Advances in Food Rheology and Its Applications: Development in Food Rheology

768 Pages·2022·41.659 MB·English

by  Jasim Ahmed (editor), Santanu Basu (editor)

Advances in Food Rheology and Its
Applications
Development in Food Rheology
Advances in Food
Rheology and Its
Applications
Development in Food Rheology
Second Edition
Editor
Jasim Ahmed
Associate Editor
Santanu Basu
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Contents
Listofcontributors xvii
Foodrheology:Scientificdevelopmentandimportancetothe
foodindustry xxi
Part I
Advances in Food Rheology 1
1. Interfacial rheology of food: protein as a model food 3
NoemiBaldino,OlgaMileti,FrancescaLupi(Romana)and
DomenicoGabriele
1.1 Introduction 3
1.2 Interfacialrheology:basicconceptsandcharacterization
techniques 5
1.2.1 Dilatationalinterfacerheology 6
1.2.2 Shearinterfacerheology 7
1.3 Proteinsatfoodinterfaces 8
1.4 Interfacialrheologicalanalysis 12
1.5 Vegetableproteins:thenewtrendinthefoodindustry 17
1.6 Foamsandemulsionsinfood:theroleoftheproteins 19
1.7 Conclusions 22
References 22
2. Rheology and food microstructure 27
S.KasapisandA.Bannikova
2.1 Solutionrheology 27
2.2 Oscillatoryshearrheology 30
2.3 Thecascadeapproachingelationtheory 34
2.4 Low-solidmixedsystems 37
2.5 High-solidsystems 43
2.6 High-pressureeffectsonglobularproteinsystems 48
References 56
v
vi Contents
3. Dynamics of thixotropic liquids and time dependency 63
M.HousˇkaandR.Zˇitny´
Symbols 63
3.1 Introduction 64
3.1.1 Thixotropy 64
3.1.2 Definitionsofthixotropyandrelatedbehavior,
includingantithixotropyandrheomalaxy 64
3.2 Rheologicalmodelsofthixotropicfluids 65
3.2.1 Structuralmodelswithadifferentialkineticequation 65
3.2.2 Structuralmodelswithanintegralofdeformationrate
history 66
3.2.3 Presentationofspecificconstitutivemodel 67
3.3 Identifyingtheparametersforaselectedmodelof
thixotropicbehavior 67
3.3.1 Rheologicalexperimentconditions 67
3.3.2 Nonlinearregressionofexperimentalshearstress
versustimedatabyselectedmodelequations 68
3.4 Examplesofrealthixotropicfluids 69
3.5 Applicationsofrheologicalmodelsofthixotropicbehaviorfor
solvingselectedengineeringtasks 70
3.5.1 Startinguparotationalrheometer 70
3.5.2 Isothermalstationaryflowofathixotropicfluidina
horizontalcirculartube 70
3.5.3 Poweroftheanchoragitatorinthecreepingflowregime 73
3.6 Futuretrendsinthixotropicfluidmodeling 75
3.7 Conclusions 75
Acknowledgment 76
References 76
4. Rheology to tribology: applications of tribology
in studying food oral processing and texture
perception 81
S.Prakash
4.1 Introduction 81
4.2 Tribometer—principle,operation,measurementof
lubricationpropertiesanddifferenttypes 83
4.2.1 Basicprincipleofatribometer 83
4.2.2 Operationofatribometer 84
4.2.3 Measurementoflubricationpropertiesoffoodproducts 84
4.2.4 Varioustribometersusedinfoodapplications 86
4.3 Sensoryperceptionandtribology 95
4.4 Conclusions 100
References 101
Contents vii
5. Large amplitude oscillatory shear measurement and
Fourier-transform rheology: application to food 105
P.Ptaszek
5.1 Introduction 105
5.2 LAOSmethodsanddataanalysis 106
5.2.1 G0,GvCurves 106
5.2.2 AnalysisofG0 andGv 107
5.2.3 TimeseriesanalysisandFouriertransformrheology 110
5.2.4 SimpleLissajousfigures 113
5.2.5 ExtendedanalysisofLissajousfigureandgeometrical
decomposition 115
5.3 Applications 121
5.3.1 TheanalysisofthecorrelationofG0 andGvinthe
functionofthedeformationamplitude 122
5.3.2 Comparisonofmethodstodeterminetheyieldstress 124
5.3.3 ApplicationofFourierRheologyandthebasicanalysis
oftheLissajouscurves 125
5.3.4 AdvancedanalysisoftheLissajouscurvesand
geometricdecomposition 129
5.3.5 Chebyshevharmonicsanalysis 132
5.3.6 Recentworksonselectedbiomaterialsusing
LAOSandFTR 136
5.4 Summary 138
5.5 Conclusions 139
References 140
6. Extensional rheology in food processing 143
SylwiaRo´z˙an´ska
6.1 Introductionandbasicconcept 143
6.1.1 Thegeneraloutlineoftheextensionalflowand
applicationsinfoodprocessing 146
6.1.2 Measurementofextensionalrheology 149
6.1.3 Capillarythinningandbreak-upoffluids 161
6.1.4 Typicalexperimentalresultsofselectedfluids 166
Funding 176
References 177
7. Applications of rheological data in the food industry 181
GaryTucker
7.1 Introduction 181
7.2 Pressuredropinpipeflow 183
7.3 Heattransfercalculations 186
viii Contents
7.3.1 Residencetimemeasurementforflowingfoods 189
7.4 Computationalfluiddynamics 189
7.5 Yieldstressmeasurement 195
7.6 Futuretrends 197
7.7 Conclusions 199
References 199
8. Application of artificial intelligence and machine
learning to food rheology 201
ImranAhmadandToni-AnnBenjamin
8.1 Theneedformodeling 201
8.2 Artificialintelligenceandmachinelearning 204
8.3 Machinelearningproblemworkflow 205
8.3.1 Datapreprocessing 205
8.3.2 Processingdataset 208
8.4 Deeplearningproblemsolvingworkflow 209
8.4.1 Recurrentneuralnetworks 210
8.4.2 Convolutionalneuralnetworks 211
8.5 Applications 211
8.5.1 Newtonianfluids 211
8.6 Non-Newtonianfluids 211
8.7 Semisolidandsolidfoods 212
8.7.1 Creepbehaviors 213
8.8 Stressrelation 214
8.9 Conclusions 216
References 216
9. Time-temperature superposition principles:
applicability in food and biopolymer rheology 221
JasimAhmed
9.1 Introduction 221
9.2 Time-temperaturesuperpositionforTTSP 223
9.3 TTSPforviscoelasticmaterials 224
9.4 Elasticmodulusandrelaxationmodulussuperposition 225
9.5 SuperpositionandtheWilliams-Landell-Ferryequation 227
9.6 Time-temperature-stresssuperpositionprinciple 227
9.7 ConstructingTTSPmastercurvefordynamicmoduli 229
9.8 OtherTTSPapproachesforoscillatoryrheology 229
9.9 TTSPforcreepbehavior 233
9.10 Constructingofmastercurvebasedonthe
Williams(cid:2)Landel(cid:2)Ferryequation 236
9.11 FailuresoftheTTScurves 236
9.12 Applications 239
9.12.1 Biopolymernanocomposites 239
9.12.2 Polysaccharides 246
Contents ix
9.12.3 Fruitproducts 248
9.12.4 Cerealsandlegumeproducts 250
9.12.5 Dairyproducts 254
9.13 Conclusions 256
References 256
10. Influence of dietary fibers and particle size
distribution on food rheology 261
E.Tornberg
10.1 Introduction 261
10.2 Originofthefibersinthepreparationofapaste 262
10.2.1 Tomatopaste,hotbreak,andcoldbreak 262
10.2.2 Applesauce 262
10.2.3 Carrotpaste 262
10.2.4 Potatopulp 262
10.2.5 Parsnippaste 263
10.2.6 Yaconpaste 263
10.3 Compositionofthefibersinsolubleandinsolublepart 263
10.4 Rheologicalmeasurements 265
10.4.1 Measurementsystems 265
10.4.2 Dynamicoscillatoryrheology 266
10.5 Importantpropertiesofthefiberforitsrheological
behaviorinsuspensions 268
10.5.1 Relativeimportanceofthesolubleversus
insolublefiber 268
10.5.2 Theconcentrationofparticles,water-insoluble
solids,andvolumefractionofparticles 269
10.5.3 Morphologyoftheinsolublefiber 275
10.5.4 Particlesizedistributionoftheinsolublefiber 277
10.6 Influenceofvalvehomogenizationandshearingonthe
rheologicalpropertiesoffibersuspensions 280
10.6.1 InfluenceofValveHomogenization 280
10.7 Concludingremarks 292
References 293
Part II
Product Specific Studies in Rheology 295
11. Rheology, microstructure, and functionalityof cheese 297
KasiviswanathanMuthukumarappanandGabrielaJohnSwamy
11.1 Introduction 297
11.2 Rheologyofcheese 297
11.2.1 Definition 297
11.2.2 Basicconcepts 299
x Contents
11.2.3 Uniaxialtesting 299
11.2.4 Stressrelaxation 299
11.2.5 Creepandrecoveryofcheese 301
11.2.6 Cheesestretchability 309
11.3 Cheesemicrostructure 309
11.4 Cheesefunctionality 317
11.4.1 Factorsaffectingfunctionality 317
11.4.2 Meltandflowproperties 321
11.4.3 Textureproperties 328
References 331
12. Rheology and microstructure of yogurt 335
JasimAhmed,SreejaniBaruaandSayantiRoy
12.1 Introduction 335
12.2 Yogurt 336
12.2.1 Factorsaffectingyogurtrheology 336
12.3 Tribologyofyogurt 350
12.4 Microstructureofyogurt 353
12.5 Influenceofnonthermaltreatmentonyogurtrheology 357
12.6 Conclusions 357
References 359
13. Food gels: Gelling process and new applications 365
AliAsghar,AkmalNazir,AbidAslamMaanandAbdullah
13.1 Introduction 365
13.2 Geltypesandgelationmechanisms 366
13.2.1 Polysaccharidegels 367
13.2.2 Proteingels 370
13.2.3 Binary,mixedorcompositegels 372
13.3 Rheologicalcharacterizationofgels 375
13.3.1 Microrheologyofgels 376
13.3.2 Oralprocessingandtextureperceptionofgels 378
13.4 Rheologicalbehaviorsofdifferentgums 379
13.4.1 Rheologicalbehavioroftamarindseedgumin
aqueoussolutions 379
13.4.2 Rheologicalbehaviorofaqueousdispersionsof
cashewgumandgumarabic:effectof
concentrationandblending 379
13.4.3 Rheologicalmodelsforxanthangum 380
13.4.4 Modelingtherheologicalbehaviorof
galactomannanaqueoussolutions 380
References 381