STUDY OF THE RHEOLOGICAL PROPERTIES OF THE PASTE DURING THE PHASE INVERSION IN THE MANUFACTURING PROCESS OF XIXONA TURRON

MARCILLA A; CABALLERO JA; CONESA JA; MARTINEZ E

Journal of Food Engineering, Vol.26, No.2, 231-241, 1995

DOI10.1016/0260-8774(94)00053-C Export Citation

STUDY OF THE RHEOLOGICAL PROPERTIES OF THE PASTE DURING THE PHASE INVERSION IN THE MANUFACTURING PROCESS OF XIXONA TURRON

MARCILLA A, CABALLERO JA, CONESA JA, MARTINEZ E

Based on the concept of phase inversion, a mathematical model is suggested, capable of simulating the evolution of both temperature and stirring torque required (which is related to viscosity) of the pastes with time during the manufacturing process of turron from Xixona. The model is also capable of simulating the effect of stirring intensity and operating temperature.