Fevereiro 2015 vol. 1 num. 2 - XX Congresso Brasileiro de Engenharia Química

Artigo - Open Access.

Idioma principal

RHEOLOGICAL PROPERTIES OF A COMMERCIAL FOOD GLAZE MATERIAL AND THEIR EFFECT ON THE FILM THICKNESS OBTAINED BY DIP COATING

MEZA, B. E. ; PERALTA, J. M. ; ZORRILLA, S. E. ;

Artigo:

ABSTRACT  Glazing refers to the application of a coating material onto the surface of foods to enhance their shine and appearance. The objective of this work was to analyze the rheological properties of a commercial food glaze material and to study their effect on the film thickness obtained by dip coating. Glazing suspension (83.33% total solids content) was obtained using a commercial powder product. Apparent viscosity was determined (shear rate 0.650 s-1) and yield stress was estimated with a creep test (110 Pa during 5 s). Experimental data were analyzed applying the generalized HerschelBulkley model. A comparison between average thickness values obtained by dip coating and using a phenomenological mathematical model was carried out. All determinations were done at 20, 30, 40, and 50 C. Rheological parameters were obtained with satisfactory root mean squared errors. Good agreement between experimental and theoretical film thickness as affected by temperature was obtained.

Artigo:

Download (PDF)

Palavras-chave:

DOI: 10.5151/chemeng-cobeq2014-1837-17270-169430

Referências bibliográficas
  • [1] BHATTACHARYA, S. Yield stress and time-dependent rheological properties of mango pulp. J. Food Sci., v. 64, p. 10291033, 1999.
  • [2] BHATTACHARYA, S.; PATEL, B. K. Simulation of coating process: rheological approach in combination with artificial neural network. J. Texture Stud., v. 38, p. 555576, 2007.
  • [3] CHAN, C-M.; VENKATRAMAN, S. Coating Rheology. In Coatings Technology Handbook, A. A. Tracton (Ed.). Boca Raton: CRC Taylor Andamp; Francis, 2006.
  • [4] CHIN, N. L.; ABDULLAH, R.; YUSOF, Y. A. Glazing effects on bread crust and crumb staling during storage. J. Texture Stud., v. 42, p. 459467, 2011.
  • [5] CHOI, Y.; OKOS, M. R. Food Engineering and Process Applications. London: Elsevier Applied Science, 1986.
  • [6] Área temática: Engenharia e Tecnologia de Alimentos 7CISNEROSZEVALLOS, L.; KROCHTA, J. M. Dependence of coating thickness on viscosity of coating solution applied to fruits and vegetables by dipping method. J. Food Sci., v. 68, p. 503510, 2003.
  • [7] GHORBEL, D.; BARBOUCHE, A.; RIAHI, H.; BRAHAM, A.; ATTIA, H. Influence of fat content on rheological properties of molten ice cream compound coatings and thickness of solidified products. J. Food Process Eng., v. 34, p. 144159, 2011.
  • [8] KARNJANOLARN, R.; MCCARTHY, K. L. Rheology of different formulations of milk chocolate and the effect on coating thickness. J. Texture Stud., v. 37, p. 668680, 2006.
  • [9] LEE, S.; NG, P. K. W.; STEFFE, J. F. Effects of controlled mixing on the rheological properties of deep-fat frying batters at different percent solids. J. Process Eng., v. 25, p. 381394, 2002.
  • [10] MICHAILIDIS, P. A.; KROKIDA, M. K.; RAHMAN, M. S. Data and models of density, shrinkage and porosity. In Food Properties Handbook, M. S. Rahman, (Ed.). Boca Raton: CRC Press, 2009.
  • [11] NGUYEN, Q. D.; BOGER, D. V. Measuring the flow properties of yield stress fluids. Annual Rev. Fluid Mech., v. 24, p. 4788, 1992.
  • [12] NIETO, M. B. Structure and function of polysaccharide gum-based edible films and coatings. In Edible Films and Coatings for Food Applications. M. E. Embuscado, K. C.; Huber (Eds.). New York: Springer Science+Business Media, 2009.
  • [13] OFOLI, R.Y.; MORGAN, R. G.; STEFFE, J. F. A generalized rheological model for inelastic fluid foods. J. Texture Stud., v. 18, p. 213230, 1987.
  • [14] PERALTA, J. M.; MEZA, B. E.; ZORRILLA, S. E. Mathematical modeling of dip-coating process using a generalized Newtonian fluid. 1. Model development. Ind. Eng. Chem. Res., v. 53, p. 65216532, 2014 a. PERALTA, J. M.; MEZA, B. E.; ZORRILLA, S. E. Mathematical modeling of dip-coating process using a generalized Newtonian fluid. 2. Model validation and sensitivity analysis. Ind. Eng. Chem. Res., v. 53, p. 65336543, 2014 b. PERESSINI, D.; BRAVIN, B.; LAPASIN, R.; RIZZOTTI, C.; SENSIDONI, A. Starch-methylcellulose based edible films: rheological properties of film-forming dispersions. J. Food Eng., v. 59, p. 2532, 2003.
  • [15] QUINTAS, M.; BRANDAO, T. R. S.; SILVA, C. L. M.; CUNHA, R. L. Rheology of supersaturated sucrose solutions. J. Food Eng., v. 77, p. 844852, 2006.
  • [16] RAO, M. A. Rheology of Fluid and Semisolid Foods: Principles and Applications. New York: Springer Science+Business Media LLC, 2007.
  • [17] YANG, MH. The rheological behavior of polyacrylamide solution II. Yield stress. Polymer Testing, v. 20, p. 635642, 2001.
  • [18] Acknowledgments This research was supported partially by Universidad Nacional del Litoral (Santa Fe, Argentina), Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), and Agencia Nacional de Promoción Científica y Tecnológica (ANPCyT).
Como citar:

MEZA, B. E.; PERALTA, J. M.; ZORRILLA, S. E.; "RHEOLOGICAL PROPERTIES OF A COMMERCIAL FOOD GLAZE MATERIAL AND THEIR EFFECT ON THE FILM THICKNESS OBTAINED BY DIP COATING", p. 5015-5022 . In: Anais do XX Congresso Brasileiro de Engenharia Química - COBEQ 2014 [= Blucher Chemical Engineering Proceedings, v.1, n.2]. São Paulo: Blucher, 2015.
ISSN 2359-1757, DOI 10.5151/chemeng-cobeq2014-1837-17270-169430

últimos 30 dias | último ano | desde a publicação


downloads


visualizações


indexações