naa a22 4500 510727301 CHVBK 20180411082940.0 cr unu---uuuuu 180411e20131101xx s 000 0 eng 10.1007/s11947-012-1005-4 doi (NATIONALLICENCE)springer-10.1007/s11947-012-1005-4 Temperature Dependency of Steady, Dynamic, and Creep-Recovery Rheological Properties of Ice Cream Mix [Elektronische Daten] [Omer Toker, Safa Karaman, Ferhat Yuksel, Mahmut Dogan, Ahmed Kayacier, Mustafa Yilmaz] In this study, effect of processing temperature (5, 15, 25, and 35°C) on the steady, dynamic, and creep recovery rheological properties of the ice cream mix (ICM) was investigated. It was found that processing temperature significantly affected all rheological parameters of the ICM sample. The flow behavior of the ICM sample was fitted to the Ostwald de Waele model. The magnitude of storage modulus (G′) was higher than that of loss modulus (G″) indicating that ICM sample had weak gel-like structure. Modified Cox-Merz rules were satisfactorily applied to the ICM sample to observe relationship between steady and dynamic shear properties. Additionally, Burger model was used to characterize the viscoelastic properties of the ICM sample. The gel strength (S) value was also calculated, and a decrease was observed with the increase of temperature. Arrhenius equation satisfactorily described the temperature dependency of the rheological parameters such as apparent viscosity at 50s−1 (η 50), consistency coefficient (K), the instantaneous shear modulus of the Maxwell unit (G 0), permanent deformation (J ∞ ), and S values that may be predicted by using established equations depending on the temperature. The increase in processing temperature caused a decrease in resistance of the mixture subjected to the deformation, which is very important for production of high quality ice cream. Springer Science+Business Media New York, 2012 Ice cream mix nationallicence Temperature nationallicence Steady and dynamic rheology nationallicence Creep and recovery nationallicence Gel strength nationallicence Arrhenius equation nationallicence Toker Omer Food Engineering Department, Engineering Faculty, Igdir University, 76000, Igdir, Turkey aut Karaman Safa Food Engineering Department, Engineering Faculty, Erciyes University, 38039, Kayseri, Turkey aut Yuksel Ferhat Food Engineering Department, Engineering Faculty, Erciyes University, 38039, Kayseri, Turkey aut Dogan Mahmut Food Engineering Department, Engineering Faculty, Erciyes University, 38039, Kayseri, Turkey aut Kayacier Ahmed Food Engineering Department, Engineering Faculty, Erciyes University, 38039, Kayseri, Turkey aut Yilmaz Mustafa Faculty of Chemical and Metallurgical Engineering, Food Engineering Department, Yıldız Technical University, 34210, Istanbul, Turkey aut Food and Bioprocess Technology Springer US; http://www.springer-ny.com 6/11(2013-11-01), 2974-2985 1935-5130 6:11<2974 2013 6 11947 https://doi.org/10.1007/s11947-012-1005-4 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s11947-012-1005-4 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Toker Omer Food Engineering Department, Engineering Faculty, Igdir University, 76000, Igdir, Turkey aut NATIONALLICENCE 700 1- Karaman Safa Food Engineering Department, Engineering Faculty, Erciyes University, 38039, Kayseri, Turkey aut NATIONALLICENCE 700 1- Yuksel Ferhat Food Engineering Department, Engineering Faculty, Erciyes University, 38039, Kayseri, Turkey aut NATIONALLICENCE 700 1- Dogan Mahmut Food Engineering Department, Engineering Faculty, Erciyes University, 38039, Kayseri, Turkey aut NATIONALLICENCE 700 1- Kayacier Ahmed Food Engineering Department, Engineering Faculty, Erciyes University, 38039, Kayseri, Turkey aut NATIONALLICENCE 700 1- Yilmaz Mustafa Faculty of Chemical and Metallurgical Engineering, Food Engineering Department, Yıldız Technical University, 34210, Istanbul, Turkey aut NATIONALLICENCE 773 0- Food and Bioprocess Technology Springer US; http://www.springer-ny.com 6/11(2013-11-01), 2974-2985 1935-5130 6:11<2974 2013 6 11947 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer