Steady shear rheological characteristics of model system meat emulsions: Power law and exponential type models to describe effect of corn oil concentration
Abstract The effect of oil concentration (57.50, 58.75, 60.00 and 61.25 %) and temperature (5, 10 and 15 ºC) 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 f...
Ausführliche Beschreibung
Gespeichert in:
| Autor*in: |
Karaman, Safa [verfasserIn] |
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| Format: |
E-Artikel |
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| Sprache: |
Englisch |
| Erschienen: |
2014 |
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| Schlagwörter: |
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| Anmerkung: |
© Association of Food Scientists & Technologists (India) 2014 |
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| Übergeordnetes Werk: |
Enthalten in: Journal of food science and technology - Mysore, India : Springer, 2010, 52(2014), 6 vom: 29. Juni, Seite 3851-3858 |
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| Übergeordnetes Werk: |
volume:52 ; year:2014 ; number:6 ; day:29 ; month:06 ; pages:3851-3858 |
| Links: |
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| DOI / URN: |
10.1007/s13197-014-1434-3 |
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| Katalog-ID: |
SPR030970822 |
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| 100 | 1 | |a Karaman, Safa |e verfasserin |4 aut | |
| 245 | 1 | 0 | |a Steady shear rheological characteristics of model system meat emulsions: Power law and exponential type models to describe effect of corn oil concentration |
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| 520 | |a Abstract The effect of oil concentration (57.50, 58.75, 60.00 and 61.25 %) and temperature (5, 10 and 15 ºC) 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 (R2 > 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 (R2 = 0.979–0.999) were observed in exponential-type function compared to a power law function (R2 = 0.880–0.946). | ||
| 650 | 4 | |a Meat emulsion |7 (dpeaa)DE-He213 | |
| 650 | 4 | |a Rheology |7 (dpeaa)DE-He213 | |
| 650 | 4 | |a Apparent viscosity |7 (dpeaa)DE-He213 | |
| 650 | 4 | |a Temperature |7 (dpeaa)DE-He213 | |
| 650 | 4 | |a Concentration |7 (dpeaa)DE-He213 | |
| 700 | 1 | |a Yilmaz, Mustafa Tahsin |4 aut | |
| 700 | 1 | |a Kayacier, Ahmed |4 aut | |
| 700 | 1 | |a Dogan, Mahmut |4 aut | |
| 700 | 1 | |a Yetim, Hasan |4 aut | |
| 773 | 0 | 8 | |i Enthalten in |t Journal of food science and technology |d Mysore, India : Springer, 2010 |g 52(2014), 6 vom: 29. Juni, Seite 3851-3858 |w (DE-627)618327800 |w (DE-600)2537738-3 |x 0975-8402 |7 nnns |
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10.1007/s13197-014-1434-3 doi (DE-627)SPR030970822 (SPR)s13197-014-1434-3-e DE-627 ger DE-627 rakwb eng Karaman, Safa verfasserin aut Steady shear rheological characteristics of model system meat emulsions: Power law and exponential type models to describe effect of corn oil concentration 2014 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier © Association of Food Scientists & Technologists (India) 2014 Abstract The effect of oil concentration (57.50, 58.75, 60.00 and 61.25 %) and temperature (5, 10 and 15 ºC) 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 (R2 > 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 (R2 = 0.979–0.999) were observed in exponential-type function compared to a power law function (R2 = 0.880–0.946). Meat emulsion (dpeaa)DE-He213 Rheology (dpeaa)DE-He213 Apparent viscosity (dpeaa)DE-He213 Temperature (dpeaa)DE-He213 Concentration (dpeaa)DE-He213 Yilmaz, Mustafa Tahsin aut Kayacier, Ahmed aut Dogan, Mahmut aut Yetim, Hasan aut Enthalten in Journal of food science and technology Mysore, India : Springer, 2010 52(2014), 6 vom: 29. Juni, Seite 3851-3858 (DE-627)618327800 (DE-600)2537738-3 0975-8402 nnns volume:52 year:2014 number:6 day:29 month:06 pages:3851-3858 https://dx.doi.org/10.1007/s13197-014-1434-3 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER SSG-OLC-PHA GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_101 GBV_ILN_105 GBV_ILN_110 GBV_ILN_120 GBV_ILN_138 GBV_ILN_150 GBV_ILN_151 GBV_ILN_152 GBV_ILN_161 GBV_ILN_170 GBV_ILN_171 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_250 GBV_ILN_281 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_636 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2031 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2038 GBV_ILN_2039 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2057 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2070 GBV_ILN_2086 GBV_ILN_2088 GBV_ILN_2093 GBV_ILN_2106 GBV_ILN_2107 GBV_ILN_2108 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2116 GBV_ILN_2118 GBV_ILN_2119 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2188 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2446 GBV_ILN_2470 GBV_ILN_2472 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_2548 GBV_ILN_4012 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4246 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4336 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4393 GBV_ILN_4700 AR 52 2014 6 29 06 3851-3858 |
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10.1007/s13197-014-1434-3 doi (DE-627)SPR030970822 (SPR)s13197-014-1434-3-e DE-627 ger DE-627 rakwb eng Karaman, Safa verfasserin aut Steady shear rheological characteristics of model system meat emulsions: Power law and exponential type models to describe effect of corn oil concentration 2014 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier © Association of Food Scientists & Technologists (India) 2014 Abstract The effect of oil concentration (57.50, 58.75, 60.00 and 61.25 %) and temperature (5, 10 and 15 ºC) 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 (R2 > 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 (R2 = 0.979–0.999) were observed in exponential-type function compared to a power law function (R2 = 0.880–0.946). Meat emulsion (dpeaa)DE-He213 Rheology (dpeaa)DE-He213 Apparent viscosity (dpeaa)DE-He213 Temperature (dpeaa)DE-He213 Concentration (dpeaa)DE-He213 Yilmaz, Mustafa Tahsin aut Kayacier, Ahmed aut Dogan, Mahmut aut Yetim, Hasan aut Enthalten in Journal of food science and technology Mysore, India : Springer, 2010 52(2014), 6 vom: 29. Juni, Seite 3851-3858 (DE-627)618327800 (DE-600)2537738-3 0975-8402 nnns volume:52 year:2014 number:6 day:29 month:06 pages:3851-3858 https://dx.doi.org/10.1007/s13197-014-1434-3 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER SSG-OLC-PHA GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_101 GBV_ILN_105 GBV_ILN_110 GBV_ILN_120 GBV_ILN_138 GBV_ILN_150 GBV_ILN_151 GBV_ILN_152 GBV_ILN_161 GBV_ILN_170 GBV_ILN_171 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_250 GBV_ILN_281 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_636 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2031 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2038 GBV_ILN_2039 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2057 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2070 GBV_ILN_2086 GBV_ILN_2088 GBV_ILN_2093 GBV_ILN_2106 GBV_ILN_2107 GBV_ILN_2108 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2116 GBV_ILN_2118 GBV_ILN_2119 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2188 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2446 GBV_ILN_2470 GBV_ILN_2472 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_2548 GBV_ILN_4012 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4246 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4336 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4393 GBV_ILN_4700 AR 52 2014 6 29 06 3851-3858 |
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10.1007/s13197-014-1434-3 doi (DE-627)SPR030970822 (SPR)s13197-014-1434-3-e DE-627 ger DE-627 rakwb eng Karaman, Safa verfasserin aut Steady shear rheological characteristics of model system meat emulsions: Power law and exponential type models to describe effect of corn oil concentration 2014 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier © Association of Food Scientists & Technologists (India) 2014 Abstract The effect of oil concentration (57.50, 58.75, 60.00 and 61.25 %) and temperature (5, 10 and 15 ºC) 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 (R2 > 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 (R2 = 0.979–0.999) were observed in exponential-type function compared to a power law function (R2 = 0.880–0.946). Meat emulsion (dpeaa)DE-He213 Rheology (dpeaa)DE-He213 Apparent viscosity (dpeaa)DE-He213 Temperature (dpeaa)DE-He213 Concentration (dpeaa)DE-He213 Yilmaz, Mustafa Tahsin aut Kayacier, Ahmed aut Dogan, Mahmut aut Yetim, Hasan aut Enthalten in Journal of food science and technology Mysore, India : Springer, 2010 52(2014), 6 vom: 29. Juni, Seite 3851-3858 (DE-627)618327800 (DE-600)2537738-3 0975-8402 nnns volume:52 year:2014 number:6 day:29 month:06 pages:3851-3858 https://dx.doi.org/10.1007/s13197-014-1434-3 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER SSG-OLC-PHA GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_101 GBV_ILN_105 GBV_ILN_110 GBV_ILN_120 GBV_ILN_138 GBV_ILN_150 GBV_ILN_151 GBV_ILN_152 GBV_ILN_161 GBV_ILN_170 GBV_ILN_171 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_250 GBV_ILN_281 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_636 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2031 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2038 GBV_ILN_2039 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2057 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2070 GBV_ILN_2086 GBV_ILN_2088 GBV_ILN_2093 GBV_ILN_2106 GBV_ILN_2107 GBV_ILN_2108 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2116 GBV_ILN_2118 GBV_ILN_2119 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2188 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2446 GBV_ILN_2470 GBV_ILN_2472 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_2548 GBV_ILN_4012 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4246 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4336 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4393 GBV_ILN_4700 AR 52 2014 6 29 06 3851-3858 |
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10.1007/s13197-014-1434-3 doi (DE-627)SPR030970822 (SPR)s13197-014-1434-3-e DE-627 ger DE-627 rakwb eng Karaman, Safa verfasserin aut Steady shear rheological characteristics of model system meat emulsions: Power law and exponential type models to describe effect of corn oil concentration 2014 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier © Association of Food Scientists & Technologists (India) 2014 Abstract The effect of oil concentration (57.50, 58.75, 60.00 and 61.25 %) and temperature (5, 10 and 15 ºC) 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 (R2 > 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 (R2 = 0.979–0.999) were observed in exponential-type function compared to a power law function (R2 = 0.880–0.946). Meat emulsion (dpeaa)DE-He213 Rheology (dpeaa)DE-He213 Apparent viscosity (dpeaa)DE-He213 Temperature (dpeaa)DE-He213 Concentration (dpeaa)DE-He213 Yilmaz, Mustafa Tahsin aut Kayacier, Ahmed aut Dogan, Mahmut aut Yetim, Hasan aut Enthalten in Journal of food science and technology Mysore, India : Springer, 2010 52(2014), 6 vom: 29. Juni, Seite 3851-3858 (DE-627)618327800 (DE-600)2537738-3 0975-8402 nnns volume:52 year:2014 number:6 day:29 month:06 pages:3851-3858 https://dx.doi.org/10.1007/s13197-014-1434-3 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER SSG-OLC-PHA GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_101 GBV_ILN_105 GBV_ILN_110 GBV_ILN_120 GBV_ILN_138 GBV_ILN_150 GBV_ILN_151 GBV_ILN_152 GBV_ILN_161 GBV_ILN_170 GBV_ILN_171 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_250 GBV_ILN_281 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_636 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2031 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2038 GBV_ILN_2039 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2057 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2070 GBV_ILN_2086 GBV_ILN_2088 GBV_ILN_2093 GBV_ILN_2106 GBV_ILN_2107 GBV_ILN_2108 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2116 GBV_ILN_2118 GBV_ILN_2119 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2188 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2446 GBV_ILN_2470 GBV_ILN_2472 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_2548 GBV_ILN_4012 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4246 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4336 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4393 GBV_ILN_4700 AR 52 2014 6 29 06 3851-3858 |
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10.1007/s13197-014-1434-3 doi (DE-627)SPR030970822 (SPR)s13197-014-1434-3-e DE-627 ger DE-627 rakwb eng Karaman, Safa verfasserin aut Steady shear rheological characteristics of model system meat emulsions: Power law and exponential type models to describe effect of corn oil concentration 2014 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier © Association of Food Scientists & Technologists (India) 2014 Abstract The effect of oil concentration (57.50, 58.75, 60.00 and 61.25 %) and temperature (5, 10 and 15 ºC) 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 (R2 > 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 (R2 = 0.979–0.999) were observed in exponential-type function compared to a power law function (R2 = 0.880–0.946). Meat emulsion (dpeaa)DE-He213 Rheology (dpeaa)DE-He213 Apparent viscosity (dpeaa)DE-He213 Temperature (dpeaa)DE-He213 Concentration (dpeaa)DE-He213 Yilmaz, Mustafa Tahsin aut Kayacier, Ahmed aut Dogan, Mahmut aut Yetim, Hasan aut Enthalten in Journal of food science and technology Mysore, India : Springer, 2010 52(2014), 6 vom: 29. Juni, Seite 3851-3858 (DE-627)618327800 (DE-600)2537738-3 0975-8402 nnns volume:52 year:2014 number:6 day:29 month:06 pages:3851-3858 https://dx.doi.org/10.1007/s13197-014-1434-3 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER SSG-OLC-PHA GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_101 GBV_ILN_105 GBV_ILN_110 GBV_ILN_120 GBV_ILN_138 GBV_ILN_150 GBV_ILN_151 GBV_ILN_152 GBV_ILN_161 GBV_ILN_170 GBV_ILN_171 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_250 GBV_ILN_281 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_636 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2031 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2038 GBV_ILN_2039 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2057 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2070 GBV_ILN_2086 GBV_ILN_2088 GBV_ILN_2093 GBV_ILN_2106 GBV_ILN_2107 GBV_ILN_2108 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2116 GBV_ILN_2118 GBV_ILN_2119 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2188 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2446 GBV_ILN_2470 GBV_ILN_2472 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_2548 GBV_ILN_4012 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4246 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4336 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4393 GBV_ILN_4700 AR 52 2014 6 29 06 3851-3858 |
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Enthalten in Journal of food science and technology 52(2014), 6 vom: 29. Juni, Seite 3851-3858 volume:52 year:2014 number:6 day:29 month:06 pages:3851-3858 |
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Enthalten in Journal of food science and technology 52(2014), 6 vom: 29. Juni, Seite 3851-3858 volume:52 year:2014 number:6 day:29 month:06 pages:3851-3858 |
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Karaman, Safa @@aut@@ Yilmaz, Mustafa Tahsin @@aut@@ Kayacier, Ahmed @@aut@@ Dogan, Mahmut @@aut@@ Yetim, Hasan @@aut@@ |
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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 (R2 > 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 (R2 = 0.979–0.999) were observed in exponential-type function compared to a power law function (R2 = 0.880–0.946).</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Meat emulsion</subfield><subfield code="7">(dpeaa)DE-He213</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Rheology</subfield><subfield code="7">(dpeaa)DE-He213</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Apparent viscosity</subfield><subfield code="7">(dpeaa)DE-He213</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Temperature</subfield><subfield code="7">(dpeaa)DE-He213</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Concentration</subfield><subfield code="7">(dpeaa)DE-He213</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Yilmaz, Mustafa Tahsin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Kayacier, Ahmed</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Dogan, Mahmut</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Yetim, Hasan</subfield><subfield code="4">aut</subfield></datafield><datafield tag="773" ind1="0" ind2="8"><subfield code="i">Enthalten in</subfield><subfield code="t">Journal of food science and technology</subfield><subfield code="d">Mysore, India : Springer, 2010</subfield><subfield code="g">52(2014), 6 vom: 29. 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Karaman, Safa |
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Karaman, Safa misc Meat emulsion misc Rheology misc Apparent viscosity misc Temperature misc Concentration Steady shear rheological characteristics of model system meat emulsions: Power law and exponential type models to describe effect of corn oil concentration |
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Steady shear rheological characteristics of model system meat emulsions: Power law and exponential type models to describe effect of corn oil concentration Meat emulsion (dpeaa)DE-He213 Rheology (dpeaa)DE-He213 Apparent viscosity (dpeaa)DE-He213 Temperature (dpeaa)DE-He213 Concentration (dpeaa)DE-He213 |
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Steady shear rheological characteristics of model system meat emulsions: Power law and exponential type models to describe effect of corn oil concentration |
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Karaman, Safa Yilmaz, Mustafa Tahsin Kayacier, Ahmed Dogan, Mahmut Yetim, Hasan |
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steady shear rheological characteristics of model system meat emulsions: power law and exponential type models to describe effect of corn oil concentration |
| title_auth |
Steady shear rheological characteristics of model system meat emulsions: Power law and exponential type models to describe effect of corn oil concentration |
| abstract |
Abstract The effect of oil concentration (57.50, 58.75, 60.00 and 61.25 %) and temperature (5, 10 and 15 ºC) 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 (R2 > 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 (R2 = 0.979–0.999) were observed in exponential-type function compared to a power law function (R2 = 0.880–0.946). © Association of Food Scientists & Technologists (India) 2014 |
| abstractGer |
Abstract The effect of oil concentration (57.50, 58.75, 60.00 and 61.25 %) and temperature (5, 10 and 15 ºC) 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 (R2 > 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 (R2 = 0.979–0.999) were observed in exponential-type function compared to a power law function (R2 = 0.880–0.946). © Association of Food Scientists & Technologists (India) 2014 |
| abstract_unstemmed |
Abstract The effect of oil concentration (57.50, 58.75, 60.00 and 61.25 %) and temperature (5, 10 and 15 ºC) 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 (R2 > 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 (R2 = 0.979–0.999) were observed in exponential-type function compared to a power law function (R2 = 0.880–0.946). © Association of Food Scientists & Technologists (India) 2014 |
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| title_short |
Steady shear rheological characteristics of model system meat emulsions: Power law and exponential type models to describe effect of corn oil concentration |
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https://dx.doi.org/10.1007/s13197-014-1434-3 |
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Yilmaz, Mustafa Tahsin Kayacier, Ahmed Dogan, Mahmut Yetim, Hasan |
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| score |
7.3998337 |