The effect of temperature and loading rate on the rheology of butter
Series of the indentation of the cone (60°) by the constant speed into blocks butter has been conducted. The indentation tests were performed at different speeds (1, 6 and 60 mm.min−1), and the corresponding force – displacement responses were fitted with an analytical solution to obtain the time-de...
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Mendel University Press
2013-01-01
|
| Series: | Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis |
| Subjects: | |
| Online Access: | https://acta.mendelu.cz/61/5/1349/ |
| _version_ | 1818132105476964352 |
|---|---|
| author | Šárka Nedomová Jana Strnková Jaroslav Buchar Vladimír Sýkora |
| author_facet | Šárka Nedomová Jana Strnková Jaroslav Buchar Vladimír Sýkora |
| author_sort | Šárka Nedomová |
| collection | DOAJ |
| description | Series of the indentation of the cone (60°) by the constant speed into blocks butter has been conducted. The indentation tests were performed at different speeds (1, 6 and 60 mm.min−1), and the corresponding force – displacement responses were fitted with an analytical solution to obtain the time-dependent constants and the instantaneous force–displacement response. Experiments have been performed on 18 different commercially available butters. A puncture test was performed to investigate the rheological properties of the food materials at 4 °C and at 19 °C. The indentation force decreases with the temperature. It increases with the loading rate. The recently proposed method for the indentation of the cone into viscoelastic solids have been used for our data analysis. This procedure which needs the use of the numeric methods enables to obtain stress relaxation modulus which describes the initial viscoelasticity of the tested materials. |
| first_indexed | 2024-12-11T08:31:32Z |
| format | Article |
| id | doaj.art-b7215e46ba35481b88cf0308c5994299 |
| institution | Directory Open Access Journal |
| issn | 1211-8516 2464-8310 |
| language | English |
| last_indexed | 2024-12-11T08:31:32Z |
| publishDate | 2013-01-01 |
| publisher | Mendel University Press |
| record_format | Article |
| series | Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis |
| spelling | doaj.art-b7215e46ba35481b88cf0308c59942992022-12-22T01:14:26ZengMendel University PressActa Universitatis Agriculturae et Silviculturae Mendelianae Brunensis1211-85162464-83102013-01-016151349135610.11118/actaun201361051349The effect of temperature and loading rate on the rheology of butterŠárka Nedomová0Jana Strnková1Jaroslav Buchar2Vladimír Sýkora3Departement of Food Technology, Mendel University in Brno, Zemědělská 1, 613 00 Brno, Czech RepublicDepartement of Food Technology, Mendel University in Brno, Zemědělská 1, 613 00 Brno, Czech RepublicDepartement of Technology and Automobile Transport, Mendel University in Brno, Zemědělská 1, 613 00 Brno, Czech RepublicDepartement of Food Technology, Mendel University in Brno, Zemědělská 1, 613 00 Brno, Czech RepublicSeries of the indentation of the cone (60°) by the constant speed into blocks butter has been conducted. The indentation tests were performed at different speeds (1, 6 and 60 mm.min−1), and the corresponding force – displacement responses were fitted with an analytical solution to obtain the time-dependent constants and the instantaneous force–displacement response. Experiments have been performed on 18 different commercially available butters. A puncture test was performed to investigate the rheological properties of the food materials at 4 °C and at 19 °C. The indentation force decreases with the temperature. It increases with the loading rate. The recently proposed method for the indentation of the cone into viscoelastic solids have been used for our data analysis. This procedure which needs the use of the numeric methods enables to obtain stress relaxation modulus which describes the initial viscoelasticity of the tested materials.https://acta.mendelu.cz/61/5/1349/buttercone penetrometryloading raterheologyrelaxation modulus |
| spellingShingle | Šárka Nedomová Jana Strnková Jaroslav Buchar Vladimír Sýkora The effect of temperature and loading rate on the rheology of butter Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis butter cone penetrometry loading rate rheology relaxation modulus |
| title | The effect of temperature and loading rate on the rheology of butter |
| title_full | The effect of temperature and loading rate on the rheology of butter |
| title_fullStr | The effect of temperature and loading rate on the rheology of butter |
| title_full_unstemmed | The effect of temperature and loading rate on the rheology of butter |
| title_short | The effect of temperature and loading rate on the rheology of butter |
| title_sort | effect of temperature and loading rate on the rheology of butter |
| topic | butter cone penetrometry loading rate rheology relaxation modulus |
| url | https://acta.mendelu.cz/61/5/1349/ |
| work_keys_str_mv | AT sarkanedomova theeffectoftemperatureandloadingrateontherheologyofbutter AT janastrnkova theeffectoftemperatureandloadingrateontherheologyofbutter AT jaroslavbuchar theeffectoftemperatureandloadingrateontherheologyofbutter AT vladimirsykora theeffectoftemperatureandloadingrateontherheologyofbutter AT sarkanedomova effectoftemperatureandloadingrateontherheologyofbutter AT janastrnkova effectoftemperatureandloadingrateontherheologyofbutter AT jaroslavbuchar effectoftemperatureandloadingrateontherheologyofbutter AT vladimirsykora effectoftemperatureandloadingrateontherheologyofbutter |