Steady shear rheological characteristics of model system meat emulsions: Power law and exponential type models to describe effect of corn oil concentration
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, cilt.52, sa.6, ss.3851-3858, 2015 (SCI-Expanded, Scopus)
- Yayın Türü: Makale / Tam Makale
- Cilt numarası: 52 Sayı: 6
- Basım Tarihi: 2015
- Doi Numarası: 10.1007/s13197-014-1434-3
- Dergi Adı: JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
- Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
- Sayfa Sayıları: ss.3851-3858
- Anahtar Kelimeler: Meat emulsion, Rheology, Apparent viscosity, Temperature, Concentration
- Açık Arşiv Koleksiyonu: AVESİS Açık Erişim Koleksiyonu
- Erciyes Üniversitesi Adresli: Evet
Özet
The 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).