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Shakerardekani, A. (2014). Effect of Milling Process on Colloidal Stability, Color and Rheological Properties of Pistachio Paste. Journal of Nuts, 05(02), 57-65. doi: 10.22034/jon.2014.515690
A. Shakerardekani. "Effect of Milling Process on Colloidal Stability, Color and Rheological Properties of Pistachio Paste". Journal of Nuts, 05, 02, 2014, 57-65. doi: 10.22034/jon.2014.515690
Shakerardekani, A. (2014). 'Effect of Milling Process on Colloidal Stability, Color and Rheological Properties of Pistachio Paste', Journal of Nuts, 05(02), pp. 57-65. doi: 10.22034/jon.2014.515690
Shakerardekani, A. Effect of Milling Process on Colloidal Stability, Color and Rheological Properties of Pistachio Paste. Journal of Nuts, 2014; 05(02): 57-65. doi: 10.22034/jon.2014.515690

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

Article 7, Volume 05, Issue 02, Summer and Autumn 2014, Page 57-65  XML PDF (383.25 K)
DOI: 10.22034/jon.2014.515690
Author
A. Shakerardekani
Iran Pistachio Research Institute, Rafsanjan, Kerman, Iran
Abstract
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 pistachio paste. The storage modulus (G') values were higher than the loss modulus (G'') values for all frequencies studied. The results showed that utilizing a gap size of 60µm was the best milling condition for the production of pistachio paste.
Keywords
Colloidal stability; Colour; Pistachio paste; particle size; Rheological property
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