Rheological Properties Of Foods Research Articles

SCOBY: an alternate solution to develop cheap and nutritious food by food layered manufacturing (FLM)

PurposeIn pursuit of affordable and nutrient-rich food alternatives, the symbiotic culture of bacteria and yeast (SCOBY) emerged as a selected food ink for 3D printing. The purpose of this paper is to harness SCOBY’s potential to create cost-effective and nourishing food options using the innovative technique of 3D printing.Design/methodology/approachThis work presents a comparative analysis of the printability of SCOBY with blends of wheat flour, with a focus on the optimization of process variables such as printing composition, nozzle height, nozzle diameter, printing speed, extrusion motor speed and extrusion rate. Extensive research was carried out to explore the diverse physical, mechanical and rheological properties of food ink.FindingsAmong the ratios tested, SCOBY, with SCOBY:wheat flour ratio at 1:0.33 exhibited the highest precision and layer definition when 3D printed at 50 and 60 mm/s printing speeds, 180 rpm motor speed and 0.8 mm nozzle with a 0.005 cm3/s extrusion rate, with minimum alteration in colour.Originality/valueFood layered manufacturing (FLM) is a novel concept that uses a specialized printer to fabricate edible objects by layering edible materials, such as chocolate, confectionaries and pureed fruits and vegetables. FLM is a disruptive technology that enables the creation of personalized and texture-tailored foods, incorporating desired nutritional values and food quality, using a variety of ingredients and additions. This research highlights the potential of SCOBY as a viable material for 3D food printing applications.

Optical measurement of the shear stress and velocity distribution in an idealized deglutition process

The rheological properties of food have an impact on physical interaction with various haptic sensors in the mouth during the chewing and swallowing process. Therefore, the investigations on food rheology are dedicated to improving the texture or mouthfeel of a product. It is advantageous to perform such rheological measurements in geometries and under conditions that reflect the flow conditions during the food distortion in the mouth cavity. Such investigations have been limited primarily to viscous or lumpy foodstuffs. Our study is dedicated to the compression of liquid foams in an idealized deglutition process. To reflect the flow conditions in such a process, we developed an experimental setup consisting of a quasi-two-dimensional replica of the palate and a movable tongue. During the idealized deglutition process, the optical measurements of bubble displacement and deformation were performed. The deglutition process was modelled by varying the compression speed of the tongue towards the static palate. The variation in mean bubble size and liquid fraction of foam for two tongue geometries with different roughness are available. It is observed that the velocity distribution of bubble motion during the deglutition corresponds to a rigid body flow, notwithstanding the surface roughness. The resulting wall-shear stress, however, was higher for the rough tongue plate for all foam bubble sizes and liquid fraction. The resulting velocity and wall-shear stress distributions can provide information about the haptic perception in the mouth during the swallowing process.

Potentials of 3D extrusion‐based printing in resolving food processing challenges: A perspective review

AbstractThree‐dimensional (3D) printing has promising application potentials in improving food product manufacturing, increasingly helping in simplifying the supply chain, as well as expanding the utilization of food materials. To further understand the current situation of 3D food printing in providing food engineering solutions with customized design, the authors checked recently conducted reviews and considered the extrusion‐based type to deserve additional literature synthesis. In this perspective review, therefore, we scoped the potentials of 3D extrusion‐based printing in resolving food processing challenges. The evolving trends of 3D food printing technologies, fundamentals of extrusion processes, food printer, and printing enhancement, (extrusion) food systems, algorithm development, and associated food rheological properties were discussed. The (extrusion) mechanism in 3D food printing involving some essentials for material flow and configuration, its uniqueness, suitability, and printability to food materials, (food material) types in the extrusion‐based (3D food printing), together with essential food properties and their dynamics were also discussed. Additionally, some bottlenecks/concerns still applicable to extrusion‐based 3D food printing were brainstormed. Developing enhanced calibrating techniques for 3D printing materials, and designing better methods of integrating data will help improve the algorithmic representations of printed foods. Rheological complexities associated with the extrusion‐based 3D food printing require both industry and researchers to work together so as to tackle the (rheological) shifts that make (food) materials unsuitable.Practical ApplicationsAs a processing technology with digital additive manufacturing methodology, 3D food printing over the decades has evolved greatly with the extrusion‐based type increasingly studied. This perspective review scoped the potentials of 3D extrusion‐based printing in resolving food processing challenges. In this work, we demonstrated how this extrusion‐based technique increasingly contributes to situate the 3D food printing as among innovative technologies with an upscale dimension. To fully embrace the extrusion‐based 3D printing, the food industry needs to primarily understand the potentials this technology would provide in enhancing food material properties/types.

Understanding the effects of ultrasound processng on texture and rheological properties of food.

The demand for the production of high quality and safe food products has been ever increasing. Consequently, the industry is looking for novel technologies in food processing operations that are cost-effective, rapid and have a better efficiency over traditional methods. Ultrasound is well-known technology to enhance the rate of heat and mass transfer providing a high end-product quality, at just a fraction of time and energy normally required for conventional methods. The irradiation of foods with ultrasound creates acoustic cavitation that has been used to cause desirable changes in the treated products. The technology is being successfully used in various unit operations such as sterilization, pasteurization, extraction, drying, emulsification, degassing, enhancing oxidation, thawing, freezing and crystallization, brining, pickling, foaming and rehydration, and so forth. However, the high pressure and temperature associated with the cavitation process is expected to induce some changes in the textural and rheological properties of foods which form an important aspect of product quality in terms of consumer acceptability. The present review is aimed to focus on the effects of ultrasound processing on the textural and rheological properties of food products and how these properties are influenced by the process variables.

Extraction, phytochemical analysis, monosaccharide composition and functional properties of X. americana seed mucilage

The ability of mucilage to improve the functional and rheological properties of foods has initiated interest in exploiting different plant sources. Ximenia americana seed, disposed after consuming of the fruit pulp, has not been exploited for its mucilage potential to be used in food industry. X. americana seed mucilage was extracted and precipitated with water and ethanol, respectively. This study investigates the phytochemical constituents, antioxidant activities, monosaccharide composition, and morphological features of X.americana seed mucilage. The yield of mucilage obtained from the seed was 17.15%. The amount of total phenol, flavonoid, alkaloid, and tannin extracted with methanol was higher than that of acetone. Saponin was not detected in this mucilage extract. Xylose (50.18%) was the dominant sugar, while sucrose (2.83%) was the least in quantity among monosaccharides. The FTIR result revealed the presence of (OH) group which indicated the hydrophilic nature of the mucilage. The SEM micrograph also showed the amorphous and uneven shapes with cracks. The mucilage had remarkable functional properties in terms of foaming capacity, foam stability, emulsion capacity, emulsion stability, water and oil holding capacity and viscosity. The result indicated that the mucilage from X. americana seed could be a potential ingredient in food industry.

Influence of rheological characteristics on the quality of 3D printing of food pastes

In extrusion 3D printing, the rheological properties of food are critical to achieving quality printing. The aim of this study is to investigate potential correlations between the printability of food pastes and rheological characteristics. Potato and tomato puree were used as a model system. The rheological properties of mashed potatoes with the addition of potato starch and their behavior during 3D printing have been investigated. A correlation has been established between the formulation and manufacturability in 3D printing. Potato mass without starch had a low yield point, which affected the deformation and subsidence of the mass later. At the same time, the addition of 2% starch showed excellent extrudability and printability, that is, the ability to flow. Under these conditions, the printed objects had a smooth shape, good resolution, and could withstand shape over time. The object with the addition of 4% starch represented good shape retention but poor extrudability due to its high consistency index and toughness. The results obtained using tomato puree showed a linear correlation between ingredient flow stress, zero shear viscosity and corresponding print stability. The extrusion pressure required to extrude tomato paste increases linearly with increasing flow voltage. Modules of viscosity, elasticity, and zero shear rate turned out to be not linearly correlated with the extrusion force, which can be explained by the fact that these parameters reflect the rheological properties of the non-deforming state of the material, in contrast to the flow stresses.

Effect of hybrid gelator systems of beeswax-carrageenan-xanthan on rheological properties and printability of litchi inks for 3D food printing

Hybrid gelators can be used for improving textural and rheological properties of foods, have more potential for 3D printing. This paper studied the rheological, microstructural and 3D printing characteristics of litchi pulp with hybrid gelators of beeswax, κ-carrageenan and xanthan gum. The rheological results showed that, in the extrusion stage of 3D printing process, the yield stress of the hybrid gelator ink (HGI) was 623.27 ± 4.38 Pa, the K and n value were 2.92 × 105 Pa·sn and 0.12 ± 0.01, respectively. In recovery stage, the time of shear viscosity returned to a stable was 30 s and the gelation time was 124.52 s for HGI. In self-supporting stage, the G′ of HGI was almost 10 times that of hydrogelator ink (HI). These results indicate that HGI has good shear-thinning, recovery and mechanical properties. Differential scanning calorimeter and X-ray diffractometer revealed that this rheological property was caused by the beeswax in the hybrid gelators after incubation (45 °C) that produced more orthorhombic structure and consumed the energy in the ink. The microstructure indicated that the HGI was a hybrid gelator systems filled with beeswax, which increased the printability of the material during the printing process. The product printed with HGI has high precision, and could withstand an inclination angle of 53.5° and a layer height of 85 layers. These hybrid gelator systems play a guiding role in improving the stability, precision and formability of 3D printed products.

Exopolysaccharide produced by potential probiotic Enterococcus faecium MS79: Characterization, bioactivities and rheological properties influenced by salt and pH

Microbial exopolysaccharide (EPS) is of interest due to their applications in food processing and potential health benefits following consumption. The objectives of this study were to: 1) isolate, purify and characterize EPS produced by Enterococcus faecium MS79 (EPS-MS79); 2) investigate bioactive properties of EPS-MS79; and 3) investigate the rheological properties of the EPS-MS79 as influenced by salt type and pH level. The average molecular weight of the EPS-MS79 was 8.3 × 105 Da and it is composed of the three monosaccharides arabinose, mannose, and glucose in a molar ratio of 0.8:1.7:11.3. Scavenging activities of EPS-MS79 were 76% and 85% as measured by DPPH and 26% and 44% as measured by ABTS. The antiproliferative activities against colon (72% and 77%) and breast (43% and 56%) cancer cell lines. EPS-MS79 inhibited the growth of bacterial pathogens by up to 3 logs compared to the control. All EPS-MS79 solutions displayed shear thinning behavior. The storage and loss moduli of all EPS-MS79 solutions increased alongside with the frequency increase. Salt type and pH level impacted on the rheological properties of EPS-MS79. The EPS-MS79 could be a potent prebiotic promoting health and rheological properties of foods.

Rheological parameters estimation of non-Newtonian food fluids by finite elements model inversion

The knowledge of fluid food rheological properties plays an important role in process engineering. Unfortunately, characterization of non-Newtonian fluids requires a notable effort in terms of time and resources. As a consequence, the aim of this research was to set up an method, based on the combination of the inversion of a simple finite element model and a laboratory measurement, carried on with a simplified tool. Although the method has a more general applicability, for illustrative purpose, it is here mainly shown with reference to power-law rheological model and two different materials (tara gum mixture and dough of water and flour). To measure the rheological parameters, the square of distance between simulated and experimental data was considered as an objective function, and some well-known optimization algorithms were tested. In order to verify the feasibility of the method, the experimental rheological characterization of the considered materials were carried out using a rotational rheometer. The calculated rheological parameter values were comparable with those obtained by traditional procedure (mean percentage error 6.47 ± 5.57). The most efficient optimization algorithm, in terms of iterations number, computational speed and minimum of the objective function, was the Levenberg–Marquardt one, but even other tested algorithms drove to similar final results (maximum difference of 18% between the optimized k and n values). The results demonstrated also that the precision of the calculated rheological parameters does not depend on the initial parameter values.In the light of the obtained results, the method could represent a feasible technique and well suited for various rheological models and viscosity range of food materials. Moreover, the method could be susceptible to some development by an industrial point of view being possible to hypothesize the development of an integrated automatic instrument, equipped with finite element software, useful both for laboratory and industrial purposes.

Modeling and Estimation of Rheological Properties Based on Finite Element Analysis and Computer Simulation Technology

By the relevant engineering and manufacturing of food rheological properties to estimate, and developing unified object based on 2D/3D dynamic finite element model, to carry out physical model simulation of five elements, then to further extended to deal with heterogeneous hierarchical objects. There are three kinds of food raw materials that are tested, its deformation and mechanical behavior are also assessed, and then according to the optimization FE, it is proposed to estimate the object's rheological properties. The results show that the FE model and the estimation method can accurately reproduce food rheological and deformation, and in the manufacturing process, the finite element model can be used to predict the rheological behavior of food products.

FLOW VELOCITY OF A BOLUS IN THE PHARYNX AND RHEOLOGICAL PROPERTIES OF AGAR AND GELATIN

ABSTRACT The flow velocity through the human throat and rheological properties of 0.2–0.8% agar and 0.8–2.4% gelatin were investigated. The maximum flow velocity decreased with increasing concentrations of agar and gelatin, with marked changes from 0 to 0.4% in agar, and from 0 to 1.4% in gelatin, with no further changes at concentration higher than 0.4% in agar but changes at concentration up to 2.4% in gelatin. Although the hardness and adhesiveness increased with increasing concentrations of agar and gelatin, the cohesiveness decreased. In the sensory evaluation, agar and gelatin became difficult to swallow with increasing agar and gelatin concentration. PRACTICAL APPLICATIONSThis research contributes to enhance the knowledge of the investigation area of the flow velocity of bolus in a pharynx. Moreover, this research is useful in order to make the foods for person with difficulties in chewing and swallowing. In fact, the results demonstrate the importance of measuring the flow velocity of bolus in the pharynx part not only the rheological properties of food.

Thermophysical and rheological properties of food: Milk, milk products and semiproducts

Thermophysical and rheological properties of food: Milk, milk products and semiproducts

Instrumentation in the food industry. II. Physical determinands in quality and process control

For pt.I see ibid., vol.19, no.1, p.13-21 (1986). Pressure sensors are employed in heat processing operations in retorts and extruders. Instruments for the monitoring of level, flow and density include ultrasonic and resonator techniques. The in-line measurement of the rheological properties of many foods is complicated by their high viscosity or non-Newtonian behaviour. Food texture is a complex property which is quantified with a range of techniques. Particle size is important for the rheological properties of foods and their dispersibility as well as for their eating quality. Particle sizing with electrical zone sensing and light scattering techniques is used in the food industry. Applications of colorimetry and infrared thermometry in the food industry are described. The use of optical and other imagining techniques in automatic inspection is outlined.

QUANTIFYING REACTIONS INFLUENCING QUALITY OF FOODS: TEXTURE, FLAVOR AND APPEARANCE

For engineers to maintain and improve processes applied to foods, it is necessary to quantify changes in food quality as a function of process parameters. Texture, flavor and appearance (color) are sensory properties which generally have been described qualitatively and only recently have quantitative models been developed and applied. This paper reviews the application of sensory analysis for generating quantitative data on the effect of processing on texture. Generally there is a lack of data on the effect of operational parameters on texture, and, in many cases, the data which have been generated were not correctly analyzed. The requirement that engineers designing machines or processes for foods need to develop a better appreciation for the rheological properties of foods is emphasized. Finally, a systematic approach to quantifying effects of processing on texture of food must be used if food processors are to design processes based on consumer appeal.