Evaluation of various emulsifying salts addition on selected properties of processed cheese sauce with the use of mechanical vibration damping and rheological methods
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F61989100%3A27230%2F19%3A10242665" target="_blank" >RIV/61989100:27230/19:10242665 - isvavai.cz</a>
Alternative codes found
RIV/70883521:28110/19:63523451
Result on the web
<a href="https://www.sciencedirect.com/science/article/pii/S0023643819302038" target="_blank" >https://www.sciencedirect.com/science/article/pii/S0023643819302038</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1016/j.lwt.2019.03.022" target="_blank" >10.1016/j.lwt.2019.03.022</a>
Alternative languages
Result language
angličtina
Original language name
Evaluation of various emulsifying salts addition on selected properties of processed cheese sauce with the use of mechanical vibration damping and rheological methods
Original language description
The scope of the study was the employment of an innovative method beneficial to evaluate the impact of various emulsifying salts (ES) addition on selected properties of processed cheese sauces (PCS). The ES applied were disodium hydrogenphosphate (DSP), tetrasodium disphosphate (TSPP), pentasodium triphosphate (PSTP), sodium salt of polyphosphate n (-) 20 (POLY) and trisodium citrate (TSC). Moreover, the examined effect was observed in two groups of samples, (i) PCS with non-adjusted pH and in (ii) PCS with adjusted pH. The hardness of the samples was influenced by the type of the applied ES, pH, and storage period. The PCS produced with DSP:TSPP (1:1; without pH adjustment) exhibited the higher hardness which was also confirmed by the increasing samples viscosity and storage modulus. The results obtained by the mechanical vibrations damping analysis were analogous to rheological analysis. Generally, it was found that more viscous PCS exhibited "better" vibration damping properties, which was reflected by a shift of the first resonance frequency peak position to lower frequencies. In case of all investigated samples it was verified that the increasing storage period caused increasing stiffness and led to a shift of the first resonance frequency peak position to higher frequencies.
Czech name
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Czech description
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Classification
Type
J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database
CEP classification
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OECD FORD branch
40201 - Animal and dairy science; (Animal biotechnology to be 4.4)
Result continuities
Project
<a href="/en/project/EF16_019%2F0000867" target="_blank" >EF16_019/0000867: Research Centre of Advanced Mechatronic Systems</a><br>
Continuities
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)<br>I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace
Others
Publication year
2019
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
LWT - Food Science and Technology
ISSN
0023-6438
e-ISSN
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Volume of the periodical
107
Issue of the periodical within the volume
Neuvedeno
Country of publishing house
US - UNITED STATES
Number of pages
7
Pages from-to
178-184
UT code for WoS article
000466453500024
EID of the result in the Scopus database
2-s2.0-85062853263