کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
1188710 963496 2008 7 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
A rheological characterization of semi-solid dairy systems
موضوعات مرتبط
مهندسی و علوم پایه شیمی شیمی آنالیزی یا شیمی تجزیه
پیش نمایش صفحه اول مقاله
A rheological characterization of semi-solid dairy systems
چکیده انگلیسی

Dispersions of cross-linked starch in full fat milk, taken as models of custard model systems, have been characterized by different rheological means: viscoelastic measurements, classical flow measurements and ‘vane’ rheometry. From viscosity measurements, the flow behaviour was described within the shear rate range 0.01–100 s−1. The flow curves were fitted using the Herschell–Bulkley equation over the shear rate range 0.1–100 s−1 while a deviation was found towards the low shear rate range, making the determination of the yield stress non realistic. Instead, measurements with the ‘vane’ device in low shear conditions provided a way to estimate the yield stress, at rest and after shearing, but the entire flow curve was not described. From the viscoelastic measurements at low strain amplitude, the mechanical spectra were obtained. Linearity tests beyond the linearity limits provided the critical stress corresponding to the G′–G″ cross-over. The parameters obtained from these different rheological methods are discussed.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 108, Issue 4, 15 June 2008, Pages 1169–1175
نویسندگان
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