Acta Univ. Agric. Silvic. Mendelianae Brun. 2013, 61(5), 1349-1356 | DOI: 10.11118/actaun201361051349

The effect of temperature and loading rate on the rheology of butter

©árka Nedomová1, Jana Strnková1, Jaroslav Buchar2, Vladimír Sýkora1
1 Department of Food Technology, Mendel University in Brno, Zemědělská 1, 613 00 Brno, Czech Republic
2 Department of Technology and Automobile Transport, Mendel University in Brno, Zemědělská 1, 613 00 Brno, Czech Republic

Series of the indentation of the cone (60°) by the constant speed into blocks butter has been conducted. The indentation tests were performed at different speeds (1, 6 and 60 mm.min-1), and the corresponding force - displacement responses were fitted with an analytical solution to obtain the time-dependent constants and the instantaneous force-displacement response. Experiments have been performed on 18 different commercially available butters. A puncture test was performed to investigate the rheological properties of the food materials at 4 °C and at 19 °C. The indentation force decreases with the temperature. It increases with the loading rate. The recently proposed method for the indentation of the cone into viscoelastic solids have been used for our data analysis. This procedure which needs the use of the numeric methods enables to obtain stress relaxation modulus which describes the initial viscoelasticity of the tested materials.

Keywords: butter, cone penetrometry, loading rate, rheology, relaxation modulus
Grants and funding:

The research has been supported by IP 9/2013 IGA MENDELU.

Received: April 17, 2013; Published: September 28, 2013  Show citation

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Nedomová, ©., Strnková, J., Buchar, J., & Sýkora, V. (2013). The effect of temperature and loading rate on the rheology of butter. Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis, 61(5), 1349-1356. doi: 10.11118/actaun201361051349
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