Describing the firmness, springiness and rubberiness of food gels using fractional calculus. Part I: Theoretical framework
By T. Faber, A. Jaishankar, G. H. McKinley. 2017
70 citations recorded by the source corpus.
Constitutive models for soft solids that quantitatively relate the state of the stress in the material to the deformation history have the potential to be used in a structure-texture engineering context, but successful examples are scarce. In the present work we define equations for the firmness F, springiness S, and rubberiness R, of semi-soft food gels such as cheeses that exhibit broad power-law stress relaxation over a wide range of timescales. The equations contain only two material properties, which have their origin in the food microstructure: a fractional exponent, which quantifies the frequency and temporal response and secondly a scale factor or “quasi-property”, which sets the magnitude of the stress in the material. Together they form a constitutive element, known as the ‘springpot’ or Scott Blair element which can accurately capture the viscoelastic properties of food gels such as semi-hard cheeses. Using this model it becomes possible to provide clear and unambiguous definitions of textural parameters such as firmness, springiness and rubberiness, and to quantify their time-dependence and interrelationship. The magnitude of the firmness and springiness are inversely related through the fractional constitutive model. Our FSR-equations can be used in a texture engineering context to guide effective product reformulation of soft-solid, hydrocolloidal gels.
Subfields: Fluid Flow and Transfer Processes, Food Science
View Paper: https://www.semanticscholar.org/paper/5447d15a1a02ce10bdfb373c4120195c40aa3bda
How researchers see this paper
The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.
In Fluid Flow and Transfer Processes
- G. H. McKinley
- R. Ewoldt
- T. Faber
- A. Jaishankar
- P. R. de Souza Mendes
- R. Thompson
- C. Dimitriou
- N. A. Bharadwaj
In Food Science
Citations in the corpus
- Mapping thixo-elasto-visco-plastic behavior (2017, background): “Interestingly, the language of fractional calculus appears to provide a way forward in quantifying such properties in the future (Faber et al. 2017).”
- Quantifying the consistency and rheology of liquid foods using fractional calculus (2017, unknown): “have recently applied fractional models towards the evaluation of the effect of fat and water content on technological measures such as the firmness, rubberiness, and springiness of cheese at different temperatures [18, 19].”
- Describing the firmness, springiness and rubberiness of food gels using fractional calculus. Part II: Measurements on semi-hard cheese (2017, background): “They argue that the pre-factor φ is more suitable for comparing the firmness of various food materials, because in contrast to the quasi-property Ψ (Faber et al., 2015), it does not involve a fractional power of time.”