Table Of Content

FOOD TEXTURE AND VISCOSITY: CONCEPT AND MEASUREMENT Second Edition Food Science and Technology International Series Series Editor Steve L. Taylor University of Nebraska Advisory Board Bruce Chassy University of Illinois, USA Patrick Fox University College Cork, Republic of Ireland Dennis Gordon North Dakota State University, USA Robert Hutkins University of Nebraska, USA Ronald Jackson Quebec, Canada Daryl B. Lund University of Wisconsin, USA Connie Weaver Purdue University, USA Louise Wicker University of Georgia, USA Howard Zhang Ohio State University, USA A complete list of the books in this series appears at the end of this volume. Food Texture and Viscosity: Concept and Measurement Second Edition Malcolm C. Bourne New York State Agricultural Experiment Station and Institute of Food Science Cornell University Geneva, New York San Diego San Francisco New York Boston London Sydney Tokyo This book is printed on acid-free paper. Copyright © 2002, 1982 by ACADEMIC PRESS All Rights Reserved. No part of this publication may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopying, recording, or any information storage and retrieval system, without permission in writing from the publisher. Requests for permission to make copies of any part of the work should be mailed to the following address: Permissions Department, Harcourt, Inc., 6277 Sea Harbor Drive, Orlando, Florida 32887-6777. Academic Press An Elsevier Science Imprint Harcourt Place, 32 Jamestown Road, London NW1 7BY, UK http://www.academicpress.com Academic Press An Elsevier Science Imprint 525 B Street, Suite 1900, San Diego, California 92101-4495, USA http://www.academicpress.com ISBN 0-12-119062-5 Library of Congress Control Number: 2001097268 A catalogue record for this book is available from the British Library Academic Press hereby disclaims any responsibility for or liability related to any URLs listed in this book. Typeset by Charon Tec Pvt. Ltd, Chennai, India Printed and bound in China by RDC Group Limited 02 03 04 05 06 07 RD 9 8 7 6 5 4 3 2 1 To my beloved wife, Elizabeth This Page Intentionally Left Blank Contents Preface to the Second Edition . . . . . . . . . . . . . . . . . . . . xv CHAPTER 1 Texture, Viscosity and Food Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 Importance of Texture . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2 The Vocabulary of Texture . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4 Texture and Time of Day . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6 Defective Textures . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7 Textural Diversity . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8 Status of Food Texture Measurements . . . . . . . . . . . . . . . . . . . . . 11 Definitions of Texture . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12 Texture-related Concepts and Their Definitions . . . . . . . . . . . . . . . . 16 Texture Versus Viscosity . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17 Texture and Food Processing . . . . . . . . . . . . . . . . . . . . . . . . . . . 18 Texture and Health . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21 Texture and Structure . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22 Rheology and Texture . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22 Early History . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26 Suggestions for Further Reading . . . . . . . . . . . . . . . . . . . . . . . . . 30 CHAPTER 2 Body–Texture Interactions Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 33 Importance of the Tactile Sense . . . . . . . . . . . . . . . . . . . . . . . . . . 34 Some Definitions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 35 The Sequence of Mastication . . . . . . . . . . . . . . . . . . . . . . . . . . . 43 viii Contents Methods and Processes Used for Disintegration of Food . . . . . . . . . . 45 Rate of Compression between the Teeth . . . . . . . . . . . . . . . . . . . . 48 Soothing Effect of Mastication . . . . . . . . . . . . . . . . . . . . . . . . . . 49 Saliva . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 49 Forces Generated between the Teeth and Palate . . . . . . . . . . . . . . . . 50 Tracking Food Movement Within the Mouth . . . . . . . . . . . . . . . . . . 53 Reasons for Masticating Food . . . . . . . . . . . . . . . . . . . . . . . . . . 53 Nonoral Methods for Sensing Texture . . . . . . . . . . . . . . . . . . . . . . 55 The Hand . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 55 Sight . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 57 Sound . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 57 CHAPTER 3 Physics and Texture Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 59 Deformation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 61 Effect of Lubrication . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 64 Time Aspects of Deformation . . . . . . . . . . . . . . . . . . . . . . . . . . . 65 Materials Science . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 68 Young’s Modulus . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 68 Shear Modulus . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 69 Bulk Modulus . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 69 Poisson’s Ratio . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 70 Interrelations Between Moduli . . . . . . . . . . . . . . . . . . . . . . . . . 70 Creep Compliance . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 71 Viscosity . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 73 Laminar Flow and Turbulent Flow . . . . . . . . . . . . . . . . . . . . . . . 73 Dynamic Viscosity . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 75 Fluidity . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 76 Kinematic Viscosity . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 76 Relative Viscosity . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 76 Apparent Viscosity . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 77 Shear Stress . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 77 Shear Rate . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 77 Factors Affecting Viscosity . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 78 Temperature . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 78 Concentration of Solute . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 79 Molecular Weight of Solute . . . . . . . . . . . . . . . . . . . . . . . . . . . 80 Pressure . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 81 Suspended Matter . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 81 Types of Viscous Behavior . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 81 Newtonian . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 81 Contents ix Non-Newtonian Fluids . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 82 Plastic (or Bingham) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 82 Pseudoplastic . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 86 Dilatant Flow . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 86 The General Equation for Viscosity . . . . . . . . . . . . . . . . . . . . . . . . 87 Other Flow Equations . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 88 The Power Equation (also known as the Ostwald–de Wael model) . . . . 89 Herschel–Bulkley Model . . . . . . . . . . . . . . . . . . . . . . . . . . . . 89 Casson Equation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 89 Structural Viscosity . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 91 Time Dependency . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 92 Weissenberg Effect (Normal Force) . . . . . . . . . . . . . . . . . . . . . . . 95 Viscoelasticity . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 96 Small Amplitude Oscillatory Testing (SAOT) . . . . . . . . . . . . . . . . . . 98 Mechanical Models . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 100 Fracture . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 101 Stress Concentration . . . . . . . . . . . . . . . . . . . . . . . . . . . . 102 Isotropy and Anisotropy . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 103 Units of Measurement . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 104 Suggestions for Further Reading . . . . . . . . . . . . . . . . . . . . . . . . 106 CHAPTER 4 Principles of Objective Texture Measurement Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 107 Fundamental Tests . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 108 Empirical Tests . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 110 Imitative Tests . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 111 Force Measuring Instruments . . . . . . . . . . . . . . . . . . . . . . . . . . 113 Puncture Test . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 113 Theory of the Puncture Test . . . . . . . . . . . . . . . . . . . . . . . . 114 Semi-inﬁnite Geometry . . . . . . . . . . . . . . . . . . . . . . . . . . . 123 Base Support for Puncture Test . . . . . . . . . . . . . . . . . . . . . . 124 The Punch and Die Test . . . . . . . . . . . . . . . . . . . . . . . . . . . 124 Factors Aﬀecting the Puncture Test . . . . . . . . . . . . . . . . . . . . 125 Advantages of the Puncture Test . . . . . . . . . . . . . . . . . . . . . . 126 Compression–Extrusion Test . . . . . . . . . . . . . . . . . . . . . . . . . 127 Nozzle Extrusion . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 134 Pros and Cons of the Back Extrusion Test . . . . . . . . . . . . . . . . 134 Cutting–Shear Test . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 134 Compression Tests . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 138 Uniaxial Compression . . . . . . . . . . . . . . . . . . . . . . . . . . . . 138 Bulk Compression . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 140 Tensile Tests . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 140 Torsion . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 142

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Drawing together literature from a variety of fields, Food Texture and Viscosity, 2E, includes a brief history of this area and its basic principles. It reviews how texture and viscosity are measured, including the physical interactions between the human body and food, objective methods of texture m

Food Texture and Viscosity: Concept and Measurement (A Volume in the Food Science and Technology International Series) (Food Science and Technology) PDF

446 Pages·2002·4.62 MB·English

by Malcolm Bourne

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