Effects of Temperature on Time Dependent Rheological Characteristics of Koumiss
Makaleler > Tam Makale · 2016
Yazarlar: Serdal Sabancı, Ömer Faruk ÇOKGEZME, Derya Tezcan, Mutlu Cevik, Filiz İÇİER
Turkish Journal of Agriculture - Food Science and Technology, Uluslararası, 2016, cilt 4, ss 262-262
DOI: 10.24925/turjaf.v4i4.262-266.531
Özet
The rheological properties of koumiss were investigated at different temperatures (4, 10, and 20°C). Experimental shear stress–shear rate data were fitted to different rheological models. The consistency of koumiss was predicted by using the power-law model since it described the consistency of koumiss best with highest regression coefficient and lowest errors (root mean square error and chi-square). Koumiss exhibited shear thinning behavior (n