Time-independent and time-dependent rheological characterization of vegetable-based infant purees

Journal of Food Engineering

Volumn 114, Issue 4, 2013, Pages 449-464

  Dolores Alvarez, M ^a   Canet, Wenceslao ^a  

^a INSTITUTE OF FOOD SCIENCE   (Spain)

Author keywords

Baby foods; Flow behavior; Flow time dependence; Microstructure; Thixotropy; Vegetable puree

Indexed keywords

APPARENT VISCOSITY; ARRHENIUS MODELS; BABY FOODS; FLOW BEHAVIORS; FLOW-TIME; INITIAL SHEAR STRESS; POWER LAW MODEL; RHEOLOGICAL CHARACTERIZATION; SECOND ORDERS; STRUCTURAL KINETICS; THIXOTROPIC BEHAVIOR; THIXOTROPY; TIME DEPENDENT BEHAVIOR; TIME-DEPENDENT; TIME-DEPENDENT PROPERTIES;

COLLOIDS; MICROSTRUCTURE; VEGETABLES;

SHEAR DEFORMATION;

EID: 84869493489     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2012.08.034     Document Type: Article

References (35)

1. B. Abu-Jdayil Modelling the time-dependent rheological behaviour of semisolid foodstuffs Journal of Food Engineering 57 2003 97 102
2. B. Abu-Jdayil Flow properties of sweetened sesame paste (halawa tehineh) European Food Research & Technology 219 2004 265 272
3. C. Aguilar, S.S.H. Rizvi, J.F. Ramirez, and A. Inda Rheological behavior of processed mustard. I. Effect of milling treatment Journal of Texture Studies 22 1991 59 84
4. J. Ahmed, and H.S. Ramaswamy Viscoelastic and thermal characteristics of vegetable-puree based baby foods Journal of Food Process Engineering 29 2006 219 233
5. J. Ahmed, and H.S. Ramaswamy Viscoelastic properties of sweet potato puree infant food Journal of Food Engineering 74 2006 376 382
6. J. Ahmed, and H.S. Ramaswamy Dynamic rheology and thermal transitions in meat-based strained baby foods Journal of Food Engineering 78 2007 1274 1284
7. J. Ahmed, and H.S. Ramaswamy Dynamic and steady shear rheology of fruit puree based baby foods Journal of Food Science and Technology 44 2007 579 585
8. M.L. Alonso, O. Larrodé, and J. Zapico Rheological behaviour of infant foods Journal of Texture Studies 26 1995 193 202
9. M.D. Alvarez, C. Fernández, M.D. Olivares, and W. Canet Rheological behaviour and functionality of inulin-extra virgin olive oil-based mashed potatoes International Journal of Food Science and Technology 45 2010 2108 2118
10. H. Bengtsson, and E. Tornberg Physicochemical characterization of fruit and vegetables fiber suspensions. I: effect of homogenization Journal of Texture Studies 42 2011 268 280
11. R.P. Borwankar Food texture and rheology: a tutorial review Journal of Food Engineering 16 1992 1 16
12. F. Butler, and P. McNulty Time dependent rheological characterisation of buttermilk at 5 °C Journal of Food Engineering 25 1995 569 580
13. W. Canet, M.D. Alvarez, C. Fernández, and P. Luna Comparisons of methods for measuring yield stresses in potato puree: effect of temperature and freezing Journal of Food Engineering 68 2005 143 153
14. Y.H. Choi, and B. Yoo Characterization of time-dependent flow properties of food suspensions International Journal of Food Science and Technology 39 2004 801 805
15. M. Colin-Henrion, G. Cuvelier, and C.M.G.C. Renard Texture of pureed fruit and vegetable foods Stewart Postharvest Review 5 2007 1 14
16. E. Costell, G. Clemente, and L. Durán Reología físico-química del puré de albaricoque. II. Caracterización del flujo y relación entre los parámetros reológicos y las características químicas y físicas del producto Revista de Agroquímica y Tecnología de Alimentos 22 1982 539 550
17. M. Dolz, F. González, J. Delegido, M.J. Hernández, and J. Pellicer A time-dependent expresión for thixotropic areas. Application to aerosol 100 hydrogels Journal of Pharmaceutical Sciences 89 2000 790 797
18. A.C. Eliasson, and H.R. Kim Changes in rheological properties of hydroxypropyl potato starch pastes during freeze-thaw treatments I. A rheological approach for evaluation of freeze-thaw stability Journal of Texture Studies 23 1992 279 295
19. P. Fernández, S. Cofrades, M.T. Solas, J. Carballo, and F. Jiménez Colmenero High pressure-cooking of chicken meta batters with starch, egg white, and iota carrageenan Journal of Food Science 63 1998 267 271
20. P.I. Figoni, and C.F. Shoemaker Characterization of time dependent flow properties of mayonnaise under steady shear Journal of Texture Studies 14 1983 431 442
21. A. Koocheki, and S.M.A. Razavi Effect of concentration and temperature on flow properties of Alyssum homolocarpum seed gum solutions: assessment of time dependency and thixotropy Food Biophysics 4 2009 353 364
22. M.K. Krokida, Z.B. Maroulis, and G.D. Saravacos Rheological properties of fluid fruit and vegetables puree products: compilation of literature data International Journal of Food Properties 2 2001 179 200
23. L. Juszczak, M. Witczak, T. Fortuna, and A. Banyś Rheological properties of commercial mustards Journal of Food Engineering 63 2004 209 217
24. Q.D. Nguyen, C.T.B. Jensen, and P.G. Kristensen Experimental and modelling studies of the flow properties of maize and waxy maize starch pastes Chemical Engineering Journal 70 1998 165 171
25. H.J. O'Donell, and F. Butler Time-dependent viscosity of stirred yogurt. Part I: Coutte flow Journal of Food Engineering 51 2002 249 254
26. H.S. Ramaswamy, and S. Basak Time dependent stress decay rheology of stirred yogurt International Dairy Journal 1 1991 17 31
27. M.A. Rao Flow and functional models for rheological properties of fluid foods G.V. Barbosa-Cánovas, Rheology of Fluid and Semisolid Foods. Principles and Applications 1999 Aspen Publishers Inc. Gaithersburg, MD 25 59
28. B.S. Roopa, and S. Bhattacharya Characterisation and modelling of time-independent and time-dependent flow behaviour of sodium alginate dispersions International Journal of Food Science and Technology 44 2009 2583 2589
29. C. Servais, R. Jones, and I. Roberts The influence of particle size distribution on the processing of food Journal of Food Engineering 51 2002 201 208
30. P.A. Sopade, P.J. Halley, B. Bhandari, B.R. D'Arcy, C. Doebler, and N. Caffin Application of the Williams-Landel-Ferry model to the viscosity-temperature relationship of Australian honeys Journal of Food Engineering 56 2002 67 75
31. J.F. Sttefe, and E.W. Ford Rheological techniques to evaluate the shelf-stability of starch-thickened, strained apricots Journal of Texture Studies 16 1985 179 192
32. A. Tárrega, L. Durán, and E. Costell Flor behaviour of semi-solid dairy desserts. Effect of temperature International Dairy Journal 14 2004 345 353
33. E. Van Hecke, P.-U. Nguyen, D. Clausse, and J.-L. Lanoisellé Flow behaviour of carrot puree: modelling the influence of time, temperature and potato flakes addition International Journal of Food Science and Technology 47 2012 177 185
34. R.N. Weltman Breakdown of thixotropic structure as a function of time Journal of Applied Physics 14 1943 343 350
35. M. Witczak, L. Juszczak, and D. Galkowska Non-Newtonian behaviour of heather honey Journal of Food Engineering 104 2011 532 537