Steady and dynamic oscillatory shear rheological properties of ketchup-processed cheese mixtures: Effect of temperature and concentration

Journal of Food Engineering

Volumn 103, Issue 2, 2011, Pages 197-210

  Yilmaz, Mustafa Tahsin ^a   Karaman, Safa ^a   Cankurt, Hasan ^a   Kayacier, Ahmed ^a   Sagdic, Osman ^a  

^a ERCIYES UNIVERSITY   (Turkey)

Author keywords

Concentration; Dynamic rheology; Ketchup; Processed cheese; Temperature

Indexed keywords

APPARENT VISCOSITY; ARRHENIUS TEMPERATURE; COMPLEX VISCOSITY; CONCENTRATION; CONSISTENCY COEFFICIENT; COX-MERZ RULES; DYNAMIC RHEOLOGY; EFFECT OF TEMPERATURE; KETCHUP; OSCILLATORY SHEAR; PROCESSED CHEESE; SHEAR PROPERTIES; SHEAR-THINNING BEHAVIOR; WEAK GEL;

ACTIVATION ENERGY; ELASTICITY; MIXTURES; RHEOLOGY; VISCOSITY; YIELD STRESS;

CONCENTRATION (PROCESS);

EID: 78649466876     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2010.10.016     Document Type: Article

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