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Gelation kinetics of an imitation-mortadella emulsion during heat treatment determined by oscillatory rheometry
- Ferris, J.J., Sandoval, A.J., Barreiro, J.A., Sánchez, J.J., Müller, A.J.
- Journal of food engineering 2009 v.95 no.4 pp. 677-683
- mortadella, meat emulsions, gelatinization, heat treatment, sorption isotherms, oscillation, storage modulus, kinetics, physicochemical properties, viscoelasticity, rheology
- The gelation kinetics of an imitation-mortadella emulsion during thermal treatment under both, isothermal and non-isothermal conditions was followed by means of oscillatory rheometry. A first order-kinetic process was found to better describe the variation of the storage modulus G′ (at 1Hz and strain amplitude of 0.8%) during the two types of thermal treatments. An Arrhenius-type model was able to describe the effect of temperature during gelation of the emulsion under non-isothermal conditions.