Blackwell Publishing Journal Backfiles 1879-2005
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
Process Engineering, Biotechnology, Nutrition Technology
The rheological properties of commercial enzyme modified cheese products (Dariteen®, Miles Laboratories, Inc.) are investigated with a micro-rheolog type of viscometer with cone-and-plate geometry. These products exhibit thixotropic shear-thinning behavior, where viscosity changes with the duration and the rate of the applied shear. A viscosity model invoking gradually increasing and decreasing shear rate is investigated. The model involves expression of viscosity as a function of shear rate in the range 1.92-384 sec−1 for the case of Increasing shear rate and 384-1.92 sec−1 for the case of decreasing shear rate. In these investigations, temperature and moisture content range from 24-72°C and 42.3-59.3%, respectively. Hysteresis curves representative of the phenomena are also illustrated.
Type of Medium: