Title of article :
Rheological properties of reconstituted kilishi ingredient mix powder Original Research Article
Author/Authors :
NKAMA، I. نويسنده , , M.H Badau، نويسنده ,
Issue Information :
روزنامه با شماره پیاپی سال 2000
Abstract :
The rheological properties of standard kilishi ingredient mix powder determined at four temperatures, 30°C, 40°C, 50°C and 60°C and seven concentrations 10%, 20%, 30%, 40%, 50%, 60%, and 70%, and shear rates ranging from 0.2 to 1.7 rev/s showed that the mix exhibited pseudoplastic behaviour at all the conditions considered. Power law index of less than one obtained confirmed pseudoplasticity (r=−0.9994 to 0.9169). Consistency indices at all the temperatures were almost constant and activation energies ranged from 1.11 to 10.40 MJ/mol. The sensitivity of the slurry to temperature changes was highlighted.
Keywords :
Kilishi ingredient mix powder , Rheological properties , Reconstitution
Journal title :
Journal of Food Engineering
Journal title :
Journal of Food Engineering