Article ID Journal Published Year Pages File Type
6665991 Journal of Food Engineering 2014 8 Pages PDF
Abstract
The rupture stress and Young's modulus increased linearly with the decreasing of temperature; their abrupt changes were observed between −80.0 and −85.0 °C, when both values increased sharply and then were stable until −130.0 °C. The rheological properties correlated with the thermal phase transition in the cod's tissues, and with the water state in the product. The abrupt changes in rapture strength and Young's modulus were related to the low temperature glass transition. The cod tissues in the glassy state showed only brittle properties.
Related Topics
Physical Sciences and Engineering Chemical Engineering Chemical Engineering (General)
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