MODELING THE TIME-DEPENDENT RHEOLOGICAL PROPERTIES OF PISTACHIO BUTTER

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RAZAVI SEYED MOHAMMAD ALI; TAGHIZADEH M.; SHAKER ARDAKANI A.

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Journal: Journal of Nuts Year:2010 | Volume:1 | Issue:1 Page(s): 44-51

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Title

MODELING THE TIME-DEPENDENT RHEOLOGICAL PROPERTIES OF PISTACHIO BUTTER

Author(s)

RAZAVI SEYED MOHAMMAD ALI | TAGHIZADEH M. | SHAKER ARDAKANI A. | Issue Writer Certificate

Keywords

PISTACHIO BUTTER

RHEOLOGY

THIXOTROPY

MODELING

WELTMAN MODEL

SHEAR STRESS DECAY MODEL

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.

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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

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