产品在表面上保持形状的视觉评估和流变特性。

IF 2.8 3区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY
Mark Mintel, Jonghun Lee, Baran Teoman, Andrei Potanin
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引用次数: 0

摘要

描述了一种测量从注射器挤出的样品在表面上的高度损失的装置,从而模拟从管中挤出的牙膏,目的是预测挤出带的形状保持率。考虑与流变学测试的相关性,特别关注更有可能在工业环境中实施的实验。与之前的研究一致,在应力斜坡测试中测量的瞬时粘度最大值是色带高度损失的良好预测指标。用广义Casson方程拟合了触变环的上下剪切流动曲线,并考虑了拟合参数与高度损失的相关性。从上剪切流动曲线中提取的屈服应力以及曲线的形状被发现定义了条带高度损失以及触变性程度,其可以通过环的宽度或简单地作为低剪切速率下的粘度比来量化。
本文章由计算机程序翻译,如有差异,请以英文原文为准。

Visual assessment and rheological characterization of shape retention of products on a surface

Visual assessment and rheological characterization of shape retention of products on a surface

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.

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来源期刊
Journal of texture studies
Journal of texture studies 工程技术-食品科技
CiteScore
6.30
自引率
9.40%
发文量
78
审稿时长
>24 weeks
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
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