Rheological and Textural Characteristics of Date Paste

Determination of Yogurt Quality by Using Rheological and Textural Parameters

Sensory and textural parameters of yogurt are known to have an important impact on food quality and acceptability. The emphasis in this article is to summarize the rheological and textural parameters of yogurt. Viscosity, hardness, adhesiveness, cohesiveness, and springiness are considered the most important descriptors for the textural perception of yogurt. Factors affecting textural propertie...

Textural and rheological properties of stevia ice cream

Ice cream contains high sugar content and therefore it is in contradiction with the concept of healthy diet. The objective of this study is to determine the suitability of using stevia as an alternative natural sweetener in making ice cream. Inhouse ice cream formulation (as the control) and three different concentrations of stevia ice cream formulations of (A, B and C) were used. Physical prop...

Moisture soerms and textural characteristics of apple bars

Study of the Rheological Behaviors of Solder Paste

Solder paste is a homogeneous, stable suspension of solder powder particles suspended in a flux binder, and is one of the most important process materials today in surface mount technology (SMT). By varying the solder particle size, distribution and shape, as well as the other constituent materials, the rheology and printing performance of solder pastes can be controlled. Paste flow behavior is...

Effect of Milling Process on Colloidal Stability, Color and Rheological Properties of Pistachio Paste

Pistachio paste is produced from ground roasted kernel. This study focused on the influence of the milling process on colloidal stability, rheological behavior and color of pistachio paste. The colloidal stability of pistachio paste samples increased with a reduction of particle size from 31.4 to 15.10µm. The Herschel-Bulkley model was found to be the best model to describe the flow behavior of...