Structure-composition relationships of the Traditional Balsamic Vinegar close to jamming transition
作者： Pasquale M. Falcone , Emanuele Boselli , Natale Giuseppe Frega
DOI: 10.1016/J.FOODRES.2011.04.028
关键词:
摘要: The Traditional Balsamic Vinegar of Modena (TBVM), an Italian valuable specialty produced from cooked grape must becomes viscous through a long-ageing process. TBVM may undergo jamming transition which causes its depreciation. A liquid and jammed were investigated for their microstructure elemental composition by coupling two non-destructive techniques, i.e. Environmental Scanning Electronic Microscopy (ESEM) Energy Dispersive X-Ray Spectroscopy (EDS). same samples also analyzed molecular size distribution Size Exclusion Chromatography (SEC) shear viscosity with stress-controlled rheometer. in the state behaved as pseudoplastic fluid due to presence nitrogen-free polymers dispersion lower than TBVM, latest showed Newtonian flow behavior. solid particles detected close C/O ratio 2.5 (liquid TBVM) 3.7 (jammed TBVM), thus much higher main constituents (glucose, fructose acetic acid). Fe Mg content was pH TBVM. It hypothesized that result unbalance between time-dependent phenomena, increase bulk structure relaxation polymers.
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