Viscosity of lactose and whey protein solutions

被引：37
|
作者：
Morison, KR [1 ]
Mackay, FM [1 ]
机构：
[1] Univ Canterbury, Dept Chem & Proc Engn, Christchurch 1, New Zealand
来源：
INTERNATIONAL JOURNAL OF FOOD PROPERTIES | 2001年 / 4卷 / 03期
关键词：
D O I：
10.1081/JFP-100108647
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The viscosity of lactose and whey protein solutions was measured over the range of compositions and concentrations that might be encountered within whey ultrafiltration and reverse osmosis plants and over the temperature range 10 degreesC to 50 degreesC. The data obtained was compared with other literature values and correlations were obtained to enable the prediction of the viscosity of lactose and whey protein solutions. It was found that Einstein's equation can be used for protein concentrations up to 15% and an empirical relationship is proposed for higher concentrations. Temperature correction parameters have been obtained.
引用
收藏
页码：441 / 454
页数：14
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