Effects of composition, temperature and shear rate on chocolate milk rheology: an empirical modeling approach incorporating yield behavior
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Asif A. Qaiser
Abstract
This study elucidates the effects of composition and temperature on the rheological behavior of chocolate milk formulation. The fat [0.5, 1 and 1.5 g] and xanthan gum contents [0.05, 0.1 and 0.15 g] varied and shear stress-strain rate data were recorded at varying temperature [21.4, 65 and 80 °C]. All compositions showed predominantly a pseudoplastic behavior [i.e., pseudoplasticity index, n < 1] with a strong influence on composition and temperature. Three semi-empirical rheological models, i.e. Power-law, Herschel–Bulkely, and Casson models were fitted on the data using an in-house developed computer program for the best statistical fit. The pseudoplasticity index [n] varied with the composition that initially decreased with temperature and subsequently increased. The other model parameters such as consistency index [k], Casson and Herschel–Bulkely yield stress, and Casson viscosity [at a specified rate i.e., 34.7 s−1] were computed through model fitting and correlated to the microstructural changes inside the fluid keeping in view the composition and temperature. This study helps in correlating chocolate milk processing and quality control based on complex microstructure to the rheological parameters measured at simulated temperatures and shear rates.
Author contributions: All the authors have accepted responsibility for the entire content of this submitted manuscript and approved submission.
Research funding: None declared.
Conflict of interest statement: The authors declare no conflicts of interest regarding this article.
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Articles in the same Issue
- Frontmatter
- Articles
- Characteristics of gluten-free potato dough and bread with different potato starch-protein ratios
- Process optimization of chili flavor beef tallow and analysis of its volatile compounds by GC-IMS
- Impacts of different blanching pretreatments on the quality of dried potato chips and fried potato crisps undergoing heat pump drying
- Analysis of environmental factors for production of green raisins in Liang-fang
- Differences between retort distillation and double distillation in cherry spirits with double-kettle equipment
- Effects of different drying methods on the chemical, nutritional and colour of yerba mate (Ilex paraguariensis) leaves
- Effects of composition, temperature and shear rate on chocolate milk rheology: an empirical modeling approach incorporating yield behavior
- Recovery of lactose from aqueous solution by application of ultrasound through millichannel
Articles in the same Issue
- Frontmatter
- Articles
- Characteristics of gluten-free potato dough and bread with different potato starch-protein ratios
- Process optimization of chili flavor beef tallow and analysis of its volatile compounds by GC-IMS
- Impacts of different blanching pretreatments on the quality of dried potato chips and fried potato crisps undergoing heat pump drying
- Analysis of environmental factors for production of green raisins in Liang-fang
- Differences between retort distillation and double distillation in cherry spirits with double-kettle equipment
- Effects of different drying methods on the chemical, nutritional and colour of yerba mate (Ilex paraguariensis) leaves
- Effects of composition, temperature and shear rate on chocolate milk rheology: an empirical modeling approach incorporating yield behavior
- Recovery of lactose from aqueous solution by application of ultrasound through millichannel
