In this study, the effect of barley malt extract at two brix levels -74 and 79 °Bx- and three ratios of malt extract/honey -65:35, 70:30 and 75:25- on the flow behavior properties of honey-malt spread at three temperature levels -35, 45 and 55 °C- was investigated. Time-dependent behavior data of the spread samples was appropriately fitted to the Weltman, first-order stress decay with a zero stress value and first-order stress decay with a non-zero stress value models. Also the Power-law, Herschel-Bulkley, Casson and Bingham models were used to curve fitting the time-independent behavior data. Regarding to the R2 and RMSE coefficients, the first-order stress decay with a non-zero stress value and Herschel-Bulkley models were selected as the suitable models to describe the flow behavior of samples. The results for time-dependent properties showed that spread samples exhibit a thixotropic behavior since the viscosity for all samples decreased with increase in shearing time at a constant shear rate of 50 s-1.

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