Surimi seafood pastes are also thixotropic. This meansthe viscosity corresponds not only to the rate of flow, but alsoto the time of shearing. The viscosity of Alaska pollock surimipaste changes at different shear rates as a function of moisture (Figure 11.44) and salt content (Figure 11.45). The viscosity proportionally decreased as the moisture contentincreased from 76 to 86%.
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