Linear creep and recovery analysis of ketchup-processed cheese mixtures using mechanical simulation models as a function of temperature and concentration

Food Research International

Volumn 48, Issue 2, 2012, Pages 507-519

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

^a ERCIYES UNIVERSITY   (Turkey)

^b YILDIZ TECHNICAL UNIVERSITY   (Turkey)

Author keywords

Concentration; Creep and recovery test; Ketchup; Processed cheese; Temperature

Indexed keywords

ARRHENIUS RELATIONSHIP; BURGER MODEL; CONCENTRATION RANGES; CREEP AND RECOVERY; CREEP PROPERTIES; DEFORMATION PROPERTIES; EFFECT OF TEMPERATURE; EXPONENTIAL MODELS; INTERNAL STRUCTURE; KETCHUP; LINEAR CREEP; MECHANICAL CHARACTERIZATIONS; MECHANICAL SIMULATIONS; OSCILLATORY MEASUREMENTS; PERCENTAGE RECOVERY; POWER LAW MODEL; PROCESSED CHEESE; TEMPERATURE LEVEL; TEMPERATURE RANGE; THERMOMECHANICAL SIMULATION; TO EFFECT; VISCOELASTIC BEHAVIORS;

COMPUTER SIMULATION; CONCENTRATION (PROCESS); CREEP; MECHANICAL PROPERTIES; RECOVERY; TEMPERATURE; THERMOMECHANICAL TREATMENT;

MIXTURES;

EID: 84862184837     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2012.05.016     Document Type: Article

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