Rheological behavior of concentrated yogurt (Labneh)

B. Abu-Jdayil; R. R. Shaker; R. Y. Jumah

doi:10.1080/10942910009524628

Rheological behavior of concentrated yogurt (Labneh)

B. Abu-Jdayil, R. R. Shaker, R. Y. Jumah

Research output: Contribution to journal › Article › peer-review

31 Citations (Scopus)

Abstract

In this paper, the rheological behavior of concentrated yogurt (Labneh) is presented. The rheological behavior of Labneh was measured using a rotational viscometer in a temperature range of 5-55°C. The tested Labneh exhibited shear-thinning and thixotropic behaviors. The power law model expressed as τ = mγ̇ⁿ was found to be the most appropriate for the rheological model of Labneh. The effects of temperature on power law parameters were determined. The parameter (m) significantly decreased with increasing temperature, while the parameter (n) slightly increased with temperature. It was also found that the Weltmann's model described well the relationship between the apparent viscosity of Labneh and the shearing time. The activation energy of flow was nearly constant for all samples tested and not affected by the shear rate.

Original language	English
Pages (from-to)	207-216
Number of pages	10
Journal	International Journal of Food Properties
Volume	3
Issue number	2
DOIs	https://doi.org/10.1080/10942910009524628
Publication status	Published - Jul 2000
Externally published	Yes

ASJC Scopus subject areas

Food Science

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10.1080/10942910009524628

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title = "Rheological behavior of concentrated yogurt (Labneh)",

abstract = "In this paper, the rheological behavior of concentrated yogurt (Labneh) is presented. The rheological behavior of Labneh was measured using a rotational viscometer in a temperature range of 5-55°C. The tested Labneh exhibited shear-thinning and thixotropic behaviors. The power law model expressed as τ = m{\.γ}n was found to be the most appropriate for the rheological model of Labneh. The effects of temperature on power law parameters were determined. The parameter (m) significantly decreased with increasing temperature, while the parameter (n) slightly increased with temperature. It was also found that the Weltmann's model described well the relationship between the apparent viscosity of Labneh and the shearing time. The activation energy of flow was nearly constant for all samples tested and not affected by the shear rate.",

author = "B. Abu-Jdayil and Shaker, {R. R.} and Jumah, {R. Y.}",

note = "Funding Information: Research supported by the Deanship Science and Technology (JUST).",

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T1 - Rheological behavior of concentrated yogurt (Labneh)

AU - Abu-Jdayil, B.

AU - Shaker, R. R.

AU - Jumah, R. Y.

N1 - Funding Information: Research supported by the Deanship Science and Technology (JUST).

PY - 2000/7

Y1 - 2000/7

N2 - In this paper, the rheological behavior of concentrated yogurt (Labneh) is presented. The rheological behavior of Labneh was measured using a rotational viscometer in a temperature range of 5-55°C. The tested Labneh exhibited shear-thinning and thixotropic behaviors. The power law model expressed as τ = mγ̇n was found to be the most appropriate for the rheological model of Labneh. The effects of temperature on power law parameters were determined. The parameter (m) significantly decreased with increasing temperature, while the parameter (n) slightly increased with temperature. It was also found that the Weltmann's model described well the relationship between the apparent viscosity of Labneh and the shearing time. The activation energy of flow was nearly constant for all samples tested and not affected by the shear rate.

AB - In this paper, the rheological behavior of concentrated yogurt (Labneh) is presented. The rheological behavior of Labneh was measured using a rotational viscometer in a temperature range of 5-55°C. The tested Labneh exhibited shear-thinning and thixotropic behaviors. The power law model expressed as τ = mγ̇n was found to be the most appropriate for the rheological model of Labneh. The effects of temperature on power law parameters were determined. The parameter (m) significantly decreased with increasing temperature, while the parameter (n) slightly increased with temperature. It was also found that the Weltmann's model described well the relationship between the apparent viscosity of Labneh and the shearing time. The activation energy of flow was nearly constant for all samples tested and not affected by the shear rate.

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Rheological behavior of concentrated yogurt (Labneh)

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