Rheological Characterization of Commercial Sweetened Condensed Milk

Autores

  • AFONSO MOTA RAMOS Universidade Federal de Viçosa
  • ANDERSON NASCIMENTO DE OLIVEIRA
  • MANOELA MACIEL S. DIAS
  • ERICK ORNELLAS NEVES

DOI:

https://doi.org/10.5380/cep.v32i1.36929

Palavras-chave:

RHEOLOGICAL BEHAVIOR, VISCOELASTICITY, SWEETENED CONDENSED MILK.

Resumo

The present study have analyzed samples of sweetened condensed milk of five brands sold in the Brazilian market regarding their rheological behavior and viscoelasticity. The products presented pseudoplastic fluid behavior, illustrated by the experimental data of shear stress versus strain rate, with adjustments made to fit the Power Law and Casson models. The effect of temperature on apparent viscosity of the products followed the Arrhenius model, with activation energy values ranging from 33.8 to 40.9 kJ mol-1. The products showed loss modulus (G’’) greater than storage modulus (G ‘), indicating a semi-liquid material behavior.

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Publicado

2014-06-26

Como Citar

RAMOS, A. M., OLIVEIRA, A. N. D., DIAS, M. M. S., & NEVES, E. O. (2014). Rheological Characterization of Commercial Sweetened Condensed Milk. Boletim Do Centro De Pesquisa De Processamento De Alimentos, 32(1). https://doi.org/10.5380/cep.v32i1.36929

Edição

v. 32 n. 1 (2014)

Seção

Artigos

Licença

Copyright for articles published in this magazine belongs to the author, with first publication rights for the magazine. By virtue of appearing in this public access magazine, the articles are free to use, with their own attributions, in educational and non-commercial applications.