Dynamic Oscillatory Shear Testing on Viscoelastic Food Structure
Abstract
The objective of this review is to explain that food materials have a complex structure from various chemical components, affecting the texture, flow, and resistance to forces. The elastic and viscous food structure responds to dynamic oscillation on shear, which has a solid-liquid behaviour. Therefore, by using the biological physics principle, the total modulus is reported as a derivation from an elastic component or storage modulus and a viscous component or loss modulus. The dynamic oscillatory test starts with a determination of the viscoelastic region for the deformation, follow by the effects of frequency, time, and temperature on the development of strong food structure or structural loss. Keywords : dynamic oscillation on shear, viscoelasticity, rheology ; food structureReferences
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Gao, X., Yu, T., Zhang, Z., Xu, J., and Fu, X. (2011, December). Rheological and sensory properties of four kinds of jams. Journal of Stored Products and Postharvest Research, 2(11): 227-234.
Gunasekaran, S., and Mehmet Ak, M. (2000, March). Dynamic oscillatory shear testing on foods-selected applications. Trends in Food Science and Technology, 11(1): 115-127.
Mezger, T. G. (2014). Applied rheology. Austria: Anton Paar GmbH.
Oroian, M., Repciue, S., and Paduret, S. (2018). Honey authentication using rheological and physicochemical properties. Journal of Food Science and Technology, 55(12), 4711–4718.
Panyoyai, N., Inta, K., Gateam, S., and Boonraeng, S. (2018, July). physical and sensorial characteristics of avocado spread added with different types of food hydrocolloids. Indonesian Food Science & Technology Journal, 1(2), 52-56.
Sagar, N. A., and Pareek, S. (2020). Dough rheology, antioxidants, textural, physicochemical characteristics, and sensory quality of pizza base enriched with onion (Allium cepa L.) skin powder. Scientific Reports, 10, 18669. https://doi.org/10.1038/s41598-020-75793-0
Tabilo-Munizaga, G., and Barbosa-Canovas, G. V. (2005, March). Rheology for the food industry. Journal of Food Engineering, 67(1): 147-156.
TA Instruments. (2019). Rheology theory and applications. Boston: TA Instruments.com.
Tattiyakul, J. (2014). Food rheology. Bangkok: Chulalongkorn University. (In Thai).
Tunick, M.H. (2000, August). Rheology of dairy foods that gel, strength, and fracture. Journal of Dairy Science, 83(1): 1982-1998.
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2022-09-06
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