bs_bs_banner A journal to advance the fundamental understanding of food texture and sensory perception Journal of Texture Studies ISSN 1745-4603 SMALL DEFORMATION RHEOLOGY FOR CHARACTERIZATION OF ANHYDROUS MILK FAT/RAPESEED OIL SAMPLES STINE RØNHOLT1,3*, KELL MORTENSEN2 and JES C. KNUDSEN1 1Department of Food Science, University of Copenhagen, Rolighedsvej 30, DK-1958 Frederiksberg C, Denmark 2Niels Bohr Institute, University of Copenhagen, Copenhagen Ø, Denmark KEYWORDS ABSTRACT Method optimization, milk fat, physical properties, rapeseed oil, rheology, structural Samples of anhydrous milk fat and rapeseed oil were characterized by small analysis, texture evaluation amplitude oscillatory shear rheology using nine different instrumental geometri- cal combinations to monitor elastic modulus (G′) and relative deformation 3 + Corresponding author. TEL: ( 45)-2398-3044; (strain) at fracture. First, G′ was continuously recorded during crystallization in a FAX: (+45)-3533-3190; EMAIL: fluted cup at 5C. Second, crystallization of the blends occurred for 24 h, at 5C, in
[email protected] *Present Address: Department of Pharmacy, external containers. Samples were gently cut into disks or filled in the rheometer University of Copenhagen, Universitetsparken prior to analysis. Among the geometries tested, corrugated parallel plates with top 2, 2100 Copenhagen Ø, Denmark. and bottom temperature control are most suitable due to reproducibility and dependence on shear and strain. Similar levels for G′ were obtained for samples Received for Publication May 14, 2013 measured with parallel plate setup and identical samples crystallized in situ in the Accepted for Publication August 5, 2013 geometry. Samples measured with other geometries have G′ orders of magnitude lower than identical samples crystallized in situ.