caa a22 4500 465814085 CHVBK 20180323112122.0 cr unu---uuuuu 170327e19900501xx s 000 0 eng 10.1007/BF01331358 doi (NATIONALLICENCE)springer-10.1007/BF01331358 Rheological properties of skim milk gels at various temperatures; interrelation between the dynamic moduli and the relaxation modulus [Elektronische Daten] [P. Zoon, S. Roefs, B. de Cindio, T. van Vliet] The rheological properties of rennet-induced skim milk gels were determined by two methods, i.e., via stress relaxation and dynamic tests. The stress relaxation modulusG c (t) was calculated from the dynamic moduliG′ andG″ by using a simple approximation formula and by means of a more complex procedure, via calculation of the relaxation spectrum. Either calculation method gave the same results forG c (t). The magnitude of the relaxation modulus obtained from the stress relaxation experiments was 10% to 20% lower than that calculated from the dynamic tests. Rennet-induced skim milk gels did not show an equilibrium modulus. An increase in temperature in the range from 20° to 35 °C resulted in lower moduli at a given time scale and faster relaxation. Dynamic measurements were also performed on acid-induced skim milk gels at various temperatures andG c (t) was calculated. The moduli of the acid-induced gels were higher than those of the rennet-induced gels and a kind of "permanent” network seemed to exist, also at higher temperatures. Steinkopff, 1990 M ilk g els nationallicence r heology nationallicence s tress r elaxation nationallicence d ynamic m oduli nationallicence temperature nationallicence G′ : storage shear modulus,N·m−2 nationallicence G″ : loss shear modulus,N·m−2 nationallicence G′ c : calculated storage shear modulus,N·m−2 nationallicence G″ c : calculated loss shear modulus,N·m−2 nationallicence G e : equilibrium shear modulus,N·m−2 nationallicence G ec : calculated equilibrium shear modulus,N·m−2 nationallicence G(t) : relaxation shear modulus,N·m−2 nationallicence G c ( t ) : calculated relaxation shear modulus,N·m−2 nationallicence G *( t ) : pseudo relaxation shear modulus,N·m−2 nationallicence H : relaxation spectrum,N·m−2 nationallicence t : time,s nationallicence τ : relaxation time,s nationallicence ω : angular frequency, rad·s−1 nationallicence Zoon P. Department of Food Science, Wageningen Agricultural University, The Netherlands aut Roefs S. Department of Food Science, Wageningen Agricultural University, The Netherlands aut de Cindio B. Dipartimento di Ingegneria Chimica, University of Naples, Italy aut van Vliet T. Department of Food Science, Wageningen Agricultural University, The Netherlands aut Rheologica Acta Steinkopff-Verlag 29/3(1990-05-01), 223-230 0035-4511 29:3<223 1990 29 397 https://doi.org/10.1007/BF01331358 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/BF01331358 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Zoon P. Department of Food Science, Wageningen Agricultural University, The Netherlands aut NATIONALLICENCE 700 1- Roefs S. Department of Food Science, Wageningen Agricultural University, The Netherlands aut NATIONALLICENCE 700 1- de Cindio B. Dipartimento di Ingegneria Chimica, University of Naples, Italy aut NATIONALLICENCE 700 1- van Vliet T. Department of Food Science, Wageningen Agricultural University, The Netherlands aut NATIONALLICENCE 773 0- Rheologica Acta Steinkopff-Verlag 29/3(1990-05-01), 223-230 0035-4511 29:3<223 1990 29 397 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer