| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 6398616 | Food Research International | 2012 | 13 Pages |
Abstract
⺠Full mechanical characterization of ketchup-processed cheese mixtures was established. ⺠To simulate the viscoelastic behavior of samples, Burger model was successfully used. ⺠Effects of temperature on creep properties were described by Arrhenius model. ⺠Exponential model described effect of concentration better than did power-law model. ⺠The final percentage recovery changed remarkably with concentration and temperature.
Related Topics
Life Sciences
Agricultural and Biological Sciences
Food Science
Authors
Safa Karaman, Mustafa Tahsin Yilmaz, Hasan Cankurt, Ahmed Kayacier, Osman Sagdic,