Rheological characterization of a foam based on egg white, sugar and tamarind pulp

Rheological characterization of a foam based on egg white, sugar and tamarind pulp

Knowledge of the properties of viscoelastic, in addition to being important for quality control, is also very useful in the design and prediction of the stability of stored samples. In the present work rheologically it was characterized a foam made from egg white, sugar and tamarind pulp, considering the influence of the relationship of sugar and egg white. The modules of storage and loss, complex viscosity and values of tangent of the phase angle at different concentrations of sugar and white egg in foam, were determined by fitting the experimental data to Maxwell's model. The highest concentrations of sugar increased the viscous nature of the foam, presenting greater loss module. Maxwell rheological model is properly adjusted to the experimental data of the rheological properties of foam, which was evident a significant incidence of sugar and egg white in the relaxation time

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Main Authors: Tirado, Diego, Acevedo, Diofanor, Torres, Ramiro
Format: Digital revista
Language:spa
Published: Universidad de Ciencias Aplicadas y Ambientales U.D.C.A 2015
Online Access:https://revistas.udca.edu.co/index.php/ruadc/article/view/177
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id rev-ruadc-co-article-177
record_format ojs
institution UDCA CO
collection OJS
country Colombia
countrycode CO
component Revista
access En linea
databasecode rev-ruadc-co
tag revista
region America del Sur
libraryname Biblioteca de la UDCA de Colombia
language spa
format Digital
author Tirado, Diego
Acevedo, Diofanor
Torres, Ramiro
spellingShingle Tirado, Diego
Acevedo, Diofanor
Torres, Ramiro
Rheological characterization of a foam based on egg white, sugar and tamarind pulp
author_facet Tirado, Diego
Acevedo, Diofanor
Torres, Ramiro
author_sort Tirado, Diego
title Rheological characterization of a foam based on egg white, sugar and tamarind pulp
title_short Rheological characterization of a foam based on egg white, sugar and tamarind pulp
title_full Rheological characterization of a foam based on egg white, sugar and tamarind pulp
title_fullStr Rheological characterization of a foam based on egg white, sugar and tamarind pulp
title_full_unstemmed Rheological characterization of a foam based on egg white, sugar and tamarind pulp
title_sort rheological characterization of a foam based on egg white, sugar and tamarind pulp
description Knowledge of the properties of viscoelastic, in addition to being important for quality control, is also very useful in the design and prediction of the stability of stored samples. In the present work rheologically it was characterized a foam made from egg white, sugar and tamarind pulp, considering the influence of the relationship of sugar and egg white. The modules of storage and loss, complex viscosity and values of tangent of the phase angle at different concentrations of sugar and white egg in foam, were determined by fitting the experimental data to Maxwell's model. The highest concentrations of sugar increased the viscous nature of the foam, presenting greater loss module. Maxwell rheological model is properly adjusted to the experimental data of the rheological properties of foam, which was evident a significant incidence of sugar and egg white in the relaxation time
publisher Universidad de Ciencias Aplicadas y Ambientales U.D.C.A
publishDate 2015
url https://revistas.udca.edu.co/index.php/ruadc/article/view/177
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AT acevedodiofanor rheologicalcharacterizationofafoambasedoneggwhitesugarandtamarindpulp
AT torresramiro rheologicalcharacterizationofafoambasedoneggwhitesugarandtamarindpulp
AT tiradodiego caracterizacionreologicadeunaespumaabasedeclaradehuevoazucarypulpadetamarindo
AT acevedodiofanor caracterizacionreologicadeunaespumaabasedeclaradehuevoazucarypulpadetamarindo
AT torresramiro caracterizacionreologicadeunaespumaabasedeclaradehuevoazucarypulpadetamarindo
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spelling rev-ruadc-co-article-1772021-07-13T07:52:54Z Rheological characterization of a foam based on egg white, sugar and tamarind pulp Caracterización reológica de una espuma a base de clara de huevo, azúcar y pulpa de tamarindo Tirado, Diego Acevedo, Diofanor Torres, Ramiro Propiedades viscoelásticas módulo elástico viscosidad compleja Tamarindus indica L Viscoelastic properties elastic modulus complex viscosity Tamarindus indica L Knowledge of the properties of viscoelastic, in addition to being important for quality control, is also very useful in the design and prediction of the stability of stored samples. In the present work rheologically it was characterized a foam made from egg white, sugar and tamarind pulp, considering the influence of the relationship of sugar and egg white. The modules of storage and loss, complex viscosity and values of tangent of the phase angle at different concentrations of sugar and white egg in foam, were determined by fitting the experimental data to Maxwell's model. The highest concentrations of sugar increased the viscous nature of the foam, presenting greater loss module. Maxwell rheological model is properly adjusted to the experimental data of the rheological properties of foam, which was evident a significant incidence of sugar and egg white in the relaxation time El conocimiento de las propiedades viscoelásticas, además de ser importante para el control de calidad, también es muy útil en el diseño y en la predicción de la estabilidad de muestras almacenadas. En el presente trabajo, se caracterizó, reológicamente, una espuma elaborada a base de clara de huevo, azúcar y pulpa de tamarindo, teniendo en cuenta la influencia de la relación de azúcar y clara de huevo. Se determinaron los módulos de almacenamiento y de pérdida, viscosidad compleja y valores de tangente del ángulo de desfase, a diferentes concentraciones de azúcar y clara de huevo en la espuma, ajustando los datos experimentales al modelo de Maxwell. Las mayores concentraciones de azúcar aumentaron el carácter viscoso de la espuma, presentando mayor módulo de pérdida. El modelo reológico de Maxwell, se ajustó adecuadamente a los datos experimentales de las propiedades reológicas de la espuma, donde se pudo evidenciar una incidencia significativa del azúcar y la clara de huevo, en el tiempo de relajación.   Universidad de Ciencias Aplicadas y Ambientales U.D.C.A 2015-12-31 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf text/html https://revistas.udca.edu.co/index.php/ruadc/article/view/177 10.31910/rudca.v18.n2.2015.177 Revista U.D.C.A Actualidad & Divulgación Científica; Vol. 18 No. 2 (2015): Revista U.D.C.A Actualidad & Divulgación Científica. 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