Abstract

Theory and principles of rheology can be used for, process control, product design and as a tool for prediction process if the process could not actually be measured. The purpose of this research is to find rheological properties of margarine in dough/non-newtonian fluid developed on two parallel flat acrylic separated by an infinitesimally small gap. The driving force of the development fluid is CO2 fermented yeast. Fluid driven and expands passed a small gap in various sizes. Development time and time to pass through the small gap measured. The samples are used are two, dough without addition of margarine and other. Experiments showed that fluid added by margarine would be easier to pass through small gap than other, characterized by shorter time to pass through the small gap.

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