DOCSLIB.ORG

Oscillation Measurements and Creep Test of Bread Prepared from Wheat-Lupin Flours and Wheat Flour-Lupin Fibre Dough’S Blends

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Oscillation Measurements and Creep Test of Bread Prepared from Wheat-Lupin Flours and Wheat Flour-Lupin Fibre Dough’S Blends ANNUAL TRANSACTIONS OF THE NORDIC RHEOLOGY SOCIETY, VOL. 20, 2012 Oscillation Measurements and Creep Test of Bread Prepared from Wheat-Lupin Flours and Wheat Flour-Lupin Fibre Dough’s Blends Abdelrahman R. Ahmed1,2, I. Mohammed1,3*and B. Senge1 1 Institute for Food Technology and Food Chemistry, Department of Food Rheology, Technical University of Berlin, Sekr. KL-H1, Königin-Luise-Str. 22, D-14195 Berlin / Germany. 2 Faculty of Education, Home Economics Department, Ain Shams University, Cairo, Egypt. 3 Faculty of Agriculture, Food Science Department, Aleppo University, Syria ABSTRACT the production of palatable fiber-enriched The effects of lupine flour or fibre baked goods and pasta7. Rheology is defined supplementation (5, 10 and 15% of wheat as a study of the deformation and flow of flour) on the dynamic rheological properties of matter8. The applications of rheology have dough were studied. A linear viscoelastic expanded into food processing, food 4 -3 behavior of module at the range of 10- ≤γ≤ 10 acceptability and handling. Many researches was found. The storage modulus (G΄) is have been conducted to understand the greater than the loss modulus (G´´). rheology of various types of food such as food powder9, 10, liquid food11, 12, gels13, 14, 15, 16 17, 18 INTRODUCTION emulsions and pastes . Vast food Lupine flour is widely considered an materials show a rheological behaviour that excellent raw material for supplementing classifies them in between the liquid and solid different food products owing to its high states; meaning that their characteristic varies protein content1 and is largely used as eggs in both viscous and elastic behaviours. This substitute, for example in cakes, pancakes, behaviour, known as visco-elasticity, is caused biscuits, or brioche2, and has been added to by the entanglement of the long chain spaghetti3, pasta, crisps4, and bread5. It has molecules with other molecules. The aim of been also used as a butter substitute in cake, this study was to test the effects of lupin flour brioche, and croissant2. Lupine does not and lupin fibre supplementation on the contain gluten, thus it is sometimes used as a dynamic rheological properties of dough. functional ingredient in gluten-free foods6. Lupine kernel fiber has also a potential as a human food ingredient as it has been used in 145 MATERIALS AND METHODS Creep test Materials The cycle of dynamic tests was followed by Local Egyptian breeds of lupine (Lupinus a 10-min period of relaxation. Then, the dough albus L. variety Giza) were obtained from the sample was subjected to the creep test, Agricultural Research Centre, Giza, Egypt. applying a constant shear stress of 50 Pa for 60 Lupine flours and hulls were obtained after s on the sample and allowing the sample to grinding lupine grains in a laboratory hammer recover the strain in 180 s after removal of mill (Retsch - Germany) until they could pass load. through a 250 µm screen. Commercial wheat flour type 405 was obtained from Lidl Market RESULTS AND DISCUSSION (Berlin-Germany). Oscillation measurements Methods A rheometer UDS 200 from Paar Physica Amplitude sweep (GmbH measurement technique Stuttgart) Figure (1) showed that a collection of with temperature control with a plate-plate storage and loss modulus and loss factor for system (measurement system MP 31) was lupine dough compared with wheat flour used for measuring the rheological properties dough. In the double logarithmic representation of dough samples. of the deformation-dependent behavior of the studied dough is pronounced with a dominant Amplitude sweep LVR solid behavior (G '> G " or detect loss - The amplitude of relative strain was 10 factor <1), followed by a decrease of both 4 1 and fell within the linear viscoelastic moduli and an increase in the Loss factor with region for all samples. The limits of the region structural break (tan δ = 1). The overall were determined based on an experiment in structure and macro-structure is experiencing a which increasing stress was applied, at constant "break down ", will be completely destroyed. A oscillation frequency of 1 Hz. sub-structure is not available. The destruction of deformation γz with G '= G is located at Frequency sweep wheat flour-dough at 0.6, with 0.5 lupine flour- Applying oscillation frequencies within the dough. Compared to the wheat flour dough range from 0.1 to 20 Hz at constant strain = should be noted that despite the higher protein 10-3. Each logarithmic frequency decade content, the higher level structure and the corresponded to 30 measurement points. 146 Amplitude sweep 5 10 2 1.8 Pa 1.6 4 10 1.4 1.2 G' tan() 1 0.8 3 10 0.6 0.4 0.2 2 10 0 0.0001 0.001 0.01 0.1 1 Strain WF LF LF 5% LF 10% LF 15% G' G' G' G' G' tan() tan() tan() tan() tan() Figure (1): Amplitude sweep the flour mixture in dough (5, 10 and 15 % lupine flour) relatively larger particulation in lupine-dough Frequency sweep measurements quickly leads to a structural instability of the To characterize the dough as the dispersed dough, recognizable by the curve of tan δ. The material systems, the frequency-dependent module (G', G" and G*) with increasing behavior of the wheat flour and lupine flour or lupine flour content in the mixtures in fiber depending on the subsequent mixing comparison to the wheat flour with a ratios (5%, 10% and 15% lupine flour or fiber) deformation of γ = 10-3 decreased slightly. A was examined by oscillatory measurements. stable structure in hibernation is determined The relations G', G" and tan δ with based on the dominance of the wheat flour in frequency sweep for pure wheat flour dough, the blends. This result was in agreement with composite flour dough’s and pure lupine flour earlier studies19. dough are presented in fig. (3). The presented The addition of lupine fiber caused a shift data indicate that increase of oscillation of curves G' and G" towards higher values, frequency within the range from 0.1 to 20 Hz while curve tan δ moved towards lower caused an increase in the values of the values. The data indicate that the additions dynamic module – the storage modulus and applied caused an increase in wheat flour the loss modulus for pure wheat- and lupine dough elasticity (G') and viscosity (G"), the flour dough as well as for composite flour increase in elasticity dominating over that in dough. Whereas, the values of the tangent of viscosity, as a result of which tan δ decreased. the phase angle, being the ratio of G' / G", Likewise, Lamacchia et al.20 studying doughs decreased gently. When the oscillation with a constant addition of water (30%), frequency increased from 0.1to approximately recorded significantly higher values of G' and 1 Hz, the higher frequencies caused an G" for oat whole meal dough than for wheat increase of those values. Similar frequency (semolina) dough. Also, oat whole meal dependence was noted by Pedersen et al.21 for dough, compared to wheat dough, was cookie doughs, but not confirmed with characterized by significantly higher values of Rasper22, who is reported that when higher tan δ (Fig. (2). frequencies are used, 147 Amplitude sweep 5 10 2 1.8 Pa 1.6 4 10 1.4 1.2 G' tan() 1 0.8 3 10 0.6 0.4 0.2 2 10 0 0.0001 0.001 0.01 0.1 1 Strain WF LF L.Fibre 5% L.Fibre 10% L.Fibre 15% G' G' G' G' G' tan() tan() tan() tan() tan() Figure (2): Amplitude sweep the flour mixture in dough (5, 10 and 15 % lupine fiber) becomes greater than due to viscoelastic solid increase in elasticity dominating over conversion to elastoviscous liquid. viscosity as a result of tan decreased (Fig 4). In contrast, the additions of lupine fiber at Frequency sweep experiments showed that different concentration (5, 10 and 15 %) had a for all tested dough formulations the elastic similar effect on the run of the mechanical (or storage) modulus, G , was greater than the spectra of wheat dough. Increase in the G percentage share of the additions caused a viscous (or loss) modulus, , in the whole G G range of frequencies and both moduli slightly shift of curves and towards higher increased with frequency which suggests a values. The data indicate that the additions solid elastic-like behavior of the lupine applied caused an increase in tested dough tan G G G G doughs. Therefore, (= / ) values for elasticity ( ) and viscosity ( ), the all dough formulations were lower than 1. FREQUENCY SW EEP 5 10 0.56 0.54 0.52 0.5 Pa 0.48 0.46 0.44 G' tan( ) 4 0.42 10 0.4 0.38 0.36 0.34 0.32 0.3 0.28 3 10 0.26 0.1 1 Hz 10 Frequency f WF LF 5% LF 10% LF 15% LF G' G' G' G' G' tan() tan() tan() tan() tan() Figure (3): Frequency sweep the flour mixture in dough (5, 10 and 15 % lupine flour) 148 FREQUENCY SWEEP 5 10 0.56 0.54 0.52 0.5 Pa 0.48 0.46 0.44 G' tan( ) 4 0.42 10 0.4 0.38 0.36 0.34 0.32 0.3 0.28 3 10 0.26 0.1 1 Hz 10 Frequency f WF. LF L.Fibre 5% L.Fibre 10% L.Fibre 15% G' G' G' G' G' tan() tan() tan() tan() tan() Figure (4): Frequency sweep the flour mixture in dough (5, 10 and 15 % lupine fiber) Creep tests of maximum deformation and creep The creep test was done to compare the compliance as well as having equal weight of properties of the materials science different the restoring force.
Load more

Recommended publications
  • The Impact of Food Viscosity on Eating Rate, Subjective Appetite, Glycemic Response and Gastric Emptying Rate
    The Impact of Food Viscosity on Eating Rate, Subjective Appetite, Glycemic Response and Gastric Emptying Rate Yong Zhu1, Walter H. Hsu2, James H. Hollis1* 1 Department of Food Science and Human Nutrition, Iowa State University, Ames, Iowa, United States of America, 2 Department of Biomedical Sciences, Iowa State University, Ames, Iowa, United States of America Abstract Understanding the impact of rheological properties of food on postprandial appetite and glycemic response helps to design novel functional products. It has been shown that solid foods have a stronger satiating effect than their liquid equivalent. However, whether a subtle change in viscosity of a semi-solid food would have a similar effect on appetite is unknown. Fifteen healthy males participated in the randomized cross-over study. Each participant consumed a 1690 kJ portion of a standard viscosity (SV) and a high viscosity (HV) semi-solid meal with 1000 mg acetaminophen in two separate sessions. At regular intervals during the three hours following the meal, subjective appetite ratings were measured and blood samples collected. The plasma samples were assayed for insulin, glucose-dependent insulinotropic peptide (GIP), glucose and acetaminophen. After three hours, the participants were provided with an ad libitum pasta meal. Compared with the SV meal, HV was consumed at a slower eating rate (P = 0.020), with postprandial hunger and desire to eat being lower (P = 0.019 and P,0.001 respectively) while fullness was higher (P,0.001). In addition, consuming the HV resulted in lower plasma concentration of GIP (P,0.001), higher plasma concentration of glucose (P,0.001) and delayed gastric emptying as revealed by the acetaminophen absorption test (P,0.001).
    [Show full text]
  • Rheology and Thermodynamics of Starch-Based Hydrogel –Mixtures
    RHEOLOGY AND THERMODYNAMICS OF STARCH-BASED HYDROGEL –MIXTURES DISSERTATION zur Erlangung des Grades eines „Doktor der Naturwissenschaften“ im Promotionsfach Chemie am Fachbereich Chemie, Pharmazie und Geowissenschaften der Johannes Gutenberg -Universität in Mainz Natalie Ruß geb. in Kirchheim -Bolanden Mainz, April 2016 1. Berichterstatter: Prof. Dr. Thomas A. Vilgis 2. Berichterstatter: PD Dr. Wolfgang Schärtl Tag der mündlichen Prüfung: 17. Mai 2016 Prüfungskommission: Prof. Dr. Thomas A. Vilgis PD Dr. Wolfgang Schärtl Prof. Dr. Angelika Kühnle Prof. Dr. Heiner Detert “A Thing is a Thing, not what is said of that Thing.” II Abstract Abstract The present work presents two different ways to achieve physically modified tapioca starch and the influence on mechanical properties of an aqueous starch paste is investigated. A completely cold soluble tapioca starch powder is produced by spray drying a previously gelatinized starch paste. Rehydrating the received white powder forms a viscous paste with significant loss in elasticity. Heating of a native tapioca starch suspension in contrast yields highly viscous paste with dominating elastic behavior. The combination of the spray dried tapioca starch with nongelling food hydrocolloids, such as xanthan gum, ι-carrageenan, and guar gum restores the mechanical properties and creates new starch-based thickening agents with stable structure. Rheological measurements of a gelatinized native tapioca starch paste compared to a rehydrated paste made from the spray dried starch show significant differences in viscosity and viscoelastic properties, which depend on temperature, amplitude, frequency, or shear rate. Further rheological, optical, and scattering investigations indicate weakening of the amylose network structure generated by the harsh shear and heat conditions during the spray drying process.
    [Show full text]
  • The Xvth International Congress on Rheology (2008)
    THE XVTH INTERNATIONAL CONGRESS ON RHEOLOGY The Society of Rheology 80th Annual Meeting Monterey, California 3–8 August 2008 Program and Abstracts SPONSORING ORGANIZATION The Society of Rheology THE XVTH INTERNATIONAL CONGRESS ON RHEOLOGY The Society of Rheology 80th Annual Meeting Monterey Conference Center Monterey, California 3–8 August 2008 Program and Abstracts SPONSORING ORGANIZATION The Society of Rheology Technical Program Organizers L. Gary Leal (Co-Chair) Gareth H. McKinley University of California – Santa Barbara, USA Massachusetts Institute of Technology, USA Ralph H. Colby (Co-Chair) Jeff F. Morris Penn State University, USA City College of New York, USA Kyung Hyun Ahn Jai A. Pathak Seoul National University, Korea Naval Research Lab, USA Lynden A. Archer Wilson C. Poon Cornell University, USA University of Edinburgh, UK Antony N. Beris C. Michael Roland University of Delaware, USA Naval Research Lab, USA Annie Colin Kausik Sarkar Université Bordeaux, France University of Delaware, USA Paulo R. de Souza Mendes Christoph F. Schmidt Pontifícia Universida de Católica, Brazil Georg-August-Universität, Goettingen, Germany Jan K. Dhont Nina C. Shapley Forschungszentrum Juelich, Germany Columbia University, USA Jan Engmann Todd M. Squires Nestle Research Center, Switzerland University of California – Santa Barbara, USA Eric M. Furst Jan Vermant University of Delaware, USA K. U. Leuven, Belgium James L. Harden Dimitris Vlassopoulos University of Ottawa, Canada F.O.R.T.H. and University of Crete, Greece Melany Hunt Norman J. Wagner California Institute of Technology, USA University of Delaware, USA V. Kumaran Lynn M. Walker Indian Institute of Science, Bangalore, India Carnegie-Mellon University, USA Alexei E. Likhtman Hiroshi Watanabe University of Reading, UK Kyoto University, Japan Didier R.
    [Show full text]
  • Unit 8: Properties of Food
    UNIT 8: PROPERTIES OF FOOD Structure 8.1 Introduction 8.2 Introduction to Quality Attributes of Food 8.3 Gustation - the Sense of Taste 8.3.1 Chemicals Responsible for the Four Basic Tastes i.e. Sweet, Salt, Sour and Bitter 8.3.2 Factors Affecting Taste Quality 8.4 Texture in Foods 8.4.1 Objective Measurement and Evaluation of Food Texture 8.4.2 Rheology of Foods 8.5 Colour 8.5.1 Functions of Colour in Foods 8.5.2 Measurement of Colour in Foods 8.5.3 Qualitative and Quantitative Analysis of Colour 8.6 Let Us Sum Up 8.7 Glossary 8.8 Answers to Check Your Progress Exercises 8.1 INTRODUCTION In the previous unit, we learnt that foods are generally complex materials. The food components are in the form of solids, in solutions or in the form of colloids - sols or emulsions. The properties of these components determine the quality of food. The quality of a food product, you would realize, is also usually assessed by means of human sensory organs, the evaluation being called ‘sensory’ or ‘subjective’ or ‘organoleptic’. Here, in this unit, we shall study about various sensory attributes of food. What characteristics make a food attractive and appealing? How does appearance and colour of a food affect our choice? Does smell has a role to play in making a food choice? Do mouth-feel and finger-feel contribute to food acceptance? All these attributes of a food product come under what we refer to as quality of foods. In this unit, we will learn about these quality attributes of food.
    [Show full text]
  • Food Rheology (Fst 310)
    FOOD RHEOLOGY (FST 310) DR. A. A. ADEBOWALE 1 INTRODUCTION Rheology is the science of flow and deformation of matter and describes the interrelation between force, deformation and time. The term comes from Greek rheos meaning to flow. Rheology is applicable to all materials, from gases to solids. The science of rheology is only about 70 years of age. It was founded by two scientists meeting in the late 1920s and finding out they have the same need for describing fluid flow properties. The scientists were Professor Marcus Reiner and Professor Eugene Bingham. The Greek philosopher Heraclitus described rheology as panta rei - everything flows. Translated into rheological terms by Marcus Reiner; this means everything will flow if you just wait long enough. Fluid rheology is used to describe the consistency of different products, normally by the two components: viscosity and elasticity. By viscosity is usually meant resistance to flow or thickness and by elasticity usually stickiness or structure. Rheological relationships help us to understand the fluids we are working with so that we can either know how they are behaving or force them to behave according to our needs. Once a correlation has been developed between rheological data and product behaviour, the procedure can then be reversed and rheological data may be used to predict performance and behaviour. Food rheology Described as the study of the deformation and flow of the raw materials, the intermediate products and the final products of the food industry. The rheological property of a food system is dependent on the composition or the ingredients of the system.
    [Show full text]
  • The North African Journal of Food and Nutrition Research, 5(11): 1-9
    https://doi.org/10.51745/najfnr.5.11.1-9 Abstract Background: Overconsumption of added sugars, particularly refined sugars, has been shown to be associated with adverse health concerns. Aim: The present study aimed to elaborate calorie-reduced marmalades with nutritional benefits as well as satisfactory sensory properties, in order to reduce sugar intake without compromising consumers' acceptance. Materials and methods : Two formulas of sugar-reduced marmalades were elaborated by substituting 30% of sucrose with different commercial non-nutritive sweeteners: a blend of aspartame-acesulfame-K and sucralose. Physico-chemical, sensory, and microbiological analyses were carried out, in comparison with control sample marmalade. Blood glucose concentrations were determined in 12 healthy volunteers, at 30-min intervals until 120 min after consumption of marmalades. Results: Marmalade quality characterization revealed a significant effect of sucrose substitution on dry extract, Brix, reducing sugars, aw, and CIE Lab color parameters, but not on pH and acidity. The microbiological analysis highlighted that marmalades’ sanitary quality was in accordance with safety standards. Interestingly, sensory analysis by trained panelists showed that the substitution of sucrose by an intense sweetening substance did not impair the sensory properties. Our data also indicate that consumption of calorie-reduced marmalades significantly reduced acute postprandial glycemic responses in healthy volunteers; this effect was more pronounced with sucralose. Conclusions: Taken together, our results showed that the use of sucralose can constitute a relatively healthy choice for food basket of families, in particular for those with high risk of lifestyle-related diseases. Keywords: Citrus marmalade, Aspartame-acesulfame-K, Sucralose, Calories reduction, Quality, Glycemic response.
    [Show full text]
  • Rheology of Food Materials
    Current Opinion in Colloid & Interface Science 16 (2011) 36–40 Contents lists available at ScienceDirect Current Opinion in Colloid & Interface Science journal homepage: www.elsevier.com/locate/cocis Rheology of food materials Peter Fischer ⁎, Erich J. Windhab Institute of Food, Nutrition and Health, ETH Zurich, 8092 Zurich, Switzerland article info abstract Article history: Food rheology focuses on the flow properties of individual food components, which might already exhibit a Received 12 July 2010 complex rheological response function, the flow of a composite food matrix, and the influence of processing Accepted 13 July 2010 on the food structure and its properties. For processed food the composition and the addition of ingredients Available online 18 July 2010 to obtain a certain food quality and product performance requires profound rheological understanding of individual ingredients their relation to food processing, and their final perception. Keywords: © 2010 Elsevier Ltd. All rights reserved. Rheology Suspensions Emulsions Foams Microstructure Flow geometries Tribology Squeeze flow Interfacial rheology Soft glasses 1. Introduction already in the early 1950 s. Food processing heavily relies on complex flow processes. Therefore, rheological characterization of the individual Global challenges in food science are the sustainable and safe access ingredients as well as the composed food product found on supermarket to clean water and supply of sufficient energy sources, i.e. food based on shelves is an integral part of food science. Rheological research in food fats, proteins, and carbohydrates for high quality human nutrition. In science is therefore closely linked to the development of food products this context food quality is mostly defined by sensorial characteristics and could address the industrial production of food (stirring, pumping, and consumer-driven preferences selecting the convenience level as dosing, dispersing, spraying), home based cooking as well as consump- well as health supporting properties of the chosen food.
    [Show full text]
  • A Novel Way of Designing Healthier Food and Drink Products
    A Novel Way of Designing A Leatherhead Food Research white paper Healthier Food and Drink Products New opportunities for enzymes Sophie Pealing A Novel Way of Designing Healthier Food and Drink Products Consumer demand for food and drink products with health benefits is greater than ever before and this is driving an ongoing need for innovative solutions to create healthier formulations. In this white paper, Sophie Pealing outlines the potential to develop food and drink products with added health benefits by using crosslinking enzymes to alter the structure of food matrices. By 2025, 2.7 billion people will be classified low glycaemic index (GI) foods which can play overweight or obese, according to the World a role in managing blood glucose levels. Obesity Federation. This is an increase from Enhancing product functionality with two billion in 2014. Obesity (and the enzymes corresponding diseases associated with it, such as diabetes and coronary heart disease) Exploitation of enzymes that can create is a major, global, public health concern 1. healthier products is now gaining attention in product innovation circles. These enzymes can Consumers have become more aware of their either hydrolyse or induce molecules to diet and the nutritional profiles of food and crosslink together, creating new drink products. Half of consumers globally are macromolecular structures and giving the currently trying to lose weight 2. Leatherhead’s foodstuff new textural properties. own research with UK consumers shows over eight in ten are conscious of the sugar in their An emerging class of enzymes, crosslinking diet. Importantly for manufacturers, an enzymes, such as transglutaminases, overwhelming majority of consumers, across tyrosinases, peroxidases and laccases, can be all age groups, are willing to pay more for used to modify food proteins and healthier foods2.
    [Show full text]
  • Dairy Research Institute® National Dairy Foods Research Centers Research
    DAIRY RESEARCH INSTITUTE® NATIONAL DAIRY FOODS RESEARCH CENTERS RESEARCH AND APPLICATIONS RESOURCES Dairy Research Centers Applications Labs Facilities and Equipment Technical Training and Short Courses Technical Assistance ® INTRODUCTION 2 DAIRY RESEARCH AND APPLICATION CENTERS SUPPORT INNOVATION National Dairy Foods Research Centers, supported by the Dairy Research Institute®, provide industry with dairy product and ingredient research and technical resources to help industry innovate to address unmet consumer demand for dairy and dairy-based products. The Dairy Research Institute leverages the expertise of the six dairy research centers and works in partnership with major universities and government agencies. All dairy research centers have a dairy pilot plant and other facilities for research on dairy products, ingredients, processing and packaging. Research centers also offer technical assistance, technical training and short courses. The dairy applications and technology development labs assist in prototype and concept development, product and process troubleshooting, scale-up and sensory evaluation. For the most up-to-date information, visit www.USDairy.com/DairyResearchInstitute For questions, contact the Dairy Technical Support Line at 800-248-8829 or [email protected]. ABOUT THE DAIRY RESEARCH INSTITUTE Dairy Research Institute® was established under the leadership of America’s dairy farmers with a commitment to nutrition, product and sustainability research. The Dairy Research Institute is a 501(c)(3) non-profit organization created to strengthen the dairy industry’s access to and investment in the technical research required to drive innovation and demand for dairy products and ingredients globally. The Institute works with and through industry, academic, government and commercial partners to drive pre-competitive research in nutrition, products and sustainability on behalf of the Innovation Center for U.S.
    [Show full text]
  • Rheology Applications in Food Products Thutturu Sravan1* , M
    Popular Article www.vigyanvarta.com Vol-2 Issue-1 Sravan et. al. (2021) Rheology Applications in Food Products Thutturu Sravan1* , M. S. Alam2 and S. R. Sharma3 1Ph.D. Scholar, Department of Processing and Food Engineering, PAU, Ludhiana 2Senior Research Engineer, Department of Processing and Food Engineering, PAU, Ludhiana 3Professor, Department of Processing and Food Engineering, PAU, Ludhiana Corresponding Author Thutturu Sravan Email: [email protected] OPEN ACCESS Keywords Rheology, Deformation, Flow, Food How to cite this article: Sravan, T., Alam, M. S. and Sharma, S.R. 2021. Rheology Applications in Food Products. Vigyan Varta 2(1): 1-3. ABSTRACT Rheology studies the flow and deformation of matter and is an important tool for describing the basic physical properties of food systems. Rheology uses laboratory measurements to estimate and describe certain flow, deformation, and structural changes that occur during processing. This chapter describes examples in which food rheology is important for engineering design purposes. Selected examples demonstrate different applications for rheological data, including pressure drop calculation in pipe flow, residence time estimation, computational fluid dynamics, heat transfer calculations and yield stress measurement. Knowledge of the rheological properties is important for design of processes to handle the food materials that can exhibit complex flow behaviour. INTRODUCTION Marcus Reiner and Professor Eugene Bingham. The Greek philosopher Heraclitus described heology is the science of the flow and rheology as panta rei - everything flows. deformation of matter and explains the Translated into rheological terms by Marcus R correlation between deformation, force Reiner; this means everything will flow if you and time. The word comes from the Greek just wait long enough.
    [Show full text]
  • Rheometer and Extruder Solutions for the Food Industry
    Rheometer and extruder solutions for the food industry Food Rheology Food Design using Twin-Screw Extrusion Are these food analyis areas important to you? Interested in enhancing these food applications? • Interested in optimizing your food product and processing • Starch-based products such as cereals and snack foods chain for pumping, mixing, coating, filling or extrusion? • Encapsulation of flavors • Need to understand gelification and emulsification • Extrusion cooking behavior under various processing conditions? • Pet food and animal feed products • Investigating oral processing behavior to optimize texture, mouthfeel, swallowing behavior and tackiness? Food extrusion is a well-known technique that enables continuous and cost-efficient manufacturing of food and • Optimizing final product properties such as spreadibility feed products, ensuring shape flexibility and consistent or shelf life? product quality. Rheology is critical to food production, processing and final Thermo Scientific™ extruder solutions, ranging from product properties. Controlling and adjusting rheological modular small-scale benchtop extruders to pilot-scale properties like viscosity, yield stress, and viscoelasticity production or small-volume manufacturing systems, give ensures smooth processing and a high quality product. you choices for all the applications outlined above. Thermo Scientific™ rheometer solutions are ideal for the characterization of food products because they are both flexible and easy to operate. Extruders Small – simple – scalable – benchtop extruders for food design Food extrusion is a continuous, cost-efficient manufacturing method. Food scientists and engineers often require small-scale Our smallest of co-rotating parallel twin-screw extruder, studies during product development and process the Process 11 Hygenic instrument offers full production optimization. Certain extruder features are key to such potential.
    [Show full text]
  • Food Science & Nutrition
    FOOD SCIENCE & NUTRITION 2017 CATALOG Elsevier Science and Technology Books deliver targeted content that enables the understanding and application of research. Year after year readers use our books to drive advancements in their fields. Tools and content on ScienceDirect offer: • Full-text version online or • Portable content available on download and print with no computers, tablets and smartphones digital rights management to give users information in the restrictions (DRM) format that best suits their needs • Multi-user/concurrent • Integrated book and journal access at any time from any content for easier access to related location to expand the reach materials of the content to your patrons • Free MARC records to drive discoverability and usage Our foundational content—including Reference Modules, unique resources that are trustworthy, current, discoverable, and hosted on ScienceDirect—complements original research in journal articles. Our Legacy Collection on ScienceDirect, in 20 subject areas, ensures that valuable historical content is discoverable and searchable, saving time and resources. Table of Contents Stay Connected Food Science, Technology & Nutrition ......................... 2 Stay connected with Life Sciences ................................................................... 130 Elsevier on Facebook, Twitter, YouTube and Chemistry ....................................................................... 156 LinkedIn. These sites are full of news, resources, Titles Index ....................................................................
    [Show full text]