Abstract

Ioana Stanciu

DOI : http://dx.doi.org/10.13005/ojc/380414

Food gums are hydrophilic colloids, which due to their functional properties are used in the food industry. For non-Newtonian rubber solutions to these factors must be added the dependence between the shear stress and the shear rate. Experimental data were obtained with a Haake RV20 rotary viscometer with a con-plate system. The range of shear speeds for which the determinations were made was between 24 and 3177s-1, and the shear stresses between 2.2 and 116.9Pa.

Food Gums; Particle; Tortillas; Rheology

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