Time dependent stress decay rheology of stirred yogurt

摘要: Abstract Stress decay behavior of two stirred yogurt samples was evaluated at various shear rates (100–500 s−1) and selected temperatures (10–25°C) using a Haake rotational viscometer. Time-dependent thinning (thixotropy) evident under all testing conditions, an equilibrium stress not reached even after 60 min continuous shearing. Weltman's logarithmic time model accurately described the each shearing condition, temperature influence on Weltman parameters showed linear trend. The could also be Arrhenius model: resulting activation energies ranged from 4·9 to 14·6 kcal mol−1.