Advances in food rheology and its applications : development in food rheology / editors, Jasim Ahmed and Santanu Basu.

Format:

Book

Contributor:

Ahmed, Jasim, editor.

Basu, Santanu, editor.

Language:

English

Subjects (All):

Food industry and trade.

Food industry and trade--Technological innovations.

Rheology.

Food--Mathematical models.

Food.

Food--Analysis.

Food Analysis.

Medical Subjects:

Food Analysis.

Rheology.

Physical Description:

1 online resource (782 pages)

Edition:

Second edition.

Other Title:

Development in food rheology

Place of Publication:

Cambridge, Massachusetts ; Kidlington, Oxford, England : Woodhead Publishing, [2023]

Summary:

Advances in Food Rheology and Its Applications: Development in Food Rheology, Second Edition presents the latest advances in the measurement and application of food rheology, one of the most important tools for food companies when characterizing ingredients and final products, and a predictor of product performance and consumer acceptance. This second edition provides coverage of new rheological measurement techniques, including ultrasonic measurements of rheological properties of food and NMR approach, and precision in data handling, including coverage of mathematical modeling of rheological properties. As the range of food products has also broadened as a result of consumer demands and preference, this second edition includes a series of new chapters on dairy and plant-based foods. The amalgamation between food texture and sensory attributes will also be addressed. In addition, coverage of the correlation between rheological behavior and modeling of the fluid in a human stomach and food digestion will be assessed. A special focus has given on rheology of gel systems, including, food hydrogels, bigel and organogels.

Contents:

Front Cover

Advances in Food Rheology and Its Applications

Copyright Page

Contents

List of contributors

Food rheology: Scientific development and importance to the food industry

1 Rheology and food

2 Innovations in rheological measurements of food

3 About the book

References

I. Advances in Food Rheology

1 Interfacial rheology of food: protein as a model food

1.1 Introduction

1.2 Interfacial rheology: basic concepts and characterization techniques

1.2.1 Dilatational interface rheology

1.2.2 Shear interface rheology

1.3 Proteins at food interfaces

1.4 Interfacial rheological analysis

1.5 Vegetable proteins: the new trend in the food industry

1.6 Foams and emulsions in food: the role of the proteins

1.7 Conclusions

2 Rheology and food microstructure

2.1 Solution rheology

2.2 Oscillatory shear rheology

2.3 The cascade approach in gelation theory

2.4 Low-solid mixed systems

2.5 High-solid systems

2.6 High-pressure effects on globular protein systems

3 Dynamics of thixotropic liquids and time dependency

Symbols

3.1 Introduction

3.1.1 Thixotropy

3.1.2 Definitions of thixotropy and related behavior, including antithixotropy and rheomalaxy

3.2 Rheological models of thixotropic fluids

3.2.1 Structural models with a differential kinetic equation

3.2.2 Structural models with an integral of deformation rate history

3.2.3 Presentation of specific constitutive model

3.3 Identifying the parameters for a selected model of thixotropic behavior

3.3.1 Rheological experiment conditions

3.3.2 Nonlinear regression of experimental shear stress versus time data by selected model equations

3.4 Examples of real thixotropic fluids.

3.5 Applications of rheological models of thixotropic behavior for solving selected engineering tasks

3.5.1 Starting up a rotational rheometer

3.5.2 Isothermal stationary flow of a thixotropic fluid in a horizontal circular tube

3.5.3 Power of the anchor agitator in the creeping flow regime

3.6 Future trends in thixotropic fluid modeling

3.7 Conclusions

Acknowledgment

4 Rheology to tribology: applications of tribology in studying food oral processing and texture perception

4.1 Introduction

4.2 Tribometer-principle, operation, measurement of lubrication properties and different types

4.2.1 Basic principle of a tribometer

4.2.2 Operation of a tribometer

4.2.3 Measurement of lubrication properties of food products

4.2.4 Various tribometers used in food applications

4.2.4.1 Friction tester

4.2.4.2 Texture analyzer set-up for lubrication measurement

4.2.4.3 Optical tribological configuration

4.2.4.4 Tribo-rheometer

4.2.4.5 Tribology cell

4.2.4.6 Mounted tribological device

4.2.4.7 Tongue-palate tribological system

4.2.4.8 Mini traction machine

4.3 Sensory perception and tribology

4.4 Conclusions

5 Large amplitude oscillatory shear measurement and Fourier-transform rheology: application to food

5.1 Introduction

5.2 LAOS methods and data analysis

5.2.1 G′, G″ Curves

5.2.2 Analysis of G′ and G″

5.2.3 Time series analysis and Fourier transform rheology

5.2.4 Simple Lissajous figures

5.2.5 Extended analysis of Lissajous figure and geometrical decomposition

5.3 Applications

5.3.1 The analysis of the correlation of G′ and G″ in the function of the deformation amplitude

5.3.2 Comparison of methods to determine the yield stress

5.3.3 Application of Fourier Rheology and the basic analysis of the Lissajous curves.

5.3.4 Advanced analysis of the Lissajous curves and geometric decomposition

5.3.5 Chebyshev harmonics analysis

5.3.6 Recent works on selected biomaterials using LAOS and FTR

5.4 Summary

5.5 Conclusions

6 Extensional rheology in food processing

6.1 Introduction and basic concept

6.1.1 The general outline of the extensional flow and applications in food processing

6.1.1.1 Extensional flow in the food industry

6.1.2 Measurement of extensional rheology

6.1.2.1 Filament stretching rheometer

6.1.2.2 Fiber spinning

6.1.2.3 Tubeless siphon

6.1.2.4 Stagnation point flows (four-roll mill, opposed jets)

6.1.2.5 Converging and contraction flows

6.1.3 Capillary thinning and break-up of fluids

6.1.4 Typical experimental results of selected fluids

6.1.4.1 Hydrocolloid Solutions

6.1.4.2 Emulsions

6.1.4.3 Other fluids

Funding

7 Applications of rheological data in the food industry

7.1 Introduction

7.2 Pressure drop in pipe flow

7.3 Heat transfer calculations

7.3.1 Residence time measurement for flowing foods

7.4 Computational fluid dynamics

7.5 Yield stress measurement

7.6 Future trends

7.7 Conclusions

8 Application of artificial intelligence and machine learning to food rheology

8.1 The need for modeling

8.2 Artificial intelligence and machine learning

8.3 Machine learning problem workflow

8.3.1 Data preprocessing

8.3.1.1 Dimensionality reduction

Principal component analysis

Linear discriminant analysis

8.3.2 Processing dataset

8.3.2.1 K-nearest neighbor

8.3.2.2 Support vector machines

8.4 Deep learning problem solving workflow

8.4.1 Recurrent neural networks

8.4.2 Convolutional neural networks

8.5 Applications

8.5.1 Newtonian fluids

8.6 Non-Newtonian fluids.

8.7 Semisolid and solid foods

8.7.1 Creep behaviors

8.8 Stress relation

8.9 Conclusions

9 Time-temperature superposition principles: applicability in food and biopolymer rheology

9.1 Introduction

9.2 Time-temperature superposition for TTSP

9.3 TTSP for viscoelastic materials (Markovitz, 1975)

9.4 Elastic modulus and relaxation modulus superposition

9.5 Superposition and the Williams-Landell-Ferry equation

9.6 Time-temperature-stress superposition principle

9.7 Constructing TTSP master curve for dynamic moduli

9.8 Other TTSP approaches for oscillatory rheology

9.9 TTSP for creep behavior

9.10 Constructing of master curve based on the Williams-Landel-Ferry equation

9.11 Failures of the TTS curves

9.12 Applications

9.12.1 Biopolymer nanocomposites

9.12.2 Polysaccharides

9.12.3 Fruit products

9.12.4 Cereals and legume products

9.12.5 Dairy products

9.13 Conclusions

10 Influence of dietary fibers and particle size distribution on food rheology

10.1 Introduction

10.2 Origin of the fibers in the preparation of a paste

10.2.1 Tomato paste, hot break, and cold break

10.2.2 Apple sauce

10.2.3 Carrot paste

10.2.4 Potato pulp

10.2.5 Parsnip paste

10.2.6 Yacon paste

10.3 Composition of the fibers in soluble and insoluble part

10.4 Rheological measurements

10.4.1 Measurement systems

10.4.2 Dynamic oscillatory rheology

10.5 Important properties of the fiber for its rheological behavior in suspensions

10.5.1 Relative importance of the soluble versus insoluble fiber

10.5.2 The concentration of particles, water-insoluble solids, and volume fraction of particles

10.5.3 Morphology of the insoluble fiber

10.5.4 Particle size distribution of the insoluble fiber.

10.6 Influence of valve homogenization and shearing on the rheological properties of fiber suspensions

10.6.1 Influence of Valve Homogenization

10.7 Concluding remarks

II. Product Specific Studies in Rheology

11 Rheology, microstructure, and functionality of cheese

11.1 Introduction

11.2 Rheology of cheese

11.2.1 Definition

11.2.2 Basic concepts

11.2.3 Uniaxial testing

11.2.4 Stress relaxation

11.2.5 Creep and recovery of cheese

11.2.5.1 Linear and nonlinear viscoelasticity

11.2.5.2 Application of small-amplitude oscillatory shear and large amplitude oscillatory shear in cheese rheology

11.2.6 Cheese stretchability

11.3 Cheese microstructure

11.4 Cheese functionality

11.4.1 Factors affecting functionality

11.4.1.1 Milk properties

11.4.1.2 Cheese manufacturing procedure

Starter culture

Coagulants

Curd handling

Cooking, stretching, and cooling

11.4.1.3 Composition of cheese

Moisture content

Fat content

Salt content

pH

11.4.1.4 Post-production processes

Aging

Freezing

Heat processing

11.4.2 Melt and flow properties

11.4.2.1 Empirical test

Schreiber test

Modified schreiber test

11.4.2.2 Objective tests

Steady shear viscometry

Capillary rheometry

Squeeze-flow rheometry

UW (University of Wisconsin) Meltmeter

Dynamic shear rheometry

Helical viscometry

Fracture properties

11.4.2.3 Notch test

11.4.2.4 Cutting with wire and blade

11.4.2.5 Eye/slit formation and growth

11.4.3 Texture properties

11.4.3.1 Empirical texture measurement

Crumbliness

Cone penetrometer

Stringiness

11.4.3.2 Instrumental texture measurement

Texture profile analysis

Compression test

Wedge fracture test

Texture map

12 Rheology and microstructure of yogurt

12.1 Introduction

12.2 Yogurt.

12.2.1 Factors affecting yogurt rheology.

Notes:

Includes bibliographical references and index.

Description based on print version record.

ISBN:

0-12-823984-0