A comprehensive review of food rheology: analysis of experimental, computational, and machine learning techniques

IF 2.2 4区工程技术 Q2 MECHANICS

Korea-Australia Rheology Journal Pub Date : 2023-10-28 DOI:10.1007/s13367-023-00075-w

Osita Sunday Nnyigide, Kyu Hyun

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引用次数: 0

Abstract

The main objective of food rheology is to identify food structure and texture by rheological measurements, thereby reducing the requirement for sensory analysis in evaluating food products. However, determining food texture and structure exclusively from rheological measurements can be challenging because of the complicated composition and structure of food, as well as the complexities of factoring in the changes that occur during food mastication. This article provides a comprehensive review of the current experimental, computational and machine learning techniques used in food rheology to probe the structure and texture of food products. The textural attributes and structural information that can be inferred from each measurement technique is discussed and recent studies that carried out the measurements are highlighted. Also presented in this review are the recent progress in the experimental techniques and challenges.

Graphical abstract

Abstract Image

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食品流变学的综合综述:实验、计算和机器学习技术的分析

食品流变学的主要目的是通过流变学测量来确定食品的结构和质地，从而减少评价食品时对感官分析的要求。然而，仅仅通过流变学测量来确定食物的质地和结构是具有挑战性的，因为食物的成分和结构复杂，而且在食物咀嚼过程中发生的变化也很复杂。本文全面回顾了目前用于食品流变学的实验、计算和机器学习技术，以探索食品的结构和质地。讨论了从每种测量技术中可以推断出的纹理属性和结构信息，并重点介绍了最近进行测量的研究。本文还介绍了实验技术的最新进展和面临的挑战。图形抽象

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来源期刊

Korea-Australia Rheology Journal 工程技术-高分子科学

CiteScore

2.80

自引率

0.00%

发文量

审稿时长

>12 weeks

期刊介绍： The Korea-Australia Rheology Journal is devoted to fundamental and applied research with immediate or potential value in rheology, covering the science of the deformation and flow of materials. Emphases are placed on experimental and numerical advances in the areas of complex fluids. The journal offers insight into characterization and understanding of technologically important materials with a wide range of practical applications.