Article ID Journal Published Year Pages File Type
224380 Journal of Food Engineering 2009 7 Pages PDF
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)
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