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
• 负责人: Scanlon, Martin
• 金额: $ 2.11万
• 依托单位: University of Manitoba
• 依托单位国家: 加拿大
• 项目类别: Discovery Grants Program - Individual
• 财政年份: 2015
• 资助国家: 加拿大
• 起止时间: 2015-01-01 至 2016-12-31
• 项目状态: 已结题
• 来源: https://www.nserc-crsng.gc.ca/ase-oro/Details-Detailles_eng.asp?id=569366
• 关键词: Constitutive; Properties; Soft; Aerated; Food

Many foods and drinks need bubbles to create unique textures and flavours. 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 that we don't yet fully understand. Over the next five years, I want to examine how the properties of these fragile food materials are affected by the bubbles they contain. In the first objective we will examine how ingredients affect the physical properties of bubbly foods with both low and high concentrations of bubbles. Real food examples would be dough (low) and meringues (high). Because bubble distributions in soft materials evolve rapidly, we will also study bubble dynamics. In fact, bubble sizes change so rapidly in soft solids such as dough that we will need to use one of our planet's most intense beams of light (the Canadian Light Source) to successfully study these changes. One outcome from the research is that by understanding the forces driving bubble size changes, we can create better aerated foods as a result of their stabilization. In the second objective we will examine how the protein matrix that supports the bubbles in many aerated foods is affected by squeezing the protein molecules with pressures up to 8000 atmospheres. This approach is not just an academic exercise because high pressure processing is increasingly used to ensure that our food is safe as well as fresh. From these pressurization studies, we expect to derive fundamental thermodynamic properties for dairy foaming proteins utilizing precise measurements of the physical properties of the protein solutions. An expected outcome is that these thermodynamic properties will allow us to better control high pressure processing to produce additive-free ingredients for 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 impacting the original taste.

许多食物和饮料需要气泡来创造独特的质地和味道。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我们还没有完全理解的非常有趣的特性。在接下来的五年里，我想研究这些脆弱的食品材料的特性是如何受到它们所包含的气泡的影响的。 在第一个目标中，我们将研究成分如何影响具有低浓度和高浓度气泡的泡沫食品的物理特性。 真实的食物的例子是面团（低）和蛋白酥皮（高）。 由于软材料中的气泡分布发展迅速，我们也将研究气泡动力学。 事实上，在面团等软固体中，气泡大小的变化如此之快，以至于我们需要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。该研究的一个成果是，通过了解驱动气泡大小变化的力量，我们可以通过稳定气泡来创造出更好的充气食品。在第二个目标中，我们将研究在许多充气食品中支持气泡的蛋白质基质如何受到高达8000个大气压的压力挤压蛋白质分子的影响。这种方法不仅仅是一种学术实践，因为高压加工越来越多地用于确保我们的食品安全和新鲜。 从这些加压研究中，我们希望得到基本的热力学性质的乳制品发泡蛋白质利用精确测量的蛋白质溶液的物理性质。一个预期的结果是，这些热力学性质将使我们能够更好地控制高压加工，以生产充气食品的无添加剂成分。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影响原有口味的情况下，用更健康的成分生产高质量的食品。