The Power Law and Dynamic Rheology in Cheese Analysis

摘要

The protein networks of food such as cheese are investigated nondestructively by small amplitude oscillatory shear analysis, which provides information on elastic modulus (G') and viscous modulus (G"). Relationships between frequency and viscoelastic data may be obtained from frequency sweeps by applying the power law, in which G' and G" are related to a power of frequency. The power law was applied to the investigation of Queso Fresco cheeses stored at 4 or 10℃ for up to 12 wk. The equations revealed changes during aging that were evidently due to leakage of whey from the cheese matrix. Viscous dissipation of energy was not as pronounced as elastic energy storage in the samples. The results demonstrate that a great deal of data may be simplified into two equations that provide insight into the rheological behavior of a food.