The effect of biogel content on the some viscoelastic properties of a snail pate
Four sorts of snail pâté with different contents (0, 1, 2, 3%) of a vegetal protein (biogel) were prepared. The influence of the content of biogel on the viscoelastic characteristics of snail pâté were studied in this paper. These characteristics of snail pâté were derived from stress relaxation tes...
Elmentve itt :
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| Dokumentumtípus: | Cikk |
| Megjelent: |
2012
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| Sorozat: | Review on agriculture and rural development
1 No. 1 |
| Kulcsszavak: | Viszkoelaszticitás, Folyadékok mechanikája, Kémia |
| Tárgyszavak: | |
| Online Access: | http://acta.bibl.u-szeged.hu/55217 |
| Tartalmi kivonat: | Four sorts of snail pâté with different contents (0, 1, 2, 3%) of a vegetal protein (biogel) were prepared. The influence of the content of biogel on the viscoelastic characteristics of snail pâté were studied in this paper. These characteristics of snail pâté were derived from stress relaxation tests. The relaxation times and the elastic moduli, as viscoelastic characteristics, were calculated from the relaxation curves by non-linear regression. The best correspondence between experimental data and calculated curves was obtained for a mechanical model with three Maxwell elements in parallel with a lone ideal spring element. Every measurement was made in triplicate. From above viscoelastic parameters, the viscosities were calculated. Correlation between experimental relaxation curves and calculated curves were emphasized by absolute average deviation (AAD), the minimum AAD value being 0.15% and the maximum one 0.82%. The stiffest snail pâté contains 2% biogel, and the snail pâté with 3% biogel is more viscous. |
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| Terjedelem/Fizikai jellemzők: | 402-406 |
| ISSN: | 2063-4803 |