| Titre : |
Rheology and microstructure of food emulsions |
| Type de document : |
texte imprimé |
| Auteurs : |
J. M. Madiedo, Auteur ; C. Gallegos, Auteur |
| Année de publication : |
1998 |
| Article en page(s) : |
p. 93-98 |
| Note générale : |
Bibliogr. |
| Langues : |
Anglais (eng) |
| Catégories : |
Aliments
Emulsions
Industries agro-alimentaires
Microstructures
Rhéologie
|
| Index. décimale : |
532.05 Mécanique des fluides et des liquides - Dynamique (cinétique et cinématique) |
| Résumé : |
The rheological bheaviour of food oil-in-water emulsions stabilised by different proteins has been studied. The continuous relaxation spectrum has been calculated from the experimental values of the dynamic moduli. This spectrum exhibits a transition and a plateau region. The damping function determined from the relaxation modulus has allowed, together with the relaxation spectrum, to predict the material response under steady state shear conditions. On the other hand, the study of the evolution of the microstructure of these systems with shear allows to explainthe behaviour observed in flow tests and the lack of concordance between experimental and predicted results from the non-linear viscoelasticity modelling. |
| Note de contenu : |
- Rheological modeling
- Experimental
- Results and discussion : Protein stabilised emulsions - Commercial mayonnaise |
| Permalink : |
https://e-campus.itech.fr/pmb/opac_css/index.php?lvl=notice_display&id=36463 |
in LES CAHIERS DE RHEOLOGIE > Vol. XVI, N° 1 (10/1998) . - p. 93-98
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Rheology and microstructure of food emulsions in LES CAHIERS DE RHEOLOGIE, Vol. XVI, N° 1 (10/1998)
