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Rheological Characterization of Skim Milk Stabilized with Carrageenan at High Temperatures
Author(s) -
Anderson A.D.,
Daubert C.R.,
Farkas B.E.
Publication year - 2002
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.1365-2621.2002.tb10654.x
Subject(s) - rheology , rheometer , viscosity , carrageenan , skimmed milk , materials science , rheometry , boiling , composite material , thermodynamics , chemical engineering , chemistry , food science , physics , engineering
Superpositioning principles were applied twice to model temperature (25 to 125 °C) and concentration (0.005 to 0.040% w/w) effects on skim milk and carrageenan solutions. Samples were analyzed using a controlled stress rheometer equipped with a pressurized sealed cell, permitting measurements well above standard boiling conditions. Individual samples were sheared between 10 and 160 s −1 , and predictive equations were developed to predict Newtonian viscosity as a function of temperature and carrageenan concentration. The superpositioning technique coupled with advancements in rheological instrumentation permits high temperature measurements and offers a strategy for viscosity determination for thermal processing unit operations.