Rheological Properties of Concentrated Milk as a Function of Concentration, Temperature and Storage Time

Journal of Food Engineering

Volumn 35, Issue 2, 1998, Pages 177-190

  Velez Ruiz J F ^a   Barbosa Canovas G V ^b  

^a UNIVERSIDAD DE LAS AMÉRICAS PUEBLA   (Mexico)

^b WASHINGTON STATE UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

ARRHENIUS;

ACTIVATION ENERGY; COMPOSITION EFFECTS; FOOD STORAGE; MATHEMATICAL MODELS; NEWTONIAN FLOW; NONLINEAR EQUATIONS; RHEOLOGY; THERMAL EFFECTS; YIELD STRESS;

ARRHENIUS EQUATION; CONCENTRATED MILK; CONSISTENCY COEFFICIENT; FLOW BEHAVIOR INDEX;

DAIRY PRODUCTS;

EID: 0031988751     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0260-8774(98)00019-3     Document Type: Article

References (23)

1. AOAC (1980) Official Methods of Analysis, 13th edn. Association of Official Analytical Chemists, Washington, DC.
2. Alvarez de Felipe, A. I., Melcón, B. & Zapico, J. (1991). Structural changes in sweetened condensed milk during storage: an electron microscopy study. Journal of Dairy Research, 58, 337-344.
3. Bloore, C. G. & Boag, I. F. (1981). Some factors affecting the viscosity of concentrated skim milk. New Zealand Journal of Dairy Science and Technology, 16, 143-154.
4. Buckingham, J. H. (1978). Kinematic viscosities of New Zealand skim-milk. Journal of Dairy Research, 45(1), 25-35.
5. Fernández-Martín, F. (1972). Influence of temperature and composition of some physical properties of milk and milk concentrates. II. Viscosity. Journal of Dairy Research, 39, 75-82.
6. Hernández, E., Chen, C. S., Jonhson, J. & Carter, R. D. (1995). Viscosity changes in orange juice after ultrafiltration and evaporation. Journal of Food Engineering, 25, 387-392.
7. Kokini, J. L. (1992) Rheological properties of foods. In Handbook of Food Engineering, Edited by D. R. Heldman & D. B. Lund. Marcel Dekker, New York, pp. 1-37.
8. Patil, G. R. & Patel, A. A. (1992). Viscoelastic properties of sweetened condensed milk as influenced by storage. Milchwissenschaft, 47(1), 12-14.
9. Prentice, J. H. (1992) Dairy Rheology. A Concise Guide. VCH, New York.
10. Randhahn, H. (1973). Flow properties of milk and milk concentrates. Milchwissenschaft, 28(10), 620-628.
11. Rao, M. A. (1986). Rheological properties of fluid foods. In Engineering Properties of Foods, Edited by M. A. Rao & S. S. H. Rizvi. Marcel Dekker, New York, pp. 1-47.
12. Rao, M. A., Bourne, M. C. & Cooley, H. J. (1981). Flow properties of tomato concentrates. Journal of Texture Studies, 12, 521-538.
13. Rao, M. A. & Cooley, H. J. (1983). Applicability of flow models with yield for tomato concentrates. Journal of Food Processing and Engineering, 6, 159-173.
14. Reddy, Ch. S. & Datta, A. K. (1994). Thermophysical properties of concentrated reconstituted milk during processing. Journal of Food Engineering, 21, 31-40.
15. Rha, C. K. & Pradipasena, P. (1986). Viscosity of proteins. In Functional Properties of Food Macromolecules, Edited by J. R. Mitchell & D. A. Ledward. Elsevier Science Ltd, London, pp. 79-120.
16. Singh, H. (1994). Cross-linking of milk proteins on heating concentrated milk at 120°C. International Dairy Journal, 4(6), 477-489.
17. Steffe, J. F. (1992). Rheological Methods in Food Process Engineering. Freeman, East Lansing, NJ, pp. 198-211.
18. Tang, Q., Munro, P. A. & McCarthy, O. W. (1993). Rheology of whey protein concentrate solutions as a function of concentration, temperature, pH and salt concentration. Journal of Dairy Research, 60, 349-361.
19. Tung, M. A. (1978). Rheology of protein dispersions. Journal of Texture Studies, 9, 3-31.
20. Vélez-Ruiz, J. F. & Barbosa-Cánovas, G. V. (1995). Rheological characteristics of evaporated milk at different concentrations and temperatures. Paper presented at the 1995 IFT Annual Meeting, Anaheim, CA, Paper 93A-6.
21. Vélez-Ruiz, J.F. & Barbosa-Cánovas, G.V. (1997). Rheological properties of selected dairy products. CRC Critical Reviews of Food Science and Nutrition, 37(4), 311-359.
22. Vélez-Ruiz, J. F. & Barbosa-Cánovas, G. V. (1997). Flow and structural characteristics of concentrated milk. Paper presented at the 1997 IFT Annual Meeting, Orlando, FL, Paper 35A-6.
23. Vitali, A. A. & Rao, M. A. (1984). Flow properties of low-pulp concentrated orange juice: effect of temperature and concentration. Journal of Food Science, 49, 882-888.