期刊
JOURNAL OF DAIRY SCIENCE
卷 94, 期 2, 页码 668-675出版社
ELSEVIER SCIENCE INC
DOI: 10.3168/jds.2010-3672
关键词
dynamic-mechanical property; fat; microstructure; x-ray microtomography; yogurt
In this work, the x-ray microtomography (mu CT) technique was used for the analysis of fat microstructure and quantification of fat in 7 types of yogurts. The dynamic mechanical properties of the yogurt samples also were studied using a controlled-strain rotational rheometer and correlated to the fat microstructure. Five types of commercially produced and 2 homemade yogurts, chosen to exhibit variability in terms of visible structure of fat, were used for this experiment. Appropriate quantitative 3-dimensional parameters describing the fat structure were calculated. With regard to the microstructural and rheological relationship, results from the correlation carried out show that a correlation exists among some microstructural and rheological parameters of the yogurt samples. The results from this study also show that mu CT is a suitable technique for the microstructural analysis of fat as it not only quantifies the fat deposits present, but also determines the deposits' spatial distribution.
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