the coaxial geometry. Flow curves showed shear‐thinning thixotropic behavior. As for molten chocolate, the Casson–Steiner equation was used to fit the compound coating rheograms in the shear rate range 380–1,000 s
...
Alternative Titles
Full title
USE OF MIXTURE DESIGN AND FLOW CHARACTERISTICS TO FORMULATE ICE CREAM COMPOUND COATINGS
Authors, Artists and Contributors
Author / Creator
Identifiers
Primary Identifiers
Record Identifier
TN_cdi_proquest_miscellaneous_831169032
Permalink
https://devfeature-collection.sl.nsw.gov.au/record/TN_cdi_proquest_miscellaneous_831169032
Other Identifiers
ISSN
0145-8876
E-ISSN
1745-4530
DOI
10.1111/j.1745-4530.2008.00315.x
