2026-06-01T19:53:45Zhttps://riuma.uma.es/rest/oai/request

oai:riuma.uma.es:10630/186022026-02-03T11:51:11Zcom_10630_2254col_10630_37959

Electrorheological behaviour of flour/olive oil dough Rubio Merino, Julia Rubio-Hernández, Francisco José Gómez-Merino, Ana Isabel Industria alimentaria - Innovaciones tecnológicas • Changes in flow properties upon the application of an electrical field 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 the wide use of this technique in food science. • It was claimed long time ago that the integration of this technique in food processing should translate into the development of new products [2]. • A study on the influence of the solid content and temperature on the steady viscous flow electrorheological behavior of wheat flour/olive oil dough has been made. • The overall conclusion is that this system is electrorheological positive, i.e. the yield stress increases with the electric field. 2019-10-21T07:04:16Z 2019-10-21T07:04:16Z 2019-10-21T07:04:16Z 2019-10-21 conference output https://hdl.handle.net/10630/18602 eng IBEREO 2019 Oporto (Portugal) 4/09/2019 open access