Mathematical and Statistical Applications in Food Engineering by Sevda Surajbhan; Singh Anoop;

Author:Sevda, Surajbhan; Singh, Anoop;
Language: eng
Format: epub
Publisher: Taylor & Francis Group
Published: 2020-07-15T00:00:00+00:00

CHAPTER 14

A Mathematical Approach to the Modelling of the Rheological Properties of Solid Foods

Ryszard Myhan and Marek Markowski*

Faculty of Engineering, University of Warmia and Mazury in Olsztyn, 10-719 Olsztyn, Oczapowskiego 11, Poland.

* Corresponding author: [email protected]

1. Introduction to Food Rheology

1.1 Justification for research into the rheological properties of foods

Rheology is a branch of science that deals with the deformation and flow of matter. Rheology describes the flow of synthetic polymers and their solutions under the influence of external load. The deformation of plastics can be observed in many practical situations. Most foods contain polymers, and such products become deformed under load and display rheological properties which are time-dependent. The rheological properties of foods and other biological materials are an important determinant of their suitability for processing and consumption (Bourne, 1982; Abbott, 1999; Rao and Quintero, 2005; Barrett et al., 2010; Diamante and Umemoto, 2015). A knowledge of the rheological properties of food is vital in commerce, food processing and quality control (Rao, 2007). The structure and chemical composition of food are the main determinants of product quality. The structure of food materials can undergo various changes during processing due to the influence of external factors (Damez and Clerion, 2008). A knowledge of the relationships between the rheological properties and the chemical composition (water, protein and fat content) of food products (Myhan et al., 2016) and the influence of rheological properties on the sensory attributes of food products is essential for evaluating their processing suitability and quality (Torley and Young, 1995; Funami et al., 1998; Bayarri et al., 2007; Ahmed and Ramaswamy, 2007; Stokes et al., 2013; Zhiguo et al., 2013; Ma and Boye, 2013). The rheological properties of food also play an important role in different stages of the production process, including portioning and transport of solid, semi-solid and liquid foods, packaging and storage. A sound knowledge of rheological properties is required for designing and building food processing machines and equipment that guarantee optimal product parameters, minimize losses and maximize the effectiveness of the production process (Li et al., 2010; Diamante and Umemoto, 2015).

Mechanical tests play an important role in empirical evaluations of the rheological properties of raw materials and food products. Liquid, semi-solid and solid materials are investigated with the use of different tests. Liquid and semi-solid foods are most often analyzed with the involvement of dynamic oscillatory tests (Yu and Gunasekaran, 2001), whereas solid foods are studied mostly in quasi-static creep and stress relaxation experiments (Peleg and Calzada, 1976; Rao and Quintero, 2005; Gonzalez-Gutierrez and Scanlon, 2013). Test results provide information about various phenomena that affect food products and their quality, such as date ripeness in various stages of growth (Hassan et al., 2005), fruit hardness (Blahovec, 1996), cheese hardness (Kaya, 2002) and the mechanical properties of meat-based foods (Andrés et al., 2008; Dzadz et al., 2015).

The relationships between stress and strain in a medium during loading and/or unloading are usually analyzed with the use of ideal solids (e.g., ideally elastic solids, ideally plastic solids, elastic-plastic solids) or ideal fluids (e.

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