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Viscoelastic Properties of Butter
Author(s) -
SHUKLA A.,
RIZVI S.S.H.
Publication year - 1995
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1995.tb06257.x
Subject(s) - viscoelasticity , arrhenius equation , anhydrous , power law , chemistry , moduli , thixotropy , thermodynamics , viscosity , activation energy , materials science , organic chemistry , composite material , mathematics , physics , statistics , quantum mechanics
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.