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231225s2017 xx |||||o 00| ||eng c |
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|a 10.1177/1082013217695175
|2 doi
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|a eng
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|a Dianat, M
|e verfasserin
|4 aut
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|a The flow properties of honey-malt spread
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|c 2017
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|a Text
|b txt
|2 rdacontent
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|a ƒaComputermedien
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|a ƒa Online-Ressource
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|a Date Completed 12.01.2018
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|a Date Revised 02.12.2018
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|a published: Print-Electronic
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|a Citation Status MEDLINE
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|a 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 ℃) was investigated. Time-dependent behavior data of the spread samples were 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 for curve fitting the time-independent behavior data. Regarding the R2 and root mean square error 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 behaviour, as the viscosity for all samples decreased with increase in shearing time at a constant shear rate of 50 s-1
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|a Journal Article
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|a Honey–malt
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| 650 |
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|a flow properties
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|a spread
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|a Taghizadeh, M
|e verfasserin
|4 aut
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|a Shahidi, F
|e verfasserin
|4 aut
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|a Razavi, Sma
|e verfasserin
|4 aut
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| 773 |
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|i Enthalten in
|t Food science and technology international = Ciencia y tecnologia de los alimentos internacional
|d 1998
|g 23(2017), 5 vom: 05. Juli, Seite 415-425
|w (DE-627)NLM098247832
|x 1532-1738
|7 nnns
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| 773 |
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|g volume:23
|g year:2017
|g number:5
|g day:05
|g month:07
|g pages:415-425
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| 856 |
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|u http://dx.doi.org/10.1177/1082013217695175
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