he 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 TBVM were investigated for their microstructure and elemental composition by coupling two non-destructive techniques, i.e. Environmental Scanning Electronic Microscopy (ESEM) and Energy Dispersive X-Ray Spectroscopy (EDS). The same samples were also analyzed for their molecular size distribution by Size Exclusion Chromatography (SEC) and their shear viscosity with a stress-controlled rheometer. TBVM in the jammed state behaved as a pseudoplastic fluid due to the presence of nitrogen-free polymers with a molecular size dispersion lower than a liquid TBVM, the latest showed the Newtonian flow behavior. TBVM solid particles detected close to jamming transition showed a C/O ratio of 2.5 (liquid TBVM) and 3.7 (jammed TBVM), thus much higher than the main TBVM constituents (glucose, fructose and acetic acid). The Fe and Mg content was higher and pH was lower in the jammed TBVM. It was hypothesized that jamming transition in TBVM was the result of the unbalance between two time-dependent phenomena, i.e. the increase of the bulk viscosity and the structure relaxation of nitrogen-free polymers

Structure-composition relationships of the Traditional Balsamic Vinegar close to jamming transition / Falcone, Pasquale Massimiliano; Boselli, Emanuele; Frega, Natale Giuseppe. - In: FOOD RESEARCH INTERNATIONAL. - ISSN 0963-9969. - 44:6(2011), pp. 1613-1619. [10.1016/j.foodres.2011.04.028]

Structure-composition relationships of the Traditional Balsamic Vinegar close to jamming transition

FALCONE, Pasquale Massimiliano;BOSELLI, EMANUELE;FREGA, Natale Giuseppe
2011-01-01

Abstract

he 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 TBVM were investigated for their microstructure and elemental composition by coupling two non-destructive techniques, i.e. Environmental Scanning Electronic Microscopy (ESEM) and Energy Dispersive X-Ray Spectroscopy (EDS). The same samples were also analyzed for their molecular size distribution by Size Exclusion Chromatography (SEC) and their shear viscosity with a stress-controlled rheometer. TBVM in the jammed state behaved as a pseudoplastic fluid due to the presence of nitrogen-free polymers with a molecular size dispersion lower than a liquid TBVM, the latest showed the Newtonian flow behavior. TBVM solid particles detected close to jamming transition showed a C/O ratio of 2.5 (liquid TBVM) and 3.7 (jammed TBVM), thus much higher than the main TBVM constituents (glucose, fructose and acetic acid). The Fe and Mg content was higher and pH was lower in the jammed TBVM. It was hypothesized that jamming transition in TBVM was the result of the unbalance between two time-dependent phenomena, i.e. the increase of the bulk viscosity and the structure relaxation of nitrogen-free polymers
2011
File in questo prodotto:
Non ci sono file associati a questo prodotto.

I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.

Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11566/54801
 Attenzione

Attenzione! I dati visualizzati non sono stati sottoposti a validazione da parte dell'ateneo

Citazioni
  • ???jsp.display-item.citation.pmc??? ND
  • Scopus 12
  • ???jsp.display-item.citation.isi??? 8
social impact