title: Rheological properties of salep powder-milk mixture.
abstract: Rheological properties of salep-milk mixture as hot drink were evaluated using a rotational viscometer at different temperature (45, 50, 55, 60, and 65 °C) and salep concentration (0.75, 1.00, and 1.25 w/v, %). All salep-milk mixtures exhibited non-Newtonian behavior. The shear rate /shear stress data obtained from forward and backward directions were examined by common rheological models such as power law, Herschel-Bulkey, Casson and Bingham plastic models. Among the common models, the power-law model fitted the shear rate and shear stress data for 1.00 and 1.25 % salep concentration at all temperature. The Bingham plastic model described well the flow behavior of the salep-milk mixtures in 0.75 % salep concentration at all temperature. Flow behavior index (n), according to the power law and Herschel-Bulkey models decreased with an increase in salep concentration and a decrease of temperature. The consistency coefficient decreased with temperature and increased with salep concentration.
authors.affiliation: Department of Food Engineering, Faculty of Engineering, Cumhuriyet University, Sivas, Turkey.
authors.forename: Nursel
authors.initials: N
authors.lastname: Develi Işıklı
authors.affiliation: Food Engineer, Sezar Holding, Salihli, Manisa Turkey.
authors.forename: Mehmet Necmi
authors.initials: MN
authors.lastname: Dönmez
authors.affiliation: Food Engineer, Adtriplex Ltd.Company, Şişli, İstanbul Turkey.
authors.forename: Nejat
authors.initials: N
authors.lastname: Kozan
authors.affiliation: Department of Nutrition and Dietetics, Muğla School of Health, Muğla Sıtkı Koçman University, Kötekli, Muğla Turkey.
authors.forename: Erşan
authors.initials: E
authors.lastname: Karababa
keywords: Flow models; Rheology; Salep; Shear-thinning