Rheological properties of gelled foods that may relate to the physics of the fluids in the swallowing process of complex food components are determined by ultrasonic spinning rheometry (USR) [T. Yoshida et al., “Efficacy assessments in ultrasonic spinning rheometry: Linear viscoelastic analysis on non-Newtonian fluids,” J. Rheol. 63, 503–517 (2019)]. Through rheological evaluations of thixotropic gelled food, the inaccuracies in standard rheometer data to capture the true-rheological property are discussed first with steady rotational and oscillatory tests; the inaccuracies arise from commonly existing problems that cannot be directly observed in standard rheometers (wall-slip, shear banding, shear localization, elastic instability, etc.). The results evaluated by standard rheometers would be related to the measurements being specific response, depending on the geometry of the measurement device. The USR test discussed here shows the potential to overcome these problems in the rheological evaluation of gelled foods and reflects the advantages offered by USR such as spatial, local, and oscillation cycle measurements; the results with the transient flow curve that has not previously been discussed can be usefully interpreted, and the stability of the food materials in the unsteady shear displayed is of great importance in understanding which rheology indicates the better texture.
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Ultrasonic spinning rheometry test on the rheology of gelled food for making better tasting desserts
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November 2019
Research Article|
November 01 2019
Ultrasonic spinning rheometry test on the rheology of gelled food for making better tasting desserts
Taiki Yoshida
;
Taiki Yoshida
a)
1
Laboratory for Flow Control, Faculty of Engineering, Hokkaido University
, N13W8, Sapporo 060-8628, Japan
a)Author to whom correspondence should be addressed: yoshida@ring-me.eng.hokudai.ac.jp
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Yuji Tasaka
;
Yuji Tasaka
1
Laboratory for Flow Control, Faculty of Engineering, Hokkaido University
, N13W8, Sapporo 060-8628, Japan
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Peter Fischer
Peter Fischer
2
Laboratory of Food Process Engineering, Institute of Food, Nutrition and Health, ETH Zürich
, Schmelzbergstrasse 7, 8092 Zürich, Switzerland
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a)Author to whom correspondence should be addressed: yoshida@ring-me.eng.hokudai.ac.jp
Note: This paper is part of the Special Topic on Food and Fluids.
Physics of Fluids 31, 113101 (2019)
Article history
Received:
August 01 2019
Accepted:
October 16 2019
Citation
Taiki Yoshida, Yuji Tasaka, Peter Fischer; Ultrasonic spinning rheometry test on the rheology of gelled food for making better tasting desserts. Physics of Fluids 1 November 2019; 31 (11): 113101. https://doi.org/10.1063/1.5122874
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