Changes in the rheological properties of cheddar cheese at different storage temperatures
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- 作者：Jae-Yong Kim ; Keon-Bong Lee ; Yong-Kook Shin…
- 关键词：Cheddar cheese ; 3 ; element Maxwell model ; stress relaxation ; master curve ; Williams ; Landel ; Ferry equation
- 刊名：Food Science and Biotechnology
- 出版年：2015
- 出版时间：August 2015
- 年：2015
- 卷：24
- 期：4
- 页码：1349-1353
- 全文大小：240 KB
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Keon-Bong Lee (2)
Yong-Kook Shin (2)
Moo-Yeol Baik (1)
Byung-Yong Kim (1)
1. Department of Food Science and Biotechnology, Institute of Life Science and Resources, Kyunghee University, Yongin, Gyeonggi, 446-701, Korea
2. Research and Development Center, Seoul Dairy Cooperative, Ansan, Gyeonggi, 425-839, Korea - 刊物类别：Chemistry and Materials Science
- 刊物主题：Chemistry
Nutrition
Food Science - 出版者：The Korean Society of Food Science and Technology in co-publication with Springer
- ISSN：2092-6456
文摘
Changes in the stress relaxation behavior of Cheddar cheese was measured at different storage temperatures (5-25oC). A 3-element Maxwell model was used for calculation of instantaneous elastic, elastic, and viscous constants. As the storage temperature increased from 5 to 25oC, rheological properties of instantaneous and equilibrium stresses, and instantaneous elastic, elastic, and viscous constants decreased. A master curve was constructed based on moving each stress relaxation curve horizontally on the basis of reference temperature (15oC) with shift factors. The master curve of Cheddar cheese had a linear temperature dependency. The modulus of elasticity decreased as the storage temperature increased. The predicted shelf life and activation energy of Cheddar cheese at different storage temperatures were calculated using the Williams-Landel-Ferry equation. The activation energy was 50.25 kcal/mol, and the expected shelf life was 15 times longer when stored at 5oC than at 15oC.