摘要:

ABSTRACTRheological problems in the food industry deal with the elucidation of structure, processing and handling behavior, and description of textural properties affecting consumer acceptance. Many pmblems are common to other industries, but a number are specific to foods due to the complex nature of the test materials and specific requirements. Application of rheology to foods is difficult but challenging, offers much opportunity for creativity, and has practical and social connotations.

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1977.tb01172.x

出版商:Blackwell Publishing Ltd    

年代:1977

数据来源: WILEY

摘要:

ABSTRACTLiquid foods are classified and their properties discussed under various types of rheological behavior: Newtonian, pseudoplastic, shear thickening, thixotropic, and viscoelastic. Rheological data on selected liquid foods are summarized in either tabular form or in the form of equations. Wherever possible the influence of temperature, constituents, and structure on the rheological behavior is detailed. Because many foods are suspensions, the measurement of flow properties of suspensions and factors influencing their rheological behavior are also covered. Finally, the relationship between the flow behavior and the sensory evaluation of mouth feel and viscosity is discussed.

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1977.tb01173.x

出版商:Blackwell Publishing Ltd    

年代:1977

数据来源: WILEY

摘要:

ABSTRACTThe purpose of this paper is to point out the importance of understanding what the food materials are like, from the solid mechanics viewpoint, and how they fail under stress and strain. The difficulty in defining the threshhold of failure for solid foods is discussed, and suggestions are made with reference to three selected food materials. The importance of relating the mechanical behavior to structural changes in the plant and animal materials is pointed out. A comprehensive illustrated review of the stress‐strain‐time effect on solid food materials is given in a tabulated form. The review includes the type and location of stresses causing failure, the type of loading which has been shown to be more meaningful in characterization of the material, and failure‐related findings pertaining either to test specimens taken from the material or to the intact material in its natural shape. It is concluded that a basic approach requiring some mathematical manipulation and a knowledge of solid mechanics, a t least to apply the known theories i f not to develop new ones, is a prerequisite for understanding the mechanics of solid foods. Such knowledge is expected to be applied to many problems involving food handling and processing. The use of rheology in texture evaluation of food is only one of the many possible applica

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1977.tb01174.x

出版商:Blackwell Publishing Ltd    

年代:1977

数据来源: WILEY

摘要:

ABSTRACTStatistical analysis of subjective assessments obtained by ratio scaling suggested that a ten attribute vocabulary describing liquid texture in the mouth could be reduced to a smaller number without great loss of predictive power, Three attributes, “thickness,”“smoothness,” and “slipperiness,” which could best predict the remaining seven were selected for further study. Each attribute was found to be closely related to a specific force in the mouth. “Thickness” was shown to be proportional to the viscous force between the tongue and the roof of the mouth. “Smoothness” seemed to be inversely proportional to the frictional force caused by the contact between the tongue and the mouth. “Slipperiness” was shown to be inversely proportional to a known average of viscou

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1977.tb01175.x

出版商:Blackwell Publishing Ltd    

年代:1977

数据来源: WILEY

摘要:

ABSTRACTRheological measurements constitute an important part of food texture measurements but they d o not cover all the factors that make up the “texture” of a food. Mastication is a process in which lumps of food are ground into a fine state, mixed with saliva and converted into a liquid slurry at approximately body temperature ready. for swallowing. The processes of size reduction, wetting with saliva, melting, release of moisture or fat are not rheological processes. The perception of moistness, size, shape and roughness of food particles are important factors in texture sensations that are not rheological and yet these oral sensations are an important aspect of the acceptability of a food. This leads to the conclusion that food texture measurement lies partly with‐in and partly outside the field of conventional rhe

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1977.tb01176.x

出版商:Blackwell Publishing Ltd    

年代:1977

数据来源: WILEY

摘要:

ABSTRACTPsychorheology is the study of how we perceive the textural charac‐teristics of materials. This paper concerns three streams of research on psychorheology: psychological inputs, food science approaches, and models as developed by physicists. The approaches of the three sciences are described from an historical perspective, and the gradual inter‐twining of the sciences in psychorheology is explored to assess prospects for future resea

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1977.tb01177.x

出版商:Blackwell Publishing Ltd    

年代:1977

数据来源: WILEY

摘要:

Book reviews in this article:Elements of Food Engineering.J. C. Harper.Water. A Comprehensive Treatise Vol. 5. Water in Disperse Systems.F. FranksProceedings of the Fourth International Congress of Food Science and TechnologyPrinciples of Food Chemistry.J. M. deMan

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1977.tb01178.x

出版商:Blackwell Publishing Ltd    

年代:1977

数据来源: WILEY

摘要:

GENERAL PRINCIPLES:‘Texturization of Foods: Raw Materials, Processes and Products.’ J. M. AguileraGENERAL PRINCIPLES:‘Analysis of a Simple Pendulum Impacting Device for Determining Dynamic Strength of Selected Food Materials.’ V. K. Jindal and N N. MohseninGENERAL PRINCIPLES:‘The Quasi‐static Contact Problem for Nearly‐incompressible Agricultural Products.’ S.M. SherifGENERAL PRINCIPLES:‘Rheological Properties of Cranberry Cell Wall Material.’ A. B. Holmes, S. L. Gilbert and C. K. RhaGENERAL PRINCIPLES:‘Process for Measuring Tenderness of Cooked Meat.’ L. D. Satterlee, R. G. Arnold and P. C. AndersonGENERAL PRINCIPLES:‘An Instrumental Method for Texture Measurement of Filled Wafers.’ A Schaller and E. MohrGENERAL PRINCIPLES:‘Effect of Moisture Content on the Shear Strength of Filled Wafers.’ A. Schaller and E. MohrGENERAL PRINCIPLES:‘Pressure‐heat Treatment of Postrigor Muscle: Effects on Tenderness.’ P. E. Bouton, A. L. Ford, P. V. Harris, J. J. MacFarlane and J. M. O'SheaGENERAL PRINCIPLES:‘Rheology of Some Emulsions Used in the Meat Industry: Effect on Sausage Texture.’ A. Sabater de Sabates, G. Soler NollaGENERAL PRINCIPLES:‘Extensibility, Strength and Tenderness of Beef Cooked to Various Degrees.’ R. H. Locker and W. A. CarseGENERAL PRINCIPLES:‘Exploring the Relationship Between Sensory Data and Acceptability of Meats.’ S. Horsfield and L. J. TaylorGENERAL PRINCIPLES:‘Evaluation of Potato Texture by Taste and by Appearance.’ H. T. Davies and N. C. DixonGENERAL PRINCIPLES:‘Ultrastructural Changes

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1977.tb01179.x

出版商:Blackwell Publishing Ltd    

年代:1977

数据来源: WILEY

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1977.tb01171.x

出版商:Blackwell Publishing Ltd    

年代:1977

数据来源: WILEY