Effect of temperature on flow and viscoelasticproperties of dairy custard model systems

  • سال انتشار: 1394
  • محل انتشار: بیست و سومین کنگره ملی علوم و صنایع غذایی ایران
  • کد COI اختصاصی: NCFOODI23_012
  • زبان مقاله: انگلیسی
  • تعداد مشاهده: 890
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نویسندگان

Nazila Abdollahi Kazemi Nezhad

Ms. Student, Department of Food Science and Technology, Faculty of Agriculture, Universityof Tabriz, Tabriz, Iran

Babak Ghanbarzadeh

Associate Professor, Department of Food Science and Technology, Faculty of Agriculture,University of Tabriz, Tabriz, Iran

Shiva Beylankouhi

Phd. Student, Department of Food Science and Technology, University of Hamedan,Hamedan, Iran

چکیده

The rheological behaviour of dispersions of cross-linked starch in full fat milk, taken asmodels of custard model systems, was analysed at the two common consumptiontemperatures, 5°C and 25°C by both static and dynamic methods. All samples showedshear thinning behavior at both temperatures tested. Thixotropy was quantified bymeans of one empirical equation (Weltmann model). Flow of samples, after eliminatingthixotropy, were analysed by employing two different rheological models; Carreau andHerschel–Bulkley, and both of them fitted reasonably well the experimental data at alltemperatures (R2 > 0.998). The mechanical spectra obtained for most samples wastypical of gelled materials, at both temperatures, with Storage modulus (G´) higher thanLoss modulus (G˝), both moduli showing little variation with frequency. Although theextent of the differences varied among samples, in general, time dependence, plasticityand consistency were lower and pseudoplasticity was slightly higher at the highertemperature.

کلیدواژه ها

Custard, Viscoelasticity, Flow behavior, rheological models

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