The effect of different agitations and temperature maintainings on viscoelastic properties of full-fat processed cheese spreads

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F70883521%3A28110%2F18%3A63518920" target="_blank" >RIV/70883521:28110/18:63518920 - isvavai.cz</a>

Výsledek na webu

<a href="http://dx.doi.org/10.1016/j.lwt.2017.10.054" target="_blank" >http://dx.doi.org/10.1016/j.lwt.2017.10.054</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1016/j.lwt.2017.10.054" target="_blank" >10.1016/j.lwt.2017.10.054</a>

Jazyk výsledku

angličtina

Název v původním jazyce

The effect of different agitations and temperature maintainings on viscoelastic properties of full-fat processed cheese spreads

Popis výsledku v původním jazyce

The objective of this study was to determine the effect of different melt holding time (0–20 min) at a melting temperature of 90 °C on the viscoelastic properties of full-fat (fat content in dry matter 50 g/100 g, dry matter content 35 g/100 g) processed cheeses over the course of a sixty-day storage period (6 ± 2 °C). Three various agitation speeds (1000; 1500 and 3000 rounds per min) were used. For all three monitored agitation speeds, there was a significant decrease in the firmness of the processed cheeses in the first 3 min of the holding time. The subsequent extension of the melt holding time (up to 20 min) led to the significant increase the product firmness. Over the course of a sixty-day storage period, the firmness of all the monitored processed cheeses increased. Samples produced at 3000 rpm were significantly more solid in comparison with processed cheeses produced at lower agitation speeds (1000 and 1500 rpm).

Název v anglickém jazyce

The effect of different agitations and temperature maintainings on viscoelastic properties of full-fat processed cheese spreads

Popis výsledku anglicky

The objective of this study was to determine the effect of different melt holding time (0–20 min) at a melting temperature of 90 °C on the viscoelastic properties of full-fat (fat content in dry matter 50 g/100 g, dry matter content 35 g/100 g) processed cheeses over the course of a sixty-day storage period (6 ± 2 °C). Three various agitation speeds (1000; 1500 and 3000 rounds per min) were used. For all three monitored agitation speeds, there was a significant decrease in the firmness of the processed cheeses in the first 3 min of the holding time. The subsequent extension of the melt holding time (up to 20 min) led to the significant increase the product firmness. Over the course of a sixty-day storage period, the firmness of all the monitored processed cheeses increased. Samples produced at 3000 rpm were significantly more solid in comparison with processed cheeses produced at lower agitation speeds (1000 and 1500 rpm).

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

21101 - Food and beverages

Projekt

—

Návaznosti

S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2018

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

89

Číslo periodika v rámci svazku

Neuveden

Stát vydavatele periodika

NL - Nizozemsko

Počet stran výsledku

4

Strana od-do

244-247

Kód UT WoS článku

000423644700034

EID výsledku v databázi Scopus

2-s2.0-85032680600