Food Science and Technology International, ( ISI ), Year (2017-4)

Title : ( Study on flow properties of honey-malt spread )

Authors: mohammad dianat , Masoud Taghizadeh , Fakhri Shahidi , Seyed Mohammad Ali Razavi ,

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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.

Keywords

, Honey-malt, Spread, Flow
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@article{paperid:1061467,
author = {Dianat, Mohammad and Taghizadeh, Masoud and Shahidi, Fakhri and Razavi, Seyed Mohammad Ali},
title = {Study on flow properties of honey-malt spread},
journal = {Food Science and Technology International},
year = {2017},
month = {April},
issn = {1082-0132},
keywords = {Honey-malt; Spread; Flow properties},
}

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%0 Journal Article
%T Study on flow properties of honey-malt spread
%A Dianat, Mohammad
%A Taghizadeh, Masoud
%A Shahidi, Fakhri
%A Razavi, Seyed Mohammad Ali
%J Food Science and Technology International
%@ 1082-0132
%D 2017

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