Title of article
Gelation kinetics of an imitation-mortadella emulsion during heat treatment determined by oscillatory rheometry Original Research Article
Author/Authors
J.J. Ferris، نويسنده , , A.J. Sandoval، نويسنده , , J.A. Barreiro، نويسنده , , J.J. S?nchez، نويسنده , , Patricia A.J. Muller، نويسنده ,
Issue Information
روزنامه با شماره پیاپی سال 2009
Pages
7
From page
677
To page
683
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.
Keywords
Gelation , kinetics , Mortadella , Oscillatory rheometry
Journal title
Journal of Food Engineering
Serial Year
2009
Journal title
Journal of Food Engineering
Record number
1168457
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