Rheological characteristics of traditional salep drink flavored with cocoa powder.
作者： Ahmed Kayacier , Safa Karaman
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摘要: In this study, the rheological characteristics of salep drink flavored with cocoa powder were determined. Sa lep was prepared incorporation different concentrations (1, 2 and 3%) into mixture milk, sugar powder. The apparent viscosity samples measured at temperatures (10, 20 30 oC) a controlled stress/strain rheometer. consistency coefficient flow behavior index drinks calculated by utilizing empirical power law model. All showed non-Newtonian pseudoplastic decreased increasing shear rate. Also, all temperatures, increased amount an increase in temperature for drink. range 0.231-0.326 while changed 7.365-21.277 Pa.sn. Arrhenius equation used to describe dependence activation energy as 3.26 17.38 kJ/mole.
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