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A method for evaluating time-resolved rheological functionalities of fluid foods

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Title: A method for evaluating time-resolved rheological functionalities of fluid foods
Authors: Ohie, Kohei Browse this author
Chiba, Haruko Browse this author
Kumagai, Satomi Browse this author
Yoshida, Taiki Browse this author
Tasaka, Yuji Browse this author →KAKEN DB
Keywords: digestive enzyme
shear thinning
Issue Date: 19-Jul-2022
Publisher: John Wiley & Sons
Journal Title: Journal of Texture Studies
Volume: 53
Issue: 4
Start Page: 444
End Page: 452
Publisher DOI: 10.1111/jtxs.12679
Abstract: We have developed an effective method for evaluating time-resolved rheological functionalities of swallowed foods using ultrasonic spinning rheometry (USR). USR can obtain variations over time in the rheological properties of fluids despite the fluids being in heterogeneous and nonequilibrium conditions. In addition, USR can evaluate time variations of shear-thinning property changing in a few seconds. Demonstrations were conducted with typical thickener solutions: starch, guar gum, and xanthan gum-based solutions, with alpha-amylase as a digestive enzyme. The flow curve of the starch-based solutions lowered with time, and a few minutes after addition of the amylase, the viscosity dropped to one-hundredth of the original value. In contrast, the guar gum- and xanthan gum-based solutions maintained the original viscosities as generally known. Applying the power law fitting to series of these flow curves, the time variation of the shear-thinning property is quantitatively characterized by the plots on typical K-n space, where K and n are parameters in the model, consistency index and power law exponent. The qualitative characteristics of the thickeners are successfully quantified in the K-n space, and this will be a practical tool for evaluating the time-resolved rheological properties of swallowed foods.
Type: article
Appears in Collections:工学院・工学研究院 (Graduate School of Engineering / Faculty of Engineering) > 雑誌発表論文等 (Peer-reviewed Journal Articles, etc)

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