The texture of foods, including the properties that determine how consumers experience bites and swallows, is an important part of developing more enjoyable foods. To fully understand these properties, better test methods and devices are required to capture movement within liquid materials, especially in the case of foods that are complex liquids, such as jelly desserts.
Testing devices have been refined with the help of different geometries in the test chamber, and have recently achieved better results using rheological testing information combined with results from other tests such as internal visualization and ultrasound imaging techniques. But traditional methods are unable to provide information about time-dependent properties.
In a study published this week in Physics of Liquids Tyki Yoshida, Yuji Tasaka, and Peter Fisher introduced an updated method that can measure linear viscoelasticity and phase delay simultaneously in opaque fluid. The method of ultrasonic rotary rheometry they developed replaces the velocity profiles of food in the equation of motion to capture information about complex rheological properties.
Researchers use a popular Japanese dessert called Fruiche, which includes a fruit pulp and whole milk, which is transformed into a gelled egg-shaped cardboard structure. The complexity of this fluid includes properties that are difficult to measure with conventional rheometry methods because of the effect of shear history, shear shear, shear, shear localization, wall slip, and elastic instability. "Yoshida said." Based on the equation of motion, the ultrasonic method of rotational rheometry can evaluate the instantaneous rheological properties of the measured velocity profiles, so that it can represent true rheological properties and their time dependence in terms of fluid physics. "
The updated method has applications in chemical engineering to understand the density of polymerization and dispersion, as well as in complex fluids such as clay, with applications in civil engineering and cosmetics. they plan to refine the method to include more points where information about the invisible properties of complex liquids can be collected, and they also plan to further develop industrial aspects of the technique, including regular rheometry for test samples flowing into a tube .
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Tyki Yoshida et al., Ultrasound Spinning Rheometry Test of Jelly Food Rheology for Making Better Tasting Desserts, Fluid Physics (2019). DOI: 10.1063 / 1.5122874
American Institute of Physics
The age-old food testing method has been updated to include sophisticated fluid dynamics (2019, November 8)
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