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dc.contributor.author
Meza, Barbara Erica del Valle
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dc.contributor.author
Peralta, Juan Manuel
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dc.contributor.author
Zorrilla, Susana
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dc.date.available
2016-12-22T15:10:56Z
dc.date.issued
2015-10
dc.identifier.citation
Meza, Barbara Erica del Valle; Peralta, Juan Manuel; Zorrilla, Susana; Rheological properties of a comercial food glaze material and their effect on the film thickness obtained by dip coating; Wiley; Journal Of Food Process Engineering; 38; 5; 10-2015; 510-516
dc.identifier.issn
0145-8876
dc.identifier.uri
http://hdl.handle.net/11336/9916
dc.description.abstract
Glazing refers to the application of a coating material onto the surface of foods to enhance their shine and appearance. The objective of this work was to analyse the rheological properties of a commercial food glaze material and to study their effect on the film thickness obtained by dip coating. Glazing suspension (83.33% total solids content) was obtained using a commercial powder product. Apparent viscosity was determined (shear rate 0.6-50 s^-1) and yield stress was estimated with a creep test (0.5-10 Pa during 5 s). Experimental data were analysed applying the generalised Herschel -Bulkley model. A comparison between average thickness values obtained by dip coating and using a phenomenological mathematical model was carried out. All determinations were done at 20, 30, 40, and 50 °C. Rheological parameters were obtained with satisfactory root mean squared errors. Good agreement between experimental and theoretical film thickness as affected by temperature was obtained.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Wiley
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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
Rheology
dc.subject
Food Glaze Material
dc.subject
Dip Coating
dc.subject
Film Thickness
dc.subject.classification
Otras Ingeniería Química
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dc.subject.classification
Ingeniería Química
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dc.subject.classification
INGENIERÍAS Y TECNOLOGÍAS
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dc.title
Rheological properties of a comercial food glaze material and their effect on the film thickness obtained by dip coating
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2016-12-16T14:27:21Z
dc.journal.volume
38
dc.journal.number
5
dc.journal.pagination
510-516
dc.journal.pais
Reino Unido
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dc.journal.ciudad
Londres
dc.description.fil
Fil: Meza, Barbara Erica del Valle. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Santa Fe. Instituto de Desarrollo Tecnológico Para la Industria Química (i); Argentina
dc.description.fil
Fil: Peralta, Juan Manuel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Santa Fe. Instituto de Desarrollo Tecnológico Para la Industria Química (i); Argentina
dc.description.fil
Fil: Zorrilla, Susana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Santa Fe. Instituto de Desarrollo Tecnológico Para la Industria Química (i); Argentina
dc.journal.title
Journal Of Food Process Engineering
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dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/http://onlinelibrary.wiley.com/doi/10.1111/jfpe.12181/abstract
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/http://dx.doi.org/10.1111/jfpe.12181
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