Steady and dynamic oscillatory shear rheological properties of ketchup-processed cheese mixtures Effect of temperature and concentration


Yilmaz M. T. , Karaman S., Cankurt H., Kayacier A., Sagdic O.

JOURNAL OF FOOD ENGINEERING, vol.103, no.2, pp.197-210, 2011 (Peer-Reviewed Journal) identifier identifier

  • Publication Type: Article / Article
  • Volume: 103 Issue: 2
  • Publication Date: 2011
  • Doi Number: 10.1016/j.jfoodeng.2010.10.016
  • Journal Name: JOURNAL OF FOOD ENGINEERING
  • Journal Indexes: Science Citation Index Expanded, Scopus
  • Page Numbers: pp.197-210
  • Keywords: Ketchup, Processed cheese, Dynamic rheology, Temperature, Concentration, LINEAR VISCOELASTIC PROPERTIES, SODIUM CASEINATE, FLOW PROPERTIES, REDUCED-FAT, CHEMICAL-COMPOSITION, PROTEIN INTERACTIONS, PHYSICAL-PROPERTIES, MAIZE STARCH, BEHAVIOR, VISCOSITY

Abstract

The steady and dynamic shear properties of ketchup-proce.,sed cheese (K-PC) mixtures were investigated at different temperatures (10-50 degrees C) and PC concentrations (0-30%) The K-PC mixtures showed a shear thinning behavior with low magnitudes of yield stress, The consistency coefficient (K) and apparent viscosity (eta(50)) decreased with increase in temperature and concentration The mixtures followed the Arrhenius temperature relationship indicating that the magnitudes of activation energies (E-a) were in the range of 8 83-17 16 kJ mol(-1) Storage (G') loss (G '') and complex (G*) modulus increased with increase in frequency while complex viscosity (eta*) decreased The K-PC mixtures at concentrations of 0-15% exhibited weak gel-like behavior Increase in the PC concentration resulted in a decrease in G '' G' G '' and eta* up to the 15% of PC concentration showing a plateau value between 0% and 30% concentrations Cox-Merz rule was not applicable to K-PC mixtures (C) 2010 Elsevier Ltd All rights reserved