DETERMINATION OF DYNAMIC MODULI OF SOY DOUGHS USING AN ORTHOGONAL RHEOMETER

Autor:	N. W. Taylor, G. C. Mustakas, B. K. Jasberg, E. B. Bagley
Rok vydání:	1981
Předmět:	chemistry.chemical_classification Imagination Reproducibility Materials science Strain (chemistry) Moisture Rheometer media_common.quotation_subject Evaporation Pharmaceutical Science Polymer chemistry Composite material Solubility Food Science media_common
Zdroj:	Journal of Texture Studies. 12:307-319
ISSN:	1745-4603 0022-4901
DOI:	10.1111/j.1745-4603.1981.tb00541.x
Popis:	The orthogonal rheometer in principle provides a relatively simple means of applying a dynamic strain to polymers to determine the dynamic storage and loss moduli (G′, G″) as functions of frequency and strain. In applying this technique to soy doughs, surface evaporation of water from the samples was found to be a serious problem, but when evaporation was controlled, good reproducibility for G′ and G″, was obtained. The moduli were very sensitive to dough moisture level, with G’ changing by a factor of 10 over the moisture range 40 to 50%. Plate diameter and percent strain both affected the absolute values of G′ and G″, though the effects were relatively small. Log G′ and log G″ increased linearly with decreasing nitrogen solubility index. The two major advantages of the orthogonal rheometer for such food systems are the ease of operation and the fact that sample thickness can be chosen to obviate problems associated with sample heterogeneity. Nevertheless, the effects of plate diameter and percent strain need more extensive study.
Databáze:	OpenAIRE
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