Flow Behavior Index (flow + behavior_index)

Distribution by Scientific Domains


Selected Abstracts


FLOW PROPERTIES OF MALT CONCENTRATE-SWEETENED CONDENSED MILK MIXTURES

JOURNAL OF FOOD PROCESS ENGINEERING, Issue 3 2000
S. TEJINDER
ABSTRACT The rheological characteristics of various malt extract concentrate-sweetened condensed milk mixtures in the ratios of 50:50, 60:40, 70:30 and 80:20 (w/w) were studied at 30 to 80C, using a coaxial viscometer. The magnitudes of flow behavior index varied from 0.42,0.93. Experimental temperatures and concentrations of sweetened condensed milk considerably affected pseudoplasticity, consistency index and yield stress values of the mixtures. At 60 to 80C, the 60:40, 70:30 and 80:20 mixtures showed spectacularly higher flow behavior index values than those of the 50:50. The yield stress values increased with increasing temperature. The increases were considerably high in the 50:50 mixtures. The hulless barley malt concentrate-sweetened condensed milk mixtures, however, were mildly non-Newtonian and showed decreases in the values for yield stress with increasing temperatures. The activation energy values for flow behavior index and yield stress were negative in magnitudes, whereas those of consistency index were positive, which ranged from 1.6 to 15.0 Kcal/g mole. [source]


RHEOLOGICAL PROPERTIES OF SET YOGURT AS INFLUENCED BY INCUBATION TEMPERATURE AND HOMOGENIZATION

JOURNAL OF FOOD QUALITY, Issue 5 2002
R.R. SHAKER
The effect of incubation temperature and homogenization on the rheological nature of yogurt curd during gelation was investigated in this study. Our results indicated that the optimum incubation temperature for acid development was 45C. The minimum viscosity was observed at 40C while the maximum viscosity was at 48C. Our results also indicated that incubation temperature affected yogurt viscosity during the gelation process while homogenization had no significant effect. Increasing the incubation temperature decreased the flow behavior index and increased the consistency coefficient; homogenization increased the flow behavior index and decreased the consistency coefficient as described by a power law model. [source]


PHYSICAL, SENSORY AND FLOW PROPERTIES OF WHEAT STARCH,DAIRY BY-PRODUCT SPRAY-DRIED PEKMEZ MIXTURES

JOURNAL OF TEXTURE STUDIES, Issue 2 2008
DURMU
ABSTRACT Pekmez, also known as a concentrated grape juice, was spray dried in a laboratory-type pilot drying unit to obtain pekmez powder (PP). The flow characteristics of PP, wheat starch (WS) and some dairy by-products (whey powder, skim milk powder, calcium caseinate and sodium caseinate) systems as binary and ternary mixtures were studied. The empirical power law model fitted the apparent viscosity,rotational speed data. PP,dairy by-product and WS,dairy by-product mixed solutions exhibited a shear-thinning behavior at 21C with flow behavior index (n) values of 0.86 , n , 0.92 and 0.06 , n , 0.27, respectively. WS,dairy by-product mixed solutions showed high shear-thinning behavior with the highest consistency index (k = 25,425,180,599 mPa·sn). However, PP,WS and PP,WS,dairy by-product mixed solutions at the same temperature exhibited the shear-thickening behavior with flow behavior index (n) values of 1.05 , n , 1.18. PRACTICAL APPLICATIONS Pekmez has become popular as a healthy food product; therefore, its rheologic properties were extensively studied by some researchers. However, pekmez powder (PP) is a new product and has not been produced yet in the food industry. Spray drying of foods has been spread recently in almost all food industry branches because it provides some advantages such as extending the shelf life, storage stability, decreasing the storage costs of the food products, etc. For this reason, production technology is first developed; PP is produced and studied in this study. There is no published data informing the rheologic, physical and sensory properties of pekmez or PP as binary and ternary mixtures with other components such as wheat starch (WS) and any dairy by-product. The purpose of this study was mainly to characterize the rheologic behavior of the PP,WS,dairy by-product mixed solutions and determine their physical and sensory properties. [source]


Development of low-fat mayonnaise containing polysaccharide gums as functional ingredients

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 5 2010
Hou-Pin Su
Abstract BACKGROUND: The objective of this study was to develop a low-fat (LF) mayonnaise containing polysaccharide gums as functional ingredients. Xanthan gum (XG, 15 g kg,1), citrus fiber (CF, 100 g kg,1) and variable concentration of guar gum (GG) were used to formulate the optimum ratios of polysaccharide gums as fat replacers. The fat content in LF mayonnaise was reduced to 50% if compared with full-fat (FF) mayonnaise, and the products still maintained ideal rheological properties. RESULTS: The rheological parameters showed that there were no (P > 0.05) differences in yield stress, viscosity and flow behavior index between XG + 10 g kg,1 GG, CF + 5 g kg,1 GG and FF control. LF mayonnaises had lower caloric values and higher dietary fiber content than the FF counterpart. Scanning electron microscopy (SEM) micrographs illustrated that the network of aggregated droplets in LF treatments contained a large number of interspaced voids of varying dimensions. Furthermore, in a comparison of sensory evaluation of LF treatments with commercial and our FF mayonnaises, there were no (P > 0.05) differences in any sensory scores among XG + 10 g kg,1 GG control. CONCLUSION: This study shows that XG + 10 g kg,1 GG and CF + 5 g kg,1 GG could be used in LF mayonnaise formulations based on its multiple functions on processing properties. Copyright © 2010 Society of Chemical Industry [source]