Abstract
The mechanical spectra from rheological measurements of fermented dairy products are described by a viscoelastic response function in the frequency domain, namely, the Cole–Cole model. The suitability of this model for application in dairy products was validated by using casein micelle suspensions, mixed casein micelle and glass microspheres suspensions and microgel suspensions (fresh cheese) as examples. In addition, the microgel particles were substituted with similar-sized glass microspheres at different ratios. The accuracy and stability of the fitting algorithm, used for the complex valued and finite-bandwidth data, was discussed. Different superimposed sub-models with independent parameter sets were attributed to each microstructural element in fermented dairy products, namely casein micelles and microgel particles. The Cole–Cole model was established for dairy products and possible correlations with an altered microstructure were demonstrated.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
