naa a22 4500 510724523 CHVBK 20180411082930.0 cr unu---uuuuu 180411e20130601xx s 000 0 eng 10.1007/s11947-012-0872-z doi (NATIONALLICENCE)springer-10.1007/s11947-012-0872-z Steady, Dynamic, Creep, and Recovery Analysis of Ice Cream Mixes Added with Different Concentrations of Xanthan Gum [Elektronische Daten] [Mahmut Dogan, Ahmed Kayacier, Ömer Toker, Mustafa Yilmaz, Safa Karaman] Different xanthan gum concentrations (0-0.8%) 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 > 0.982). The samples with xanthan gum were characterized as strong gel-like macromolecular dispersions with G′ much greater than G″ but without a cross-point in the whole range of frequency applied. Cox-Merz 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-Voigt model was used to characterize the viscoelasticity. It was also found that the final percentage recovery parameters; J SM, J ∞, J KV, and %R (compliance of Maxwell spring and dashpot, Kelvin-Voigt 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, η 0, and η 1 (elastic moduli of Maxwell and Kelvin-Voigt springs and corresponding dashpot viscosities, respectively). Springer Science+Business Media, LLC, 2012 Ice cream nationallicence Xanthan gum nationallicence Steady shear nationallicence Dynamic shear nationallicence Creep and recovery test nationallicence Dogan Mahmut Engineering Faculty, Food Engineering Department, Erciyes University, 38039, Kayseri, Turkey aut Kayacier Ahmed Engineering Faculty, Food Engineering Department, Erciyes University, 38039, Kayseri, Turkey aut Toker Ömer Engineering Faculty, Food Engineering Department, Erciyes University, 38039, Kayseri, Turkey aut Yilmaz Mustafa Chemical and Metallurgical Engineering Faculty, Food Engineering Department, Yıldız Technical University, 34210, İstanbul, Turkey aut Karaman Safa Engineering Faculty, Food Engineering Department, Erciyes University, 38039, Kayseri, Turkey aut Food and Bioprocess Technology Springer-Verlag 6/6(2013-06-01), 1420-1433 1935-5130 6:6<1420 2013 6 11947 https://doi.org/10.1007/s11947-012-0872-z text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s11947-012-0872-z text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Dogan Mahmut Engineering Faculty, Food Engineering Department, Erciyes University, 38039, Kayseri, Turkey aut NATIONALLICENCE 700 1- Kayacier Ahmed Engineering Faculty, Food Engineering Department, Erciyes University, 38039, Kayseri, Turkey aut NATIONALLICENCE 700 1- Toker Ömer Engineering Faculty, Food Engineering Department, Erciyes University, 38039, Kayseri, Turkey aut NATIONALLICENCE 700 1- Yilmaz Mustafa Chemical and Metallurgical Engineering Faculty, Food Engineering Department, Yıldız Technical University, 34210, İstanbul, Turkey aut NATIONALLICENCE 700 1- Karaman Safa Engineering Faculty, Food Engineering Department, Erciyes University, 38039, Kayseri, Turkey aut NATIONALLICENCE 773 0- Food and Bioprocess Technology Springer-Verlag 6/6(2013-06-01), 1420-1433 1935-5130 6:6<1420 2013 6 11947 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer