Effects of temperature, shear rate and constituents on rheological properties of tahin (sesame paste)


Creative Commons License

Altay F. , Ak M. M.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, cilt.85, ss.105-111, 2005 (SCI İndekslerine Giren Dergi) identifier identifier

  • Cilt numarası: 85
  • Basım Tarihi: 2005
  • Doi Numarası: 10.1002/jsfa.1945
  • Dergi Adı: JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
  • Sayfa Sayıları: ss.105-111

Özet

In this paper, rheological properties of tahin are reported at temperatures from 20 to 70degreesC and shear rates in the range 0.13-500 s(-1). Temporary hysteresis loops were observed in the first cycle of the flow curves. The steady shear behaviour of tahin was pseudoplastic and described by a power law model. The consistency coefficient exhibited strong temperature dependence for which the activation energy of flow was 21.6 kJ mol(-1). The flow behaviour index of tahin tended to increase whereas the consistency coefficient tended to decrease during storage at room temperature. Tahin oil exhibited Newtonian behaviour with a strong dependence of viscosity on temperature. The activation energy of flow for tahin oil was 35.7 kJ mol(-1). While reconstituted suspensions containing up to 20% solids exhibited Newtonian behaviour, those with more solids and the original tahin showed pseudoplastic behaviour. The Krieger-Dougherty model fitted the suspension viscosity data well. Below 20% solids level there was no effect of particle size on the viscosity of the reconstituted suspensions. It was shown that for the same amount of solids the viscosity of a 'polydisperse' suspension was lower than that of a 'monodisperse' suspension. (C) 2004 Society of Chemical Industry.