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Home >Food Processing: Techniques and Technology > Archive > Volume 32, Issue 1, 2014 > STRUCTURAL-MECHANICAL AND THERMODYNAMIC CHARACTERISTICS OF BIO-YOGURT
ISSN 2074-9414 (Print),
ISSN 2313-1748 (Online)

STRUCTURAL-MECHANICAL AND THERMODYNAMIC CHARACTERISTICS OF BIO-YOGURT

Lisin Petr. A. a
,
Olga N. Musina b
,
Kister Irina. V. a
Affiliation
a Omsk state agrarian University by P.A. Stolypin
b Siberian research Institute for cheese-making Russian Academy of agricultural Sciences
Copyright ©Lisin et al. This is an open access article distributed under the terms of the Creative Commons Attribution 4.0. (http://creativecommons.org/licenses/by/4.0/), allowing third parties to copy and redistribute the material in any medium or format and to remix, transform, and build upon the material for any purpose, even commercially, provided the original work is properly cited and states its license.
Abstract
The analysis of rheological and thermodynamic characteristics of bio-yogurt with fruit and vegetable components are given. Efficient dynamic viscosity, shear stress and activation energy are studied. It is established that the change of dynamic viscosity of bio-yogurt forms the hysteresis curve when the increase and the decrease of the shear rate take place. According to the authors, the area occupied by the hysteresis curve characterizes the degree of the bio-yogurt structure stability to the mechanical impact. The area formed by the hysteresis curve has been calculated for a quantitative assessment of the stability degree. Evaluation of the bio-yogurt energy state is carried out by means of the product activation energy determination. The value of the activation energy can be used as a relative characteristic of dairy products keeping ability: the higher the value, the higher the keeping ability. Mathematical models of activation energy of viscous flow of milk and dairy products are created.
Keywords
Rheological and thermodynamic characteristics, yogurt, dynamic viscosity, shear stress, activation energy, model
REFERENCES
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