Premium
RHEOLOGICAL BEHAVIOR OF ULTRA‐HIGH TEMPERATURE STEAM INJECTED DAIRY PRODUCTS ON AGING 1
Author(s) -
SWARTZEL K.R.,
HAMANN D.D.,
HANSEN A.P.
Publication year - 1980
Publication title -
journal of food process engineering
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 45
eISSN - 1745-4530
pISSN - 0145-8876
DOI - 10.1111/j.1745-4530.1980.tb00233.x
Subject(s) - residence time (fluid dynamics) , rheology , viscometer , chemistry , thermodynamics , analytical chemistry (journal) , materials science , chromatography , viscosity , composite material , physics , geotechnical engineering , engineering
Milk (0.5, 3.25, and 10.5% fat) was processed in an ultra‐hightemperature steam injection system. Process time‐temperature relationships included 138, 143, and 149°C for 20.3s; 143 and 149°C for 6.9 s; and 149°C for 3.4 s. Product from each run was stored at 4, 24, and 40°C Using four commercial viscometer assemblies the flow behavior constants of the power‐law equation were determined for each treatment through 60 weeks of storage. Regression analysis of the calculated power law constants resulted in a graphical summary of the history of flow properties for each treatment. Age‐thickening (gelation) was found to be associated with process residence time, storage temperature, storage time, and fat level. Process temperature was not a significant factor. The shorter the residence time the faster gelation occurred. The earlier a sample gelled the faster its rate of gelation. For a given residence time, gelation developed first in samples of low percent fat and progressed through higher fat contents. A gelation prediction nomograph based on fat level, residence time, and storage time is presented for a 24°C storage temperature.