書誌事項
- タイトル別名
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- Process Systems Engineering. Heat Sterilization and Viscosity Change of Fresh Cream.
- フレッシュ クリーム ノ カネツ サッキン ト ネンド ヘンカ
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Heat sterilization causes evident viscosity change of fresh cream as well as a change in other physical properties due to heat denaturation. This experimental study shows that the viscosity changes can be summarized by using a C-value defined with the calculation method here, which is found to be commonly applicable to plate type indirect heating systems and two kinds of typical steam direct contact heating systems, showing the same tendency regardless of the heating system. It is suggested that the direct heating system is better in order to get a lower viscosity change with the same sterilization effect.
収録刊行物
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- 化学工学論文集
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化学工学論文集 22 (5), 1255-1258, 1996
公益社団法人 化学工学会
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詳細情報 詳細情報について
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- CRID
- 1390282679487385728
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- NII論文ID
- 10002669738
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- NII書誌ID
- AN00037234
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- ISSN
- 13499203
- 0386216X
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- NDL書誌ID
- 4057600
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- 本文言語コード
- ja
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- データソース種別
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- JaLC
- NDL
- Crossref
- CiNii Articles
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- 抄録ライセンスフラグ
- 使用不可