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National Repository of Grey Literature 2 records found  Search took 0.01 seconds. 
Stability of margarines from the viewpoint of rheology and sensorics
 Štern, Petr ; Pokorný, J. ; Šedivá, A. ; Vykutilová, T.
There was shown that rotational rheometry provides fast and objective assessment of stability of margarines. It was proved as e.g. for farmaceutical and cosmetical emulsions of a type oil-water and water-oil that an introduced rotational-rheometrical method achieves a very good correlation with thermostability measured by means of very time-consuming and subjective tests.
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Psychorheology of ketchup
 Štern, Petr ; Pokorný, J. ; Panovská, Z. ; Šedivá, A. ; Vykutilová, T.
A series of twelve ketchups picked up at the Czech markets was analysed at the temperatures 230C and 450C. There were determined the basic rheological characteristics (static yield stress, apparent viscosity, thixotropy, and viscoelasticity) using a rotational rheometer RheoStress 300 (TermoHaake Karlsruhe, Germany) and textural properties using sensor analysis. With the help of correlation of rheological and sensorical data there were derived close functional dependencies with large values of correlation coefficients.
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