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Linear and Non-Linear Rheological Properties of Foods
Published in Dennis R. Heldman, Daryl B. Lund, Cristina M. Sabliov, Handbook of Food Engineering, 2018
Ozlem C. Duvarci, Gamze Yazar, Hulya Dogan, Jozef L. Kokini
A growing field of importance in food rheology is the development of constitutive models that describe the behavior of food materials in all components of stress, strain and strain rates. Constitutive models predict rheological properties through mathematical formalism which makes fundamental assumptions about the structure and molecular properties of materials (Kokini, 1993 and 1994). Relating rheological measurements to molecular structures and conformations of food polymers and food systems, in general, is a goal of considerable importance. Constitutive models are gaining importance in food science research because of their applications in predictive rheological modeling and also their use in numerical simulation of unit operations such as dough sheeting and extrusion, which can provide insight into design and scale-up (Kokini, 1993 and 1994; Kokini et al., 1995b; Dhanasekharan and Kokini, 2003).
An experimental approach towards increasing mechanical durability of extruded fish feed in the drying process
Published in Drying Technology, 2019
A glass transition hypothesis is sometimes used to navigate between food rheology, quality and drying parameters.[17,18] Here, the spatial and temporal onset of a glass transition in the drying process will influence the extent and duration of stress built up in the biomaterial. Consequently, the product will be more prone to plastic deformation when the glass transition occurs (from surface to center) at an early stage in the drying process. This is a generally admitted mechanism for a vast number of amorphous foods and biomaterials.[17,19,20] Recently, research on the drying of apricots have adopted a temperature and humidity control to enhance drying kinetics and quality.[21] Such initiatives have previously been pointed out as central in promoting the physical quality of dehydrated foods.[12]