Mark Mintel, Jonghun Lee, Baran Teoman, Andrei Potanin
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引用次数: 0
Abstract
A device to measure the height loss of a sample extruded from a syringe on a surface is described thus emulating toothpaste extrusion from a tube with the goal to predict shape retention of the extruded ribbon. Correlations with rheological tests are considered with a special focus on experiments more likely to be implementable in an industrial environment. In agreement with previous studies, the instantaneous viscosity maximum measured in a stress ramp test is a good predictor of ribbon height loss. Up- and down-shear flow curves of the thixotropic loop were fitted with a generalized Casson equation and the correlations of the fitting parameters with the height loss were also considered. Yield stress extracted from the up-shear flow curve as well as the shape of the curve is found to define the ribbon height loss as well as the degree of thixotropy which may be quantified by the width of the loop or simply as the ratio of viscosities at low shear rate.
期刊介绍:
The Journal of Texture Studies is a fully peer-reviewed international journal specialized in the physics, physiology, and psychology of food oral processing, with an emphasis on the food texture and structure, sensory perception and mouth-feel, food oral behaviour, food liking and preference. The journal was first published in 1969 and has been the primary source for disseminating advances in knowledge on all of the sciences that relate to food texture. In recent years, Journal of Texture Studies has expanded its coverage to a much broader range of texture research and continues to publish high quality original and innovative experimental-based (including numerical analysis and simulation) research concerned with all aspects of eating and food preference.
Journal of Texture Studies welcomes research articles, research notes, reviews, discussion papers, and communications from contributors of all relevant disciplines. Some key coverage areas/topics include (but not limited to):
• Physical, mechanical, and micro-structural principles of food texture
• Oral physiology
• Psychology and brain responses of eating and food sensory
• Food texture design and modification for specific consumers
• In vitro and in vivo studies of eating and swallowing
• Novel technologies and methodologies for the assessment of sensory properties
• Simulation and numerical analysis of eating and swallowing