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THE FLOW PROPERTIES OF SKIM MILK CONCENTRATES OBTAINED BY ULTRAFILTRATION
Author(s) -
RANDHAHN HORST
Publication year - 1976
Publication title -
journal of texture studies
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.593
H-Index - 54
eISSN - 1745-4603
pISSN - 0022-4901
DOI - 10.1111/j.1745-4603.1976.tb01262.x
Subject(s) - shear thinning , skimmed milk , rheology , ultrafiltration (renal) , shear rate , viscosity , apparent viscosity , materials science , chromatography , thermodynamics , chemistry , food science , composite material , physics
The flow properties of skim milk concentrates were measured at temperatures ranging between 5 and 60 °C. The concentrates obtained by ultrafiltration showed, in the studied range of shear rate 5 < D < 1000s −1 , pseudoplastic behaviour depending on solids content and temperature. This behaviour is well described by the power law. For both the parameter ψ and n of this law there is a clear dependence on solids content and temperature. The viscosity parameter ψ increases highly from a certain solid content. As there exists a relation between the viscosity and the coefficient of diffusion, which is an essential factor of influence on the process of ultraflltration, these well defined results of objective rheological measurements have consequences about the practicability of this process of separation for the enrichment of protein in skim milk.