![Sample our Environment & Agriculture journals, sign in here to start your access, latest two full volumes FREE to you for 14 days]({"type":"image" , "src" : "/sda/5934/TOC-Subject-Sample-2021-Environment-Agriculture.jpg"})
Abstract
Viscoelastic properties of Wieners during cooking were measured by a rheometer using a stress creep procedure (stress of 5 Pas and time of 60 s) for the retardation and the recovery stage. Experiments were performed at 6 temperatures (40–65°C) and 4 times (5–14 minutes). The viscoelastic behavior of Wieners was well described (R2 > 0.98) by a Burgers model. Main parameters, the instantaneous compliance Jo; the retardation compliance J1, the retardation viscosity μ1 and the Newtonian viscosity μo, varied significantly with cooking temperature and time. Four second order regression models were developed for these parameters. Predicted and experimental values were in good agreement (R2 > 0.84).
ACKNOWLEDGMENTS
The authors would like to thank Olymel-Flamingo for providing Wiener sausage emulsions to perform these experiments and the Program on Energy Research and Development (PERD) from Natural Resources Canada as well as the Canadian Agricultural Rural and Development (CARD) for providing the funding to perform this research.
Notes
2. Singh, Y. Effect of cooking temperature treatment on the textural and visco-elastic characteristics of frankfurter emulsion. PhD diss., Ohio State University, 1977.
16. Chen, C.R. Application of computer simulation and artificial intelligence technologies for modeling and optimization of food thermal processing. PhD diss., McGill University, 2001.