Linear creep and recovery analysis of ketchup–processed cheese mixtures using mechanical simulation models as a function of temperature and concentration

https://doi.org/10.1016/j.foodres.2012.05.016Get rights and content

Abstract

Full mechanical characterization of ketchup (K), processed cheese (PC), and K–PC mixtures was established to obtain internal structure of these samples using creep and recovery analysis along with oscillatory measurements. To simulate the viscoelastic behavior of these samples as a function of PC concentration and temperature, Burger model was successfully used to describe the effect of these factors. The effect of temperature on creep properties of K–PC mixtures was clearly explained by the Arrhenius relationship. Exponential model described better than the power-law model with respect to effect of concentration ranges; but for description of temperature ranges, the opposite was true. Remarkable changes in the mechanical properties of K–PC mixtures were determined using the thermo-mechanical simulation model, revealing that the PC and temperature levels could remarkably change the internal structure and deformation properties of the K–PC mixtures. The final percentage recovery also changed remarkably with concentration and temperature.

Highlights

► Full mechanical characterization of ketchup-processed cheese mixtures was established. ► To simulate the viscoelastic behavior of samples, Burger model was successfully used. ► Effects of temperature on creep properties were described by Arrhenius model. ► Exponential model described effect of concentration better than did power-law model. ► The final percentage recovery changed remarkably with concentration and temperature.

Introduction

Investigations on interactions between starch and different food components are of great importance to food industry in terms of novel product development (Noisuwan et al., 2009, Yilmaz et al., 2012). Although a great number of studies have been conducted so far in this respect, the studies on interactions between starch and milk proteins are limited. For example, Doublier and Durand (2008), Keogh and O'Kennedy (1998) and Mounsey and Oriordan (2008a) studied custards, yoghurts and processed cheeses, respectively, in which starch and milk proteins were processed together. Among these food products, especially processed cheese can be regarded as an ideal model system in which interactions of major food components — protein/fat/polysaccharides (starch) and water can be examined (Mounsey & Oriordan, 2008b). In addition, Yilmaz, Karaman, Cankurt, Kayacier, and Sagdic (2011) reported that ketchup (K) and processed cheese (PC) could be an example of food system for such interactions as the former includes starch and the latter is a source of casein (milk protein) and fat. K and PC can also be an example of food system in which pectin (from ketchup) and protein can be interacted with each other. It was suggested by Brown and Stein (1977) that interactions among cellulose, pectins and proteins influence the rheological properties of tomato juice. Therefore, studying such interactions would be of great importance to food industry aiming to develop new products. Accordingly, interactions between protein and polysaccharides were studied to modify the characteristic properties of proteins (Takada & Nelson, 1983).

Yilmaz et al. (2011) developed a novel food system called K–PC mixtures in which ketchup (K) and processed cheese (PC) were processed using different production steps. In their study, it was observed that the compositional properties of ketchups were changed by the usage of processed cheese (PC) at particular combinations, which gave rise to alterations in their rheological and sensory properties. Yilmaz et al. (2011) also reported that such modifications would be of great economic importance to food industry and PC can be used to improve these properties if appropriate levels are taken into consideration. Ketchup mixed with processed cheese (K–PC) has been a newly developed product in their study and has not been produced yet in the food industry due to the aforementioned possible interactions between the components. Given the fact that there is very limited published data informing the rheological and sensory properties of this product, information obtained in this study may be useful in practical industrial food product process monitoring and development.

For quality control, energy input calculation, process design and selection of process equipment, such as heat exchangers and pumps as well as the flow behavior information may be useful (Ibanoglu & Ibanoglu, 1998). In addition, sensory quality and consequently consumer preference can be affected by the rheological properties of fluid foods. In this respect, oscillation tests have been used to determine storage (elastic) and loss (viscous) modulus and complex viscosity of complex food systems (Dolz et al., 2006, Hernandez et al., 2004, Yilmaz et al., 2012). However, this is not the full rheological characterization of such complex systems; therefore, another type of experiments should also be conducted. In this respect, creep and recovery tests have been recommended to assess the most likely internal structure of a system, as well as its structural changes induced by its composition (Dolz, Hernandez, & Delegido, 2008). In these tests, the food system is deformed for a predetermined time period under a constant shear stress, and the deformation applied is measured as a function of time called creep phase. Regarding the recovery phase, the applied stress is removed in this step, and the rate of decrease in deformation is measured within the similar time period (Dolz et al., 2008). On the other hand, the viscoelastic properties are widely affected by chemical composition, processing conditions and also by some added ingredients (Bowland and Foegeding, 2001, Marchesseau and Cuq, 1995, Piska and Šttina, 2004); therefore, the effect of such processing factors should also be studied.

In the present study, we have investigated the creep and recovery properties of K–PC mixtures and the effect of the leading processing factors; namely, temperature and PC concentration on these properties using a mechanistic approach.

Section snippets

Production of ketchup–processed cheese mixtures

Process flow chart for the production of ketchup, processed cheese (PC) and ketchup with processed cheese (K–PC) mixtures was given in detail in our previous study (Yilmaz et al., 2011). In the production of ketchup, the starch used was stabilized and cross-linked waxy corn starch (Cargill®, Netherlands). In the production of processed cheese, the emulsifying salts (Kasomel®, French) used were mono-, di-, tri‐sodium phosphate (Kasomel® 1110 and 1112) and Na-, K-, Ca‐polyphosphate (Kasomel®

Creep phase

Fig. 2 shows the creep test results for the values of compliance J = γ / σ as a function of time. Fig. 2(a) and (b) show the effect of temperature on the creep behavior of ketchup and processed cheese (PC), respectively. Fig. 2(c) and (d) indicate the effects of PC concentration and temperature, respectively, on the creep behavior of K–PC mixtures in a time interval between 0 and 150 s. For the interval 150  t  300 s, corresponding recovery phase in these figures will be discussed later in the recovery

Conclusion

Various mathematical models were developed for the estimation of G0, η0, G1 and η1 values of K–PC mixtures as a function of PC concentration and temperature. Judging from the R2 values, an exponential model appears to be a better choice than a power-law model with respect to effect of the concentration ranges. On the other hand, the multiple regression analysis showed that the statistically fitted model of Eq. (9) could be proposed to analyze the combined effect of temperature and concentration

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