![]() Journal of Food Engineering, 74, 376–382.Īrbuckle, W. Viscoelastic properties of sweet potato puree infant food. It was also found that the final percentage recovery parameters J SM, J ∞, J KV, and % R (compliance of Maxwell spring and dashpot, Kelvin–Voigt element and R, respectively) of the ice cream mixes were dramatically changed by the xanthan gum concentration, increasing the internal structure parameters G 0, G 1, η 0, and η 1 (elastic moduli of Maxwell and Kelvin–Voigt springs and corresponding dashpot viscosities, respectively).Īhmed, J., & Ramaswamy, H. Besides, the four-component Burger model consisted of the association in series of the Maxwell model and the Kelvin–Voigt model was used to characterize the viscoelasticity. Steady and dynamic rheology of the ice cream mixes changed with increasing xanthan gum concentration. Cox–Merz rule was not applicable to the ice cream mixes. The samples with xanthan gum were characterized as strong gel-like macromolecular dispersions with G′ much greater than G″ but without a cross-point in the whole range of frequency applied. Ostwald de Waele was successfully used to fit the steady shear data of ice cream mixes exhibiting a pseudoplastic flow ( R 2 > 0.982). Different xanthan gum concentrations (0–0.8 %) were tested, and the rheological properties of ice cream mixes were characterized as linear viscoelastic solids. ![]()
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