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
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/9916
Acceder
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network_name_str CONICET Digital (CONICET)
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 Técnicas2025-10-15T14:57:48Zoai: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:34982025-10-15 14:57:48.799CONICET 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
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score 13.22299

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