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Linear viscoelasticity characterization of egg albumen/glycerol blends with applications in material moulding processes

Paper ID Volume ID Publish Year Pages File Format Full-Text
19095 43045 2013 8 PDF Available
Title
Linear viscoelasticity characterization of egg albumen/glycerol blends with applications in material moulding processes
Abstract

The effect of composition, storage conditions and temperature over the rheological properties of dough-like materials prepared within a mixing-rheometer was studied using different egg albumen protein/glycerol ratios: 50/50, 60/40 and 65/35. As protein/glycerol ratio increases from 50/50 to 65/35, the mechanical spectra display a dramatic increase (i.e. 15,000-fold in the storage modulus at 1 rad/s), as a greater degree of structuration is achieved. An evolution from a predominantly viscous behaviour into a predominantly elastic one is also observed (i.e. the loss tangent shifts from 1.9 to 0.3 at 1 rad/s).When the viscoelastic properties were studied along ageing, a relaxation related minimum was found at relatively short times, which could define the optimal condition for bioplastic processing (e.g. injection moulding). Freezing also plays an important role by inhibiting ageing and strongly retarding the evolution of G′ and G″ along ageing time after thawing. When samples are submitted to a thermal treatment up to 90 °C, a minimum is always found both in G′ and G″ that takes place at lower temperature as the protein/glycerol ratio increases (from 62 to 49 °C).

Graphical abstractFigure optionsDownload full-size imageDownload high-quality image (102 K)Download as PowerPoint slideHighlights► Rheological analysis may be useful to select injection moulding process conditions. ► Higher protein/glycerol ratios lead to enhanced gel strengths. ► Ageing may yield weakening and a minimum in rheological properties of blends. ► Freezing inhibits ageing and retards further evolution of thawed samples. ► A minimum appears in the rheological properties when temperature is raised up.

Keywords
Egg albumen protein; Glycerol; Rheology; Dough
First Page Preview
Linear viscoelasticity characterization of egg albumen/glycerol blends with applications in material moulding processes
Publisher
Database: Elsevier - ScienceDirect
Journal: Food and Bioproducts Processing - Volume 91, Issue 4, October 2013, Pages 319–326
Authors
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Subjects
Physical Sciences and Engineering Chemical Engineering Bioengineering