Linear creep and recovery analysis of ketchup-processed cheese mixtures using mechanical simulation models as a function of temperature and concentration

Karaman S., YILMAZ M. T., Cankurt H., Kayacier A., SAĞDIÇ O.

FOOD RESEARCH INTERNATIONAL, vol.48, no.2, pp.507-519, 2012 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 48 Issue: 2
  • Publication Date: 2012
  • Doi Number: 10.1016/j.foodres.2012.05.016
  • Journal Name: FOOD RESEARCH INTERNATIONAL
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.507-519
  • Keywords: Ketchup, Processed cheese, Creep and recovery test, Temperature, Concentration, RHEOLOGICAL PROPERTIES, VISCOELASTIC PROPERTIES, MICROSTRUCTURAL PROPERTIES, PROTEIN INTERACTIONS, PHYSICAL-PROPERTIES, OSCILLATORY SHEAR, SODIUM CASEINATE, FLOW PROPERTIES, STARCH, BEHAVIOR
  • Kayseri University Affiliated: No

Abstract

Full mechanical characterization of ketchup (K), processed cheese (PC), and K-PC mixtures was established to obtain internal structure of these samples using creep and recovery analysis along with oscillatory measurements. To simulate the viscoelastic behavior of these samples as a function of PC concentration and temperature, Burger model was successfully used to describe the effect of these factors. The effect of temperature on creep properties of K-PC mixtures was clearly explained by the Arrhenius relationship. Exponential model described better than the power-law model with respect to effect of concentration ranges; but for description of temperature ranges, the opposite was true. Remarkable changes in the mechanical properties of K-PC mixtures were determined using the thermo-mechanical simulation model, revealing that the PC and temperature levels could remarkably change the internal structure and deformation properties of the K-PC mixtures. The final percentage recovery also changed remarkably with concentration and temperature. (C) 2012 Elsevier Ltd. All rights reserved.