Document Type

Thesis - Open Access

Award Date

2022

Degree Name

Master of Science (MS)

Department / School

Dairy and Food Science

First Advisor

Sergio MartΓ­nez-Monteagudo

Keywords

creep-recovery, frequency sweeps, ice-cream mix, modeling viscosity, protein content

Abstract

This work documented the influence of the protein source (MPC80 and WPC80), protein content (4-12%), and temperature (5-35ΒΊC) on the rheological behavior (flow curve, frequency sweep, and creep-recovery) of ice-cream mixes (ICM). For each protein source, the viscosity of the ICM was satisfactorily modeled (𝑅2>0.98, 𝑅2 π‘Žπ‘‘π‘—>0.98, and E0.99), while the recovery phase was represented by an empirical model. The percentage of recovery (%R) of the ICM significantly decreased with the protein content.

Number of Pages

60

Publisher

South Dakota State University

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Rights Statement

In Copyright