RHEOLOGICAL BEHAVIOR AND TIME-DEPENDENT CHARACTERIZATION OF ICE CREAM MIX WITH DIFFERENT SALEP CONTENT
The effect of salep concentration on the rheological characteristics of ice cream mixes (0.5–1.5% salep content), prepared from nonfat cow's milk and sugar, was studied using a controlled stress rheometer. The flow curves and time-dependent flow properties of the ice cream mixes were assessed a...
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| Autor*in: |
KUŞ, S. [verfasserIn] ALTAN, A. [verfasserIn] KAYA, A. [verfasserIn] |
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| Format: |
E-Artikel |
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| Erschienen: |
Oxford, UK and Malden, USA: Blackwell Science Inc ; 2005 |
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| Umfang: |
Online-Ressource |
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| Reproduktion: |
2005 ; Blackwell Publishing Journal Backfiles 1879-2005 |
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| Übergeordnetes Werk: |
In: Journal of texture studies - Oxford [u.a.] : Wiley-Blackwell, 1969, 36(2005), 3, Seite 0 |
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volume:36 ; year:2005 ; number:3 ; pages:0 |
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| DOI / URN: |
10.1111/j.1745-4603.2005.00016.x |
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| 520 | |a The effect of salep concentration on the rheological characteristics of ice cream mixes (0.5–1.5% salep content), prepared from nonfat cow's milk and sugar, was studied using a controlled stress rheometer. The flow curves and time-dependent flow properties of the ice cream mixes were assessed at different temperatures. The ice cream mixes’ samples showed slightly thixotropic behavior, which was reduced as the salep content decreased. The forward and backward measurements of the flow curves of ice cream mixes were modeled with the power law model. The ice cream mixes showed pseudoplastic flow behavior after destruction of the thixotropic structure. In mixes that were first presheared at a high shear rate flow properties could also be described by the power law model. The second-order structural kinetic, first-order stress decay and Weltman models were applied to model the time-dependent flow properties of the ice cream mixes. Among these, the first-order stress decay model was found to fit well the experimental data. | ||
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10.1111/j.1745-4603.2005.00016.x doi (DE-627)NLEJ242967795 DE-627 ger DE-627 rakwb KUŞ, S. verfasserin aut RHEOLOGICAL BEHAVIOR AND TIME-DEPENDENT CHARACTERIZATION OF ICE CREAM MIX WITH DIFFERENT SALEP CONTENT Oxford, UK and Malden, USA Blackwell Science Inc 2005 Online-Ressource nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier The effect of salep concentration on the rheological characteristics of ice cream mixes (0.5–1.5% salep content), prepared from nonfat cow's milk and sugar, was studied using a controlled stress rheometer. The flow curves and time-dependent flow properties of the ice cream mixes were assessed at different temperatures. The ice cream mixes’ samples showed slightly thixotropic behavior, which was reduced as the salep content decreased. The forward and backward measurements of the flow curves of ice cream mixes were modeled with the power law model. The ice cream mixes showed pseudoplastic flow behavior after destruction of the thixotropic structure. In mixes that were first presheared at a high shear rate flow properties could also be described by the power law model. The second-order structural kinetic, first-order stress decay and Weltman models were applied to model the time-dependent flow properties of the ice cream mixes. Among these, the first-order stress decay model was found to fit well the experimental data. 2005 Blackwell Publishing Journal Backfiles 1879-2005 |2005|||||||||| flow time dependence ALTAN, A. verfasserin aut KAYA, A. verfasserin aut In Journal of texture studies Oxford [u.a.] : Wiley-Blackwell, 1969 36(2005), 3, Seite 0 Online-Ressource (DE-627)NLEJ24392738X (DE-600)2176283-1 1745-4603 nnns volume:36 year:2005 number:3 pages:0 http://dx.doi.org/10.1111/j.1745-4603.2005.00016.x text/html Verlag Deutschlandweit zugänglich Volltext GBV_USEFLAG_U ZDB-1-DJB GBV_NL_ARTICLE AR 36 2005 3 0 |
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10.1111/j.1745-4603.2005.00016.x doi (DE-627)NLEJ242967795 DE-627 ger DE-627 rakwb KUŞ, S. verfasserin aut RHEOLOGICAL BEHAVIOR AND TIME-DEPENDENT CHARACTERIZATION OF ICE CREAM MIX WITH DIFFERENT SALEP CONTENT Oxford, UK and Malden, USA Blackwell Science Inc 2005 Online-Ressource nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier The effect of salep concentration on the rheological characteristics of ice cream mixes (0.5–1.5% salep content), prepared from nonfat cow's milk and sugar, was studied using a controlled stress rheometer. The flow curves and time-dependent flow properties of the ice cream mixes were assessed at different temperatures. The ice cream mixes’ samples showed slightly thixotropic behavior, which was reduced as the salep content decreased. The forward and backward measurements of the flow curves of ice cream mixes were modeled with the power law model. The ice cream mixes showed pseudoplastic flow behavior after destruction of the thixotropic structure. In mixes that were first presheared at a high shear rate flow properties could also be described by the power law model. The second-order structural kinetic, first-order stress decay and Weltman models were applied to model the time-dependent flow properties of the ice cream mixes. Among these, the first-order stress decay model was found to fit well the experimental data. 2005 Blackwell Publishing Journal Backfiles 1879-2005 |2005|||||||||| flow time dependence ALTAN, A. verfasserin aut KAYA, A. verfasserin aut In Journal of texture studies Oxford [u.a.] : Wiley-Blackwell, 1969 36(2005), 3, Seite 0 Online-Ressource (DE-627)NLEJ24392738X (DE-600)2176283-1 1745-4603 nnns volume:36 year:2005 number:3 pages:0 http://dx.doi.org/10.1111/j.1745-4603.2005.00016.x text/html Verlag Deutschlandweit zugänglich Volltext GBV_USEFLAG_U ZDB-1-DJB GBV_NL_ARTICLE AR 36 2005 3 0 |
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10.1111/j.1745-4603.2005.00016.x doi (DE-627)NLEJ242967795 DE-627 ger DE-627 rakwb KUŞ, S. verfasserin aut RHEOLOGICAL BEHAVIOR AND TIME-DEPENDENT CHARACTERIZATION OF ICE CREAM MIX WITH DIFFERENT SALEP CONTENT Oxford, UK and Malden, USA Blackwell Science Inc 2005 Online-Ressource nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier The effect of salep concentration on the rheological characteristics of ice cream mixes (0.5–1.5% salep content), prepared from nonfat cow's milk and sugar, was studied using a controlled stress rheometer. The flow curves and time-dependent flow properties of the ice cream mixes were assessed at different temperatures. The ice cream mixes’ samples showed slightly thixotropic behavior, which was reduced as the salep content decreased. The forward and backward measurements of the flow curves of ice cream mixes were modeled with the power law model. The ice cream mixes showed pseudoplastic flow behavior after destruction of the thixotropic structure. In mixes that were first presheared at a high shear rate flow properties could also be described by the power law model. The second-order structural kinetic, first-order stress decay and Weltman models were applied to model the time-dependent flow properties of the ice cream mixes. Among these, the first-order stress decay model was found to fit well the experimental data. 2005 Blackwell Publishing Journal Backfiles 1879-2005 |2005|||||||||| flow time dependence ALTAN, A. verfasserin aut KAYA, A. verfasserin aut In Journal of texture studies Oxford [u.a.] : Wiley-Blackwell, 1969 36(2005), 3, Seite 0 Online-Ressource (DE-627)NLEJ24392738X (DE-600)2176283-1 1745-4603 nnns volume:36 year:2005 number:3 pages:0 http://dx.doi.org/10.1111/j.1745-4603.2005.00016.x text/html Verlag Deutschlandweit zugänglich Volltext GBV_USEFLAG_U ZDB-1-DJB GBV_NL_ARTICLE AR 36 2005 3 0 |
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10.1111/j.1745-4603.2005.00016.x doi (DE-627)NLEJ242967795 DE-627 ger DE-627 rakwb KUŞ, S. verfasserin aut RHEOLOGICAL BEHAVIOR AND TIME-DEPENDENT CHARACTERIZATION OF ICE CREAM MIX WITH DIFFERENT SALEP CONTENT Oxford, UK and Malden, USA Blackwell Science Inc 2005 Online-Ressource nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier The effect of salep concentration on the rheological characteristics of ice cream mixes (0.5–1.5% salep content), prepared from nonfat cow's milk and sugar, was studied using a controlled stress rheometer. The flow curves and time-dependent flow properties of the ice cream mixes were assessed at different temperatures. The ice cream mixes’ samples showed slightly thixotropic behavior, which was reduced as the salep content decreased. The forward and backward measurements of the flow curves of ice cream mixes were modeled with the power law model. The ice cream mixes showed pseudoplastic flow behavior after destruction of the thixotropic structure. In mixes that were first presheared at a high shear rate flow properties could also be described by the power law model. The second-order structural kinetic, first-order stress decay and Weltman models were applied to model the time-dependent flow properties of the ice cream mixes. Among these, the first-order stress decay model was found to fit well the experimental data. 2005 Blackwell Publishing Journal Backfiles 1879-2005 |2005|||||||||| flow time dependence ALTAN, A. verfasserin aut KAYA, A. verfasserin aut In Journal of texture studies Oxford [u.a.] : Wiley-Blackwell, 1969 36(2005), 3, Seite 0 Online-Ressource (DE-627)NLEJ24392738X (DE-600)2176283-1 1745-4603 nnns volume:36 year:2005 number:3 pages:0 http://dx.doi.org/10.1111/j.1745-4603.2005.00016.x text/html Verlag Deutschlandweit zugänglich Volltext GBV_USEFLAG_U ZDB-1-DJB GBV_NL_ARTICLE AR 36 2005 3 0 |
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10.1111/j.1745-4603.2005.00016.x doi (DE-627)NLEJ242967795 DE-627 ger DE-627 rakwb KUŞ, S. verfasserin aut RHEOLOGICAL BEHAVIOR AND TIME-DEPENDENT CHARACTERIZATION OF ICE CREAM MIX WITH DIFFERENT SALEP CONTENT Oxford, UK and Malden, USA Blackwell Science Inc 2005 Online-Ressource nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier The effect of salep concentration on the rheological characteristics of ice cream mixes (0.5–1.5% salep content), prepared from nonfat cow's milk and sugar, was studied using a controlled stress rheometer. The flow curves and time-dependent flow properties of the ice cream mixes were assessed at different temperatures. The ice cream mixes’ samples showed slightly thixotropic behavior, which was reduced as the salep content decreased. The forward and backward measurements of the flow curves of ice cream mixes were modeled with the power law model. The ice cream mixes showed pseudoplastic flow behavior after destruction of the thixotropic structure. In mixes that were first presheared at a high shear rate flow properties could also be described by the power law model. The second-order structural kinetic, first-order stress decay and Weltman models were applied to model the time-dependent flow properties of the ice cream mixes. Among these, the first-order stress decay model was found to fit well the experimental data. 2005 Blackwell Publishing Journal Backfiles 1879-2005 |2005|||||||||| flow time dependence ALTAN, A. verfasserin aut KAYA, A. verfasserin aut In Journal of texture studies Oxford [u.a.] : Wiley-Blackwell, 1969 36(2005), 3, Seite 0 Online-Ressource (DE-627)NLEJ24392738X (DE-600)2176283-1 1745-4603 nnns volume:36 year:2005 number:3 pages:0 http://dx.doi.org/10.1111/j.1745-4603.2005.00016.x text/html Verlag Deutschlandweit zugänglich Volltext GBV_USEFLAG_U ZDB-1-DJB GBV_NL_ARTICLE AR 36 2005 3 0 |
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RHEOLOGICAL BEHAVIOR AND TIME-DEPENDENT CHARACTERIZATION OF ICE CREAM MIX WITH DIFFERENT SALEP CONTENT |
| abstract |
The effect of salep concentration on the rheological characteristics of ice cream mixes (0.5–1.5% salep content), prepared from nonfat cow's milk and sugar, was studied using a controlled stress rheometer. The flow curves and time-dependent flow properties of the ice cream mixes were assessed at different temperatures. The ice cream mixes’ samples showed slightly thixotropic behavior, which was reduced as the salep content decreased. The forward and backward measurements of the flow curves of ice cream mixes were modeled with the power law model. The ice cream mixes showed pseudoplastic flow behavior after destruction of the thixotropic structure. In mixes that were first presheared at a high shear rate flow properties could also be described by the power law model. The second-order structural kinetic, first-order stress decay and Weltman models were applied to model the time-dependent flow properties of the ice cream mixes. Among these, the first-order stress decay model was found to fit well the experimental data. |
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The effect of salep concentration on the rheological characteristics of ice cream mixes (0.5–1.5% salep content), prepared from nonfat cow's milk and sugar, was studied using a controlled stress rheometer. The flow curves and time-dependent flow properties of the ice cream mixes were assessed at different temperatures. The ice cream mixes’ samples showed slightly thixotropic behavior, which was reduced as the salep content decreased. The forward and backward measurements of the flow curves of ice cream mixes were modeled with the power law model. The ice cream mixes showed pseudoplastic flow behavior after destruction of the thixotropic structure. In mixes that were first presheared at a high shear rate flow properties could also be described by the power law model. The second-order structural kinetic, first-order stress decay and Weltman models were applied to model the time-dependent flow properties of the ice cream mixes. Among these, the first-order stress decay model was found to fit well the experimental data. |
| abstract_unstemmed |
The effect of salep concentration on the rheological characteristics of ice cream mixes (0.5–1.5% salep content), prepared from nonfat cow's milk and sugar, was studied using a controlled stress rheometer. The flow curves and time-dependent flow properties of the ice cream mixes were assessed at different temperatures. The ice cream mixes’ samples showed slightly thixotropic behavior, which was reduced as the salep content decreased. The forward and backward measurements of the flow curves of ice cream mixes were modeled with the power law model. The ice cream mixes showed pseudoplastic flow behavior after destruction of the thixotropic structure. In mixes that were first presheared at a high shear rate flow properties could also be described by the power law model. The second-order structural kinetic, first-order stress decay and Weltman models were applied to model the time-dependent flow properties of the ice cream mixes. Among these, the first-order stress decay model was found to fit well the experimental data. |
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<?xml version="1.0" encoding="UTF-8"?><collection xmlns="http://www.loc.gov/MARC21/slim"><record><leader>01000caa a22002652 4500</leader><controlfield tag="001">NLEJ242967795</controlfield><controlfield tag="003">DE-627</controlfield><controlfield tag="005">20210707170643.0</controlfield><controlfield tag="007">cr uuu---uuuuu</controlfield><controlfield tag="008">120427s2005 xx |||||o 00| ||und c</controlfield><datafield tag="024" ind1="7" ind2=" "><subfield code="a">10.1111/j.1745-4603.2005.00016.x</subfield><subfield code="2">doi</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-627)NLEJ242967795</subfield></datafield><datafield tag="040" ind1=" " ind2=" "><subfield code="a">DE-627</subfield><subfield code="b">ger</subfield><subfield code="c">DE-627</subfield><subfield code="e">rakwb</subfield></datafield><datafield tag="100" ind1="1" ind2=" "><subfield code="a">KUŞ, S.</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="245" ind1="1" ind2="0"><subfield code="a">RHEOLOGICAL BEHAVIOR AND TIME-DEPENDENT CHARACTERIZATION OF ICE CREAM MIX WITH DIFFERENT SALEP CONTENT</subfield></datafield><datafield tag="264" ind1=" " ind2="1"><subfield code="a">Oxford, UK and Malden, USA</subfield><subfield code="b">Blackwell Science Inc</subfield><subfield code="c">2005</subfield></datafield><datafield tag="300" ind1=" " ind2=" "><subfield code="a">Online-Ressource</subfield></datafield><datafield tag="336" ind1=" " ind2=" "><subfield code="a">nicht spezifiziert</subfield><subfield code="b">zzz</subfield><subfield code="2">rdacontent</subfield></datafield><datafield tag="337" ind1=" " ind2=" "><subfield code="a">nicht spezifiziert</subfield><subfield code="b">z</subfield><subfield code="2">rdamedia</subfield></datafield><datafield tag="338" ind1=" " ind2=" "><subfield code="a">nicht spezifiziert</subfield><subfield code="b">zu</subfield><subfield code="2">rdacarrier</subfield></datafield><datafield tag="520" ind1=" " ind2=" "><subfield code="a">The effect of salep concentration on the rheological characteristics of ice cream mixes (0.5–1.5% salep content), prepared from nonfat cow's milk and sugar, was studied using a controlled stress rheometer. The flow curves and time-dependent flow properties of the ice cream mixes were assessed at different temperatures. The ice cream mixes’ samples showed slightly thixotropic behavior, which was reduced as the salep content decreased. The forward and backward measurements of the flow curves of ice cream mixes were modeled with the power law model. The ice cream mixes showed pseudoplastic flow behavior after destruction of the thixotropic structure. In mixes that were first presheared at a high shear rate flow properties could also be described by the power law model. The second-order structural kinetic, first-order stress decay and Weltman models were applied to model the time-dependent flow properties of the ice cream mixes. Among these, the first-order stress decay model was found to fit well the experimental data.</subfield></datafield><datafield tag="533" ind1=" " ind2=" "><subfield code="d">2005</subfield><subfield code="f">Blackwell Publishing Journal Backfiles 1879-2005</subfield><subfield code="7">|2005||||||||||</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">flow time dependence</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">ALTAN, A.</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">KAYA, A.</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="773" ind1="0" ind2="8"><subfield code="i">In</subfield><subfield code="t">Journal of texture studies</subfield><subfield code="d">Oxford [u.a.] : Wiley-Blackwell, 1969</subfield><subfield code="g">36(2005), 3, Seite 0</subfield><subfield code="h">Online-Ressource</subfield><subfield code="w">(DE-627)NLEJ24392738X</subfield><subfield code="w">(DE-600)2176283-1</subfield><subfield code="x">1745-4603</subfield><subfield code="7">nnns</subfield></datafield><datafield tag="773" ind1="1" ind2="8"><subfield code="g">volume:36</subfield><subfield code="g">year:2005</subfield><subfield code="g">number:3</subfield><subfield code="g">pages:0</subfield></datafield><datafield tag="856" ind1="4" ind2="0"><subfield code="u">http://dx.doi.org/10.1111/j.1745-4603.2005.00016.x</subfield><subfield code="q">text/html</subfield><subfield code="x">Verlag</subfield><subfield code="z">Deutschlandweit zugänglich</subfield><subfield code="3">Volltext</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_USEFLAG_U</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">ZDB-1-DJB</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_NL_ARTICLE</subfield></datafield><datafield tag="951" ind1=" " ind2=" "><subfield code="a">AR</subfield></datafield><datafield tag="952" ind1=" " ind2=" "><subfield code="d">36</subfield><subfield code="j">2005</subfield><subfield code="e">3</subfield><subfield code="h">0</subfield></datafield></record></collection>
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7.399584 |