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SMALL AMPLITUDE OSCILLATORY SHEAR STUDIES ON MOZZARELLA CHEESE PART II. RELAXATION SPECTRUM
Author(s) -
SUBRAMANIAN R.,
GUNASEKARAN S.
Publication year - 1997
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.1745-4603.1997.tb00144.x
Subject(s) - viscoelasticity , softening , dynamic mechanical analysis , amplitude , dispersion (optics) , materials science , moduli , relaxation (psychology) , viscosity , thermodynamics , composite material , optics , physics , psychology , social psychology , quantum mechanics , polymer
ABSTRACT The frequency dispersion of dynamic mechanical spectra of a low‐moisture, part‐skim and a low‐fat, part‐skim Mozzarella cheese are presented. Small amplitude oscillatory shear measurements within the linear viscoelastic range (0.05% strain) were made over 12 weeks of storage. Proteolysis during storage led to softening of the cheeses and thus decreases in storage (G′;) and loss (G″) moduli. Master curves (at a reference temperature of40C) were obtained by shifting the temperature‐dependent frequency dispersion of storage modulus. There was no significant change in G’ after 4 weeks of aging. The variation of relaxation time and viscosity spectrum of both cheeses with age were obtained from the master curves using the generalized Maxwell model and nonlinear regression analysis. With maturation the viscosity distribution of corresponding Maxwell elements shifted towards smaller values, indicating that cheeses become softer and melt more easily.