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  • 标题:Rheological Properties of Iranian Yoghurt Drink, Doogh
  • 本地全文:下载
  • 作者:Hossein Kiani ; Seyed Mohammad Ali Mousavi ; Zahra Emam-Djomeh
  • 期刊名称:International Journal of Dairy Science
  • 印刷版ISSN:1811-9743
  • 电子版ISSN:1811-9751
  • 出版年度:2008
  • 卷号:3
  • 期号:2
  • 页码:71-78
  • DOI:10.3923/ijds.2008.71.78
  • 出版社:Academic Journals Inc., USA
  • 摘要:In this research beside some conventional properties of Doogh, flow behavior of this product was investigated. Also particle size distribution and microstructure was measured. Finally the effect of homogenization on the rheological properties of Doogh was examined. Doogh exhibited Newtonian flow behavior and its viscosity was between 1 and 2 centipoises. Major particle size distribution was observed between 2-30 microns. Homogenization pressure did not affect the viscosity but particle size was increased by raising the pressure. Visualization of Doogh microstructure was performed by light microscopy.
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