Steady shear rheological characteristics of model system meat emulsions: Power law and exponential type models to describe effect of corn oil concentration

Basit Öğe Kaydı
dc.authoriden_US
dc.contributor.authorKaraman, Safa
dc.contributor.authorYılmaz, Mustafa Tahsin
dc.contributor.authorKayacıer, Ahmed
dc.contributor.authorDogan, Mahmut
dc.contributor.authorYetim, Hasan
dc.date.accessioned2021-03-20T20:15:10Z
dc.date.available2021-03-20T20:15:10Z
dc.date.issued2015
dc.departmentBTÜ, Mühendislik ve Doğa Bilimleri Fakültesi, Gıda Mühendisliği Bölümüen_US
dc.descriptionYetim, Hasan/0000-0002-5388-5856; Yilmaz, Mustafa Tahsin/0000-0002-5385-8858; Karaman, Safa/0000-0002-1865-661X; DOGAN, Mahmut/0000-0003-1639-4641en_US
dc.description.abstractThe effect of oil concentration (57.50, 58.75, 60.00 and 61.25 %) and temperature (5, 10 and 15 degrees C) on steady shear rheological properties of O/W model system meat emulsions were investigated. The effect of temperature and oil concentration was modeled using power law and exponential type functions. The meat emulsions showed non-Newtonian flow behavior because flow behavior index was lower than unity. Consistency coefficient and flow behavior index values of O/W model system meat emulsions were calculated using Oswald de Waele model with higher coefficients of determination. Apparent viscosities of emulsions at a specified shear rate (50 s(-1)) were in the range of 0.652-0.941 Pa s. Increasing oil concentration provided an increase in apparent viscosity and increase in temperature levels resulted a decrease in consistency coefficient values. The exponential function performed better than the power-law function (R-2>0.922) in terms of describing the effect of oil concentration on the steady shear rheological properties of the model system meat emulsions. Higher coefficients of determination (R-2=0.979-0.999) were observed in exponential-type function compared to a power law function (R-2=0.880-0.946).en_US
dc.identifier.doi10.1007/s13197-014-1434-3en_US
dc.identifier.endpage3858en_US
dc.identifier.issn0022-1155
dc.identifier.issn0975-8402
dc.identifier.issue6en_US
dc.identifier.pmid26028770en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage3851en_US
dc.identifier.urihttp://doi.org/10.1007/s13197-014-1434-3
dc.identifier.urihttps://hdl.handle.net/20.500.12885/1159
dc.identifier.volume52en_US
dc.identifier.wosWOS:000355196000073en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.institutionauthorKayacıer, Ahmed
dc.language.isoenen_US
dc.publisherSpringer Indiaen_US
dc.relation.ispartofJournal Of Food Science And Technology-Mysoreen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectMeat emulsionen_US
dc.subjectRheologyen_US
dc.subjectApparent viscosityen_US
dc.subjectTemperatureen_US
dc.subjectConcentrationen_US
dc.titleSteady shear rheological characteristics of model system meat emulsions: Power law and exponential type models to describe effect of corn oil concentrationen_US
dc.typeArticleen_US

Dosyalar

Orijinal paket
Listeleniyor 1 - 1 / 1
Küçük Resim
İsim:
Karaman2015_Article_SteadyShearRheologicalCharacte.pdf
Boyut:
452.74 KB
Biçim:
Adobe Portable Document Format
Açıklama:
Tam Metin / Full Text
İndir

Koleksiyon

WoS İndeksli Yayınlar Koleksiyonu
Gıda Mühendisliği Bölümü Yayın Koleksiyonu
PubMed İndeksli Yayınlar Koleksiyonu
Scopus İndeksli Yayınlar Koleksiyonu