Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
224380 | Journal of Food Engineering | 2009 | 7 Pages |
Abstract
The gelation kinetics of an imitation-mortadella emulsion during thermal treatment under both, isothermal and non-isothermal conditions was followed by means of oscillatory rheometry. A first order-kinetic process was found to better describe the variation of the storage modulus G′ (at 1 Hz and strain amplitude of 0.8%) during the two types of thermal treatments. An Arrhenius-type model was able to describe the effect of temperature during gelation of the emulsion under non-isothermal conditions.
Related Topics
Physical Sciences and Engineering
Chemical Engineering
Chemical Engineering (General)
Authors
J.J. Ferris, A.J. Sandoval, J.A. Barreiro, J.J. Sánchez, A.J. Müller,