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Updated the food test method in the Century to include complex fluid dynamics



  Century test method was updated to include complex fluid dynamics
Food texture is an important part of fun food. To fully understand these properties, better test methods are needed to capture movement within liquid materials, especially in the case of complex liquid foods, such as gelled desserts. . In a study in Physics of Fluids, researchers introduced an updated technique that can measure linear viscoelasticity and phase lag simultaneously in an unfavorable fluid, obtaining information about complex rheological properties. Researchers used a popular Japanese dessert called Fruiche, which included fruit pulp and whole milk transforming into a gelled form with a cardboard-shaped structure. Credit: Yoshida et al.

The texture of food, including the characteristics that determine how consumers experience biting and swallowing, is an important part of developing more enjoyable food. To fully understand these properties, better test methods and devices are needed to capture movement within liquid materials, especially in the case of complex liquid foods, such as gelled dessert.


Test devices have been improved using different geometry in the test room, and more recently, better results have been achieved using information from rheological analysis combined with results from other tests, such as internal visualization techniques and ultrasonic imaging. But traditional methods do not produce information about time-dependent properties.

In a study published this week in Physics of Fluids Taiki Yoshida, Yuji Tasaka and Peter Fischer introduced an updated technique that can measure linear viscoelasticity and phase lag simultaneously -without a creepy liquid. The ultrasonic rheometry rotation method they developed substituted velocity profiles of the food in the motion equation to obtain information on the complex rheological properties.

Researchers used a popular Japanese dessert called Fruiche, which included fruit and powdered milk transformed into a gelled form with a cardboard-shaped structure. The complexity of this fluid includes characteristics that are difficult to measure in traditional rheometry techniques due to the effect of shear history, shear, shear shear, wall slipping and elastic instability.

"Evaluating the rheology of food with the expectation of time is a challenging target," Yoshida says. "Based on the equation of motion, the ultrasonic rheometry spin method can evaluate the instantaneous rheological properties from the measured velocity profiles, so it can show the true rheological properties and their time dependence from the perspective of fluid physics. "

The updated method has applications in chemical engineering for understanding polymerization and dispersion densities, as well as in complex fluids such as clay, with applications in civil engineering and cosmetics . Researchers plan to further develop the technique to include more points where information on the unobservable properties of complex fluids can be gathered. They also plan to further develop the industrial aspects of the technique, including in-line rheometry for sample samples flowing into a pipe.


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More info:
Taiki Yoshida et al, Testing ultrasonic rheometry in the rheology of gelled foods for better tasting desserts, Physics of Fluids (2019). DOI: 10.1063 / 1.5122874

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American Institute of Physics

Citations :
Updated century-old food testing method to include complex fluid dynamics (2019, November 8)
acquired November 9, 2019
from https://phys.org/news/2019-11-century-old-food-method-complex-fluid.html

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