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Steady state and oscillatory rheology of meat sauces: applicability of the modified Cox-Merz rule
Authors: Valentine Okonkwo, Ogan Mba, Ebenezer Kwofie, Michael Ngadi
Identifier: CSBE21585
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Published in: CSBE-SCGAB Technical Conferences » 5th CIGR and AGM Quebec City 2021 » Regular Sessions
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Description: Due to their ability to enhance flavor and texture, sauces have become essential part of many local and international cuisines. As a result of base and additional ingredients composition, the rheological properties of sauces vary widely. The steady state and oscillatory rheology of ten (10) popular commercial meat sauces were investigated in the temperature range of 0 ? 75?C using a controlled-stress rheometer, at a shear rate of 0.1 ? 100 s-1 and oscillatory frequency sweep of 0.01 ? 10 Hz. For the temperature range studied, the sauces exhibited shear thinning behavior well described by the Hershel-Bulkley model (Pseudo R2 0.975). Estimate of model parameters showed that the yield stress and consistency index ranged from 1.00 ? 33.96 Pa and 4.61 ? 38.80 Pasn, respectively. The flow behavior index (n) (0.24 ? n ? 0.55) confirmed the pseudoplastic behavior of the sauces. Temperature had a significant effect on the estimated model parameters (p < 0.05). The oscillatory tests results revealed that all the sauces behaved like weak gels. Storage modulus (G') was greater than loss modulus (G") within the studied frequency range, indicating a dominant elastic structure over viscous properties. Viscoelastic properties were modelled by the power law function of oscillatory frequency (Pseudo R2 ? 0.956). The related magnitude ranged from 95.16 ? 201.70 Pasn and 0.18 ? 0.31 for consistency index and flow behaviour index, respectively. Modified Cox-Merz rule was satisfactorily applied to correlate apparent and complex viscosity values at all temperatures studied.
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Date: 2021-06-11
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Conference name: 5th CIGR International Conference and CSBE-SCGAB AGM 2021, Quebec City,QC, 11-14 May 2021.
Session name: Food 3 - Processing
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Type: Text.Abstract
Format:
Publication type: Presentation
Source:
Relation:
Coverage: Canada
Language 1: en
Language 2:
Rights: Canadian Society for Bioengineering
Notes:
Other files:
DOI:
Description: Due to their ability to enhance flavor and texture, sauces have become essential part of many local and international cuisines. As a result of base and additional ingredients composition, the rheological properties of sauces vary widely. The steady state and oscillatory rheology of ten (10) popular commercial meat sauces were investigated in the temperature range of 0 ? 75?C using a controlled-stress rheometer, at a shear rate of 0.1 ? 100 s-1 and oscillatory frequency sweep of 0.01 ? 10 Hz. For the temperature range studied, the sauces exhibited shear thinning behavior well described by the Hershel-Bulkley model (Pseudo R2 0.975). Estimate of model parameters showed that the yield stress and consistency index ranged from 1.00 ? 33.96 Pa and 4.61 ? 38.80 Pasn, respectively. The flow behavior index (n) (0.24 ? n ? 0.55) confirmed the pseudoplastic behavior of the sauces. Temperature had a significant effect on the estimated model parameters (p < 0.05). The oscillatory tests results revealed that all the sauces behaved like weak gels. Storage modulus (G') was greater than loss modulus (G") within the studied frequency range, indicating a dominant elastic structure over viscous properties. Viscoelastic properties were modelled by the power law function of oscillatory frequency (Pseudo R2 ? 0.956). The related magnitude ranged from 95.16 ? 201.70 Pasn and 0.18 ? 0.31 for consistency index and flow behaviour index, respectively. Modified Cox-Merz rule was satisfactorily applied to correlate apparent and complex viscosity values at all temperatures studied.
Keywords:
Résumé:
Mots-clés:
Citation:
Volume:
Issue:
Pages -
Contributor:
Date: 2021-06-11
Technical field:
Conference name: 5th CIGR International Conference and CSBE-SCGAB AGM 2021, Quebec City,QC, 11-14 May 2021.
Session name: Food 3 - Processing
Other information:
Type: Text.Abstract
Format:
Publication type: Presentation
Source:
Relation:
Coverage: Canada
Language 1: en
Language 2:
Rights: Canadian Society for Bioengineering
Notes:
Other files:
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