About: Viscoelastic Properties of Processed Cheese as a Function of Pectin Concentration

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rdf:type	skos:Concept http://linked.opendata.cz/ontology/domain/vavai/Vysledek
Description	In this paper the effect of pectin concentration (0.2, 0.4, 0.6 and 0.8% w/w) on viscoelastic properties of model processed cheeses with 40% w/w dry matter and 50% w/w fat in dry matter after 42 days of storage at temperature 6+/-2 °C has been studied. The samples were analysed by dynamic oscillation rheometry with plate-plate geometry. Complex modulus (G) and loss tangent (tan ) were calculated for reference frequency 1 Hz. The present work found that with the increasing concentration of pectin the complex modulus (G) rose and loss tangent (tan ) decreased. In general, all samples with pectin were firmer than processed cheeses without it and, furthermore, created gels were more elastic. In this paper the effect of pectin concentration (0.2, 0.4, 0.6 and 0.8% w/w) on viscoelastic properties of model processed cheeses with 40% w/w dry matter and 50% w/w fat in dry matter after 42 days of storage at temperature 6+/-2 °C has been studied. The samples were analysed by dynamic oscillation rheometry with plate-plate geometry. Complex modulus (G) and loss tangent (tan ) were calculated for reference frequency 1 Hz. The present work found that with the increasing concentration of pectin the complex modulus (G) rose and loss tangent (tan ) decreased. In general, all samples with pectin were firmer than processed cheeses without it and, furthermore, created gels were more elastic. (en) Byl sledován vliv přídavku pektinu (0.2, 0.4, 0.6 and 0.8% w/w) na viskoelastické vlastnosti modelových tavených sýrů (40 % sušina, 50 % tuku v sušině) skladovaných 42 dní při tepltotě 6 +/- 2 °C. Ke studiu byla použita dynamická oscilační reometri s měřící geometrií deska-deska. Modelové tavené sýry s přídavkem pektinu byly tužší než vzorky bez pektinu. Přídavek pektinu do taveného sýra způsobil zvýšení elasticity vzniklého gelu. (cs)
Title	Viscoelastic Properties of Processed Cheese as a Function of Pectin Concentration Vliv koncentrace přidaného pektinu na viskoelastické vlastnosti tavených sýrů (cs) Viscoelastic Properties of Processed Cheese as a Function of Pectin Concentration (en)
skos:prefLabel	Viscoelastic Properties of Processed Cheese as a Function of Pectin Concentration Vliv koncentrace přidaného pektinu na viskoelastické vlastnosti tavených sýrů (cs) Viscoelastic Properties of Processed Cheese as a Function of Pectin Concentration (en)
skos:notation	RIV/70883521:28110/07:63505371!RIV08-MSM-28110___
http://linked.open.../vavai/riv/strany	130 - 133
http://linked.open...avai/riv/aktivita	Z
http://linked.open...avai/riv/aktivity	Z(MSM7088352101)
http://linked.open...vai/riv/dodaniDat	2008
http://linked.open...aciTvurceVysledku	Pavlínek, Vladimír Hrabě, Jan Buňka, František Kráčmar, Stanislav
http://linked.open.../riv/druhVysledku	D - Článek ve sborníku
http://linked.open...iv/duvernostUdaju	S - Úplné a pravdivé údaje nepodléhající ochraně podle zvláštních právních předpisů
http://linked.open...titaPredkladatele	Univerzita Tomáše Bati ve Zlíně / Fakulta technologická
http://linked.open...dnocenehoVysledku	458005
http://linked.open...ai/riv/idVysledku	RIV/70883521:28110/07:63505371
http://linked.open...riv/jazykVysledku	eng - angličtina
http://linked.open.../riv/klicovaSlova	Processed cheese; dynamic oscillation rheometry; pectin (en)
http://linked.open.../riv/klicoveSlovo	dynamic oscillation rheometry pectin Processed cheese
http://linked.open...ontrolniKodProRIV	[04BFC7299E5C]
http://linked.open...i/riv/mistoVydani	Nitra
http://linked.open...i/riv/nazevZdroje	Risk Factors of Food Chain VII.
http://linked.open...in/vavai/riv/obor	GM
http://linked.open...ichTvurcuVysledku	4 (xsd:int)
http://linked.open...cetTvurcuVysledku	5 (xsd:int)
http://linked.open...UplatneniVysledku	2007
http://linked.open...iv/tvurceVysledku	Buňka, František Hrabě, Jan Kráčmar, Stanislav Pavlínek, Vladimír Macků, Ivana
http://linked.open...n/vavai/riv/zamer	Multifunctional Composite Systems Based on Natural and Synthetic Polymers
number of pages	4 (xsd:int)
http://purl.org/ne...btex#hasPublisher	Slovenská poľnohospodárska univerzita v Nitre
https://schema.org/isbn	978-80-8069-947-5
http://localhost/t...ganizacniJednotka	28110

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