Influence of compression parameters on mechanical behavior of mozzarella cheese
| Autor: | Davi Novaes Ladeia Fogaça, Luciano Brito Rodrigues, William Soares da Silva |
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| Rok vydání: | 2016 |
| Předmět: |
Materials science
Food Handling Pharmaceutical Science Degree (temperature) 0404 agricultural biotechnology Rheology Cheese Tensile Strength Ultimate tensile strength Freezing Food Quality Animals Texture (crystalline) Composite material Isotropy 0402 animal and dairy science Adhesiveness 04 agricultural and veterinary sciences Compression (physics) 040401 food science 040201 dairy & animal science Dietary Fats Milk Chewiness Food Technology Stress Mechanical Food quality Food Science |
| Zdroj: | Journal of texture studies. 48(5) |
| ISSN: | 1745-4603 |
| Popis: | Studies on the interaction between direction and degree of compression in the Texture Profile Analysis (TPA) of cheeses are limited. For this reason the present study aimed to evaluate the mechanical properties of Mozzarella cheese by TPA at different compression degrees (65, 75, and 85%) and directions (axes X, Y, and Z). Data obtained were compared in order to identify possible interaction between both factors. Compression direction did not affect any mechanical variable, or rather, the cheese had an isotropic behavior for TPA. Compression degree had a significant influence (p 0.05) on TPA responses, excepting for chewiness TPA (N), which remained constant. Data from texture profile were adjusted to models to explain the mechanical behavior according to the compression degree used in the test. The isotropic behavior observed may be result of differences in production method of Mozzarella cheese especially on stretching of cheese mass.Texture Profile Analysis (TPA) is a technique largely used to assess the mechanical properties of food, particularly cheese. The precise choice of the instrumental test configuration is essential for achieving results that represent the material analyzed. The method of manufacturing is another factor that may directly influence the mechanical properties of food. This can be seen, for instance, in stretched curd cheese, such as Mozzarella. Knowledge on such mechanical properties is highly relevant for food industries due to the mechanical resistance in piling, pressing, manufacture of packages, and food transport, or to melting features presented by the food at high temperatures in preparation of several foods, such as pizzas, snacks, sandwiches, and appetizers. |
| Databáze: | OpenAIRE |
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