Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
10278031 | Journal of Food Engineering | 2012 | 10 Pages |
Abstract
⺠Effect of oil and temperature level on viscoelasticity of meat emulsion was assessed. ⺠Viscoelastic behavior of the emulsions was characterized using Burgers model. ⺠Final percentage recovery of emulsions increased with oil content. ⺠Significant correlations between creep-recovery data and TPA parameters were observed. ⺠Different mathematical models were constructed to predict the rheological parameters.
Related Topics
Physical Sciences and Engineering
Chemical Engineering
Chemical Engineering (General)
Authors
Mustafa Tahsin Yilmaz, Safa Karaman, Mahmut Dogan, Hasan Yetim, Ahmed Kayacier,