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Rheological properties of salep powder-milk mixture

Authors
  • Develi Işıklı, Nursel1
  • Dönmez, Mehmet Necmi2
  • Kozan, Nejat3
  • Karababa, Erşan4
  • 1 Cumhuriyet University, Department of Food Engineering, Faculty of Engineering, Sivas, Turkey , Sivas (Turkey)
  • 2 Sezar Holding, Food Engineer, Salihli, Manisa, Turkey , Salihli (Turkey)
  • 3 Adtriplex Ltd.Company, Food Engineer, Şişli, İstanbul, Turkey , Şişli (Turkey)
  • 4 Muğla Sıtkı Koçman University, Department of Nutrition and Dietetics, Muğla School of Health, Kötekli, Muğla, Turkey , Kötekli (Turkey)
Type
Published Article
Journal
Journal of Food Science and Technology
Publisher
Springer India
Publication Date
Mar 07, 2015
Volume
52
Issue
10
Pages
6556–6564
Identifiers
DOI: 10.1007/s13197-015-1777-4
Source
Springer Nature
Keywords
License
Yellow

Abstract

Rheological properties of salep-milk mixture as hot drink were evaluated using a rotational viscometer at different temperature (45, 50, 55, 60, and 65 °C) and salep concentration (0.75, 1.00, and 1.25 w/v, %). All salep-milk mixtures exhibited non-Newtonian behavior. The shear rate /shear stress data obtained from forward and backward directions were examined by common rheological models such as power law, Herschel-Bulkey, Casson and Bingham plastic models. Among the common models, the power-law model fitted the shear rate and shear stress data for 1.00 and 1.25 % salep concentration at all temperature. The Bingham plastic model described well the flow behavior of the salep-milk mixtures in 0.75 % salep concentration at all temperature. Flow behavior index (n), according to the power law and Herschel-Bulkey models decreased with an increase in salep concentration and a decrease of temperature. The consistency coefficient decreased with temperature and increased with salep concentration.

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