A Computerized Method to Analyze the Creep Behavior of Viscoelastic Foods

Balaban, Mualla; Carrillo, Ana Risi; Kokini, Jozef L.

doi:10.1111/j.1745-4603.1988.tb00934.x

Cited by 14 publications

(2 citation statements)

References 6 publications

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“…Thus the behavior of such materials can not be represented by a single Maxwell model or a single Kelvin model or even by the 4-element Burger model. Culioli and Sherman (1978) and Balaban et al (1988) showed that a chain of Kelvin-Voigt models, each with its own retardation time, would represent viscoelastic behavior of foods materials more realistically. In this experiment, the results of creep compliance on milk curd can be represented by a six-element Kelvin-Voigt model as shown in Fig.…”

Section: Resultsmentioning

confidence: 99%

“…Several studies have used the dynamic oscillatory test to determine the properties of milk gels (Kowalchyk and Olson 1978;Garnot and Olson 1982;Bohlin et al 1983). Culioli and Sherman (1978) used the creep compliance test to study rheological aspects of UF milk gels, while Balaban et al (1988) applied the method to analyze the behavior of wheat flour dough. According to Barnes etal.…”

Section: Introductionmentioning

confidence: 99%

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EFFECT OF ADDITION OF α‐, β‐, AND κ‐CASEIN, AND Na‐CASEINATE ON VISCOELASTIC PROPERTIES OF SKIM MILK CURD

Halim

Shoemaker

1990

Journal of Texture Studies

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Creep compliance was used to determine the effects of the addition of a-, @-, and K-casein, and Na-caseinate on the viscoelastic properties of skim milk curd. The results of all measurements can be represented by a six-element mechanical modet. Addition of a-and @-casein. and Na-caseinate ( I .80giL) to raw skim milk reduced the instantaneous modulus of rigidity and final viscosity of the curd, while K-casein addition at the same level increased both viscoelastic parameters. Shielding of K-casein and depletion of serum Ca" ions by a-and @-casein is thought to have caused the reduction of curd rigidity and viscosity. Subsequent experiments indicated that the addition of @-casein before and after rennet hydrolysis produced diflerent curd strength with the latter producing a stronger curd.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

EFFECT OF ADDITION OF α‐, β‐, AND κ‐CASEIN, AND Na‐CASEINATE ON VISCOELASTIC PROPERTIES OF SKIM MILK CURD

Halim

Shoemaker

1990

Journal of Texture Studies

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A dispersed anisotropic phase as the origin of the weak‐gel properties of aqueous xanthan gum

Carnali

1991

J of Applied Polymer Sci

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SYNOPSISXanthan gum is a water-soluble, extracellular polysaccharide that has gained widespread commercial use because of its strong pseudoplasticity and tolerance to high ionic strength. It possesses a rigid, rodlike structure and has been reported to form weak gels at concentrations on the order of 0,5%. The nature of these weak gels has been explored using creep measurements and dynamic mechanical spectroscopy. The usual weak gel symptoms are found in 0.02N KC1 at xanthan levels exceeding 0.8% and include deviations from the Cox-Merz rule ( q * > q ) , onset of weak power-law dependence of the loss and storage moduli, and appearance of unusually long relaxation times. We have also detected an apparent yield stress for concentrations beyond 0.8%. However, concentration-independent relaxation times and a sliplstick behavior during extended flow runs also marked the weak gel region and suggested sample heterogeneity. This condition was confirmed by optical studies that showed samples in this region to consist of a nematic liquid crystalline phase dispersed in an isotropic phase. The conclusion is made that the unusual rheological behavior of xanthan can be traced to the occurrence of this phase separation. Possible mechanisms for the formation of the anisotropic phase are also discussed.

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