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Monitoring struturants of fat blends with ultrasound based in-line rheometry (ultrasonic velocity profiling with pressure difference)
RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.ORCID-id: 0000-0002-7856-2324
RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.ORCID-id: 0000-0003-0310-4465
2008 (engelsk)Inngår i: International journal of food science & technology, ISSN 0950-5423, E-ISSN 1365-2621, Vol. 43, nr 11, s. 2083-2089Artikkel i tidsskrift (Fagfellevurdert) Published
Abstract [en]

Ultrasonic velocity profiling with pressure difference (UVP-PD) was demonstrated to be a successful, non-invasive, in-line measurement system for instantaneous velocity and rheological flow profiling of complex, opaque fat blends. Model systems of 25% Akomic, 75% rapeseed oil; and 25% Akomic, 74% rapeseed oil and 1% Grindsted® Crystalliser 110 were compared under real process conditions with UVP-PD. Results indicated that the sample containing the crystalliser had twice the viscosity of the control. These in-line results are in agreement with previous off-line results, and offer the chance to probe the mechanics of fat blend physics under real, dynamic conditions. © 2008 Institute of Food Science and Technology.

sted, utgiver, år, opplag, sider
2008. Vol. 43, nr 11, s. 2083-2089
Emneord [en]
Food Engineering
Emneord [sv]
Livsmedelsteknik
HSV kategori
Identifikatorer
URN: urn:nbn:se:ri:diva-8731DOI: 10.1111/j.1365-2621.2008.01826.xOAI: oai:DiVA.org:ri-8731DiVA, id: diva2:966604
Tilgjengelig fra: 2016-09-08 Laget: 2016-09-08 Sist oppdatert: 2018-08-20bibliografisk kontrollert

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