Charakterystyka stanu reologicznego

• Autorzy: Balejko J.A.
• Języki publikacji: PL

Słowa kluczowe

PL

reologia

EN

rheology

• Wydawca: Roble Sp. z o.o.
• Czasopismo: LAB Laboratoria, Aparatura, Badania
• Rocznik: 2006
• Tom: R. 11, nr 2
• Strony: 10--12
• Opis fizyczny: Bibliogr. 12 poz.

Twórcy

autor

Balejko J.A.

• Zakład Inżynierii Procesowej i Maszynoznawstwa, Wydział Nauk o Żywności i Rybactwa, Akademia Rolnicza w Szczecinie

Bibliografia

• Balejko J. 2003. Metody naśladowcze badania własności reologicznych artykułów żywnościowych. Laboratoria Aparatura Badania. 1, 20-22.
• Bourne M.C. 1982. Food texture and viscosity. Concept and measurement. Academic Press Inc. New York.
• Brinton R.H., Bourne M.C. 1972. Deformation testing of foods. Part III. Effectof size and shape of deformation. J. TextureStud. 3: 284-297.
• Calzada J.F., Peleg M. 1978. Mechanical interpretation of compessive stress-strain relationship of solid foods. J. Food Sci. 43: 1087-1092.
• Dieter G.E. 1976. Mechanical metallurgy. McGraw Hill Book Co., New York.
• Dobraszczyk B.J., VincentJ.F.V. 1999. Measurement of mechanical properties of food materials in relation to texture: The materiał approach [in: Food texture - measurement and perception]. Rosenthal Aspen Publishers Inc., Gaithesburg: 99-147.
• Mohsenin N.N. 1970. Physical propertiesof plant and animal materials. Vol. I. Structure, physical characteristics and mechanicals properties. Gordon and Breach Science Publishers, New York.
• Mohsenin N.N. 1977. Characterization and failure in solid foods with particular reference to fruits and vegetables. J. Texture Stud. 8: 169-174.
• Mohsenin N.N., Mittal J.P. 1977. Use of rheological terms and correlation of compatible measurements in food texture research. J. Texture Stud. 8:365- 369.
• Sherman P.1969. A textrure profile of foodstaff based upon welldefined rheological properties. J. Food Sci. 34:458-452.
• Steffe J.F. 1996. Rheological methods in food process engineering. Freeman Press. East Lansing. USA.
• Voisey P.W. 1975. Instrumentation for determination of mechanical properties of foods. Theory, determination and control of physical properties of food materials. Reidel Publ.Co. Dordrecht, Holland.