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Steady shear rheological characteristics of model system meat emulsions: Power law and exponential type models to describe effect of corn oil concentration

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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).

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Abbreviations

a 1 :

constant [dimensionless] for concentration effect

a 2 :

constant [(%)−1] for concentration effect

A 1 :

constant for a fixed temperature [(%)−1]

A 2 :

constant for a fixed temperature [kJ mol−1]

B 1 :

constant for a fixed temperature [dimensionless]

B 2 :

constant for a fixed temperature [(%)−1]

C :

concentration [(%)−1]

D 1 :

constant for combined effect [(%)−1]

D 2 :

constant for combined effect [dimensionless]

E a :

activation energy [kJ mol−1]

EF :

modeling efficiency

K :

consistency coefficient [Pa sn]

n :

flow behavior index [dimensionless]

η 50 :

apparent viscosity at 50 s−1 [Pa s]

N:

number of data points

nu :

number of model parameters

η 0 :

constant for Arrhenius equation [Pa s]

η 1 :

constant for concentration effect [Pa s]

η 2 :

constant for concentration effect [Pa s]

η 3 :

constant for combined effect [Pa s]

η 4 :

constant for combined effect [Pa s]

MBE :

mean bias error

MPE :

mean percentage error

R :

universal gas constant [kJ mol−1 K−1]

R 2 :

coefficient of determination

RMSE :

root mean square error

T :

temperature (ºC)

\( {x}_{{}_{\exp, \mathrm{i}}} \) :

experimental values

\( {x}_{{}_{\exp, \mathrm{ave}}} \) :

average of experimental values

\( {x}_{{}_{\mathrm{pre},\mathrm{i}}} \) :

predicted values

χ 2 :

chi-square

\( \dot{\gamma} \) :

shear rate [s−1]

η :

apparent viscosity [Pa s]

σ :

shear stress [Pa]

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Authors and Affiliations

  1. Food Engineering Department, Engineering Faculty, Erciyes University, 38039, Kayseri, Turkey

    Safa Karaman, Mahmut Dogan & Hasan Yetim

  2. Food Engineering Department, Chemical and Metallurgical Engineering Faculty, Yıldız Technical University, 34220, İstanbul, Turkey

    Mustafa Tahsin Yilmaz

  3. Food Engineering Department, Natural Sciences, Architecture and Engineering Faculty, Bursa Technical University, 16190, Bursa, Turkey

    Ahmed Kayacier

Authors
  1. Safa Karaman
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  2. Mustafa Tahsin Yilmaz
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  3. Ahmed Kayacier
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  4. Mahmut Dogan
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  5. Hasan Yetim
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Correspondence to Safa Karaman.

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Karaman, S., Yilmaz, M.T., Kayacier, A. et al. Steady shear rheological characteristics of model system meat emulsions: Power law and exponential type models to describe effect of corn oil concentration. J Food Sci Technol 52, 3851–3858 (2015). https://doi.org/10.1007/s13197-014-1434-3

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  • DOI: https://doi.org/10.1007/s13197-014-1434-3

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