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Effects of temperature, shear rate and constituents on rheological properties of tahin (sesame paste)

✍ Scribed by Filiz Lokumcu Altay; M Mehmet Ak


Book ID
102429901
Publisher
John Wiley and Sons
Year
2004
Tongue
English
Weight
158 KB
Volume
85
Category
Article
ISSN
0022-5142

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✦ Synopsis


Abstract

In this paper, rheological properties of tahin are reported at temperatures from 20 to 70 Β°C and shear rates in the range 0.13–500 s^βˆ’1^. Temporary hysteresis loops were observed in the first cycle of the flow curves. The steady shear behaviour of tahin was pseudoplastic and described by a power law model. The consistency coefficient exhibited strong temperature dependence for which the activation energy of flow was 21.6 kJ mol^βˆ’1^. The flow behaviour index of tahin tended to increase whereas the consistency coefficient tended to decrease during storage at room temperature. Tahin oil exhibited Newtonian behaviour with a strong dependence of viscosity on temperature. The activation energy of flow for tahin oil was 35.7 kJ mol^βˆ’1^. While reconstituted suspensions containing up to 20% solids exhibited Newtonian behaviour, those with more solids and the original tahin showed pseudoplastic behaviour. The Krieger–Dougherty model fitted the suspension viscosity data well. Below 20% solids level there was no effect of particle size on the viscosity of the reconstituted suspensions. It was shown that for the same amount of solids the viscosity of a β€˜polydisperse’ suspension was lower than that of a β€˜monodisperse’ suspension. Copyright Β© 2004 Society of Chemical Industry


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