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| Content Provider | IEEE Xplore Digital Library |
|---|---|
| Author | Ehssein, C.O. Serfaty, S. Griesmar, P. Caplain, E. Martinez, L. Gindre, M. |
| Copyright Year | 2005 |
| Description | Author affiliation: Equipe Conception, Instrum. et Modelisation Electronique, Univ. de Cergy Pontoise, France (Ehssein, C.O.; Serfaty, S.; Griesmar, P.; Caplain, E.; Martinez, L.) |
| Abstract | The behavior of weak gels during their formation particularly attracts the attention of yoghurt factories. Our study is related to an acidified pre-heated milk gel formation fairly often used to produce soft cheeses and yoghurts. These formations require a tight control of the kinetic reaction parameters. To achieve the measurement, a thickness shear mode quartz resonator technique has been used in the MHz frequency range. This method is singularly effective to ensure a complete and reliable follow up of the viscoelastic parameters (the storage G'- and the loss -G"-shear moduli) of gel materials. Using a suitable model, this technique gives access to a new accurate characteristic time t/sub vs/ (named viscoelastic time). This time corresponds to the instant from which the material is no longer a Newtonian liquid. Using the Arrhenius and modified Flory-Stockmayer relationships, the activation energy is extracted from a study of the gelation process at different temperatures. The experimental results of the G' and G" moduli are discussed in this paper, on one hand versus temperature, and on the other versus glucono-delta-lactone (GDL) added to milk. |
| Starting Page | 319 |
| Ending Page | 322 |
| File Size | 869869 |
| Page Count | 4 |
| File Format | |
| ISBN | 0780384121 |
| ISSN | 10510117 |
| DOI | 10.1109/ULTSYM.2004.1417729 |
| Language | English |
| Publisher | Institute of Electrical and Electronics Engineers, Inc. (IEEE) |
| Publisher Date | 2004-08-23 |
| Publisher Place | Canada |
| Access Restriction | Subscribed |
| Rights Holder | Institute of Electrical and Electronics Engineers, Inc. (IEEE) |
| Subject Keyword | Kinetic theory Monitoring Dairy products Temperature Viscosity Elasticity Material storage Production facilities Frequency measurement Thickness measurement |
| Content Type | Text |
| Resource Type | Article |
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