Practical Food Rheology - An Interpretive Approach-猫眼课题宝

实用食品流变学 - 一种解释方法

DOI：

10.1002/9781444391060.ch10

发表时间：

2011

期刊：

影响因子：

通讯作者：

中科院分区：

文献类型：

作者：

Norton I

有明确证据表明，摄入高热量和/或高盐饮食会导致肥胖、II 型糖尿病和高血压等慢性疾病（Dahl，2005）。然而，大多数人不愿意改变他们的饮食习惯。这为配方科学家（微观结构工程师）提供了一个机会来发展所需的科学和理解，以生产低热量和低盐的高质量日常食品，但具有不健康食品的所有品质和消费者认知（Le Révérend 等，2009；Norton 等，2006b）。可用的主要工具之一是流变测量/材料测量。然而，为了了解产品并将其重新设计为更健康且仍然为消费者所接受，没有一种技术可以单独使用。因此，从实际的角度来看，可以使用一系列技术来了解产品以及不同参数与消费者反应的关系。例如，为了了解口腔中发生的情况，我们需要使用摩擦学、流变学、一定温度范围内的粘度、屈服值（蠕变柔量）、杨氏模量以及失效应力和应变。为了铺展，我们需要流变学、薄膜行为（摩擦学）和压缩测试；如果要烹饪产品，我们需要在一定温度范围内测量相关材料特性。蛋黄酱是了解并详细控制食品流变特性所必需的方法的一个很好的例子。从表面上看，这是一种简单的食物。然而，为了配制出一种可以被认为是健康的日常食品的产品，我们需要做什么？市场上有许多低脂蛋黄酱配方。然而，它们的可接受性受到影响，因为它们的纹理与

There is clear evidence that the consumption of high calorific and/or salty diets leads to chronic diseases such as obesity, type II diabetes and hypertension (Dahl, 2005). However, most people are reluctant to change their dietary habits.This gives the formulation scientist (microstructural engineer) an opportunity to develop the science and understanding necessary to produce high quality everyday foods with lower calories and salt, but with all the qualities and consumer perception of the unhealthy food (Le Révérend et al., 2009; Norton et al., 2006b). One of the major tools available is rheological measurements/materials measurement. However, in order to understand the product and redesign it to be healthier and still acceptable to the consumer, no one technique can be used alone. So, from a practical standpoint, a range of techniques are used to get an understanding of the products and how different parameters relate to consumer response. For instance, in order to understand what happens in the mouth, we need to use tribology, rheology, viscosity at a range of temperatures, yield values (creep compliance), Young’s modulus and failure stress and strain. For spreading, we need rheology, thin-film behaviour (tribology) and compression tests; if a product is to be cooked, we need to measure the relevant material properties at a range of temperatures. A good example of the approach necessary to understand and then gain detailed control of the rheological properties of food can be given by considering mayonnaise. On the face of it, this is a simple food. However, in order to formulate a product that can be considered to be a healthy everyday food, what do we need to do? There are many low-fat mayonnaise formulations in the market. However, they suffer in terms of their acceptability because their textures are significantly different from

Practical Food Rheology - An Interpretive Approach

实用食品流变学 - 一种解释方法

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