Modeling Time-Independent Rheological Behavior of Pistachio Butter
نویسندگان
چکیده
منابع مشابه
Modeling the Time-Dependent Rheological Properties of Pistachio Butter
Pistachio butter (semi solid paste), which is made from roasted pistachio kernels, is an appropriate alternative to work on because of its high nutritional and economical values. In this study, timedependent flow properties of pistachio butter were determined at two different temperatures (25˚C and 45˚C) for five different formulations (with different levels of emulsifying agents). Forward a...
متن کاملMeasurement and Prediction of Time-independent and Time-dependent Rheological Behavior of Waxy Crude Oil
Wax deposition phenomenon changes the rheological behavior of waxy crude oil completely. In the current work, the rheological time-dependent and time-independent behaviors of waxy crude oil samples are studied and flow curve and compliance function are measured for the oil samples with various wax contents at different temperatures. A decrease in temperature and an increase in wax content lead ...
متن کاملRheological Properties of Chocolate Pistachio
This research aimed to assess and determine rheological properties of chocolate pistachio produced from various volumes of monoglycoside (1% and 2%), date powders (34, 38 and 42%) and pistachio pastes. The analyses were performed at temperaturesof 45 ºC, 65 ºC after 3 and 5 hours of processing. These products were found to exhibit nonNewtonian, pseudo-plastic behavior at all treatments. Apparen...
متن کاملRheological behavior of microemulsions.
We study the stationary and transient behaviors of a microemulsion phase subjected to a shear flow. The system is described by a diffusion-convective equation that generalizes the usual Cahn-Hilliard equation. Nonlinear terms are treated in a self-consistent approximation. Shear, first and second normal stresses are calculated as momenta of the structure factor. Shear thinning is observed in st...
متن کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
ژورنال
عنوان ژورنال: International Journal of Food Properties
سال: 2009
ISSN: 1094-2912,1532-2386
DOI: 10.1080/10942910701772048