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KMID : 0380619780100030344
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Korean Journal of Food Science and Technology
1978 Volume.10 No. 3 p.344 ~ p.349
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Studies on the Rheological Properties of Yangeng ; Part 1 . Viscoelastic Properties of Yangeng
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Jang Yeon-Soo
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Abstract
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Rheological properties of Yangeng were studied by compression test with rheometer. The viscoelasticity changed at strain 0.22 at the tested rate of strain. The optimum temperature and solid content for structure formation were 40℃ and Brix 70 respectively. The time-temperature dependency of rheological properties were empirically formulated.
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