Steady, Dynamic, Creep, and Recovery Analysis of Ice Cream Mixes Added with Different Concentrations of Xanthan Gum

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• 作者：Mahmut Dogan (1)
  Ahmed Kayacier (1)
  脰mer Said Toker (1)
  Mustafa Tahsin Yilmaz (2)
  Safa Karaman (1)
  
• 关键词：Ice cream ; Xanthan gum ; Steady shear ; Dynamic shear ; Creep and recovery test
• 刊名：Food and Bioprocess Technology
• 出版年：2013
• 出版时间：June 2013
• 年：2013
• 卷：6
• 期：6
• 页码：1420-1433
• 全文大小：494KB
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• 作者单位：Mahmut Dogan (1)
  Ahmed Kayacier (1)
  脰mer Said Toker (1)
  Mustafa Tahsin Yilmaz (2)
  Safa Karaman (1)
  
  1. Engineering Faculty, Food Engineering Department, Erciyes University, 38039, Kayseri, Turkey
  2. Chemical and Metallurgical Engineering Faculty, Food Engineering Department, Y谋ld谋z Technical University, 34210, 陌stanbul, Turkey
  
• ISSN：1935-5149

文摘

Different xanthan gum concentrations (0鈥?.8聽%) were tested, and the rheological properties of ice cream mixes were characterized as linear viscoelastic solids. Ostwald de Waele was successfully used to fit the steady shear data of ice cream mixes exhibiting a pseudoplastic flow (R 2鈥?gt;鈥?.982). The samples with xanthan gum were characterized as strong gel-like macromolecular dispersions with G鈥?much greater than G鈥?but without a cross-point in the whole range of frequency applied. Cox鈥揗erz rule was not applicable to the ice cream mixes. Steady and dynamic rheology of the ice cream mixes changed with increasing xanthan gum concentration. Besides, the four-component Burger model consisted of the association in series of the Maxwell model and the Kelvin鈥揤oigt model was used to characterize the viscoelasticity. It was also found that the final percentage recovery parameters; J SM, J 鈭?/sub>, J KV, and %R (compliance of Maxwell spring and dashpot, Kelvin鈥揤oigt element and R, respectively) of the ice cream mixes were dramatically changed by the xanthan gum concentration, increasing the internal structure parameters G 0, G 1, 畏 0, and 畏 1 (elastic moduli of Maxwell and Kelvin鈥揤oigt springs and corresponding dashpot viscosities, respectively).