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
Link To Document :
بازگشت