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Use of time–temperature superposition to study the rheological properties of cheese during heating and cooling
Author(s) -
Udyarajan Chinthu T.,
Horne David S.,
Lucey John A.
Publication year - 2007
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.2006.01468.x
Subject(s) - rheology , dynamic mechanical analysis , materials science , time–temperature superposition , dynamic modulus , superposition principle , mozzarella cheese , atmospheric temperature range , thermodynamics , composite material , chemistry , food science , mathematics , viscoelasticity , physics , polymer , mathematical analysis
Summary The objective of this study was to investigate the time–temperature superposition behaviour of the rheological properties of cheese during heating and cooling. A standard part‐skim Mozzarella cheese and a fat‐free cheese were used for the study. Fourier transform mechanical spectroscopy was used to simultaneously study the rheological properties over a range of frequencies from 0.08 to 8 Hz while samples were being heated from 10 to 90 °C or cooled from 90 to 10 °C at the rate of 1 °C min −1 . Master curves of storage modulus (G′), loss modulus (G′′) and loss tangent were obtained using a reference temperature of 70 °C.