Comportamiento reologico de un aroma emulsificado
<p align="left">The aim of this work was to study the effect of the oil proportion, flavour proportion, emulsifier proportion and emulsification pressure on the emulsificated flavor rheological behaviour, using a concentric cylinders viscometer. The experimental design was a 1/2 frac...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | Spanish |
| Published: |
Universidad Nacional Abierta y a Distancia
2007-05-01
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| Series: | Publicaciones e Investigación |
| Subjects: | |
| Online Access: | http://hemeroteca.unad.edu.co/index.php/publicaciones-e-investigacion/article/view/556 |
| _version_ | 1811258325793243136 |
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| author | Germán Andrés Castro M. Alírio Guevara Raúl Méndez Hugo Galindo |
| author_facet | Germán Andrés Castro M. Alírio Guevara Raúl Méndez Hugo Galindo |
| author_sort | Germán Andrés Castro M. |
| collection | DOAJ |
| description | <p align="left">The aim of this work was to study the effect of the oil proportion, flavour proportion, emulsifier proportion and emulsification pressure on the emulsificated flavor rheological behaviour, using a concentric cylinders viscometer. The experimental design was a 1/2 fractionated factorial, with two levels for each variable and four assays in the central point, to estimate the experimental error; the total number of assays and different formulations was twelve. The answer variables were the consistence index and the fluidity index of the potency law. The rhelogical measurements were good correlationated by the selected model; the fluidity values less than one demonstrated a pseudoplastic behaviour of the emulsions. Additionally accelerated stability proves were performed to 50ºC with centrifugation of the emulsions. The low oil content formulations were steady. A comparative sensorial analysis was realilzed to the steady flavours with samples to 20ºC, they do not showed perceptible differences.</p> |
| first_indexed | 2024-04-12T18:11:36Z |
| format | Article |
| id | doaj.art-f2694a66fd334d99895f2d2aa38a3f1d |
| institution | Directory Open Access Journal |
| issn | 1900-6608 2539-4088 |
| language | Spanish |
| last_indexed | 2024-04-12T18:11:36Z |
| publishDate | 2007-05-01 |
| publisher | Universidad Nacional Abierta y a Distancia |
| record_format | Article |
| series | Publicaciones e Investigación |
| spelling | doaj.art-f2694a66fd334d99895f2d2aa38a3f1d2022-12-22T03:21:49ZspaUniversidad Nacional Abierta y a DistanciaPublicaciones e Investigación1900-66082539-40882007-05-01118710110.22490/25394088.556556Comportamiento reologico de un aroma emulsificadoGermán Andrés Castro M.0Alírio Guevara1Raúl Méndez2Hugo Galindo3Universidad Nacional Abierta y a Distancia, Bogotá D. C.Universidad Nacional Abierta y a Distancia, Bogotá D. C.,Universidad Nacional Abierta y a Distancia, Bogotá D. C.,Universidad Nacional Abierta y a Distancia, Bogotá D. C.,<p align="left">The aim of this work was to study the effect of the oil proportion, flavour proportion, emulsifier proportion and emulsification pressure on the emulsificated flavor rheological behaviour, using a concentric cylinders viscometer. The experimental design was a 1/2 fractionated factorial, with two levels for each variable and four assays in the central point, to estimate the experimental error; the total number of assays and different formulations was twelve. The answer variables were the consistence index and the fluidity index of the potency law. The rhelogical measurements were good correlationated by the selected model; the fluidity values less than one demonstrated a pseudoplastic behaviour of the emulsions. Additionally accelerated stability proves were performed to 50ºC with centrifugation of the emulsions. The low oil content formulations were steady. A comparative sensorial analysis was realilzed to the steady flavours with samples to 20ºC, they do not showed perceptible differences.</p>http://hemeroteca.unad.edu.co/index.php/publicaciones-e-investigacion/article/view/556Alimentosaromaemulsiónestabilidadreología. |
| spellingShingle | Germán Andrés Castro M. Alírio Guevara Raúl Méndez Hugo Galindo Comportamiento reologico de un aroma emulsificado Publicaciones e Investigación Alimentos aroma emulsión estabilidad reología. |
| title | Comportamiento reologico de un aroma emulsificado |
| title_full | Comportamiento reologico de un aroma emulsificado |
| title_fullStr | Comportamiento reologico de un aroma emulsificado |
| title_full_unstemmed | Comportamiento reologico de un aroma emulsificado |
| title_short | Comportamiento reologico de un aroma emulsificado |
| title_sort | comportamiento reologico de un aroma emulsificado |
| topic | Alimentos aroma emulsión estabilidad reología. |
| url | http://hemeroteca.unad.edu.co/index.php/publicaciones-e-investigacion/article/view/556 |
| work_keys_str_mv | AT germanandrescastrom comportamientoreologicodeunaromaemulsificado AT alirioguevara comportamientoreologicodeunaromaemulsificado AT raulmendez comportamientoreologicodeunaromaemulsificado AT hugogalindo comportamientoreologicodeunaromaemulsificado |