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Rheology Applications in Food Products Thutturu Sravan1* , M

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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. rheos which means to flow. Rheology is applicable to all materials, from gases to solids. Fluid rheology is used to describe the The science of rheology is only 70 years old. It consistency of various products, usually in two was established in the late 1920s by a meeting components: viscosity and elasticity. By of two scientists and their discovery that they viscosity is normally means resistance to flow had the same need to describe fluid flow or thickness and by elasticity is normally characteristics. The scientists were Professor stickiness or structure. Rheological 1 | P a g e Popular Article www.vigyanvarta.com Vol-2 Issue-1 Sravan et. al. (2021) relationships help us to understand the fluids we Anyone who begins the process of learning to are working with so that we can know how they think “Rheologically” should first ask, “Why behave or force us to behave according to our should I measure a rheological measurement?” needs. Once the interrelationship between The answer lies in the experiences of hundreds rheological data and product behaviour is of people who have made such measurements, established, this approach can be reversed and gaining very useful behavioural and predictive rheological data can be used to assess information for several products, as well as performance and behaviour. learning about the processing, formulation changes, aging phenomenon, etc. The reason Food rheology for measuring rheological properties in the quality control area can often be found, where It has been described as a study of the the raw materials must be consistent from batch deformation and flow of raw materials, to batch. For this purpose, flow behaviour is an intermediate products and final products of the indirect measure of product consistency and food industry. The rheological property of a quality. Another reason to do flow behaviour food system depends on the composition or the studies is to get a direct estimate of process- ingredients of the system. There are several efficiency. For example, a high viscosity fluid areas in the food industry that requires requires more energy to pump than a low rheological data: viscosity. Therefore, knowing its rheological 1. Process engineering calculations behaviour is useful when designing pumping involving a wide range of equipment and piping systems. Rheology has been such as pipelines, pumps, extruders, suggested to be the most sensitive method for mixers, coaters, heat exchangers, material properties because flow behaviour homogenizers, and on-line viscometers responds to properties such as molecular weight and molecular weight distribution. Rheological 2. Determining ingredient functionality in measurements are useful in quality check product development during production or to monitor and/or control 3. Intermediate or final product quality a process. Rheological measurements allow the control study of chemical, mechanical, and thermal treatments, the effects of additives. 4. Shelf life testing Different Types of Empirical Testing 5. To assess the characteristics of Instruments and their Applications in Food ingredients and final products, as well as Products: product performance and customer acceptance. Instrument Applications Name 6. Evaluation of food texture by correlation Adams Consistency of semi to sensory data consistometer fluid food purees Armour Beef tenderness 7. Analysis of rheological equations of state tenderometer or constituent equations. Baker Staleness of bread compressimeter 8. They are a way to assess and control the Ballauf pressure Puncture testing of fruit host of product characteristics, sensory tester and vegetables analysis and food quality control along BBIRA biscuit Hardness of cookies and texture meter crackers with end-consumption performance and Bloom gelometer Puncture test of gelatins material behaviour. and gelatin jellies Bostwick Flow of baby foods and Why Make Rheological Measurements? consistometer similar purees Chatillon pressure Puncture testing of fruit tester and vegetables 2 | P a g e Popular Article www.vigyanvarta.com Vol-2 Issue-1 Sravan et. al. (2021) Effi-Gi pressure Puncture testing of fruit CONCLUSION: tester and vegetables Extensiograph Behaviour of wheat Food rheology is limited to the behaviour of dough liquid foods. However, there is a growing Farinograph Baking quality of wheat flour tendency to regard the response of solids and FMC pea Quality and maturity of liquids to applied stresses and strains as two tenderometer fresh green peas extremes of the same science. Rheology FTC texture test Attachments for many characterization involves the magnitude of system foods functional relationships between rheological GF texturometer Attachments for many foods properties such as deformation, stress and Haugh meter Egg quality viscosity, elasticity or viscoelasticity, flow Hilker-guthrie Firmness of cultured behaviour and recovery. The use of rheological plummet cream measurements to monitor the effects of Instron universal Attachments for many composition and processing parameters is of testing machine foods paramount importance in controlling their Kramer shear press Tenderness of peas and functions and developing the final products other particulate foods Magness-Taylor Puncture testing of fruit with the desired characteristics. pressure tester and vegetables Marine colloids gel Puncture test marine REFERENCES: tester extract gels Mixograph Baking quality of wheat J Ahmed (2016). Advances in Food Rheology flour and Its Applications, Woodhead Ottawa pea Quality and maturity of Publishing. tenderometer fresh green peas Ottawa texture Attachments for many G Tucker (2017). Applications of Rheological measuring system foods Data into the Food Industry in Pabst texture tester Firmness of particulate foods Advances in Food Rheology and Its Penetrometer Firmness of butter and Application. margarine Plint cheese curd Setting of cheese curd Qixin Zhong (2019). Food Rheology in torsiometer Handbook of Farm, Dairy and Food Resistograph Baking quality of wheat Machinery Engineering (Third flour Ridgelimiter Stiffness of pectin and Edition). fruit jellies Stevens compression Attachments for many Malcolm C Bourne (2002). Food Texture and response analyzer foods Viscosity Concept and Measurement, Academic Press. Succulometer Maturity and quality of fresh sweet corn B M Mckenna and J G Lyng, (2013). Principles SURDD hardness Hardness of fats and tester waxes of Food Viscosity Analysis in Torry brown Toughness of fish Instrumental Assessment of Food homogenizer Sensory Quality. USDA Consistency of consistometer semifluid food purees Van Dorran pressure Puncture testing of tester butter Warner-Bratzler Toughness of meat shear tester 3 | P a g e .
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