Constitutive Properties of Soft Aerated Food Materials
软质充气食品材料的构成特性
基本信息
- 批准号:138588-2012
- 负责人:
- 金额:$ 2.26万
- 依托单位:
- 依托单位国家:加拿大
- 项目类别:Discovery Grants Program - Individual
- 财政年份:2012
- 资助国家:加拿大
- 起止时间:2012-01-01 至 2013-12-31
- 项目状态:已结题
- 来源:
- 关键词:
项目摘要
Many foods and drinks need bubbles to create unique texture and flavour sensations. If you're not convinced of this, try a taste test with a freshly-opened and a day-old can of cola. But, in addition, bubbly foods and food foams display some really interesting properties and we don't yet fully understand how they arise. For instance, how come ultrasound of a specific frequency can be used to excite the bubbles in a bread dough so that the bubbles will actually resonate, but they won't in a cookie dough? I want to take a materials science approach to answering questions such as this so that the influence of bubbles on food properties can be better understood. However, this is not easy and requires the use of some fairly sophisticated scientific tools (as illustrated by two studies I am proposing my students do). Gas is distributed unevenly within bubbly foods, and this causes very small pressure differences to exist between different bubbles. But, even though pressure differences are small, the distribution of bubble sizes changes so rapidly that we have to use one of our planet's most intense beams of light (the Canadian Light Source) to successfully study these changes. Creating a good food foam demands the right ingredients. The protein molecules that are used in food foams (think dairy proteins, for example) perform well because they have both polar and non-polar characteristics on the same molecule. But, how does the polarity change if we squeeze the protein to a pressure of 8000 atmospheres? The question isn't so bizarre when you consider that high pressure processing is being increasingly used to ensure that our food is safe. Over the five years of this research, I expect to quantify the influence of certain physical properties on the properties of aerated foods. Learning more about the nature of aerated food materials will benefit the biological sciences by establishing simplifying principles that can be applied to get a better understanding of the properties of other soft biological materials. Canadians will benefit because a better understanding of how to process bubbles and food materials will allow food manufacturers to create high quality foods with more healthy ingredients without cutting down on the original taste.
许多食物和饮料需要气泡来创造独特的质地和风味。如果你不相信这一点,可以尝试用一罐刚打开的可乐和一罐放了一天的可乐来进行味觉测试。 但是,除此之外,泡沫食品和食品泡沫显示出一些非常有趣的特性,我们还不完全了解它们是如何产生的。 例如,为什么特定频率的超声波可以用来激发面包面团中的气泡,使气泡实际上会产生共振,但它们不会在饼干面团中? 我想采用材料科学的方法来回答这样的问题,以便更好地理解气泡对食品特性的影响。 然而,这并不容易,需要使用一些相当复杂的科学工具(正如我建议我的学生做的两项研究所示)。 气体在气泡食物中分布不均匀,这导致不同气泡之间存在非常小的压力差。 但是,即使压力差很小,气泡大小的分布变化如此之快,以至于我们不得不使用地球上最强烈的光束之一(加拿大光源)来成功地研究这些变化。创造一个好的食品泡沫需要正确的成分。 食品泡沫中使用的蛋白质分子(例如乳制品蛋白质)表现良好,因为它们在同一分子上具有极性和非极性特征。但是,如果我们把蛋白质挤压到8000个大气压,极性是如何变化的呢?当你考虑到高压加工越来越多地被用来确保我们的食品安全时,这个问题就不那么奇怪了。 经过五年的研究,我希望量化某些物理特性对充气食品特性的影响。 了解更多关于充气食品材料的性质将有利于生物科学,建立简化的原则,可以应用于更好地了解其他软生物材料的特性。 加拿大人将从中受益,因为更好地了解如何处理气泡和食品材料将使食品制造商能够在不降低原有口味的情况下,用更健康的成分制造高质量的食品。
项目成果
期刊论文数量(0)
专著数量(0)
科研奖励数量(0)
会议论文数量(0)
专利数量(0)
数据更新时间:{{ journalArticles.updateTime }}
{{
item.title }}
{{ item.translation_title }}
- DOI:
{{ item.doi }} - 发表时间:
{{ item.publish_year }} - 期刊:
- 影响因子:{{ item.factor }}
- 作者:
{{ item.authors }} - 通讯作者:
{{ item.author }}
数据更新时间:{{ journalArticles.updateTime }}
{{ item.title }}
- 作者:
{{ item.author }}
数据更新时间:{{ monograph.updateTime }}
{{ item.title }}
- 作者:
{{ item.author }}
数据更新时间:{{ sciAawards.updateTime }}
{{ item.title }}
- 作者:
{{ item.author }}
数据更新时间:{{ conferencePapers.updateTime }}
{{ item.title }}
- 作者:
{{ item.author }}
数据更新时间:{{ patent.updateTime }}
Scanlon, Martin其他文献
Scanlon, Martin的其他文献
{{
item.title }}
{{ item.translation_title }}
- DOI:
{{ item.doi }} - 发表时间:
{{ item.publish_year }} - 期刊:
- 影响因子:{{ item.factor }}
- 作者:
{{ item.authors }} - 通讯作者:
{{ item.author }}
{{ truncateString('Scanlon, Martin', 18)}}的其他基金
Process Effects on the Constitutive Properties of Soft Aerated Food Materials
工艺对软质充气食品材料结构性能的影响
- 批准号:
RGPIN-2018-06046 - 财政年份:2022
- 资助金额:
$ 2.26万 - 项目类别:
Discovery Grants Program - Individual
Process Effects on the Constitutive Properties of Soft Aerated Food Materials
工艺对软质充气食品材料结构性能的影响
- 批准号:
RGPIN-2018-06046 - 财政年份:2021
- 资助金额:
$ 2.26万 - 项目类别:
Discovery Grants Program - Individual
Process Effects on the Constitutive Properties of Soft Aerated Food Materials
工艺对软质充气食品材料结构性能的影响
- 批准号:
RGPIN-2018-06046 - 财政年份:2020
- 资助金额:
$ 2.26万 - 项目类别:
Discovery Grants Program - Individual
Process Effects on the Constitutive Properties of Soft Aerated Food Materials
工艺对软质充气食品材料结构性能的影响
- 批准号:
RGPIN-2018-06046 - 财政年份:2019
- 资助金额:
$ 2.26万 - 项目类别:
Discovery Grants Program - Individual
Process Effects on the Constitutive Properties of Soft Aerated Food Materials
工艺对软质充气食品材料结构性能的影响
- 批准号:
RGPIN-2018-06046 - 财政年份:2018
- 资助金额:
$ 2.26万 - 项目类别:
Discovery Grants Program - Individual
Systematic examination of formulation effects on product shelf-life of Italian traditional macaroons
系统检验配方对意大利传统杏仁饼产品保质期的影响
- 批准号:
522297-2017 - 财政年份:2017
- 资助金额:
$ 2.26万 - 项目类别:
Engage Grants Program
Constitutive Properties of Soft Aerated Food Materials
软质充气食品材料的构成特性
- 批准号:
138588-2013 - 财政年份:2017
- 资助金额:
$ 2.26万 - 项目类别:
Discovery Grants Program - Individual
Constitutive Properties of Soft Aerated Food Materials
软质充气食品材料的构成特性
- 批准号:
138588-2013 - 财政年份:2016
- 资助金额:
$ 2.26万 - 项目类别:
Discovery Grants Program - Individual
Control and optimization of sheeting (rolling) manufacturing through on-line ultrasonic monitoring and evaluation
通过在线超声波监测和评估控制和优化片(卷)制造
- 批准号:
463167-2014 - 财政年份:2016
- 资助金额:
$ 2.26万 - 项目类别:
Strategic Projects - Group
Control and optimization of sheeting (rolling) manufacturing through on-line ultrasonic monitoring and evaluation
通过在线超声波监测和评估控制和优化片(卷)制造
- 批准号:
463167-2014 - 财政年份:2015
- 资助金额:
$ 2.26万 - 项目类别:
Strategic Projects - Group
相似海外基金
Process Effects on the Constitutive Properties of Soft Aerated Food Materials
工艺对软质充气食品材料结构性能的影响
- 批准号:
RGPIN-2018-06046 - 财政年份:2022
- 资助金额:
$ 2.26万 - 项目类别:
Discovery Grants Program - Individual
Process Effects on the Constitutive Properties of Soft Aerated Food Materials
工艺对软质充气食品材料结构性能的影响
- 批准号:
RGPIN-2018-06046 - 财政年份:2021
- 资助金额:
$ 2.26万 - 项目类别:
Discovery Grants Program - Individual
Process Effects on the Constitutive Properties of Soft Aerated Food Materials
工艺对软质充气食品材料结构性能的影响
- 批准号:
RGPIN-2018-06046 - 财政年份:2020
- 资助金额:
$ 2.26万 - 项目类别:
Discovery Grants Program - Individual
Process Effects on the Constitutive Properties of Soft Aerated Food Materials
工艺对软质充气食品材料结构性能的影响
- 批准号:
RGPIN-2018-06046 - 财政年份:2019
- 资助金额:
$ 2.26万 - 项目类别:
Discovery Grants Program - Individual
Process Effects on the Constitutive Properties of Soft Aerated Food Materials
工艺对软质充气食品材料结构性能的影响
- 批准号:
RGPIN-2018-06046 - 财政年份:2018
- 资助金额:
$ 2.26万 - 项目类别:
Discovery Grants Program - Individual
Constitutive Properties of Soft Aerated Food Materials
软质充气食品材料的构成特性
- 批准号:
138588-2013 - 财政年份:2017
- 资助金额:
$ 2.26万 - 项目类别:
Discovery Grants Program - Individual
Constitutive Properties of Soft Aerated Food Materials
软质充气食品材料的构成特性
- 批准号:
138588-2013 - 财政年份:2016
- 资助金额:
$ 2.26万 - 项目类别:
Discovery Grants Program - Individual
Constitutive Properties of Soft Aerated Food Materials
软质充气食品材料的构成特性
- 批准号:
138588-2013 - 财政年份:2015
- 资助金额:
$ 2.26万 - 项目类别:
Discovery Grants Program - Individual
Constitutive Properties of Soft Aerated Food Materials
软质充气食品材料的构成特性
- 批准号:
138588-2013 - 财政年份:2014
- 资助金额:
$ 2.26万 - 项目类别:
Discovery Grants Program - Individual
Constitutive Properties of Soft Aerated Food Materials
软质充气食品材料的构成特性
- 批准号:
138588-2013 - 财政年份:2013
- 资助金额:
$ 2.26万 - 项目类别:
Discovery Grants Program - Individual