Rheokinetic Model to Characterize the Maturation Process of Gelatin Solutions under Shear Flow

Autores
Ottone, Mariel Lorena; Peirotti, Marta Beatriz; Deiber, Julio Alcides
Año de publicación
2009
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The characterization of maturing gelatin solutions in shear flow is required for an appropriate formulation of food products. Under static conditions, the maturation process of gelatin solutions may be described through a basic structural parameter evolving to the percolation value (gel point). Within the rheological framework, two asymptotic viscosities are well identified for the maturing process of gelatin solutions at the limit zero shear rate. One involves the initial solution viscosity that may be associated with the null structural parameter (the microstructure is not formed yet). The other is the percolation zero shear rate viscosity (assuming an infinite value when approaching the gel time) and corresponds to the maximum value of the structural parameter. Under flow, thixotropic theories combined with the knowledge of suspension rheology allow one to convert directly experimental data obtained as shear stress versus time for a given shear rate into the time evolution of the structural parameter. Consequently rheometric experimental data available places the search for a rheokinetic model of the structural parameter. Here, different expressions for this model are investigated, mainly those involving both the rates of structure breakdown and buildup, where the average cluster size is affected by the shear rate. The rate equation thus obtained may be then applied to arbitrary shear rate histories. Numerical results of the rheokinetic model proposed in this work fit well experimental rheometric data obtained in shear flow for the maturing of different gelatin solutions. Experimental data acquired in this work are presented and discussed in relation to those reported previously in the literature.
Fil: Ottone, Mariel Lorena. 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: Peirotti, Marta Beatriz. 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: Deiber, Julio Alcides. 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
Gelatin Solutions
Maturation Process
Rheokinetic Models
Shear Rate Histories
Thixotropy
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:11336/25401
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/25401
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Rheokinetic Model to Characterize the Maturation Process of Gelatin Solutions under Shear FlowOttone, Mariel LorenaPeirotti, Marta BeatrizDeiber, Julio AlcidesGelatin SolutionsMaturation ProcessRheokinetic ModelsShear Rate HistoriesThixotropyhttps://purl.org/becyt/ford/2.4https://purl.org/becyt/ford/2The characterization of maturing gelatin solutions in shear flow is required for an appropriate formulation of food products. Under static conditions, the maturation process of gelatin solutions may be described through a basic structural parameter evolving to the percolation value (gel point). Within the rheological framework, two asymptotic viscosities are well identified for the maturing process of gelatin solutions at the limit zero shear rate. One involves the initial solution viscosity that may be associated with the null structural parameter (the microstructure is not formed yet). The other is the percolation zero shear rate viscosity (assuming an infinite value when approaching the gel time) and corresponds to the maximum value of the structural parameter. Under flow, thixotropic theories combined with the knowledge of suspension rheology allow one to convert directly experimental data obtained as shear stress versus time for a given shear rate into the time evolution of the structural parameter. Consequently rheometric experimental data available places the search for a rheokinetic model of the structural parameter. Here, different expressions for this model are investigated, mainly those involving both the rates of structure breakdown and buildup, where the average cluster size is affected by the shear rate. The rate equation thus obtained may be then applied to arbitrary shear rate histories. Numerical results of the rheokinetic model proposed in this work fit well experimental rheometric data obtained in shear flow for the maturing of different gelatin solutions. Experimental data acquired in this work are presented and discussed in relation to those reported previously in the literature.Fil: Ottone, Mariel Lorena. 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: Peirotti, Marta Beatriz. 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: Deiber, Julio Alcides. 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; ArgentinaElsevier2009-07info: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/11336/25401Ottone, Mariel Lorena; Peirotti, Marta Beatriz; Deiber, Julio Alcides; Rheokinetic Model to Characterize the Maturation Process of Gelatin Solutions under Shear Flow; Elsevier; Food Hydrocolloids; 23; 5; 7-2009; 1342-13500268-005XCONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodhyd.2008.11.011info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T10:29:15Zoai:ri.conicet.gov.ar:11336/25401instacron: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 10:29:15.623CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Rheokinetic Model to Characterize the Maturation Process of Gelatin Solutions under Shear Flow
title Rheokinetic Model to Characterize the Maturation Process of Gelatin Solutions under Shear Flow
spellingShingle Rheokinetic Model to Characterize the Maturation Process of Gelatin Solutions under Shear Flow
Ottone, Mariel Lorena
Gelatin Solutions
Maturation Process
Rheokinetic Models
Shear Rate Histories
Thixotropy
title_short Rheokinetic Model to Characterize the Maturation Process of Gelatin Solutions under Shear Flow
title_full Rheokinetic Model to Characterize the Maturation Process of Gelatin Solutions under Shear Flow
title_fullStr Rheokinetic Model to Characterize the Maturation Process of Gelatin Solutions under Shear Flow
title_full_unstemmed Rheokinetic Model to Characterize the Maturation Process of Gelatin Solutions under Shear Flow
title_sort Rheokinetic Model to Characterize the Maturation Process of Gelatin Solutions under Shear Flow
dc.creator.none.fl_str_mv Ottone, Mariel Lorena
Peirotti, Marta Beatriz
Deiber, Julio Alcides
author Ottone, Mariel Lorena
author_facet Ottone, Mariel Lorena
Peirotti, Marta Beatriz
Deiber, Julio Alcides
author_role author
author2 Peirotti, Marta Beatriz
Deiber, Julio Alcides
author2_role author
author
dc.subject.none.fl_str_mv Gelatin Solutions
Maturation Process
Rheokinetic Models
Shear Rate Histories
Thixotropy
topic Gelatin Solutions
Maturation Process
Rheokinetic Models
Shear Rate Histories
Thixotropy
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 characterization of maturing gelatin solutions in shear flow is required for an appropriate formulation of food products. Under static conditions, the maturation process of gelatin solutions may be described through a basic structural parameter evolving to the percolation value (gel point). Within the rheological framework, two asymptotic viscosities are well identified for the maturing process of gelatin solutions at the limit zero shear rate. One involves the initial solution viscosity that may be associated with the null structural parameter (the microstructure is not formed yet). The other is the percolation zero shear rate viscosity (assuming an infinite value when approaching the gel time) and corresponds to the maximum value of the structural parameter. Under flow, thixotropic theories combined with the knowledge of suspension rheology allow one to convert directly experimental data obtained as shear stress versus time for a given shear rate into the time evolution of the structural parameter. Consequently rheometric experimental data available places the search for a rheokinetic model of the structural parameter. Here, different expressions for this model are investigated, mainly those involving both the rates of structure breakdown and buildup, where the average cluster size is affected by the shear rate. The rate equation thus obtained may be then applied to arbitrary shear rate histories. Numerical results of the rheokinetic model proposed in this work fit well experimental rheometric data obtained in shear flow for the maturing of different gelatin solutions. Experimental data acquired in this work are presented and discussed in relation to those reported previously in the literature.
Fil: Ottone, Mariel Lorena. 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: Peirotti, Marta Beatriz. 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: Deiber, Julio Alcides. 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 characterization of maturing gelatin solutions in shear flow is required for an appropriate formulation of food products. Under static conditions, the maturation process of gelatin solutions may be described through a basic structural parameter evolving to the percolation value (gel point). Within the rheological framework, two asymptotic viscosities are well identified for the maturing process of gelatin solutions at the limit zero shear rate. One involves the initial solution viscosity that may be associated with the null structural parameter (the microstructure is not formed yet). The other is the percolation zero shear rate viscosity (assuming an infinite value when approaching the gel time) and corresponds to the maximum value of the structural parameter. Under flow, thixotropic theories combined with the knowledge of suspension rheology allow one to convert directly experimental data obtained as shear stress versus time for a given shear rate into the time evolution of the structural parameter. Consequently rheometric experimental data available places the search for a rheokinetic model of the structural parameter. Here, different expressions for this model are investigated, mainly those involving both the rates of structure breakdown and buildup, where the average cluster size is affected by the shear rate. The rate equation thus obtained may be then applied to arbitrary shear rate histories. Numerical results of the rheokinetic model proposed in this work fit well experimental rheometric data obtained in shear flow for the maturing of different gelatin solutions. Experimental data acquired in this work are presented and discussed in relation to those reported previously in the literature.
publishDate 2009
dc.date.none.fl_str_mv 2009-07
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/11336/25401
Ottone, Mariel Lorena; Peirotti, Marta Beatriz; Deiber, Julio Alcides; Rheokinetic Model to Characterize the Maturation Process of Gelatin Solutions under Shear Flow; Elsevier; Food Hydrocolloids; 23; 5; 7-2009; 1342-1350
0268-005X
CONICET Digital
CONICET
url http://hdl.handle.net/11336/25401
identifier_str_mv Ottone, Mariel Lorena; Peirotti, Marta Beatriz; Deiber, Julio Alcides; Rheokinetic Model to Characterize the Maturation Process of Gelatin Solutions under Shear Flow; Elsevier; Food Hydrocolloids; 23; 5; 7-2009; 1342-1350
0268-005X
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.foodhyd.2008.11.011
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 13.260194

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