title: Steady shear rheological characteristics of model system meat emulsions: Power law and exponential type models to describe effect of corn oil concentration.
abstract: The effect of oil concentration (57.50, 58.75, 60.00 and 61.25 %) and temperature (5, 10 and 15 ºC) on steady shear rheological properties of O/W model system meat emulsions were investigated. The effect of temperature and oil concentration was modeled using power law and exponential type functions. The meat emulsions showed non-Newtonian flow behavior because flow behavior index was lower than unity. Consistency coefficient and flow behavior index values of O/W model system meat emulsions were calculated using Oswald de Waele model with higher coefficients of determination. Apparent viscosities of emulsions at a specified shear rate (50 s(-1)) were in the range of 0.652-0.941 Pa s. Increasing oil concentration provided an increase in apparent viscosity and increase in temperature levels resulted a decrease in consistency coefficient values. The exponential function performed better than the power-law function (R (2) > 0.922) in terms of describing the effect of oil concentration on the steady shear rheological properties of the model system meat emulsions. Higher coefficients of determination (R (2) = 0.979-0.999) were observed in exponential-type function compared to a power law function (R (2) = 0.880-0.946).
authors.affiliation: Food Engineering Department, Engineering Faculty, Erciyes University, 38039 Kayseri, Turkey.
authors.forename: Safa
authors.initials: S
authors.lastname: Karaman
authors.affiliation: Food Engineering Department, Chemical and Metallurgical Engineering Faculty, Yıldız Technical University, 34220 İstanbul, Turkey.
authors.forename: Mustafa Tahsin
authors.initials: MT
authors.lastname: Yilmaz
authors.affiliation: Food Engineering Department, Natural Sciences, Architecture and Engineering Faculty, Bursa Technical University, 16190 Bursa, Turkey.
authors.forename: Ahmed
authors.initials: A
authors.lastname: Kayacier
authors.affiliation: Food Engineering Department, Engineering Faculty, Erciyes University, 38039 Kayseri, Turkey.
authors.forename: Mahmut
authors.initials: M
authors.lastname: Dogan
authors.affiliation: Food Engineering Department, Engineering Faculty, Erciyes University, 38039 Kayseri, Turkey.
authors.forename: Hasan
authors.initials: H
authors.lastname: Yetim
keywords: Apparent viscosity; Concentration; Meat emulsion; Rheology; Temperature