Título:
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Use of time–temperature superposition to study the rheological properties of cheese during heating and cooling
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Autores:
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CHINTHU T. UDYARAJAN, Autor ;
DAVID S. HORNE, Autor ;
JOHN A. LUCEY, Autor
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Tipo de documento:
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texto impreso
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ISBN/ISSN/DL:
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68258
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Dimensiones:
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pp. 686–698
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Nota general:
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En: International Journal of Food Science & Technology Volume 42, Issue 6, pages 686–698, June 2007
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Langues:
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Inglés
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Clasificación:
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ESPECTROSCOPIA
QUESO
TEMPERATURA
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Resumen:
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The objective of this study was to investigate the time–temperature superposition behaviour of the rheological properties of cheese during heating and cooling. A standard part-skim Mozzarella cheese and a fat-free cheese were used for the study. Fourier transform mechanical spectroscopy was used to simultaneously study the rheological properties over a range of frequencies from 0.08 to 8 Hz while samples were being heated from 10 to 90 °C or cooled from 90 to 10 °C at the rate of 1 °C min−1. Master curves of storage modulus (G′), loss modulus (G′′) and loss tangent were obtained using a reference temperature of 70 °C.
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