Bibliographic citations
Martinez, J., (2017). Reología en geles y pastas alimentarias: aplicación de las curvas de flujo y límite de la elasticidad en emulsiones [Trabajo de suficiencia profesional, Universidad Nacional Agraria La Molina]. https://hdl.handle.net/20.500.12996/3046
Martinez, J., Reología en geles y pastas alimentarias: aplicación de las curvas de flujo y límite de la elasticidad en emulsiones [Trabajo de suficiencia profesional]. : Universidad Nacional Agraria La Molina; 2017. https://hdl.handle.net/20.500.12996/3046
@misc{renati/1115697,
title = "Reología en geles y pastas alimentarias: aplicación de las curvas de flujo y límite de la elasticidad en emulsiones",
author = "Martinez Medina, Jany Luz",
publisher = "Universidad Nacional Agraria La Molina",
year = "2017"
}
The present work deals with a review of the rheology topic in emulsions, the importance of knowing its rheological behavior and the applications of the limiting parameter of yield stress in the food industry. The stage of packaging of a product presents several challenge; one of them is to get the product packaged while maintaining the appearance characteristic, this being an important attribute in consumer acceptance. Therefore, this process designed in such a way as to avoid excessive stresses, but this challenge increased when the rheology characteristic of the product known. Unbalanced or poorly formulated emulsions may be unstable, which evidenced by changes in viscosity, for that reason it is proposed to evaluate their behavior through the apparent viscosity versus time curves. Using the tool two emulsions of different composition "A" and "B", the first sample showed a marked tendency to decrease the viscosity and the second sample maintained these values over time. Considering that "A" has a history of non-quality events by appearance as opposed to "B", it was concluded that samples with a marked tendency to decrease viscosity have a risk of presenting problems in appearance, such as excessive fluidity, loss of consistency. The second methodology proposed is the use of the elasticity limit parameter as an indicator of the consistency and degree of decomposition of the structure of the emulsions. First, the type of yield elasticity of interest selected. Two types of methods evaluated: the paddle method and the extrapolation method. In the present work, both methodologies showed. The last stage of this proposal is under study
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