Characterization of high protein anisotropic structures using Rheological fingerprint by large-deformation Lissajous curves

TY - JOUR

T1 - Characterization of high protein anisotropic structures using Rheological fingerprint by large-deformation Lissajous curves

AU - Dahl, Julie Frost

AU - Gregersen, Sandra Beyer

AU - Andersen, Ulf

AU - Schulz, Hans-Jörg

AU - Sode, Lasse

AU - Madsen, Jonas

AU - Corredig, Milena

PY - 2024

Y1 - 2024

N2 - Our food system needs to change to provide more sustainable diets in the future. In this transition, new formulations are being developed with limited knowledge of their impact on structure and texture development during processing and storage. It is imperative not only to learn the details of the structure but being able to follow the change dynamics to ultimately control processing. In many process operations, where structures are being developed, the deformation can be large, resulting in a non-linear response from the material. Large amplitude oscillatory shear (LAOS) allows measurement of this non-linear viscoelastic behavior. In this work, LAOS rheology was evaluated as a means to characterize the non-linear mechanical response of anisotropic soft food materials during processing. Pizza cheese was used as a model system, due to its well know macroscopic anisotropy of the protein fibers, as a result of the cheese stretching process. A newly developed software was created based on data visualization theory to better highlight non-linear dynamics between samples.This presentation will demonstrate how novel features of the visualization software can enhance the understanding of non-linear rheological data, providing better tools to compare sample responses and how to link these responses to structural differences.

AB - Our food system needs to change to provide more sustainable diets in the future. In this transition, new formulations are being developed with limited knowledge of their impact on structure and texture development during processing and storage. It is imperative not only to learn the details of the structure but being able to follow the change dynamics to ultimately control processing. In many process operations, where structures are being developed, the deformation can be large, resulting in a non-linear response from the material. Large amplitude oscillatory shear (LAOS) allows measurement of this non-linear viscoelastic behavior. In this work, LAOS rheology was evaluated as a means to characterize the non-linear mechanical response of anisotropic soft food materials during processing. Pizza cheese was used as a model system, due to its well know macroscopic anisotropy of the protein fibers, as a result of the cheese stretching process. A newly developed software was created based on data visualization theory to better highlight non-linear dynamics between samples.This presentation will demonstrate how novel features of the visualization software can enhance the understanding of non-linear rheological data, providing better tools to compare sample responses and how to link these responses to structural differences.

U2 - 10.1016/j.sctalk.2023.100283

DO - 10.1016/j.sctalk.2023.100283

M3 - Journal article

SN - 2772-5693

VL - 9

JO - Science Talks

JF - Science Talks

M1 - 100283

ER -