ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Viscoelastic properties were studied on butters prepared from fractionated high-melting triglyceride (HMT) and anhydrous milk fat (AMF). The elastic moduli (G′), the viscous moduli (G″) and the complex viscosities (η*) were determined as functions of angular frequency (ω). With increasing frequency, η* and G″ decreased while G′ increased. Higher G′, G″ and η* values were obtained for HMT butter, indicative of its firmer characteristics. Shift factors, determined using method of reduced variables, followed the Arrhenius model, from which the energies of activation were calculated. Power law intercepts, determined by relating G* to ω, exhibited a semi-logarithmic inverse relationship with temperature. Slight increase in power law intercepts was observed on storage due to thixotropic rearrangements of fat crystals.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1995.tb06257.x
Permalink