Food Engineering Progress (산업식품공학)

Korean Society for Industrial Food Engineering (한국산업식품공학회)
권호 표지

Effect of Pre-shearing and Temperature on the Yield Stress of Stirred Yogurt

  • Yoon, Won Byong (Department of Food science and Biotechnology, Division of Biotechnology, School of Bioscience & Biotechnology, Kangwon National University)
  • Received : 2009.01.07
  • Accepted : 2009.02.13
  • Published : 2009.02.28
⟨ Previous Next ⟩

Abstract

The yield stress of stirred yogurt was measured by the vane viscometer at different pre-shearing conditions, such as pre-shear speed, pre-shear time, and wait time, and temperature (12-38${^{\circ}C}$). The yield stress ranged from ~17.6 to 10 Pa and from 34.2 to 11.9 Pa, depending on the pre-shearing conditions and temperature, respectively. The preshear speed and the wait time significantly affected the yield stress. The temperature dependence of the yield stress was described by the Eyring's kinetic model. The linear function of the temperature on the yield stress was limited at the 22${^{\circ}C}$, and at the above 22${^{\circ}C}$, the yield stress was maintained to be a constant (~12.5 Pa).

Keywords

References

  1. Benezench T. Maingonnat JF. 1993. Flow properties of stirred yoghurt: structural parameter approach in describing timedependency. J. Texture Stud. 24: 455-473 https://doi.org/10.1111/j.1745-4603.1993.tb00054.x
  2. Crist B. 1993. Structure and Properties of Polymers, Materials Science and Technology, Vol. 12, Thomas EL (ed.), VCH Publishers, New York, USA
  3. Fox P, McSweeny, PLH. 1998. Dairy Chemistry and Biochemistry. Blackie Academic and Professional, New York, USA
  4. Guggisberg D. 2009. Rheological, microstructural and sensory characterization of low-fat and whole milk set yoghurt as influenced by inulin addition. Int. Dairy J. 19:107-115 https://doi.org/10.1016/j.idairyj.2008.07.009
  5. Larson RG. 1999. The Structure and Rheology of Complex Fluids. Oxford, New York, USA. pp.30-50
  6. Macosko CW. 1994. Rheology Principles, Measurements, and Applications, VCH Publisher Inc., New York, USA
  7. Steffe JF. 1996. Rheological Methods in Food Process Engineering. $2^{nd}$ ed. Freeman Press, East Lansing, MI, USA
  8. Yoon WB, McCarthy KL. 2002. Rheology of yogurt during pipe flow as characterized by MRI. J. Texture Stud. 33: 431- 444 https://doi.org/10.1111/j.1745-4603.2002.tb01358.x