Effects of Temperature on Time Dependent Rheological Characteristics of Koumiss

Authors

  • Serdal Sabancı Food Engineering Program, Graduate School of Natural and Applied Sciences, Ege University, 35100 Bornova/Izmir
  • Ömer Çokgezme Food Engineering Program, Graduate School of Natural and Applied Sciences, Ege University, 35100 Bornova/Izmir
  • Derya Tezcan Food Engineering Program, Graduate School of Natural and Applied Sciences, Ege University, 35100 Bornova/Izmir
  • Mutlu Cevik Food Engineering Program, Graduate School of Natural and Applied Sciences, Ege University, 35100 Bornova/Izmir
  • Filiz İçier Food Engineering Department,, Engineering Faculty, Ege University, 35100 Bornova/Izmir

DOI:

https://doi.org/10.24925/turjaf.v4i4.262-266.531

Keywords:

Koumiss, Mare‘s milk, Rheology, Low temperature

Abstract

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<1). The flow activation energy for temperature dependency of consistency was 25.532 kJ/mol, and the frequency constant was 2.18×10-7Pa.sn. As the temperature increased the time dependent thixotropic characteristics of koumiss decreased.

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Published

13.04.2016

How to Cite

Sabancı, S., Çokgezme, Ömer, Tezcan, D., Cevik, M., & İçier, F. (2016). Effects of Temperature on Time Dependent Rheological Characteristics of Koumiss. Turkish Journal of Agriculture - Food Science and Technology, 4(4), 262–266. https://doi.org/10.24925/turjaf.v4i4.262-266.531

Issue

Vol. 4 No. 4 (2016)

Section

Food Technologies

License

Creative Commons License

This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.