- Extrusion Capillary Viscometer를 이용한 반고체 식품의 점도 측정 방법
- ㆍ 저자명
- 김길환,이부용,김동만
- ㆍ 간행물명
- 한국영양식량학회지
- ㆍ 권/호정보
- 1991년|20권 5호|pp.509-512 (4 pages)
- ㆍ 발행정보
- 한국식품영양과학회
- ㆍ 파일정보
- 정기간행물| PDF텍스트
- ㆍ 주제분야
- 기타
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Rheological property and apparent viscosity(η)of several semi-solid foods were measured with extrusion capillary viscometer. Apparent viscosities of several semi-solid foods ranged from 0.2714 Pa.s to 2.6453 Pa.s Rheological property of spread type semi-solid foods was pseudoplastic (with yield value). Especially, as the moisture content and temperature of Chungkook-jang spread increased, apparent viscosity decreased. On the contrary, as the added soybean oil content of Chungkook-jang spread increased, apparent viscosity also increased.