The flow properties of honey-malt spread

作者：Dianat M; Taghizadeh M^*; Shahidi F; Razavi S M A

来源：Food Science and Technology International, 2017, 23(5): 415-425.

DOI：10.1177/1082013217695175

• Honey-malt
• spread
• flow properties

In this study, the effect of barley malt extract at two brix levels (74 and 79 degrees Bx) and three ratios of malt extract/honey (65:35, 70:30 and 75:25) on the flow behavior properties of honey-malt spread at three temperature levels (35?, 45? and 55?) was investigated. Time-dependent behavior data of the spread samples were appropriately fitted to the Weltman, first-order stress decay with a zero stress value and first-order stress decay with a non-zero stress value models. Also, the Power-law, Herschel-Bulkley, Casson and Bingham models were used for curve fitting the time-independent behavior data. Regarding the R-2 and root mean square error coefficients, the first-order stress decay with a non-zero stress value and Herschel-Bulkley models were selected as the suitable models to describe the flow behavior of samples. The results for time-dependent properties showed that spread samples exhibit a thixotropic behaviour, as the viscosity for all samples decreased with increase in shearing time at a constant shear rate of 50s(-1).

• 出版日期2017-7