Viscoelastic modeling of mango candies
2003
Utaiwan Chattong(Chiang Mai University, Chiang Mai (Thailand). Faculty of Agro-Industry. Department of Food Science and Technology) | Arunee Apichartsrangkoon(Chiang Mai University, Chiang Mai (Thailand). Faculty of Agro-Industry. Department of Food Science and Technology)
Creep measurement for analysed texture of mango candies that have total soluble solids (TSS) 65 percent (w/w) and varying viscosity by using the concentration of pectin in 4 levels, which were 0, 1, 2 and 3 percent (w/w). The results found that a six-element model consisting one Maxwell model and two Kelvin model was fitted for all the samples analysed. The values of creep compliance, J (micron/Pa) were decreased according to the increase of pectin contents. In consequently the decrease of creep compliance was related to the increase of aw and total sugar. The values of elastic and viscous behavior as well as the permanent deformation were also analysed.
Показать больше [+] Меньше [-]Ключевые слова АГРОВОК
Библиографическая информация
Эту запись предоставил Kasetsart University