AN IMPROVED MODEL FOR FOOD THICKNESS FROM NON-NEWTONIAN FLUID-MECHANICS IN THE MOUTH
AN IMPROVED MODEL FOR FOOD THICKNESS FROM NON-NEWTONIAN FLUID-MECHANICS IN THE MOUTH
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DOI：
10.1111/j.1365-2621.1983.tb14787.x
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发表时间：
1983-01-01
影响因子：
3.9
通讯作者：
KOKINI, JL
中科院分区：
文献类型：
--
作者：
DICKIE, AM;KOKINI, JL
提出了一种改进的食品厚度模型，该模型考虑了食品材料的瞬时粘弹性行为。该模型先前测试了可扩散性，令人满意地预测了主观厚度。通过使用比率标尺获得的主观分数与计算的舌面切应力有很好的相关性。舌面厚度与切应力的最佳斜率为0.74，相关系数为0.93。最终结果从流变学的角度提供了食品厚度的设计公式。
An improved model for food thickness was developed which accounts for the transient viscoelastic behavior of food materials. This model, previously tested for spreadability, satisfactorily predicts subjective thickness. Subjective scores obtained through the use of ratio scales correlated well with calculated shear stress on the surface of the tongue. The best slope of thickness vs. shear stress on the tongue was 0.74 with a correlation coefficient of 0.93. The final result provides a design equation for the thickness of foods from a rheological standpoint.