(2020). Modeling the Physical Properties (Viscosity, Density and Color) of Camel Milk as a Function of Fat Content and Temperature. , 19(2), 77-92. doi: 10.22092/fooder.2020.128195.1242
. "Modeling the Physical Properties (Viscosity, Density and Color) of Camel Milk as a Function of Fat Content and Temperature". , 19, 2, 2020, 77-92. doi: 10.22092/fooder.2020.128195.1242
(2020). 'Modeling the Physical Properties (Viscosity, Density and Color) of Camel Milk as a Function of Fat Content and Temperature', , 19(2), pp. 77-92. doi: 10.22092/fooder.2020.128195.1242
Modeling the Physical Properties (Viscosity, Density and Color) of Camel Milk as a Function of Fat Content and Temperature. , 2020; 19(2): 77-92. doi: 10.22092/fooder.2020.128195.1242

Modeling the Physical Properties (Viscosity, Density and Color) of Camel Milk as a Function of Fat Content and Temperature

تحقیقات مهندسی صنایع غذایی
Volume 19, Issue 2 - Serial Number 69, December 2020, Pages 77-92    PDF (1.14 M)
Document Type: Research Paper
DOI: 10.22092/fooder.2020.128195.1242
Abstract
In this study, the effects of fat content (0.2-5.8%) and temperature (5-35°C) on viscosity, density, color, and the friction pressure drop per unit length of pipe flow of camel milk were investigated by using response surface methodology (RSM) based on the central composite design (CCD). The results showed that increasing the fat content decreased the density of samples with high-fat content, while increasing the temperature decreased the density, but it had no effect on samples with 0.2% fat. The results of the viscosity analysis also showed that increasing the temperature decreased the viscosity of samples containing high-fat. Also, the viscosity of the samples increased with increasing the fat content, although the increase in viscosity by increase in fat at low temperatures was much higher than that at high temperatures. The results of color measurement also showed that increasing in fat content increased only b* parameter and temperature had no significant effect on other color parameters. According to the results of ANOVA, none of the linear, quadratic and interaction effects of fat and temperature on the friction pressure drop per unit length of pipe were significant (p> 0.05).
Keywords
Camel milk; Density; Modeling; Pressure loss; Viscosity
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