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Dokumenttyp:
Zeitschriftenaufsatz 
Autor(en):
Elfawakhry, H.; Hussein, M. A.; Becker, T. 
Titel:
Investigations on the evaluation of rheological properties of cereal based viscoelastic fluids using ultrasound 
Abstract:
The ultrasonic approach provides a non-destructive, rapid and low cost technique for the measurement of physical characteristics of dough. The traditional approaches for dough testing are slow and off line and do not provide fundamental rheological information in the production line nor while processing. The baking industry is in need for such a tool to achieve final product quality and consistency. In this work investigations are performed on the evaluation of the physical properties of wheat f...    »
 
Stichworte:
Dough Ultrasound Attenuation Hookean material constants 
Zeitschriftentitel:
Journal of Food Engineering 
Jahr:
2013 
Band / Volume:
116 
Heft / Issue:
Seitenangaben Beitrag:
404-412 
Print-ISSN:
0260-8774