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RHEOLOGICAL CHARACTERIZATION OF BUTTER USING LUBRICATED SQUEEZING FLOW
Author(s) -
SHUKLA A.,
RIZVI S.S.H.,
BARTSCH J.A.
Publication year - 1995
Publication title -
journal of texture studies
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.593
H-Index - 54
eISSN - 1745-4603
pISSN - 0022-4901
DOI - 10.1111/j.1745-4603.1995.tb00968.x
Subject(s) - rheology , crystallinity , anhydrous , materials science , stress (linguistics) , deformation (meteorology) , strain (injury) , composite material , chemistry , organic chemistry , medicine , linguistics , philosophy
Rheological characteristics of butters made from anhydrous milk fat (AMF) and supercritically fractionated high melting triglyceride (HMT) fraction were compared. An Instron Universal Testing Machine was used to compress the samples between two lubricated plates at constant deformation rate (0.5 mm/min). Stress growth coefficients, computed from the ratios of stresses and biaxial strain rates, were plotted as function of time. HMT butter had higher stress growth coefficients than AMF butter, indicating its greater degree of firmness. Stress growth coefficients were negatively correlated to temperature due to lower crystallinity of fat at higher temperatures and increased on storage due to formation of weak van der Waal forces of attraction between crystalline fat chains.