![Sample our Food Science & Technology journals, sign in here to start your access, latest two full volumes FREE to you for 14 days]({"type":"image" , "src" : "/sda/5936/TOC-Subject-Sample-2021-Food-Science-Technology.jpg"})
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 = mγ 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.
