RHEOLOGICAL BEHAVIOR OF INFANT FOODS

被引：16

作者：

ALONSO, ML ^{[1
]}

LARRODE, O ^{[1
]}

ZAPICO, J ^{[1
]}

机构：

[1] UNIV LEON,FAC VET,DEPT FISIOL FARMACOL & TOXICOL,E-24071 LEON,SPAIN

来源：

JOURNAL OF TEXTURE STUDIES | 1995年 / 26卷 / 02期

关键词：

D O I：

10.1111/j.1745-4603.1995.tb00793.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The theological properties of four different infant foods were studied. Flow of all samples showed time dependence, which was qualitatively evaluated and quantitatively described by the Weltman and Hahn models. Rheological data were obtained at a constant shear rate of 57.6 s(-1). These foods showed coefficients of thixotropic breakdown between 4.34 Pa.s and 16.69 Pa.s. Values of the Hahn equation parameter were: p from 1.25 to 1.93 Pa and a from 0.019 to 0.031 s(-1). The results showed that the Weltman equation was better than the Hahn equation in describing the thixotropic behaviour of these foods. After eliminating time dependency, flow was adequately described by the Herschel-Bulkley model.

引用

页码：193 / 202

页数：10

共 34 条

[1]

Alonso ML, 1990, ALIMENTARIA, P53

[2]

BARBOSACANOVAS GV, 1983, J TEXTURE STUD, V14, P213

[3]

CARBONELL E, 1990, REV AGROQUIM TECNOL, V30, P189

[4]

CASTALDO D, 1984, IND CONSERVE, V59, P109

[5] DIRECT DETERMINATION OF SHEAR STRESS-SHEAR RATE BEHAVIOR OF FOODS IN PRESENCE OF A YIELD STRESS [J].

CHARM, SE .

JOURNAL OF FOOD SCIENCE, 1963, 28 (01) :107-&

[6] RHEOLOGY OF CONCENTRATED SUSPENSIONS [J].

CHONG, JS ;

CHRISTIA.EB ;

BAER, AD .

JOURNAL OF APPLIED POLYMER SCIENCE, 1971, 15 (08) :2007-&

[7]

CONTRAVES AG, 1966, MESURE CHARASTERISTI

[8]

CORNILY G, 1985, Journal of Texture Studies, V16, P383, DOI 10.1111/j.1745-4603.1985.tb00704.x

[9]

COSTELL E, 1979, REV AGROQUIM TECNOL, V19, P89

[10]

COSTELL E, 1982, REV AGROQUIM TECNOL, V22, P80

← 1 2 3 4 →