チーズの粘弾性 : 分散形のレオロジー, その他

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the static viscoelasticity and consistency of several processed and natural cheese (Gouda and Cheddar) were measured by means of four kinds of rheometer or consistometer, i. e. parallel plate viscoelastometer, cone-penetrometer, micro-penetrometer and sectilometer. From the analysis of the results by means of the four-element mechanical model, we obtained the instantaneous elasticity (E_1), retarded viscosity and elasticity (η_2, E_2), flow viscosity (η_3) and retardation time τ for cheese, respectively. The viscosity of cheese ranged from 10^7 to 10^8 poises, the shear rigidity ranged from 10^5 to 10^6 dynes/cm^2 and the retardation time ranged from 200 to 500 sec, at room temperature. In the cases of viscoelastometer by shear creep and micro-penetration method, both the logarithmic relation between the creep compliance J (t) and the time scale t could be reduced to a master creep curve by the shift along the axis of time scale at the temperature ranging from 5 to 45℃. It is seen, therefore, that the cheese has the behavior of rubbery elasticity and is thermorheologically simple in the narrow range of temperature. The yield value can be obtained for the same cheese by using a cone-penetrometer which has cones of various angle and weights. The yield value of cheese is about 2×10^5 dynes/cm^2 at 29℃ and is constant independent of cone angle or weights. Cone-penetrometer and sectilometer can not measure the elastic constant, but are useful for measurement of consistency of cheese. Under a certain condition of measurement both the logarithmic plots of the degree of sectility P_s and micro-penetration P_m are represented by a straight line.
社団法人日本材料学会の論文
1964-05-15

チーズの粘弾性 : 分散形のレオロジー, その他

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