The Effect of pH and Temperature on the Rheological Behavior of Dulce De Leche, A Typical Dairy Argentine Product

The rheological behavior of commercial samples of Dulce de Leche (sweet milk) for household and confectionery use was studied. Both products have thixotropic and pseudoplastic characteristics. Apparent viscosity, determined at 25, 40, and 55°C, demonstrated that this magnitude decreased with increas...

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Detalles Bibliográficos
Publicado: 1991
Materias:
Argentina
Dulce de Leche
rheology
Acceso en línea:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00220302_v74_n5_p1497_Rovedo
http://hdl.handle.net/20.500.12110/paper_00220302_v74_n5_p1497_Rovedo
Aporte de:
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires
id paper:paper_00220302_v74_n5_p1497_Rovedo
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spelling paper:paper_00220302_v74_n5_p1497_Rovedo2023-06-08T14:45:06Z The Effect of pH and Temperature on the Rheological Behavior of Dulce De Leche, A Typical Dairy Argentine Product Argentina Dulce de Leche rheology The rheological behavior of commercial samples of Dulce de Leche (sweet milk) for household and confectionery use was studied. Both products have thixotropic and pseudoplastic characteristics. Apparent viscosity, determined at 25, 40, and 55°C, demonstrated that this magnitude decreased with increased temperature. Activation energies were 9.9 and 10.4 kcal/mol for household and confectionery types, respectively. Apparent viscosities of household samples were determined at pH = 3.0, 6.1, and 8.3. At acid pH, the apparent viscosity was lower than that of the original sample (pH = 6.1); at alkaline pH viscosity was higher than that of the original. The effect of pH becomes more pronounced with time. From shear stress and shear rate flow diagrams, the Herschel-Bulkley model was adequate for both types of Dulce de Leche investigated. © 1991, American Dairy Science Association. All rights reserved. 1991 https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00220302_v74_n5_p1497_Rovedo http://hdl.handle.net/20.500.12110/paper_00220302_v74_n5_p1497_Rovedo
institution Universidad de Buenos Aires
institution_str I-28
repository_str R-134
collection Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA)
topic Argentina
Dulce de Leche
rheology
spellingShingle Argentina
Dulce de Leche
rheology
The Effect of pH and Temperature on the Rheological Behavior of Dulce De Leche, A Typical Dairy Argentine Product
topic_facet Argentina
Dulce de Leche
rheology
description The rheological behavior of commercial samples of Dulce de Leche (sweet milk) for household and confectionery use was studied. Both products have thixotropic and pseudoplastic characteristics. Apparent viscosity, determined at 25, 40, and 55°C, demonstrated that this magnitude decreased with increased temperature. Activation energies were 9.9 and 10.4 kcal/mol for household and confectionery types, respectively. Apparent viscosities of household samples were determined at pH = 3.0, 6.1, and 8.3. At acid pH, the apparent viscosity was lower than that of the original sample (pH = 6.1); at alkaline pH viscosity was higher than that of the original. The effect of pH becomes more pronounced with time. From shear stress and shear rate flow diagrams, the Herschel-Bulkley model was adequate for both types of Dulce de Leche investigated. © 1991, American Dairy Science Association. All rights reserved.
title The Effect of pH and Temperature on the Rheological Behavior of Dulce De Leche, A Typical Dairy Argentine Product
title_short The Effect of pH and Temperature on the Rheological Behavior of Dulce De Leche, A Typical Dairy Argentine Product
title_full The Effect of pH and Temperature on the Rheological Behavior of Dulce De Leche, A Typical Dairy Argentine Product
title_fullStr The Effect of pH and Temperature on the Rheological Behavior of Dulce De Leche, A Typical Dairy Argentine Product
title_full_unstemmed The Effect of pH and Temperature on the Rheological Behavior of Dulce De Leche, A Typical Dairy Argentine Product
title_sort effect of ph and temperature on the rheological behavior of dulce de leche, a typical dairy argentine product
publishDate 1991
url https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00220302_v74_n5_p1497_Rovedo
http://hdl.handle.net/20.500.12110/paper_00220302_v74_n5_p1497_Rovedo
_version_ 1768542772686487552

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