The effect of selected processing parameters on viscoelastic properties of model processed cheese spreads
Identifikátory výsledku
Kód výsledku v IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F70883521%3A28110%2F17%3A63517124" target="_blank" >RIV/70883521:28110/17:63517124 - isvavai.cz</a>
Nalezeny alternativní kódy
RIV/62157124:16270/17:43874544
Výsledek na webu
<a href="http://dx.doi.org/10.1016/j.idairyj.2016.11.007" target="_blank" >http://dx.doi.org/10.1016/j.idairyj.2016.11.007</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1016/j.idairyj.2016.11.007" target="_blank" >10.1016/j.idairyj.2016.11.007</a>
Alternativní jazyky
Jazyk výsledku
angličtina
Název v původním jazyce
The effect of selected processing parameters on viscoelastic properties of model processed cheese spreads
Popis výsledku v původním jazyce
The effect of different agitation speeds, various holding times of the melt and the storage period on the consistency of model processed cheese spreads with 35% (w/w) dry matter content and 40% (w/w) fat in dry matter content was examined. Viscoelastic properties of the samples, especially the storage (G') and loss (G″) moduli within the frequency of 0.1–100.0 Hz were measured. The complex modulus (G*) was calculated and Winter's critical gel theory was implemented to determine the values of the gel strength (AF) and the interaction factor (z). Within the first three minutes of the holding time, a continuous decrease in firmness of the samples was observed. Subsequently, a steady increase in firmness of the samples was measured from the third to the twentieth minute of holding time regardless of the speed of agitation tested. All of the processed cheeses showed an increase in firmness over 60 days storage.
Název v anglickém jazyce
The effect of selected processing parameters on viscoelastic properties of model processed cheese spreads
Popis výsledku anglicky
The effect of different agitation speeds, various holding times of the melt and the storage period on the consistency of model processed cheese spreads with 35% (w/w) dry matter content and 40% (w/w) fat in dry matter content was examined. Viscoelastic properties of the samples, especially the storage (G') and loss (G″) moduli within the frequency of 0.1–100.0 Hz were measured. The complex modulus (G*) was calculated and Winter's critical gel theory was implemented to determine the values of the gel strength (AF) and the interaction factor (z). Within the first three minutes of the holding time, a continuous decrease in firmness of the samples was observed. Subsequently, a steady increase in firmness of the samples was measured from the third to the twentieth minute of holding time regardless of the speed of agitation tested. All of the processed cheeses showed an increase in firmness over 60 days storage.
Klasifikace
Druh
J<sub>imp</sub> - Článek v periodiku v databázi Web of Science
CEP obor
—
OECD FORD obor
21101 - Food and beverages
Návaznosti výsledku
Projekt
—
Návaznosti
S - Specificky vyzkum na vysokych skolach
Ostatní
Rok uplatnění
2017
Kód důvěrnosti údajů
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Údaje specifické pro druh výsledku
Název periodika
International Dairy Journal
ISSN
0958-6946
e-ISSN
—
Svazek periodika
66
Číslo periodika v rámci svazku
Neuveden
Stát vydavatele periodika
NL - Nizozemsko
Počet stran výsledku
7
Strana od-do
84-90
Kód UT WoS článku
000393528800013
EID výsledku v databázi Scopus
2-s2.0-85002881756