Rheological properties of a comercial food glaze material and their effect on the film thickness obtained by dip coating
- Autores
- Meza, Barbara Erica del Valle; Peralta, Juan Manuel; Zorrilla, Susana
- Año de publicación
- 2015
- Idioma
- inglés
- Tipo de recurso
- artículo
- Estado
- versión publicada
- Descripción
- Glazing refers to the application of a coating material onto the surface of foods to enhance their shine and appearance. The objective of this work was to analyse the rheological properties of a commercial food glaze material and to study their effect on the film thickness obtained by dip coating. Glazing suspension (83.33% total solids content) was obtained using a commercial powder product. Apparent viscosity was determined (shear rate 0.6-50 s^-1) and yield stress was estimated with a creep test (0.5-10 Pa during 5 s). Experimental data were analysed applying the generalised Herschel -Bulkley model. A comparison between average thickness values obtained by dip coating and using a phenomenological mathematical model was carried out. All determinations were done at 20, 30, 40, and 50 °C. Rheological parameters were obtained with satisfactory root mean squared errors. Good agreement between experimental and theoretical film thickness as affected by temperature was obtained.
Fil: Meza, Barbara Erica del Valle. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Santa Fe. Instituto de Desarrollo Tecnológico Para la Industria Química (i); Argentina
Fil: Peralta, Juan Manuel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Santa Fe. Instituto de Desarrollo Tecnológico Para la Industria Química (i); Argentina
Fil: Zorrilla, Susana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Santa Fe. Instituto de Desarrollo Tecnológico Para la Industria Química (i); Argentina - Materia
-
Rheology
Food Glaze Material
Dip Coating
Film Thickness - Nivel de accesibilidad
- acceso abierto
- Condiciones de uso
- https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
- Repositorio
- Institución
- Consejo Nacional de Investigaciones Científicas y Técnicas
- OAI Identificador
- oai:ri.conicet.gov.ar:11336/9916
Ver los metadatos del registro completo
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spelling |
Rheological properties of a comercial food glaze material and their effect on the film thickness obtained by dip coatingMeza, Barbara Erica del VallePeralta, Juan ManuelZorrilla, SusanaRheologyFood Glaze MaterialDip CoatingFilm Thicknesshttps://purl.org/becyt/ford/2.4https://purl.org/becyt/ford/2Glazing refers to the application of a coating material onto the surface of foods to enhance their shine and appearance. The objective of this work was to analyse the rheological properties of a commercial food glaze material and to study their effect on the film thickness obtained by dip coating. Glazing suspension (83.33% total solids content) was obtained using a commercial powder product. Apparent viscosity was determined (shear rate 0.6-50 s^-1) and yield stress was estimated with a creep test (0.5-10 Pa during 5 s). Experimental data were analysed applying the generalised Herschel -Bulkley model. A comparison between average thickness values obtained by dip coating and using a phenomenological mathematical model was carried out. All determinations were done at 20, 30, 40, and 50 °C. Rheological parameters were obtained with satisfactory root mean squared errors. Good agreement between experimental and theoretical film thickness as affected by temperature was obtained.Fil: Meza, Barbara Erica del Valle. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Santa Fe. Instituto de Desarrollo Tecnológico Para la Industria Química (i); ArgentinaFil: Peralta, Juan Manuel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Santa Fe. Instituto de Desarrollo Tecnológico Para la Industria Química (i); ArgentinaFil: Zorrilla, Susana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Santa Fe. Instituto de Desarrollo Tecnológico Para la Industria Química (i); ArgentinaWiley2015-10info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/9916Meza, Barbara Erica del Valle; Peralta, Juan Manuel; Zorrilla, Susana; Rheological properties of a comercial food glaze material and their effect on the film thickness obtained by dip coating; Wiley; Journal Of Food Process Engineering; 38; 5; 10-2015; 510-5160145-8876enginfo:eu-repo/semantics/altIdentifier/url/http://onlinelibrary.wiley.com/doi/10.1111/jfpe.12181/abstractinfo:eu-repo/semantics/altIdentifier/url/http://dx.doi.org/10.1111/jfpe.12181info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T10:01:44Zoai:ri.conicet.gov.ar:11336/9916instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-29 10:01:44.373CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse |
dc.title.none.fl_str_mv |
Rheological properties of a comercial food glaze material and their effect on the film thickness obtained by dip coating |
title |
Rheological properties of a comercial food glaze material and their effect on the film thickness obtained by dip coating |
spellingShingle |
Rheological properties of a comercial food glaze material and their effect on the film thickness obtained by dip coating Meza, Barbara Erica del Valle Rheology Food Glaze Material Dip Coating Film Thickness |
title_short |
Rheological properties of a comercial food glaze material and their effect on the film thickness obtained by dip coating |
title_full |
Rheological properties of a comercial food glaze material and their effect on the film thickness obtained by dip coating |
title_fullStr |
Rheological properties of a comercial food glaze material and their effect on the film thickness obtained by dip coating |
title_full_unstemmed |
Rheological properties of a comercial food glaze material and their effect on the film thickness obtained by dip coating |
title_sort |
Rheological properties of a comercial food glaze material and their effect on the film thickness obtained by dip coating |
dc.creator.none.fl_str_mv |
Meza, Barbara Erica del Valle Peralta, Juan Manuel Zorrilla, Susana |
author |
Meza, Barbara Erica del Valle |
author_facet |
Meza, Barbara Erica del Valle Peralta, Juan Manuel Zorrilla, Susana |
author_role |
author |
author2 |
Peralta, Juan Manuel Zorrilla, Susana |
author2_role |
author author |
dc.subject.none.fl_str_mv |
Rheology Food Glaze Material Dip Coating Film Thickness |
topic |
Rheology Food Glaze Material Dip Coating Film Thickness |
purl_subject.fl_str_mv |
https://purl.org/becyt/ford/2.4 https://purl.org/becyt/ford/2 |
dc.description.none.fl_txt_mv |
Glazing refers to the application of a coating material onto the surface of foods to enhance their shine and appearance. The objective of this work was to analyse the rheological properties of a commercial food glaze material and to study their effect on the film thickness obtained by dip coating. Glazing suspension (83.33% total solids content) was obtained using a commercial powder product. Apparent viscosity was determined (shear rate 0.6-50 s^-1) and yield stress was estimated with a creep test (0.5-10 Pa during 5 s). Experimental data were analysed applying the generalised Herschel -Bulkley model. A comparison between average thickness values obtained by dip coating and using a phenomenological mathematical model was carried out. All determinations were done at 20, 30, 40, and 50 °C. Rheological parameters were obtained with satisfactory root mean squared errors. Good agreement between experimental and theoretical film thickness as affected by temperature was obtained. Fil: Meza, Barbara Erica del Valle. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Santa Fe. Instituto de Desarrollo Tecnológico Para la Industria Química (i); Argentina Fil: Peralta, Juan Manuel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Santa Fe. Instituto de Desarrollo Tecnológico Para la Industria Química (i); Argentina Fil: Zorrilla, Susana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Santa Fe. Instituto de Desarrollo Tecnológico Para la Industria Química (i); Argentina |
description |
Glazing refers to the application of a coating material onto the surface of foods to enhance their shine and appearance. The objective of this work was to analyse the rheological properties of a commercial food glaze material and to study their effect on the film thickness obtained by dip coating. Glazing suspension (83.33% total solids content) was obtained using a commercial powder product. Apparent viscosity was determined (shear rate 0.6-50 s^-1) and yield stress was estimated with a creep test (0.5-10 Pa during 5 s). Experimental data were analysed applying the generalised Herschel -Bulkley model. A comparison between average thickness values obtained by dip coating and using a phenomenological mathematical model was carried out. All determinations were done at 20, 30, 40, and 50 °C. Rheological parameters were obtained with satisfactory root mean squared errors. Good agreement between experimental and theoretical film thickness as affected by temperature was obtained. |
publishDate |
2015 |
dc.date.none.fl_str_mv |
2015-10 |
dc.type.none.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion http://purl.org/coar/resource_type/c_6501 info:ar-repo/semantics/articulo |
format |
article |
status_str |
publishedVersion |
dc.identifier.none.fl_str_mv |
http://hdl.handle.net/11336/9916 Meza, Barbara Erica del Valle; Peralta, Juan Manuel; Zorrilla, Susana; Rheological properties of a comercial food glaze material and their effect on the film thickness obtained by dip coating; Wiley; Journal Of Food Process Engineering; 38; 5; 10-2015; 510-516 0145-8876 |
url |
http://hdl.handle.net/11336/9916 |
identifier_str_mv |
Meza, Barbara Erica del Valle; Peralta, Juan Manuel; Zorrilla, Susana; Rheological properties of a comercial food glaze material and their effect on the film thickness obtained by dip coating; Wiley; Journal Of Food Process Engineering; 38; 5; 10-2015; 510-516 0145-8876 |
dc.language.none.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
info:eu-repo/semantics/altIdentifier/url/http://onlinelibrary.wiley.com/doi/10.1111/jfpe.12181/abstract info:eu-repo/semantics/altIdentifier/url/http://dx.doi.org/10.1111/jfpe.12181 |
dc.rights.none.fl_str_mv |
info:eu-repo/semantics/openAccess https://creativecommons.org/licenses/by-nc-sa/2.5/ar/ |
eu_rights_str_mv |
openAccess |
rights_invalid_str_mv |
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/ |
dc.format.none.fl_str_mv |
application/pdf application/pdf application/pdf application/pdf application/pdf |
dc.publisher.none.fl_str_mv |
Wiley |
publisher.none.fl_str_mv |
Wiley |
dc.source.none.fl_str_mv |
reponame:CONICET Digital (CONICET) instname:Consejo Nacional de Investigaciones Científicas y Técnicas |
reponame_str |
CONICET Digital (CONICET) |
collection |
CONICET Digital (CONICET) |
instname_str |
Consejo Nacional de Investigaciones Científicas y Técnicas |
repository.name.fl_str_mv |
CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas |
repository.mail.fl_str_mv |
dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar |
_version_ |
1844613814602956800 |
score |
13.070432 |