Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Journal Paper

Paper Information

Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

video

Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

sound

Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Persian Version

Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

View:

619
Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Download:

191
Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Cites:

3

Information Journal Paper

Title

MODELING THE TIME-DEPENDENT RHEOLOGICAL PROPERTIES OF PISTACHIO BUTTER

Pages

  44-51

Abstract

 PISTACHIO BUTTER (semi solid paste), which is made from roasted pistachio kernels, is an appropriate alternative to work on because of its high nutritional and economical values. In this study, time-dependent flow properties of PISTACHIO BUTTER were determined at two different temperatures (25oC and 45oC) for five different formulations (with different levels of emulsifying agents). Forward and backward flow curves were plotted and the amount of existing hysteresis loop was measured. Also, shear stress vs. time of shearing data were assessed using three models namely; Weltman, First-order shear stress decay with a zero equilibrium stress value, and First-order shear stress decay with a non-zero equilibrium stress value. To evaluate the ability of these models to predict the rheological characteristics of PISTACHIO BUTTER, three statistical parameters namely; R2, RMSE, and MRDM were used and finally the WELTMAN MODEL was found to be the most appropriate to fit the experimental data. The results showed that PISTACHIO BUTTER exhibits a thixotropic behavior and its apparent viscosity decreases with increasing the time of shearing.

Cites

References

Cite

APA: Copy

RAZAVI, SEYED MOHAMMAD ALI, TAGHIZADEH, M., & SHAKER ARDAKANI, A.. (2010). MODELING THE TIME-DEPENDENT RHEOLOGICAL PROPERTIES OF PISTACHIO BUTTER. JOURNAL OF NUTS (INTERNATIONAL JOURNAL OF NUTS AND RELATED SCIENCES), 1(1), 44-51. SID. https://sid.ir/paper/556900/en

Vancouver: Copy

RAZAVI SEYED MOHAMMAD ALI, TAGHIZADEH M., SHAKER ARDAKANI A.. MODELING THE TIME-DEPENDENT RHEOLOGICAL PROPERTIES OF PISTACHIO BUTTER. JOURNAL OF NUTS (INTERNATIONAL JOURNAL OF NUTS AND RELATED SCIENCES)[Internet]. 2010;1(1):44-51. Available from: https://sid.ir/paper/556900/en

IEEE: Copy

SEYED MOHAMMAD ALI RAZAVI, M. TAGHIZADEH, and A. SHAKER ARDAKANI, “MODELING THE TIME-DEPENDENT RHEOLOGICAL PROPERTIES OF PISTACHIO BUTTER,” JOURNAL OF NUTS (INTERNATIONAL JOURNAL OF NUTS AND RELATED SCIENCES), vol. 1, no. 1, pp. 44–51, 2010, [Online]. Available: https://sid.ir/paper/556900/en

Related Journal Papers

  • No record.

    • Related Seminar Papers

  • No record.

    • Related Plans

  • No record.

    • Recommended Workshops





    Move to top