Effects of temperature, shear rate and constituents on rheological properties of tahin (sesame paste)
β 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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β¦ 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 0.13β500 s^β1^. 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^β1^. 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^β1^. While reconstituted suspensions containing up to 20% solids exhibited Newtonian behaviour, those with more solids and the original tahin showed pseudoplastic behaviour. The KriegerβDougherty 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 βpolydisperseβ suspension was lower than that of a βmonodisperseβ suspension. Copyright Β© 2004 Society of Chemical Industry
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