Describing the firmness, springiness and rubberiness of food gels using fractional calculus. Part II: Measurements on semi-hard cheese
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...
| Main Authors: | , , |
|---|---|
| Other Authors: | |
| Format: | Article |
| Published: |
Elsevier
2018
|
| Online Access: | http://hdl.handle.net/1721.1/113213 https://orcid.org/0000-0001-8323-2779 |
| Summary: | 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 |
|---|