Temperature dependency of linear viscoelastic properties of a commercial low-fat soft cheese after frozen storage

dc.creatorMeza, Barbara Erica del Valle
dc.creatorVerdini, Roxana Andrea
dc.creatorRubiolo, Amelia Catalina
dc.date.accessioned2017-06-23T21:06:36Z
dc.date.accessioned2018-11-06T15:00:21Z
dc.date.available2017-06-23T21:06:36Z
dc.date.available2018-11-06T15:00:21Z
dc.date.created2017-06-23T21:06:36Z
dc.date.issued2012-12
dc.identifierMeza, Barbara Erica del Valle; Verdini, Roxana Andrea; Rubiolo, Amelia Catalina; Temperature dependency of linear viscoelastic properties of a commercial low-fat soft cheese after frozen storage; Elsevier; Journal Of Food Engineering; 109; 3; 12-2012; 475-481
dc.identifier0260-8774
dc.identifierhttp://hdl.handle.net/11336/18826
dc.identifierCONICET Digital
dc.identifierCONICET
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1892722
dc.description.abstractThe temperature dependency of linear viscoelastic properties of a commercial low-fat soft cheese containing microparticulated whey protein as fat replacer was studied considering the effect of freezing. After thawing, cheeses were held at 6 C during 48 days for ripening. Refrigerated cheeses (stored at 6 C for 48 days) were used as control samples. Frequency sweeps (0.01-10 Hz) in the linear viscoelastic region at 10, 20, 30, 40, and 50 C were performed. Activation energies for complex viscosity at 1 Hz were obtained from an Arrhenius-type equation. Also, the time-temperature superposition method, the modified Cole-Cole analysis and the weak gel model for foods were used to compare the behavior of frozen and refrigerated cheeses. The results obtained in this work indicated that the viscoelastic properties of the studied cheeses obtained at different temperatures were influenced by freezing.
dc.languageeng
dc.publisherElsevier
dc.relationinfo:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1016/j.jfoodeng.2011.11.002
dc.relationinfo:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0260877411005863?via%3Dihub
dc.rightshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/
dc.rightsinfo:eu-repo/semantics/restrictedAccess
dc.subjectCOMMERCIAL LOW-FAT SOFT CHEESE
dc.subjectVISCOELASTIC PROPERTIES
dc.subjectTEMPERATURE
dc.subjectFREEZING
dc.titleTemperature dependency of linear viscoelastic properties of a commercial low-fat soft cheese after frozen storage
dc.typeArtículos de revistas
dc.typeArtículos de revistas
dc.typeArtículos de revistas


Este ítem pertenece a la siguiente institución