Rheological properties of concentrated milk as a function of concentration, temperature and storage time

摘要: The flow properties of concentrated milk were evaluated between concentrations 12.6 and 48.6% solids content, at three temperatures through 4 weeks storage. Three rheological models, Newton, power law Herschel-Bulkley, applied to fit the behavior concentrates depending on concentration level. resulting indices consistency coefficients correlated by a single term exponential equations, with only two concentrates, 42.4 contents exhibiting yield stress. effect studied index was minimal, though noticeable coefficient, selected (5, 15 25 °C) decreased storage time while coefficient increased. energy activation for (evaluated an Arrhenius type equation) increased ranged from 2.42 11.8 kcal gmol−1. A nonlinear model accounting temperature effects identified. constants aforementioned different each week During showed no significant differences, in contrast index.