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dc.contributor.author
Olivares, María Laura
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dc.contributor.author
Achkar, Natalia Patricia
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dc.contributor.author
Zorrilla, Susana
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dc.date.available
2017-09-07T20:32:41Z
dc.date.issued
2016-03
dc.identifier.citation
Olivares, María Laura; Achkar, Natalia Patricia; Zorrilla, Susana; Rheological behavior of concentrated skim milk dispersions as affected by physicochemical conditions: change in pH and CaCl2 addition; EDP Sciences; Dairy Science & Technology; 96; 4; 3-2016; 525-538
dc.identifier.issn
1958-5586
dc.identifier.uri
http://hdl.handle.net/11336/23825
dc.description.abstract
Understanding the behavior of casein micelles (CM) in concentrated regimes is critical for the design of dairy unit operations such as drying or evaporation but also it is still scarce. In this work, the effect of the decrease in pH and the addition of a calcium salt on concentrated skim milk dispersions was examined by rheometric measurements at 25 °C. Control samples (S1), samples with a pH of 5.8 (S2), and samples with 0.04 M CaCl2 addition (S3) at different concentrations (40, 45, 48, 50, and 52% w/w) were analyzed through flow curves and oscillatory dynamic data by frequency sweep tests. All samples showed a clear shear thinning non-Newtonian behavior and a large dependence on concentration, dispersions being more fluid for samples S2 and S3. A viscosity model for microgels was used to obtain parameters related to the characteristic structure of systems. It was demonstrated that CM had a similar structure for the different physicochemical systems studied and that the decrease of pH and the addition of salt reduced the dispersion stability due to electrostatic and steric potential energy is depleted. Dynamic data showed that dispersions at the highest concentration had dominant and similar elastic behavior and weak gel character. A transition regime from fluid to gel was observed in samples S2 at 45% w/w. No samples obeyed the Cox-Merz rule. This study allowed gaining more understanding related to the structure of CM systems studied.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
EDP Sciences
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dc.rights
info:eu-repo/semantics/openAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
Casein Micelle
dc.subject
Viscosity Model
dc.subject
Skim Milk Dispersions
dc.subject
Ph And Salt Addition Effects
dc.subject.classification
Alimentos y Bebidas
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dc.subject.classification
Otras Ingenierías y Tecnologías
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dc.subject.classification
INGENIERÍAS Y TECNOLOGÍAS
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dc.title
Rheological behavior of concentrated skim milk dispersions as affected by physicochemical conditions: change in pH and CaCl2 addition
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2017-09-01T18:27:41Z
dc.journal.volume
96
dc.journal.number
4
dc.journal.pagination
525-538
dc.journal.pais
Francia
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dc.journal.ciudad
Paris
dc.description.fil
Fil: Olivares, María Laura. 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
dc.description.fil
Fil: Achkar, Natalia Patricia. 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
dc.description.fil
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
dc.journal.title
Dairy Science & Technology
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dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1007/s13594-016-0287-0
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://link.springer.com/article/10.1007%2Fs13594-016-0287-0
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