Please use this identifier to cite or link to this item:
https://repository.kazatu.kz/jspui/handle/123456789/606| Title: | Rheology of food products |
| Authors: | Nurtayeva, A.B. Satayeva, Zh.I. Mashanova, N.S. Koishybayeva, A.T. |
| Keywords: | types of dispersions methods of measurements methods of measurements |
| Issue Date: | 2017 |
| Publisher: | S.Seifullin Kazakh Agro Technical University |
| Abstract: | The theoretical foundations of the rheology of food products as part of a science of physical-chemical mechanics of food production are presented in the manual "Rheology of food products". Rheology studies the fundamentals of structure and behavior of the masses of food materials in food production processes; basic structural and mechanical properties of foods and their influence on the quality of the finished product; Methods and devices for determination of structural and mechanical characteristics of the food; the main directions in the field of optimization, control and management of technological processes in the field of optimization, control and management of technological processes in order to obtain high quality products. |
| URI: | http://repository.kazatu.kz/jspui/handle/123456789/606 |
| ISBN: | 978-9965-824-54-8 |
| Appears in Collections: | Книги и главы книг |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| NurtaevaZHI_ROFP.pdf Restricted Access | Rheology of food products | 1.76 MB | Adobe PDF | View/Open |
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