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Understanding The Impact Of Physicochemical Modifications On The Cold Gelling Behavior Of Micellar Casein Concentrate Dispersions, Nathan Pougher

All Graduate Theses and Dissertations, Fall 2023 to Present

When skim milk is filtered via microfiltration, the amount of casein (one of the major milk proteins) in solution can be concentrated. When casein content is high enough (>15%), the solution forms a gel at cold temperatures. With growing trends in the food industry towards simplistic ingredient labels, commonly used gums and stabilizers in the dairy industry are becoming less preferred. In the future, there is potential for the gelling properties of micellar casein to be applied to dairy products as a thickener or stabilizer, but the mechanism behind gel formation isn’t understood well. In this study, the gel …

Finding Relationships Between Physical Properties Of Butter And Water Loss, Annalisa Jones

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Butter is a desirable fat rich product used for laminated pastries, like croissants, because of its flavor and consumer acceptance. However, butter has some functional aspects that reduce its performance and quality. In manufacturing of butter for laminated pastries, large blocks of butter are pushed through a rectangular opening to form a thin sheet. In this process it is not unusual to see water dripping, indicating water loss in the butter. The purpose of this study was to understand the properties of butter and their role in water loss during processing.

The properties of commercial butters were tested to understand …

Using High Intensity Ultrasound As A Tool To Change The Functional Properties Of Interesterified Soybean Oil, Yubin Ye, Ashwini Wagh, Silvana Martini

Nutrition, Dietetics, and Food Sciences Faculty Publications

High intensity ultrasound (HIU) was used to change the crystallization behavior, generate small crystals, and improve the texture of a low saturated shortening (interesterified soybean oil). Samples were crystallized at different temperatures (26, 28, 30, and 32 °C) without and with the application of HIU. Different acoustic power levels (110, 72, 61, 54, and 44 W) were used. Results show that higher acoustic powers had a greater effect on crystal size reduction, induced crystallization, and generated harder, more elastic and viscous materials. These effects were more significant when HIU was applied in the presence of crystals and when the sample …

The Water Vapor Permeability Of Polycrystalline Fat Barrier Films, Silvana Martini, D. A. Kim, M. Ollivon, A. G. Marangoni

Nutrition, Dietetics, and Food Sciences Faculty Publications

The water vapor permeability of fat barrier films has been associated with structural characteristics such as polymorphism, crystal size, and chemical composition, among others. However, no mechanistic models have been proposed to describe this relationship. In this study, we have determined the effects of processing conditions on the structure and physicochemical characteristics of four fats and their relationship to water vapor permeability. Results suggest that the solids' volume fraction and the domain size of the fat crystals seem to be the most important factors controlling water vapor migration. Moreover, materials with relatively large crystalline domains will yield malleable films with …

Effects Of Salts On Crystallization Kinetics And Rheological Behavior Of Concentrated , -Trehalose Solutions, Marina Cerdeira, M. C. Puppo, Silvana Martini, M. L. Herrera

Nutrition, Dietetics, and Food Sciences Faculty Publications

The effect of addition of CaCl2 2H2O and MgCl2 6H2O on crystallization kinetics and the rheological behavior of a 70% trehalose solution was studied by polarized light microscopy and dynamic oscillatory rheometry. Salts caused a delay on nucleation with induction times for crystallization longer for Mg2+ than for Ca2+. Divalent cations were incorporated into crystals, changing the growth of certain faces preferentially, which resulted in changes in morphology. Addition of CaCl2 2H2O in a high salt/trehalose molar ratio dramatically increased complex modulus (G*), indicating a stronger viscoelastic behavior. A gel-like structure was formed when Ca2+ was added to trehalose solution. …

Effect Of Sucrose Esters On Isothermal Crystallization And Rheological Behaviors Of Blends Of High-Melting Milk Fat Fraction And Sunflower Oil, M. C. Puppo, Silvana Martini, R. W. Hartel, M. L. Herrera

Nutrition, Dietetics, and Food Sciences Faculty Publications

Crystallization kinetics and rhelogical behavior of blends of high-melting milk-fat fraction (HMF) and sunflower oil (SFO) with and without addition of the sucrose esters P-170, S-170, and P-1670 were investigated. Addition of sucrose esters delayed crystallization, as was evidenced by the longer induction times of crystallization (t) and the lower maximum solid fat content (Smax). Values of penetration force and time corresponding to the 1st peak of curves force compared with time also diminished with addition of SFO. When sucrose esters were added, a solid fat content greater than 10% at the 1st crystallization temperature was necessary to give a …

Microstructure And Rheology Of Process Cheese, Abdelaziz Hassan Rayan

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Four batches of pasteurized process cheese were prepared from the same Cheddar cheese by cooking to 82C in the presence of sodium citrate, disodium phosphate, tetrasodium pyrophosphate or sodium aluminum phosphate. Each batch contained the same moisture (40.6%) and emulsifying salt concentration (2.5%). The process cheese was sampled for microstructural and rheological examination after 0, 5, 10, 20 and 40 min in the cooker at 82C.

Even though each emulsifying salt affected the physical properties of the process cheese differently, the cheese generally became firmer, stiffer, more elastic and less meltable as cooking time increased from 0 to 40 min. …