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Información tecnológica

versão On-line ISSN 0718-0764

Resumo

SERNA-COCK, Liliana; VELASQUEZ, Mario  e  AYALA, Alfredo A. Effect of Ultrafiltration on the Rheological Properties of Edible Gelatin of Bovine Origin. Inf. tecnol. [online]. 2010, vol.21, n.6, pp.91-102. ISSN 0718-0764.  http://dx.doi.org/10.4067/S0718-07642010000600011.

The effect of using ultrafiltration in the process of concentration of edible gelatin type B on the viscosity and gel strength of powder product was evaluated. The results were compared with those obtained by evaporation. Gelatin was obtained from whole bovine hide (central part of the dermis) and mixtures of it with border-bait hide (border of the dermis) in proportion 50:50 and with border-bait hide and dried bovine hide in proportion 50:25:25, respectively. Significant differences between treatments were found. The highest effect was observed in the third hour of processing with the use of ultrafiltration and mixture of whole hide and border-bait hide, in which 38.5% of the production showed viscosities greater to 42 milipoises and 69% gel strength above 300 g. In contrast, 7.7% and 46% respectively was obtained with evaporation. This reveáis the benefits of ultafiltration in the concentration process and on gelatin quality.

Palavras-chave : rheology; edible gelatin; ultrafiltration; viscosity; gel strength.

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