The Infona portal uses cookies, i.e. strings of text saved by a browser on the user's device. The portal can access those files and use them to remember the user's data, such as their chosen settings (screen view, interface language, etc.), or their login data. By using the Infona portal the user accepts automatic saving and using this information for portal operation purposes. More information on the subject can be found in the Privacy Policy and Terms of Service. By closing this window the user confirms that they have read the information on cookie usage, and they accept the privacy policy and the way cookies are used by the portal. You can change the cookie settings in your browser.
The effect of batch and continuous thermal treatment on the rheological properties of a protein-carbohydrate preparation made from soya flour (a basic component of many fermentation media) was described. Flow curves were determined using the Brabender Rheotron rotation rheometer for shear rates 20 ? 600 s-1 at soya flour concentration equal to 5 and 10%. The dependence of the suspension Newtonian viscosity on the temperature and time was described by empirical formulan. An interpretation of the results was proposed on the basis of hydration and dehydration of protein-starch structures of the preparation and the degradation of protein and carbohydrates caused by high temperature.