کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
224330 | 464437 | 2008 | 11 صفحه PDF | دانلود رایگان |
![عکس صفحه اول مقاله: Solid–liquid transitions in the rheology of a structured yeast extract paste, Marmite™ Solid–liquid transitions in the rheology of a structured yeast extract paste, Marmite™](/preview/png/224330.png)
The rheology of Marmite™, a popular yeast extract spread, was studied using a range of techniques. Steady-state data indicated a structured, thixotropic material at ambient temperature; the extent of breakdown and restructuring exhibited a dependence on both stress and strain. At higher temperatures the extent of thixotropy decreased and behaviour approached Newtonian. Non-steady-state data indicated a period of shear-thickening at shear rates below those at which shear-thinning occurs. Creep tests indicated a transition between solid and liquid regimes at a critical stress that is a strong function of the solids content of the sample. A ‘true’ yield stress was not found although this may be related to the limits of the region which could be accessed experimentally.
Journal: Journal of Food Engineering - Volume 88, Issue 3, October 2008, Pages 353–363