RT Conference Proceedings
T1 Electrorheological behaviour of flour/olive oil dough
A1 Rubio Merino, Julia
A1 Rubio-Hernández, Francisco José
A1 Gómez-Merino, Ana Isabel
K1 Industria alimentaria - Innovaciones tecnológicas
AB • Changes in flow properties upon the application of an electricalfield can be evaluated using of electrorheological techniques.• The fact that it had shown successful to reduce the fat content[1] has aimed us to explore potential benefits resulting from thewide use of this technique in food science.• It was claimed long time ago that the integration of thistechnique in food processing should translate into thedevelopment of new products [2].• A study on the influence of the solid content and temperature onthe steady viscous flow electrorheological behavior of wheatflour/olive oil dough has been made.• The overall conclusion is that this system is electrorheologicalpositive, i.e. the yield stress increases with the electric field.
YR 2019
FD 2019-10-21
LK https://hdl.handle.net/10630/18602
UL https://hdl.handle.net/10630/18602
LA eng
NO Universidad de Málaga. Campus de Excelencia Internacional Andalucía Tech.
DS RIUMA. Repositorio Institucional de la Universidad de Málaga
RD 19 ene 2026