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A DEVICE FOR EVALUATING MELT/FLOW CHARACTERISTICS OF CHEESES
Author(s) -
WANG Y.C.,
MUTHUKUMARAPPAN K.,
AK M.M.,
GUNASEKARAN S.
Publication year - 1998
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.1745-4603.1998.tb00152.x
Subject(s) - linear variable differential transformer , materials science , constant (computer programming) , extensional definition , composite material , flow (mathematics) , shear stress , volumetric flow rate , mechanics , transformer , electrical engineering , computer science , physics , geology , engineering , paleontology , distribution transformer , voltage , tectonics , programming language
A device to objectively measure the melt/flow behavior of cheeses at different temperatures was built consisting of a temperature‐controlled heater, an LVDT (linear variable differential transformer), and a personal computer with a data acquisition system. This device, named UW Meltmeter, operates in the lubricated squeeze‐flow configuration and can be used either alone at a constant force or in conjunction with a universal testing machine at a constant deformation rate. A marker technique was used to verify the shear‐free squeezing flow assumption. The flow of Mozzarella cheeses with 14 and 43% fat content was studied at 40 and 60C under constant force (0.7 and 0.9 N) and constant cross‐head speed (0.5 and 2.5 cm/min). Biaxial extensional strain rate and biaxial stress growth coefficient were calculated. The results supported the expected trend of increased meltability at higher fat levels and at higher temperatures.