Temperature dependency of linear viscoelastic properties of a commercial low-fat soft cheese after frozen storage

Autores
Meza, Barbara Erica del Valle; Verdini, Roxana Andrea; Rubiolo, Amelia Catalina
Año de publicación
2012
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The temperature dependency of linear viscoelastic properties of a commercial low-fat soft cheese containing microparticulated whey protein as fat replacer was studied considering the effect of freezing. After thawing, cheeses were held at 6 C during 48 days for ripening. Refrigerated cheeses (stored at 6 C for 48 days) were used as control samples. Frequency sweeps (0.01-10 Hz) in the linear viscoelastic region at 10, 20, 30, 40, and 50 C were performed. Activation energies for complex viscosity at 1 Hz were obtained from an Arrhenius-type equation. Also, the time-temperature superposition method, the modified Cole-Cole analysis and the weak gel model for foods were used to compare the behavior of frozen and refrigerated cheeses. The results obtained in this work indicated that the viscoelastic properties of the studied cheeses obtained at different temperatures were influenced by freezing.
Fil: Meza, Barbara Erica del Valle. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Desarrollo Tecnológico Para la Industria Química. Universidad Nacional del Litoral. Instituto de Desarrollo Tecnológico Para la Industria Química; Argentina
Fil: Verdini, Roxana Andrea. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Rosario. Instituto de Química Rosario. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Instituto de Química Rosario; Argentina
Fil: Rubiolo, Amelia Catalina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Desarrollo Tecnológico Para la Industria Química. Universidad Nacional del Litoral. Instituto de Desarrollo Tecnológico Para la Industria Química; Argentina
Materia
Commercial Low-Fat Soft Cheese
Viscoelastic Properties
Temperature
Freezing
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/18826
Acceder
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network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Temperature dependency of linear viscoelastic properties of a commercial low-fat soft cheese after frozen storageMeza, Barbara Erica del ValleVerdini, Roxana AndreaRubiolo, Amelia CatalinaCommercial Low-Fat Soft CheeseViscoelastic PropertiesTemperatureFreezinghttps://purl.org/becyt/ford/2.4https://purl.org/becyt/ford/2The temperature dependency of linear viscoelastic properties of a commercial low-fat soft cheese containing microparticulated whey protein as fat replacer was studied considering the effect of freezing. After thawing, cheeses were held at 6 C during 48 days for ripening. Refrigerated cheeses (stored at 6 C for 48 days) were used as control samples. Frequency sweeps (0.01-10 Hz) in the linear viscoelastic region at 10, 20, 30, 40, and 50 C were performed. Activation energies for complex viscosity at 1 Hz were obtained from an Arrhenius-type equation. Also, the time-temperature superposition method, the modified Cole-Cole analysis and the weak gel model for foods were used to compare the behavior of frozen and refrigerated cheeses. The results obtained in this work indicated that the viscoelastic properties of the studied cheeses obtained at different temperatures were influenced by freezing.Fil: Meza, Barbara Erica del Valle. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Desarrollo Tecnológico Para la Industria Química. Universidad Nacional del Litoral. Instituto de Desarrollo Tecnológico Para la Industria Química; ArgentinaFil: Verdini, Roxana Andrea. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Rosario. Instituto de Química Rosario. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Instituto de Química Rosario; ArgentinaFil: Rubiolo, Amelia Catalina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Desarrollo Tecnológico Para la Industria Química. Universidad Nacional del Litoral. Instituto de Desarrollo Tecnológico Para la Industria Química; ArgentinaElsevier2012-12info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/18826Meza, Barbara Erica del Valle; Verdini, Roxana Andrea; Rubiolo, Amelia Catalina; Temperature dependency of linear viscoelastic properties of a commercial low-fat soft cheese after frozen storage; Elsevier; Journal Of Food Engineering; 109; 3; 12-2012; 475-4810260-8774CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.jfoodeng.2011.11.002info:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0260877411005863?via%3Dihubinfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T10:26:59Zoai:ri.conicet.gov.ar:11336/18826instacron: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 10:26:59.313CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Temperature dependency of linear viscoelastic properties of a commercial low-fat soft cheese after frozen storage
title Temperature dependency of linear viscoelastic properties of a commercial low-fat soft cheese after frozen storage
spellingShingle Temperature dependency of linear viscoelastic properties of a commercial low-fat soft cheese after frozen storage
Meza, Barbara Erica del Valle
Commercial Low-Fat Soft Cheese
Viscoelastic Properties
Temperature
Freezing
title_short Temperature dependency of linear viscoelastic properties of a commercial low-fat soft cheese after frozen storage
title_full Temperature dependency of linear viscoelastic properties of a commercial low-fat soft cheese after frozen storage
title_fullStr Temperature dependency of linear viscoelastic properties of a commercial low-fat soft cheese after frozen storage
title_full_unstemmed Temperature dependency of linear viscoelastic properties of a commercial low-fat soft cheese after frozen storage
title_sort Temperature dependency of linear viscoelastic properties of a commercial low-fat soft cheese after frozen storage
dc.creator.none.fl_str_mv Meza, Barbara Erica del Valle
Verdini, Roxana Andrea
Rubiolo, Amelia Catalina
author Meza, Barbara Erica del Valle
author_facet Meza, Barbara Erica del Valle
Verdini, Roxana Andrea
Rubiolo, Amelia Catalina
author_role author
author2 Verdini, Roxana Andrea
Rubiolo, Amelia Catalina
author2_role author
author
dc.subject.none.fl_str_mv Commercial Low-Fat Soft Cheese
Viscoelastic Properties
Temperature
Freezing
topic Commercial Low-Fat Soft Cheese
Viscoelastic Properties
Temperature
Freezing
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.4
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv The temperature dependency of linear viscoelastic properties of a commercial low-fat soft cheese containing microparticulated whey protein as fat replacer was studied considering the effect of freezing. After thawing, cheeses were held at 6 C during 48 days for ripening. Refrigerated cheeses (stored at 6 C for 48 days) were used as control samples. Frequency sweeps (0.01-10 Hz) in the linear viscoelastic region at 10, 20, 30, 40, and 50 C were performed. Activation energies for complex viscosity at 1 Hz were obtained from an Arrhenius-type equation. Also, the time-temperature superposition method, the modified Cole-Cole analysis and the weak gel model for foods were used to compare the behavior of frozen and refrigerated cheeses. The results obtained in this work indicated that the viscoelastic properties of the studied cheeses obtained at different temperatures were influenced by freezing.
Fil: Meza, Barbara Erica del Valle. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Desarrollo Tecnológico Para la Industria Química. Universidad Nacional del Litoral. Instituto de Desarrollo Tecnológico Para la Industria Química; Argentina
Fil: Verdini, Roxana Andrea. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Rosario. Instituto de Química Rosario. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Instituto de Química Rosario; Argentina
Fil: Rubiolo, Amelia Catalina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Desarrollo Tecnológico Para la Industria Química. Universidad Nacional del Litoral. Instituto de Desarrollo Tecnológico Para la Industria Química; Argentina
description The temperature dependency of linear viscoelastic properties of a commercial low-fat soft cheese containing microparticulated whey protein as fat replacer was studied considering the effect of freezing. After thawing, cheeses were held at 6 C during 48 days for ripening. Refrigerated cheeses (stored at 6 C for 48 days) were used as control samples. Frequency sweeps (0.01-10 Hz) in the linear viscoelastic region at 10, 20, 30, 40, and 50 C were performed. Activation energies for complex viscosity at 1 Hz were obtained from an Arrhenius-type equation. Also, the time-temperature superposition method, the modified Cole-Cole analysis and the weak gel model for foods were used to compare the behavior of frozen and refrigerated cheeses. The results obtained in this work indicated that the viscoelastic properties of the studied cheeses obtained at different temperatures were influenced by freezing.
publishDate 2012
dc.date.none.fl_str_mv 2012-12
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/11336/18826
Meza, Barbara Erica del Valle; Verdini, Roxana Andrea; Rubiolo, Amelia Catalina; Temperature dependency of linear viscoelastic properties of a commercial low-fat soft cheese after frozen storage; Elsevier; Journal Of Food Engineering; 109; 3; 12-2012; 475-481
0260-8774
CONICET Digital
CONICET
url http://hdl.handle.net/11336/18826
identifier_str_mv Meza, Barbara Erica del Valle; Verdini, Roxana Andrea; Rubiolo, Amelia Catalina; Temperature dependency of linear viscoelastic properties of a commercial low-fat soft cheese after frozen storage; Elsevier; Journal Of Food Engineering; 109; 3; 12-2012; 475-481
0260-8774
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1016/j.jfoodeng.2011.11.002
info:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0260877411005863?via%3Dihub
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
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 13.070432

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