Measurement of the foam density of desserts.
Project management Zaussinger Adolf
organizational unit Institute of Chemical and Energy Engineering
duration 01.10.1997 to- 01.03.1998
Research project (§ 26 & § 27)
Program none
Funder none
Competencies
Abstract
The overrun of mousse as a function of product density is of some interest for the industrial production of various milkbased convenience food. With regard to this background basic investigations to use the electrolytical conduction as an online method to measure the overrun are introduced.
keywords
Project staff
Adolf Zaussinger
em.Univ.Prof. Dipl.-Ing.Dr.nat.techn. Adolf Zaussinger
adolf.zaussinger@boku.ac.at
Project Leader
01.10.1997 - 01.03.1998
BOKU partners
