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Centrifugation and Rheology as Indicators of Long Term Stability of an Acidified Protein Matrix

Wearly, Douglas J.

Abstract Details

2009, Master of Science, Ohio State University, Food Science and Nutrition.
The pressure on food companies to quickly develop new products is increasing, and any tool that can decrease the time to market is valuable. This study is aimed to determine the feasibility of a centrifugation method developed to predict long term physical stability. A series of acidified beverages with various stabilizer systems were developed and were compared to the product without a stabilizer. The stabilizer systems for these beverages were 0.35% pectin, 0.40% Avicel BV2815, and a combination of 0.35% pectin and 0.40% Avicel BV2815. All of the formulations were manufactured using an ultra high temperature process and were filled under aseptic conditions. Avicel and pectin each function in different ways to stabilize the matrix. Centrifugation studies were conducted to accelerate sedimentation to predict the expected sedimentation during the storage relevant to shelf life of the product. Actual sediment was measured at several time points over shelf life and was compared with predicted sedimentation. Rheological data of products were collected to develop an understanding of the effect of stabilizers on sedimentation. Absence of a stabilizer resulted in high levels of whey layer and sediment; however, the combination of Avicel and pectin created the most physically stable product. Centrifugation studies were able predict the relative differences between the formulations with or without stabilizers based on the data collected immediately after the manufacturing of the product.
Gönül Kaletunc, PhD (Advisor)
Sheryl Barringer, PhD (Committee Member)
James Harper, PhD (Committee Member)
85 p.

Recommended Citations

Citations

  • Wearly, D. J. (2009). Centrifugation and Rheology as Indicators of Long Term Stability of an Acidified Protein Matrix [Master's thesis, Ohio State University]. OhioLINK Electronic Theses and Dissertations Center. http://rave.ohiolink.edu/etdc/view?acc_num=osu1243978914

    APA Style (7th edition)

  • Wearly, Douglas. Centrifugation and Rheology as Indicators of Long Term Stability of an Acidified Protein Matrix. 2009. Ohio State University, Master's thesis. OhioLINK Electronic Theses and Dissertations Center, http://rave.ohiolink.edu/etdc/view?acc_num=osu1243978914.

    MLA Style (8th edition)

  • Wearly, Douglas. "Centrifugation and Rheology as Indicators of Long Term Stability of an Acidified Protein Matrix." Master's thesis, Ohio State University, 2009. http://rave.ohiolink.edu/etdc/view?acc_num=osu1243978914

    Chicago Manual of Style (17th edition)