Describing the firmness, springiness and rubberiness of food gels using fractional calculus. Part I: Theoretical framework

被引:55
作者
Faber, T. J. [1 ,2 ]
Jaishankar, A. [3 ]
McKinley, G. H. [3 ]
机构
[1] FrieslandCampina, POB 1551, NL-3800 BN Amersfoort, Netherlands
[2] Eindhoven Univ Technol, Polymer Technol, POB 513, NL-5600 MB Eindhoven, Netherlands
[3] MIT, Dept Mech Engn, 77 Massachusetts Ave, Cambridge, MA 02139 USA
关键词
Rational reformulation; Food gels; Structure-texture engineering; Constitutive model; Fractional calculus; Scott Blair; RHEOLOGICAL PROPERTIES; VISCOELASTIC PROPERTIES; NONLINEAR RHEOLOGY; MECHANICAL-PROPERTIES; SENSORY PERCEPTION; TEXTURE PROPERTIES; EMULSION GELS; RELAXATION; CHEESE; BEHAVIOR;
D O I
10.1016/j.foodhyd.2016.05.041
中图分类号
O69 [应用化学];
学科分类号
081704 ;
摘要
Constitutive models for soft solids that quantitatively relate the state of the stress in the material to the deformation history have the potential to be used in a structure-texture engineering context, but successful examples are scarce. In the present work we define equations for the firmness F, springiness S, and rubberiness R, of semi-soft food gels such as cheeses that exhibit broad power-law stress relaxation over a wide range of timescales. The equations contain only two material properties, which have their origin in the food microstructure: a fractional exponent, which quantifies the frequency and temporal response and secondly a scale factor or "quasi-property", which sets the magnitude of the stress in the material. Together they form a constitutive element, known as the 'springpot' or Scott Blair element which can accurately capture the viscoelastic properties of food gels such as semi-hard cheeses. Using this model it becomes possible to provide clear and unambiguous definitions of textural parameters such as firmness, springiness and rubberiness, and to quantify their time-dependence and interrelationship. The magnitude of the firmness and springiness are inversely related through the fractional constitutive model. Our FSR-equations can be used in a texture engineering context to guide effective product reformulation of soft-solid, hydrocolloidal gels. (C) 2016 Elsevier Ltd. All rights reserved.
引用
收藏
页码:311 / 324
页数:14
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