Use of time–temperature superposition to study the rheological properties of cheese during heating and cooling
Authors:
- 26 May 2007
- journal article
- Published by Oxford University Press (OUP) in International Journal of Food Science and Technology
- Vol. 42 (6) , 686-698
Abstract
Summary: The objective of this study was to investigate the time–temperature superposition behaviour of the rheological properties of cheese during heating and cooling. A standard part‐skim Mozzarella cheese and a fat‐free cheese were used for the study. Fourier transform mechanical spectroscopy was used to simultaneously study the rheological properties over a range of frequencies from 0.08 to 8 Hz while samples were being heated from 10 to 90 °C or cooled from 90 to 10 °C at the rate of 1 °C min−1. Master curves of storage modulus (G′), loss modulus (G′′) and loss tangent were obtained using a reference temperature of 70 °C.Keywords
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