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, cilt.48, ss.507-519, 2012 (SCI İndekslerine Giren Dergi) identifier identifier

  • Cilt numarası: 48 Konu: 2
  • Basım Tarihi: 2012
  • Doi Numarası: 10.1016/j.foodres.2012.05.016
  • Dergi Adı: FOOD RESEARCH INTERNATIONAL
  • Sayfa Sayısı: ss.507-519

Özet

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.