Abstract
A comparative study of different commercial sauces was carried out from a rheological point of view. The different sauces were divided into sweet and salad, and for each sausage the behavior was studied at different temperatures. The power-law parameters, n and k, for sauces were calculated and their variation with the temperature was studied. On the other hand, the activation energy was calculated for the sweet sauces.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.