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dc.contributor.author
Olivares, María Laura
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dc.contributor.author
Shahrivar, K.
dc.contributor.author
de Vicente, Juan
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dc.date.available
2019-08-18T20:16:12Z
dc.date.issued
2019-03
dc.identifier.citation
Olivares, María Laura; Shahrivar, K.; de Vicente, Juan; Soft lubrication characteristics of microparticulated whey proteins used as fat replacers in dairy systems; Elsevier; Journal of Food Engineering; 245; 3-2019; 157-165
dc.identifier.issn
0260-8774
dc.identifier.uri
http://hdl.handle.net/11336/81771
dc.description.abstract
In this work the fat mimicking mechanism of microparticulated whey proteins (MWP) in milk-based systems was studied using rheological and tribological techniques. Flow curves and friction measurements in a soft contact of skim milk-MPW dispersions (SM-MPW) and skim milk-dairy fat emulsions (SM-DF) at different concentrations (3, 6, 9, 12, 15, 18 and 20% w/w) and temperatures (25 °C and 37 °C) were carried out and compared. Friction coefficient curves of SM-MPW dispersions as a function of the product of entrainment speed and viscosity collapsed into a single master curve in the mixed and elastohydrodynamic (EHL) regimes when the high shear viscosity values as obtained through Carreau-Yasuda model were used. This suggests that the dispersions as a whole entrained in the contact. However, in the case of SM-DF emulsions, a very good collapse is obtained if only SM is assumed to pass through the contact. Simulations of friction coefficient within the EHL region showed a reasonably good continuity of the experimental data for SM-MPW dispersions and SM-DF emulsions. Finally, it was observed that friction levels attained with MPW proteins and DF at typical speeds involved in oral processing were comparable, hence demonstrating the capability of SM-MPW proteins dispersions to imitate DF in milk-based systems from a lubrication point of view.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Elsevier
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dc.rights
info:eu-repo/semantics/restrictedAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
Elastohydrodynamic Lubrication
dc.subject
Food Colloids
dc.subject
Soft Lubrication
dc.subject
Tribology
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
Soft lubrication characteristics of microparticulated whey proteins used as fat replacers in dairy systems
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2019-08-01T20:00:39Z
dc.journal.volume
245
dc.journal.pagination
157-165
dc.journal.pais
Países Bajos
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dc.journal.ciudad
Amsterdam
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: Shahrivar, K.. Universidad de Granada, Facultad de Ciencias;
dc.description.fil
Fil: de Vicente, Juan. Universidad de Granada, Facultad de Ciencias;
dc.journal.title
Journal of Food Engineering
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dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://linkinghub.elsevier.com/retrieve/pii/S0260877418304503
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1016/j.jfoodeng.2018.10.015
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