characterise
Measuring food texture
Abstract:
Improvements made in the instrumentation for measuring food texture are discussed. Since many foods have complex flow properties, food rheology has become a significant module in the field of rheology. Instruments that use a rectilinear motion are generally used for solid foods and are commonly called Universal Testing Machines (UTM) due to their ability to to be configured with different attachments. Instruments that use a rotary motion are generally used for liquids and semi-liquids and are called rheometers.
摘要：
在仪表测量食品质地的改进进行了讨论。由于许多食物具有复杂的流动特性，流变学已成为食品流变学领域一个重要的模块。仪器采用直线运动通常用于固体食物，通常被称为万能试验机（UTM）由于具有可配置不同的附件。仪器使用一个旋转运动一般用于液体和半液体，称为流变仪。
Food texture and rheology: A tutorial review
Abstract:
The field of food texture and rheology is extensive. This paper provides an introductory review of the field of food rheology and texture. The paper starts with the definition of the basic terms, and then gives an overview of the complexities of the field. Finally, applications of rheological data are discussed to illustrate the wide range of disciplines that a food rheologist can impact.
摘要：
食品质构和流变学领域广泛。本文提供的食品流变学和结构领域的进展。本文首先对基本术语的定义，并给出了该领域的复杂性的概述。最后，流变数据的应用程序进行了讨论说明学科范围广泛，食品流变学家可以影响。
Rheology, food texture and mastication
Abstract:
Collaboration and interaction between different disciplines are necessary for the further development of studies on the texture of foods. Some fundamental problems such as the relationships between the rheology of foods and rheology of eating action, palatability and texture, large deformation, fracture and particle size are discussed.(35 refs)
摘要：
不同学科之间的合作和相互作用对食品质构的研究进一步发展的必然。的一些基本问题，如食品和饮食行为的流变学之间的关系，适口性和纹理，大变形，断裂和颗粒大小进行了讨论。（参考文献35）
Rheology and tribology: Two distinctive regimes of food texture sensation
Abstract:
Oral processing of food is a dynamic process involving a range of deformation processes. The mechanical properties and the rheology of food have been widely used to understand and predict in mouth flow properties and to discover relationships with sensory perception.
However, only limited success has been realised using such approaches to characterise and to interpret food texture. Tribology is emerging as a contributing discipline for understanding oral processing of food as well as texture and mouthfeel, since it encompasses both the fluid's (lubricant's) rheological properties as well as the surface properties of the interacting substrates in relative motion. © 2011.(46 refs)
摘要：
食物口加工是一个动态的过程涉及一系列的变形过程。的机械性能和食品流变学已广泛应用于理解和口腔中的流动特性和发现感官知觉关系的预测。然而，只有有限的成功，已经实现了使用这种方法来描述和解释食物的质地。摩擦学是新兴作为一个促进学科了解食品口服处理以及质地和口感，因为它包含了流体的（润滑油）的流变性能以及在相对运动的相互作用的基板的表面性质。？2011。（参考文献46）
The use of computer vision technology has been highly successful in food classification problems in the past and it has continued this success in recent times. There does however exist a number of opportunities to progress computer vision technology further, these oppor
tunities are critically examined based on cost and feasibility. A range of hardware options are considered along with a range of software options. The economic cost of implementing new hardware continues to prove a major impediment. Thus future efforts need to be focused on maximising the potential benefits of the existing hardware framework and instead concentrate on developing improved software. Of the improved software available the aspect that offers the greatest promise is more efficient analysis of food surface texture attributes which will lead to more powerful understanding of the relationships between quality factors and experimentally measured food quality
Recent advances in image processing using image texture features for food quality assessment
Studies on shrikhand rheology
Abstract
Shrikhand, a popular Indian dessert made from yogurt, is manufactured on an industrial sc
ale using several chemical engineering unit operations such as mixing, filtration and heat transfer. Understanding the rheology of shrikhand is not only relevant for designing large scale mixers but can also provide quantitative means for linking the microstructure of shrikhand to its perception of texture, consistency and taste. We show here that shrikhand exhibits a combination of several rheological properties such as weak gel-like viscoelasticity, an apparent yield stress, thixotropy and long structural recovery time scales. For instance, the elastic modulus is always higher than the loss modulus over the measurable frequency range and that both moduli show only weak frequency dependence that is a characteristic of gel-like consistency. Forward and reverse rate sweep tests show a distinct hysteresis loop, which is a signature of thixotropic character. In an attempt to trace the origins of these rheological properties in shrikhand we characterized its microstructure and showed that there exist two different microstructures: one composed of crystallites of milk fats having a length scale of ∼50–100 μm, and the other composed of aggregates of colloidal casein micelles of ∼0.5–10 μm size. Our studies show that while the temperature sensitivity of the viscoelastic parameters is dominated by the semicrystallin
e milk fat microstructure, the shear sensitivity is largely dictated by the protein network.
Keywords
∙ Shrikhand;
∙ Rheology;
∙ Microstructure
抽象
shrikhand，一个流行的印度甜品酸奶，在工业规模上生产的，使用几种化学工程单元操作如混合，过滤和热传递。了解shrikhand的流变学不仅是相关的用于设计大规模混频器，但也可以提供量化装置，用于感知纹理，一致性和味道的微观结构shrikhand的链接。我们在这里展示shrikhand组合，呈现出几个流变学特性，如弱凝胶般的粘弹性，明显的屈服应力，触变性和长期结构性复苏的时间尺度。例如，弹性模量总是高于超过可测量的频率范围内的损耗模量和模量都仅显示弱的频率依赖性，是特征的凝胶状的稠度。正向和反向的速率扫描测试表
现出明显的磁滞回线，这是一个签名的触变性。我们在试图追查这些流变性能shrikhand起源它的微观结构和特征表明，存在两种不同的微观结构：一个有〜50-100微米尺度的牛奶脂肪晶粒组成，和其他组成的集合体〜0.5-10微米大小的胶体酪蛋白胶束。我们的研究表明，虽然主要是由半结晶乳脂肪的微观结构的粘弹性参数对温度的敏感性，剪切敏感性很大程度上取决于蛋白网络。
流变学;显微Shrikhand
文摘
Shrikhand,一个受欢迎的印度甜点用酸奶,是制造工业规模的使用一些化学工程单元操作,如混合、过滤和传热。理解的流变性shrikhand不仅是相关设计大型搅拌机但还可以提供定量的手段,shrikhand链接的显微结构的感知纹理、一致性和品味。我们在这里展示给您的,shrikhand展品结合几个流变特性如弱凝胶状粘弹性,一个明显的屈服应力、触变性和长期结构性复苏时间尺度。例如,弹性模量总是高于损耗模量在可测量的频率范围和这两个模只显示弱频率依赖性,是一种凝胶状的特征一致性。正向和反向速度扫描测试表现出了明显的滞后环,这是一个标志性的触变字符。为了追踪这些流变特性的起源在shrikhand我们为其微观结构和显示,存
在两种不同的微观结构:一个由微晶的牛奶脂肪有长度尺度的μm∼50 - 100,和其他的由骨料的胶体酪蛋白胶束的0.5∼-10μm大小。我们的研究表明,尽管温度敏感性的粘弹性参数是由半晶质的牛奶脂肪微观结构,剪切敏感性主要由蛋白质网络。