Describing the firmness, springiness and rubberiness of food gels using fractional calculus. Part II: Measurements on semi-hard cheese

By T. Faber, A. Jaishankar, G. H. McKinley. 2017

51 citations recorded by the source corpus.

We use the framework of fractional calculus to quantify the linear viscoelastic properties of full-fat, low-fat, and zero-fat, semi-hard cheeses over a range of temperatures and water/protein ratios. These fractional constitutive models correctly predict the time-dependence and interrelation of the firmness, springiness, and rubberiness of these emulsion-filled hydrocolloidal gels. Our equations for the firmness F, springiness S, and rubberiness R, also correctly predict the effect of changing the magnitude or time-scale of the stress loading on the material even in the case of irreversible flow events, when cheese progressively transitions from a solid to a liquid. Finally we show how our FSR-equations can be used in a texture engineering context; they provide rational guidance to product reformulation studies and allow for extrapolation of a firmness measurement to practical situations in which the gel is subjected to prolonged creep loading.

Subfields: Fluid Flow and Transfer Processes, Food Science

View Paper: https://www.semanticscholar.org/paper/d0fb064d77ce685808f40cc7cab6fae14915664e

Citations in the corpus

• 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].”