Rheokinetic model to characterize the maturation process of gelatin solutions under shear flow

Food Hydrocolloids

Volumn 23, Issue 5, 2009, Pages 1342-1350

  Ottone, Mariel L ^a   Peirotti, Marta B ^a   Deiber, Julio A ^a  

^a Instituto de Desarrollo Tecnologico para la Industria Quimica   (Argentina)

Author keywords

Gelatin solutions; Maturation process; Rheokinetic models; Shear rate histories; Thixotropy

Indexed keywords

EID: 60149110376     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2008.11.011     Document Type: Article

References (26)

1. Baravian C., Quemada D., and Parker A.J. Modelling thixotropy using a novel structural kinetic approach: basis and application to a solution of iota carrageenan. Journal of Texture Studies 27 4 (1996) 371-390
2. Barnes H.A. Thixotropy - a review. Journal of Non-Newtonian Fluid Mechanics 70 1-2 (1997) 1-33
3. Barnes H.A. The yield stress - a review or 'παντα ρι' - everything flows?. Journal of Non-Newtonian Fluid Mechanics 81 1-2 (1999) 133-178
4. Bauer W.H., and Collins E.A. Thixotropy and dilatancy. In: Eirich F.R. (Ed). Rheology: Theory and applications Vol. 4 (1967), Academic Press, New York 423-459
5. Beris A.N., Stiakakis E., and Vlassopoulos D. A thermodynamically consistent model for the thixotropic behavior of concentrated star polymer suspensions. Jounal of Non-Newtonian Fluid Mechanics 152 1-3 (2008) 76-85
6. Berli C.L.A., Deiber J.A., and Añón M.C. Connection between rheological parameters and colloidal interactions. Food Hydrocolloids 13 6 (1999) 507-515
7. Berli C.L.A., Deiber J.A., and Añón M.C. Heat-induced phenomena in soy protein suspensions. Rheometric data and theoretical interpretation. Journal of Agriculture and Food Chemistry 47 3 (1999) 893-900
8. Berli C.L.A., Deiber J.A., and Quemada D. On the viscosity of concentrated suspensions of charged colloids. Latin American Applied Research 35 1 (2005) 15-22
9. Braidot A.A.A., and Deiber J.A. Linear viscoelastic model of a maturing gelatin solution. Biorheology 36 3 (1999) 267-284
10. Cheng D.C.-H. Thixotropy. International Journal of Cosmetic Science 9 4 (1987) 151-191
11. De Carvalho W., and Djabourov M. Physical gelation under shear for gelatin gels. Rheologica Acta 36 6 (1997) 591-609
12. Dullaert K., and Mewis J. Stress jumps on weakly flocculated dispersions: steady state and transient results. Journal of Colloid and Interface Science 287 2 (2005) 542-551
13. Dullaert K., and Mewis J.A. Structural kinetics model for thixotropy. Journal of Non-Newtonian Fluid Mechanics 139 1-2 (2006) 21-30
14. Huang H., and Sorensen C.M. Shear effects during the gelation of aqueous gelatin. Physical Review E 53 5 (1996) 5075-5078
15. Jones N.R. Uses of gelatin in edible products. In: Ward A.G., and Courts A. (Eds). The science and technology of gelatin (1977), Academic Press, New York 365-393
16. Lin M.Y., Lindsay H.M., Weitz D.A., Ball R.C., Klein R., and Makin P. Universality in colloid aggregation. Nature 339 6223 (1989) 360-362
17. Mao Ch., and Chen J. Interchain association of locust bean gum in sucrose solutions: an interpretation based on thixotropic behavior. Food Hydrocolloids 20 5 (2006) 730-739
18. Mewis J. Thixotropy - a general review. Journal of Non-Newtonian Fluid Mechanics 6 1 (1979) 1-20
19. Mewis J. Flow behavior of concentrated suspensions: predictions and measurements. [Special issue]. International Journal of Mineral Processing 44-45 (1996) 17-27
20. Møller P.C.F., Mewis J., and Bonn D. Yield stress and thixotropy: on the difficulty of measuring yield stresses in practice. Soft Matter 2 4 (2006) 274-283
21. Mujumdar A., Beris A.N., and Metzner A.B. Transient phenomena in thixotropic systems. Journal of Non-Newtonian Fluid Mechanics 102 2 (2002) 157-178
22. Olivares M.L., Peirotti M.B., and Deiber J.A. Analysis of gelatin chain aggregation in dilute aqueous solutions through viscosity data. Food Hydrocolloids 20 7 (2006) 1039-1049
23. Quemada D. An overview of recent results on rheology of concentrated colloidal dispersions. Progress in Colloid Polymer Science 79 (1989) 112-119
24. Quemada D., and Berli C.L.A. Energy of interaction in colloids and its implications in rheological modeling. Advances in Colloid and Interface Science 98 1 (2002) 51-85
25. Russel W.B., Saville D.A., and Schowalter W.R. Colloidal dispersions (1989), Cambridge University Press, Cambridge
26. Walther B., Walkenström P., Hermansson A.M., Fischer P., and Windhab E.J. Flow processing and gel formation - a promising combination for the design of shape of gelatin drops. Food Hydrocolloids 16 6 (2002) 633-643