کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
10375876 | 880348 | 2005 | 7 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Rheological characterization of semisolid dairy desserts. Effect of temperature
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کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
مهندسی شیمی
شیمی کلوئیدی و سطحی
پیش نمایش صفحه اول مقاله
چکیده انگلیسی
The rheological behaviour of seven samples of commercial Spanish dairy dessert 'natillas' were studied by both static and dynamic methods and the influence of the usual consumption temperatures (5 and 25 °C) on both their flow and their viscoelastic properties was analysed. All samples exhibited typical shear thinning behaviour, the flow curves fitting well to the Carreau model. As expected, data obtained at 25 °C followed the same pattern but with lower apparent viscosity values than those at 5 °C. The mechanical spectra obtained for most samples was typical of gelled materials, at both temperatures, with Gâ² higher than Gâ³, both moduli showing little variation with frequency. All samples showed increasing tanδ values with frequency, indicating a higher contribution of the viscous component at higher frequencies. The differences in rheological behaviour between samples, obtained by static shear and by oscillatory shear measurements, were highly coincident.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Hydrocolloids - Volume 19, Issue 1, January 2005, Pages 133-139
Journal: Food Hydrocolloids - Volume 19, Issue 1, January 2005, Pages 133-139
نویسندگان
A. Tárrega, L. Durán, E. Costell,