Thermal loop test to determine structural changes and thermal stability of creamed honey: Rheological characterization

Journal of Food Engineering

Volumn 150, Issue , 2015, Pages 90-98

  Karasu, Salih ^a   Toker, Omer Said ^a   Yilmaz, Mustafa Tahsin ^a   Karaman, Safa ^b   Dertli, Enes ^c  

^a YILDIZ TECHNICAL UNIVERSITY   (Turkey)

^b ERCIYES UNIVERSITY   (Turkey)

^c BAYBURT UNIVERSITY   (Turkey)

Author keywords

Creamed honey; Rheology; Thermal loop test; Thixotropy

Indexed keywords

FOOD PRODUCTS; FOOD STORAGE; HEAT PUMP SYSTEMS; INDEXING (MATERIALS WORKING); NON NEWTONIAN FLOW; RHEOLOGY; TESTING;

CREAMED HONEY; IRREVERSIBLE CHANGES; RHEOLOGICAL CHARACTERIZATION; RHEOLOGICAL PROPERTY; TEMPERATURE DEPENDENCIES; TEMPERATURE FLUCTUATION; THIXOTROPIC BEHAVIOR; THIXOTROPY;

THERMODYNAMIC STABILITY;

EID: 84912553162     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2014.10.004     Document Type: Article

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