Rheological characterization of full-fat and low-fat glaze materials for foods
- Autores
- Meza, Barbara Erica del Valle; Peralta, Juan Manuel; Zorrilla, Susana
- Año de publicación
- 2016
- Idioma
- inglés
- Tipo de recurso
- artículo
- Estado
- versión publicada
- Descripción
- The objective of this work was to perform the rheological characterization of full-fat and low-fat glaze materials used as film-forming fluids. Glaze materials were elaborated with icing sugar, skim milk powder, water, and different contents (0, 3, 6, and 9%) of vegetable fat (sunflower oil and soy lecithin) or microparticulated whey protein as fat mimetic. Rotational rheometry, creep tests, and dynamical rheometry were performed. Yield stress was obtained by direct and indirect methods. Steady shear viscosity was analyzed applying the HerscheleBulkley model. Complex moduli were modeled with a power law equation and the application of Cox-Merz rule was considered. Images were obtained by optical microscopy. Average film thickness values were estimated using a mechanistic mathematical model for a dip-coating process during the draining stage. The results indicated that it may be possible to obtain low-fat glaze materials with rheological properties, microstructure, and film thickness-forming capacities similar to full-fat formulations.
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: Peralta, Juan Manuel. 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
-
Rheology
Glaze Material
Food Coating
Fat Mimetic - 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:11336/23804
Ver los metadatos del registro completo
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Rheological characterization of full-fat and low-fat glaze materials for foodsMeza, Barbara Erica del VallePeralta, Juan ManuelZorrilla, SusanaRheologyGlaze MaterialFood CoatingFat Mimetichttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2The objective of this work was to perform the rheological characterization of full-fat and low-fat glaze materials used as film-forming fluids. Glaze materials were elaborated with icing sugar, skim milk powder, water, and different contents (0, 3, 6, and 9%) of vegetable fat (sunflower oil and soy lecithin) or microparticulated whey protein as fat mimetic. Rotational rheometry, creep tests, and dynamical rheometry were performed. Yield stress was obtained by direct and indirect methods. Steady shear viscosity was analyzed applying the HerscheleBulkley model. Complex moduli were modeled with a power law equation and the application of Cox-Merz rule was considered. Images were obtained by optical microscopy. Average film thickness values were estimated using a mechanistic mathematical model for a dip-coating process during the draining stage. The results indicated that it may be possible to obtain low-fat glaze materials with rheological properties, microstructure, and film thickness-forming capacities similar to full-fat formulations.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: Peralta, Juan Manuel. 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; ArgentinaElsevier2016-02info: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/11336/23804Meza, Barbara Erica del Valle; Peralta, Juan Manuel; Zorrilla, Susana; Rheological characterization of full-fat and low-fat glaze materials for foods; Elsevier; Journal of Food Engineering; 171; 2-2016; 57-660260-8774CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.jfoodeng.2015.10.012info:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0260877415300133info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T09:38:03Zoai:ri.conicet.gov.ar:11336/23804instacron: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 09:38:03.312CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse |
dc.title.none.fl_str_mv |
Rheological characterization of full-fat and low-fat glaze materials for foods |
title |
Rheological characterization of full-fat and low-fat glaze materials for foods |
spellingShingle |
Rheological characterization of full-fat and low-fat glaze materials for foods Meza, Barbara Erica del Valle Rheology Glaze Material Food Coating Fat Mimetic |
title_short |
Rheological characterization of full-fat and low-fat glaze materials for foods |
title_full |
Rheological characterization of full-fat and low-fat glaze materials for foods |
title_fullStr |
Rheological characterization of full-fat and low-fat glaze materials for foods |
title_full_unstemmed |
Rheological characterization of full-fat and low-fat glaze materials for foods |
title_sort |
Rheological characterization of full-fat and low-fat glaze materials for foods |
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 Glaze Material Food Coating Fat Mimetic |
topic |
Rheology Glaze Material Food Coating Fat Mimetic |
purl_subject.fl_str_mv |
https://purl.org/becyt/ford/2.11 https://purl.org/becyt/ford/2 |
dc.description.none.fl_txt_mv |
The objective of this work was to perform the rheological characterization of full-fat and low-fat glaze materials used as film-forming fluids. Glaze materials were elaborated with icing sugar, skim milk powder, water, and different contents (0, 3, 6, and 9%) of vegetable fat (sunflower oil and soy lecithin) or microparticulated whey protein as fat mimetic. Rotational rheometry, creep tests, and dynamical rheometry were performed. Yield stress was obtained by direct and indirect methods. Steady shear viscosity was analyzed applying the HerscheleBulkley model. Complex moduli were modeled with a power law equation and the application of Cox-Merz rule was considered. Images were obtained by optical microscopy. Average film thickness values were estimated using a mechanistic mathematical model for a dip-coating process during the draining stage. The results indicated that it may be possible to obtain low-fat glaze materials with rheological properties, microstructure, and film thickness-forming capacities similar to full-fat formulations. 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: Peralta, Juan Manuel. 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 |
The objective of this work was to perform the rheological characterization of full-fat and low-fat glaze materials used as film-forming fluids. Glaze materials were elaborated with icing sugar, skim milk powder, water, and different contents (0, 3, 6, and 9%) of vegetable fat (sunflower oil and soy lecithin) or microparticulated whey protein as fat mimetic. Rotational rheometry, creep tests, and dynamical rheometry were performed. Yield stress was obtained by direct and indirect methods. Steady shear viscosity was analyzed applying the HerscheleBulkley model. Complex moduli were modeled with a power law equation and the application of Cox-Merz rule was considered. Images were obtained by optical microscopy. Average film thickness values were estimated using a mechanistic mathematical model for a dip-coating process during the draining stage. The results indicated that it may be possible to obtain low-fat glaze materials with rheological properties, microstructure, and film thickness-forming capacities similar to full-fat formulations. |
publishDate |
2016 |
dc.date.none.fl_str_mv |
2016-02 |
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/11336/23804 Meza, Barbara Erica del Valle; Peralta, Juan Manuel; Zorrilla, Susana; Rheological characterization of full-fat and low-fat glaze materials for foods; Elsevier; Journal of Food Engineering; 171; 2-2016; 57-66 0260-8774 CONICET Digital CONICET |
url |
http://hdl.handle.net/11336/23804 |
identifier_str_mv |
Meza, Barbara Erica del Valle; Peralta, Juan Manuel; Zorrilla, Susana; Rheological characterization of full-fat and low-fat glaze materials for foods; Elsevier; Journal of Food Engineering; 171; 2-2016; 57-66 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.2015.10.012 info:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0260877415300133 |
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 |
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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1844613201816190976 |
score |
13.070432 |