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Dynamic viscoelastic behavior vegetable-based infant purees

AuthorsÁlvarez, M. Dolores ; Canet, Wenceslao
Gel strength
Particle size
Time-temperature superposition
Baby foods
Issue Date2013
PublisherJohn Wiley & Sons
CitationJournal of Texture Studies 44: 205- 224 (2013)
AbstractViscoelastic properties of four vegetable-based infant purees were evaluated in temperature range of 5¿80C. Samples behaved like weak gels, with the exception of rice and chicken puree at 35, 50 and 65C, which behaved like a macromolecular solution. At 5¿65C, storage modulus (G¿) and storage loss (G¿) could be well described by a power function of the frequency (R2 > 0.92), and the dependency of their parameters with temperature was modeled by Arrhenius¿s model and quadratic functions. Approach named ¿weak gel model¿ was also applied to the baby foods, and both G¿ and G¿ values decreased with an increase in temperature between 5 and 50C. Master curves were obtained applying time-temperature superposition principle, and horizontal shift factor was sensitive to choice of viscoelastic property being selected for shifting procedure. At 5¿50C, infant purees behaved like thermoreologically complex materials. Rheological measurements were well supported by particle size distributions.
Identifiersdoi: 10.1111/jtxs.12011
issn: 0022-4901
Appears in Collections:(ICTAN) Artículos
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