Physical aging of margarine View Full Text


Ontology type: schema:ScholarlyArticle     


Article Info

DATE

1980-01

AUTHORS

L. C. E. Struik

ABSTRACT

Margarine samples were quenched from 30°C to measuring temperatures of −10, 0, 5 and +10°C. At each measuring temperature a sequence of short small-strain torsional creep tests was performed giving the effect of the time elapsed after the quench on the creep properties. Aging effects were found at +5°C and lower, and surprisingly, the creep and aging behaviour of margarine strongly resembles that of synthetic polymers. More... »

PAGES

111-115

Identifiers

URI

http://scigraph.springernature.com/pub.10.1007/bf01523862

DOI

http://dx.doi.org/10.1007/bf01523862

DIMENSIONS

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