Rheological Scaling Methods in Food Matrices Containing Stabilizer

摘要: Relative viscosity, Peclet, and Reynolds scaling methods were used in various food matrices consist of tragacanth gum (TG) (0.5, 1% wt), Oleic acid (5, 10% v/v) WPI (2, 4% wt) the best law was selected. As these emulsions are non-Newtonian, they do not obey usual, simple, laws. When apparent viscosity is reduced to relative medium at zero shear rate, a distinct flow curve obtained, regardless TG, oleic acid, concentrations. This will lead technique simplifying complex non-Newtonian curves therefore predicting rheological fluid mechanics when different modifiers added emulsions. The behavior all samples successfully modeled with Cross model, Power Ellis model found as better describe dispersions. Results showed that both G′ G″ increased However, vis...