کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
225944 | 464517 | 2007 | 8 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Effects of temperature on viscosity of dodol (concoction)
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کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
مهندسی شیمی
مهندسی شیمی (عمومی)
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چکیده انگلیسی
Dodol is a popular traditional food that has great potential to be commercialized. The physico-chemical characterization of dodols such as proximate analysis, pH, moisture content, protein, fat, carbohydrate, ash and fibre contents are investigated. The rheological characterization of dodols were modelled by several models such Bingham, Power Law and Casson models. Regression analysis shows good agreements for all three models applied in this study. Dodol exhibits pseudoplastic behaviour under the conditions tested, as indicated by flow behaviour indices (n) ranging from 0.2 to 0.8 and is further confirmed with the data of decreasing apparent viscosity with increasing shear rate, indicating strong shear-thinning behaviour.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Food Engineering - Volume 80, Issue 2, May 2007, Pages 423–430
Journal: Journal of Food Engineering - Volume 80, Issue 2, May 2007, Pages 423–430
نویسندگان
T.G. Chuah, H. Hairul Nisah, S.Y. Thomas Choong, N.L. Chin, A.H. Nazimah Sheikh,