Title of article :
The influence of temperature and solid matter content on the viscosity of whey protein concentrates and skim milk powder before and after tribomechanical treatment Original Research Article
Author/Authors :
Dubravka NOVOTNI and Zoran HERCEG، نويسنده , , Vesna Lelas، نويسنده ,
Issue Information :
روزنامه با شماره پیاپی سال 2005
Pages :
6
From page :
433
To page :
438
Abstract :
In this work the influence of temperature and solid matter content on the viscosity of model systems prepared with tribomechanically treated as well as untreated whey proteins and skim milk powder was investigated. The rheological properties of model systems were determined using a rotational rheometer Rheometric Scientific RM-180, and described by the Ostwald de Waele “power law”. Significantly higher viscosity was found for model systems prepared with tribomechanically treated materials compared to those prepared with untreated materials. Systems with higher protein content (WPC-80) exhibited greater viscosity than those with lower protein content (WPC-60). The lowest viscosity was found for systems prepared with skim milk powder. The correlation between viscosity and temperature (0–60 °C) was determined by an Arrhenius model. Because of a very high regression coefficient (0.91–0.98) achieved for the investigated systems, the Arrhenius model can completely describe the viscosity change in the given temperature range. Activation energy of viscous flow was significantly higher for all tribomechanically treated systems, because tribomechanical micronisation decreases particles size and enables their better hydration.
Keywords :
Tribomechanical micronisation , Skim milk powder , Whey protein concentrate , Rheological properties
Journal title :
Journal of Food Engineering
Serial Year :
2005
Journal title :
Journal of Food Engineering
Record number :
1166052
Link To Document :
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