Describing the firmness, springiness and rubberiness of food gels using fractional calculus. Part II: Measurements on semi-hard cheese
Name
McKinley_Describing the firmness II.pdf
Size
7.42 MB
Format
Adobe PDF
Checksum (MD5)
c808ba0abed70ab55f2b9cceacfe7d8d
Author(s)
Faber, T.J.
Jaishankar, Aditya
McKinley, Gareth H
Date Issued
July 2016
Journal
Food Hydrocolloids
Publisher
Elsevier
Citation
Faber, T.J. et al. “Describing the Firmness, Springiness and Rubberiness of Food Gels Using Fractional Calculus. Part II: Measurements on Semi-Hard Cheese.” Food Hydrocolloids 62 (January 2017): 325–339 © 2016 Elsevier Ltd
Version
Author's final manuscript
Abstract
We use the framework of fractional calculus to quantify the linear viscoelastic properties of full-fat, low-fat, and zero-fat, semi-hard cheeses over a range of temperatures and water/protein ratios. These fractional constitutive models correctly predict the time-dependence and interrelation of the firmness, springiness, and rubberiness of these emulsion-filled hydrocolloidal gels. Our equations for the firmness F, springiness S, and rubberiness R, also correctly predict the effect of changing the magnitude or time-scale of the stress loading on the material even in the case of irreversible flow events, when cheese progressively transitions from a solid to a liquid. Finally we show how our FSR-equations can be used in a texture engineering context; they provide rational guidance to product reformulation studies and allow for extrapolation of a firmness measurement to practical situations in which the gel is subjected to prolonged creep loading. Keywords
Rational reformulation
Food gels
Structure-texture engineering
Constitutive model
Fractional calculus
Scott Blair
MIT Department
Massachusetts Institute of Technology. Department of Mechanical Engineering
Terms of Use
Creative Commons Attribution-NonCommercial-NoDerivs License
Persistent DSpace Link
DOI of Published Version
https://doi.org/10.1016/J.FOODHYD.2016.06.038
