Food Oral Processing: Fundamentals of Eating and Sensory Perception by Jianshe Chen & Lina Engelen

Author:Jianshe Chen & Lina Engelen [Chen, Jianshe]
Language: eng
Format: mobi
Publisher: Wiley
Published: 2012-01-24T05:00:00+00:00

Textural descriptors such as smooth or slimy are often used to describe soft materials. Such parameters might be expected to be correlated to the material’s rheological properties. The complicated flow patterns in the mouth and the effect of dynamic changes during consumption (e.g. dilution by saliva or breakdown by amylase activity) make a direct link between instrumental measures of bulk rheology and the in-mouth behaviour difficult. There are currently no direct measurements of the flow profile inside the mouth during mastication. Since most liquid foods are non-Newtonian, in order to make links between instrumental measures of rheology and sensory properties, assumptions must be made about the types of deformation and shear rates in the mouth. By comparing the sensory perception and steady shear rheological behaviour of Newtonian and non-Newtonian fluids, Shama and Sherman identified the shear rates that are likely to be important during texture discrimination (Shama and Sherman, 1973). This is a useful approach but neglects, for example, the elongational flows that are likely to be present during oral processing (van Vliet, 2002). A simple theoretical model based on tongue to palate movements was developed which included some extensional flow considerations (Elejalde and Kokini, 1992). In viscous liquid systems, correlations were obtained between measurements considering elongational flow components and sensory perception of texture (Kokini and Cussler, 1983) and overall flavour (Cook et al., 2003).

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