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KMID : 1024420090130010070
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Food Engineering Progress
2009 Volume.13 No. 1 p.70 ~ p.73
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Research Note : Effect of Pre-shearing and Temperature on the Yield Stress of Stirred Yogurt
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Yoon Won-Byong
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Abstract
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The yield stress of stirred yogurt was measured by the vane viscometer at different pre-shearing conditions, such as pre-shear speed, pre-shear time, and wait time, and temperature (12-38℃). The yield stress ranged from ~17.6 to 10 Pa and from 34.2 to 11.9 Pa, depending on the pre-shearing conditions and temperature, respectively. The pre-shear speed and the wait time significantly affected the yield stress. The temperature dependence of the yield stress was described by the Eyring`s kinetic model. The linear function of the temperature on the yield stress was limited at the 22℃, and at the above 22℃, the yield stress was maintained to be a constant (~12.5 Pa).
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KEYWORD
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yogurt, yield stress, vane viscometer, Eyring`s kinetic model
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