@article{paperid:1025182,
author = {Razavi, Seyed Mohammad Ali and Taghizadeh, Masoud and Shaker Ardekani},
title = {Modeling the time-dependent rheological behavior of pistachio butter},
journal = {International Journal of Nuts and Related Sciences},
year = {2009},
volume = {1},
number = {1},
month = {January},
issn = {2008-9937},
pages = {32--37},
numpages = {5},
keywords = {Pistachio butter -semi solid paste-; which is made from roasted pistachio kernels; is an appropriate alternative to work on because of its high nutritional and economical values. In this study; time-dependent flow properties of pistachio butter were determined at two different temperatures -25˚C and 45˚C- for five different formulations -with different levels of emulsifying agents-. Forward and backward flow curves were plotted and the amount of existing hysteresis loop was measured. Also; shear stress vs. time of shearing data were assessed using three models namely; Weltman; First-order shear stress decay with a zero equilibrium stress value; and First-order shear stress decay with a non-zero equilibrium stress value. To evaluate the ability of these models to predict the rheological characteristics of pistachio butter; three statistical parameters namely; R2; RMSE; and MRDM were used and finally the Weltman model was found to be the most appropriate to fit the experimental data. The results showed that pistachio butter exhibits a thixotropic behavior and its apparent viscosity decreases with increasing the time of shearing.},
}

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%0 Journal Article
%T Modeling the time-dependent rheological behavior of pistachio butter
%A Razavi, Seyed Mohammad Ali
%A Taghizadeh, Masoud
%A Shaker Ardekani
%J International Journal of Nuts and Related Sciences
%@ 2008-9937
%D 2009

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