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Información tecnológica

versión On-line ISSN 0718-0764

Resumen

ACEVEDO, Diofanor; GRANADOS, Clemente  y  TORRES, Ramiro. Rheological characterization of a Fermented Milk Product known as Suero Costeño from Turbaco, Arjona, El Carmen de Bolívar and a Commercial Product (Colombia). Inf. tecnol. [online]. 2014, vol.25, n.3, pp.3-10. ISSN 0718-0764.  http://dx.doi.org/10.4067/S0718-07642014000300002.

The objective of this research was to determine the effects of process conditions on the viscoelastic properties of the a fermented milk product known as suero costeño produced in the municipalities of the Turbaco, Arjona and El Carmen de Bolivar (Colombia), and compare them with those of a commercial suero costeño. The elastic modulus, the complex viscosity (Pa.s) and the loss tangent (tanδ) were determined for all samples of suero costeño. For this, a TA AR 1500 rheometer was used and data was fitted to the complex viscosity power models, Ellis, Cross and Cross-Carreau. The results showed that the models that best describe the viscoelastic behavior of the suero costeño are the Ellis and Cross, and that the fermentation time inversely affects its consistency. The most viscous suero costeño was El Carmen de Bolivar (370,50), followed by commercial (229,86), Arjona (74.05) and Turbaco (68,06). All samples of suero costeño presented a pseudoplastic behavior.

Palabras clave : suero costeño; viscoelastic properties; elastic modulus; complex viscosity.

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