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
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/23804
Acceder
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network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling 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 Técnicas2025-10-15T14:27:07Zoai: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:34982025-10-15 14:27:08.296CONICET 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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score 13.22299

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