دانلود رایگان مقاله ISI درباره برش نوسانی پویا و ثابت خواص رئولوژیکی ترکیب پنیر فراوری شده کچاپ
شنبه, ۲۸ مهر ۱۳۹۷، ۱۲:۵۳ ب.ظ
دانلود رایکان مقاله انگلیسی ISI با موضوع برش نوسانی پویا و ثابت خواص رئولوژیکی ترکیب پنیر فراوری شده کچاپ
عنوان فارسی مقاله:
برش نوسانی پویا و ثابت خواص رئولوژیکی ترکیب پنیر فراوری شده کچاپ: تاثیر دما و غلظت
عنوان انگلیسی مقاله:
Steady and dynamic oscillatory shear rheological properties of ketchup–processed cheese mixtures: Effect of temperature and concentration
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مشاهده توضیحات کامل و خرید ترجمه فارسی با فرمت ورد تایپ شده:
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1. Introduction
Ketchup, one of the most important tomato products, is produced basically from either cold or hot extracted tomatoes; or directly from concentrates, purees and tomato paste (Sahin and Ozdemir, 2004). Although ketchup is known worldwide; information on this product is limited in the literature (Sharoba et al., 2005). Ketchup is time-independent, semi-solid non-Newtonian fluid having a definite yield stress (Sharoba et al., 2005). Based on dynamic shear data, it was also reported that the Cox–Merz rule was not applicable for commercial tomato ketchup samples (Bistany and Kokini, 1983), exhibiting properties similar to weak gels (Rao and Cooley, 1992).
1.مقدمه
سس گوجه فرنگی یکی از مهم ترین محصولات گوجه فرنگی است که اساسا یا از عصاره ی گوجه فرنگی سرد و گرم و یا مستقیما از کنستانتره، پوره و رب گوجه فرنگی تولید می شود (Sahin و Ozdemir، 2004). اگرچه سس گوجه فرنگی در سراسر جهان شناخته شده است، اما اطلاعات در مورد این محصول در ادبیات بسیار محدود است (Sharoba et al, 2005). سس گوجه فرنگی یک مایع مستقل از زمان، نیمه جامد غیرنیوتنی است که تنش تسلیم معینی دارد (Sharoba et al, 2005). بر مبنای داده های برش پویا، گزارش شد که قانون Cox-Merz برای نمونه های سس گوجه فرنگی تجاری قابل اجرا نبوده است (Bistany و Kokini، 1983) که خواصی مشابه ژل ضعیف را از خود نشان داد (Rao و Cooley، 1992).
کلمات کلیدی
Steady and dynamic oscillatory shear rheological properties of ... https://www.sciencedirect.com/science/article/pii/S0260877410005145 by MT Yılmaz - 2011 - Cited by 41 - Related articles The steady and dynamic shear properties of ketchup–processed cheese (K–PC) mixtures were investigated at different temperatures (10–50 °C) and PC concentrations (0–30%). ... The consistency coefficient (K) and apparent viscosity (η50) decreased with increase in temperature and concentration. Steady and dynamic oscillatory shear rheological properties of ... https://www.researchgate.net/.../223880913_Steady_and_dynamic_oscillatory_shear_rh... Request PDF on ResearchGate | Steady and dynamic oscillatory shear rheological properties of ketchup–processed cheese mixtures: Effect of temperature and ... Steady and dynamic oscillatory shear rheological properties of ... https://pubag.nal.usda.gov/catalog/465089 Steady and dynamic oscillatory shear rheological properties of ketchup–processed cheese mixtures: Effect of temperature and concentration. Author: Yılmaz ... [PDF]processed cheese mixtures: Effect of temperature a iranarze.ir/wp-content/uploads/2017/08/7358-English-IranArze.pdf by MT Yılmaz - 2011 - Cited by 41 - Related articles cheese mixtures: Effect of temperature and concentration ... The steady and dynamic shear properties of ketchup–processed cheese (K–PC) mixtures were ... Steady-and-dynamic-oscillatory-shear-rheological-properties-of ... https://www.scribd.com/.../Steady-and-dynamic-oscillatory-shear-rheological-properti... cheese mixtures: Effect of temperature and concentration ... steady and dynamic shear properties of ketchup–processed cheese (K–PC) mixtures were investi- Handbook of Research on Manufacturing Process Modeling and ... https://books.google.com/books?isbn=152252441X Das, Raja, Pradhan, Mohan - 2017 - Business & Economics Steady and dynamic oscillatory shear rheological properties of ketchup—processed cheese mixtures: Effect of temperature and concentration. Journal of Food ... Biomimetic Membranes for Sensor and Separation Applications https://books.google.com/books?isbn=9400721838 Claus Hélix-Nielsen - 2012 - Science 19, 025026 (2009) Yilmaz, M., Karamanb, S., Cankurta, H., Kayacierb, A., Sagdic, O.: Steady and dynamic oscillatory shear rheological properties of ketchup–processed cheese mixtures: effect of temperature and concentration. J. Food. [PDF]on the rheological properties of tomato juice - Core https://core.ac.uk/download/pdf/82580580.pdf by PED Augusto - 2013 - Cited by 37 - Related articles Steady and dynamic oscillatory shear rheological properties of ketchup–processed cheese mixtures: Effect of temperature and concentration. Journal of Food ... Ahmed KAYACIER - Google Scholar Citations scholar.google.ch/citations?user=h7NkDl0AAAAJ&hl=de Steady and dynamic oscillatory shear rheological properties of ketchup–processed cheese mixtures: effect of temperature and ... Steady, dynamic, creep, and recovery analysis of ice cream mixes added with different concentrations of xanthan ... Ahmed KAYACIER - Google Scholar Citations https://scholar.google.com/citations?user=h7NkDl0AAAAJ&hl=en Steady and dynamic oscillatory shear rheological properties of ketchup–processed cheese mixtures: effect of temperature and ... Steady, dynamic, creep, and recovery analysis of ice cream mixes added with different concentrations of xanthan ...
