Rheological characterization of fenugreek paste (cemen)

被引：54

作者：

Isikli, ND ^{[1
]}

Karababa, EA ^{[1
]}

机构：

[1] Mersin Univ, Fac Engn, Dept Food Engn, TR-33343 Mersin, Turkey

来源：

JOURNAL OF FOOD ENGINEERING | 2005年 / 69卷 / 02期

关键词：

cemen; fenugreek paste; non-Newtonian behavior; rheopectic;

D O I：

10.1016/j.jfoodeng.2004.08.013

中图分类号：

TQ [化学工业];

学科分类号：

0817 ;

摘要：

Cemen (fenugreek paste) is a local food in Turkey, which is produced from ground fenugreek seeds. Cemen is used as an edible coating material in the production of the traditional meat product, pastirma. The flow behavior and time-dependent flow properties of semen in the temperature range of 10-30 degrees C have been studied. Cemen exhibited non-Newtonian behavior. Three models were used to predict the flow behavior of cemen, namely, the power law, Herschel-Bulkley, and Casson models. The power law model adequately described well the flow behavior of the semen at different temperatures. The consistency coefficient, m, increased with the temperature both in the forward and backward measurements. Cemen exhibited rheopectic behavior that increased viscosity with increasing the shear speed and the temperature. (c) 2004 Elsevier Ltd. All rights reserved.

引用

页码：185 / 190

页数：6