Evaluation of various emulsifying salts addition on selected properties of processed cheese sauce with the use of mechanical vibration damping and rheological methods

Kód výsledku v 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>

Nalezeny alternativní kódy

RIV/70883521:28110/19:63523451

Výsledek na webu

<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>

Jazyk výsledku

angličtina

Název v původním jazyce

Evaluation of various emulsifying salts addition on selected properties of processed cheese sauce with the use of mechanical vibration damping and rheological methods

Popis výsledku v původním jazyce

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 &quot;better&quot; 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.

Název v anglickém jazyce

Evaluation of various emulsifying salts addition on selected properties of processed cheese sauce with the use of mechanical vibration damping and rheological methods

Popis výsledku anglicky

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 &quot;better&quot; 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.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

40201 - Animal and dairy science; (Animal biotechnology to be 4.4)

Projekt

<a href="/cs/project/EF16_019%2F0000867" target="_blank" >EF16_019/0000867: Centrum výzkumu pokročilých mechatronických systémů</a><br>

Návaznosti

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)<br>I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2019

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

LWT - Food Science and Technology

ISSN

0023-6438

e-ISSN

—

Svazek periodika

107

Číslo periodika v rámci svazku

Neuvedeno

Stát vydavatele periodika

US - Spojené státy americké

Počet stran výsledku

7

Strana od-do

178-184

Kód UT WoS článku

000466453500024

EID výsledku v databázi Scopus

2-s2.0-85062853263