Rheological behavior of concentrated skim milk dispersions as affected by physicochemical conditions: change in pH and CaCl2 addition
- Autores
- Olivares, María Laura; Achkar, Natalia Patricia; Zorrilla, Susana
- Año de publicación
- 2016
- Idioma
- inglés
- Tipo de recurso
- artículo
- Estado
- versión publicada
- Descripción
- Understanding the behavior of casein micelles (CM) in concentrated regimes is critical for the design of dairy unit operations such as drying or evaporation but also it is still scarce. In this work, the effect of the decrease in pH and the addition of a calcium salt on concentrated skim milk dispersions was examined by rheometric measurements at 25 °C. Control samples (S1), samples with a pH of 5.8 (S2), and samples with 0.04 M CaCl2 addition (S3) at different concentrations (40, 45, 48, 50, and 52% w/w) were analyzed through flow curves and oscillatory dynamic data by frequency sweep tests. All samples showed a clear shear thinning non-Newtonian behavior and a large dependence on concentration, dispersions being more fluid for samples S2 and S3. A viscosity model for microgels was used to obtain parameters related to the characteristic structure of systems. It was demonstrated that CM had a similar structure for the different physicochemical systems studied and that the decrease of pH and the addition of salt reduced the dispersion stability due to electrostatic and steric potential energy is depleted. Dynamic data showed that dispersions at the highest concentration had dominant and similar elastic behavior and weak gel character. A transition regime from fluid to gel was observed in samples S2 at 45% w/w. No samples obeyed the Cox-Merz rule. This study allowed gaining more understanding related to the structure of CM systems studied.
Fil: Olivares, María Laura. 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: Achkar, Natalia Patricia. 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: Zorrilla, Susana. 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
-
Casein Micelle
Viscosity Model
Skim Milk Dispersions
Ph And Salt Addition Effects - 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:11336/23825
Ver los metadatos del registro completo
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Rheological behavior of concentrated skim milk dispersions as affected by physicochemical conditions: change in pH and CaCl2 additionOlivares, María LauraAchkar, Natalia PatriciaZorrilla, SusanaCasein MicelleViscosity ModelSkim Milk DispersionsPh And Salt Addition Effectshttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Understanding the behavior of casein micelles (CM) in concentrated regimes is critical for the design of dairy unit operations such as drying or evaporation but also it is still scarce. In this work, the effect of the decrease in pH and the addition of a calcium salt on concentrated skim milk dispersions was examined by rheometric measurements at 25 °C. Control samples (S1), samples with a pH of 5.8 (S2), and samples with 0.04 M CaCl2 addition (S3) at different concentrations (40, 45, 48, 50, and 52% w/w) were analyzed through flow curves and oscillatory dynamic data by frequency sweep tests. All samples showed a clear shear thinning non-Newtonian behavior and a large dependence on concentration, dispersions being more fluid for samples S2 and S3. A viscosity model for microgels was used to obtain parameters related to the characteristic structure of systems. It was demonstrated that CM had a similar structure for the different physicochemical systems studied and that the decrease of pH and the addition of salt reduced the dispersion stability due to electrostatic and steric potential energy is depleted. Dynamic data showed that dispersions at the highest concentration had dominant and similar elastic behavior and weak gel character. A transition regime from fluid to gel was observed in samples S2 at 45% w/w. No samples obeyed the Cox-Merz rule. This study allowed gaining more understanding related to the structure of CM systems studied.Fil: Olivares, María Laura. 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: Achkar, Natalia Patricia. 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: Zorrilla, Susana. 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; ArgentinaEDP Sciences2016-03info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/23825Olivares, María Laura; Achkar, Natalia Patricia; Zorrilla, Susana; Rheological behavior of concentrated skim milk dispersions as affected by physicochemical conditions: change in pH and CaCl2 addition; EDP Sciences; Dairy Science & Technology; 96; 4; 3-2016; 525-5381958-5586CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1007/s13594-016-0287-0info:eu-repo/semantics/altIdentifier/url/https://link.springer.com/article/10.1007%2Fs13594-016-0287-0info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-10-15T14:36:39Zoai:ri.conicet.gov.ar:11336/23825instacron: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 14:36:39.79CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse |
dc.title.none.fl_str_mv |
Rheological behavior of concentrated skim milk dispersions as affected by physicochemical conditions: change in pH and CaCl2 addition |
title |
Rheological behavior of concentrated skim milk dispersions as affected by physicochemical conditions: change in pH and CaCl2 addition |
spellingShingle |
Rheological behavior of concentrated skim milk dispersions as affected by physicochemical conditions: change in pH and CaCl2 addition Olivares, María Laura Casein Micelle Viscosity Model Skim Milk Dispersions Ph And Salt Addition Effects |
title_short |
Rheological behavior of concentrated skim milk dispersions as affected by physicochemical conditions: change in pH and CaCl2 addition |
title_full |
Rheological behavior of concentrated skim milk dispersions as affected by physicochemical conditions: change in pH and CaCl2 addition |
title_fullStr |
Rheological behavior of concentrated skim milk dispersions as affected by physicochemical conditions: change in pH and CaCl2 addition |
title_full_unstemmed |
Rheological behavior of concentrated skim milk dispersions as affected by physicochemical conditions: change in pH and CaCl2 addition |
title_sort |
Rheological behavior of concentrated skim milk dispersions as affected by physicochemical conditions: change in pH and CaCl2 addition |
dc.creator.none.fl_str_mv |
Olivares, María Laura Achkar, Natalia Patricia Zorrilla, Susana |
author |
Olivares, María Laura |
author_facet |
Olivares, María Laura Achkar, Natalia Patricia Zorrilla, Susana |
author_role |
author |
author2 |
Achkar, Natalia Patricia Zorrilla, Susana |
author2_role |
author author |
dc.subject.none.fl_str_mv |
Casein Micelle Viscosity Model Skim Milk Dispersions Ph And Salt Addition Effects |
topic |
Casein Micelle Viscosity Model Skim Milk Dispersions Ph And Salt Addition Effects |
purl_subject.fl_str_mv |
https://purl.org/becyt/ford/2.11 https://purl.org/becyt/ford/2 |
dc.description.none.fl_txt_mv |
Understanding the behavior of casein micelles (CM) in concentrated regimes is critical for the design of dairy unit operations such as drying or evaporation but also it is still scarce. In this work, the effect of the decrease in pH and the addition of a calcium salt on concentrated skim milk dispersions was examined by rheometric measurements at 25 °C. Control samples (S1), samples with a pH of 5.8 (S2), and samples with 0.04 M CaCl2 addition (S3) at different concentrations (40, 45, 48, 50, and 52% w/w) were analyzed through flow curves and oscillatory dynamic data by frequency sweep tests. All samples showed a clear shear thinning non-Newtonian behavior and a large dependence on concentration, dispersions being more fluid for samples S2 and S3. A viscosity model for microgels was used to obtain parameters related to the characteristic structure of systems. It was demonstrated that CM had a similar structure for the different physicochemical systems studied and that the decrease of pH and the addition of salt reduced the dispersion stability due to electrostatic and steric potential energy is depleted. Dynamic data showed that dispersions at the highest concentration had dominant and similar elastic behavior and weak gel character. A transition regime from fluid to gel was observed in samples S2 at 45% w/w. No samples obeyed the Cox-Merz rule. This study allowed gaining more understanding related to the structure of CM systems studied. Fil: Olivares, María Laura. 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: Achkar, Natalia Patricia. 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: Zorrilla, Susana. 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 |
Understanding the behavior of casein micelles (CM) in concentrated regimes is critical for the design of dairy unit operations such as drying or evaporation but also it is still scarce. In this work, the effect of the decrease in pH and the addition of a calcium salt on concentrated skim milk dispersions was examined by rheometric measurements at 25 °C. Control samples (S1), samples with a pH of 5.8 (S2), and samples with 0.04 M CaCl2 addition (S3) at different concentrations (40, 45, 48, 50, and 52% w/w) were analyzed through flow curves and oscillatory dynamic data by frequency sweep tests. All samples showed a clear shear thinning non-Newtonian behavior and a large dependence on concentration, dispersions being more fluid for samples S2 and S3. A viscosity model for microgels was used to obtain parameters related to the characteristic structure of systems. It was demonstrated that CM had a similar structure for the different physicochemical systems studied and that the decrease of pH and the addition of salt reduced the dispersion stability due to electrostatic and steric potential energy is depleted. Dynamic data showed that dispersions at the highest concentration had dominant and similar elastic behavior and weak gel character. A transition regime from fluid to gel was observed in samples S2 at 45% w/w. No samples obeyed the Cox-Merz rule. This study allowed gaining more understanding related to the structure of CM systems studied. |
publishDate |
2016 |
dc.date.none.fl_str_mv |
2016-03 |
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/11336/23825 Olivares, María Laura; Achkar, Natalia Patricia; Zorrilla, Susana; Rheological behavior of concentrated skim milk dispersions as affected by physicochemical conditions: change in pH and CaCl2 addition; EDP Sciences; Dairy Science & Technology; 96; 4; 3-2016; 525-538 1958-5586 CONICET Digital CONICET |
url |
http://hdl.handle.net/11336/23825 |
identifier_str_mv |
Olivares, María Laura; Achkar, Natalia Patricia; Zorrilla, Susana; Rheological behavior of concentrated skim milk dispersions as affected by physicochemical conditions: change in pH and CaCl2 addition; EDP Sciences; Dairy Science & Technology; 96; 4; 3-2016; 525-538 1958-5586 CONICET Digital CONICET |
dc.language.none.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
info:eu-repo/semantics/altIdentifier/doi/10.1007/s13594-016-0287-0 info:eu-repo/semantics/altIdentifier/url/https://link.springer.com/article/10.1007%2Fs13594-016-0287-0 |
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 |
dc.publisher.none.fl_str_mv |
EDP Sciences |
publisher.none.fl_str_mv |
EDP Sciences |
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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1846082833641111552 |
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13.22299 |