Application of probe tensile method for quantitative characterisation of the stickiness of fluid foods
Application of probe tensile method for quantitative characterisation of the stickiness of fluid foods
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DOI：
10.1016/j.jfoodeng.2007.12.004
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发表时间：
2008-07-01
影响因子：
5.5
通讯作者：
Pugnaloni, Luis A.
中科院分区：
文献类型：
--
作者：
Chen, Jianshe;Feng, Min;Pugnaloni, Luis A.
本研究应用探针张力分离法定量表征流体食品的粘性，并探讨其与消费者感官知觉的相关性。总共测试了12种商业流体食品。发现最大拉伸力（F-m）和直到最大力的功（W-m）是预测粘性的有用参数。这两个参数与感觉测试结果呈正相关。结果表明，由于长力尾的存在，某些流体在整个拉伸分离过程中所做的总功（R）与感觉存在很大差异。分离试验在很宽的探头速度范围内进行（从0.1 mm/s到40 mm/s），但发现惯性效应可以忽略不计。还表明，虽然力和功的绝对值高度依赖于分离速度，但只要在相同的实验装置下进行测试，食品的相对粘性就不会受到影响。讨论了影响食品粘性的可能机理。据信，突然拉伸的流体的压降和空化在影响消费者对食品粘性的感官感知方面可能是关键的。(c)2007爱思唯尔有限公司保留所有权利。
This work applied a probe tensile separation method for quantitative characterisation of the stickiness of fluid foods and investigated its correlation to consumers' sensory perception. Altogether 12 commercial fluid food products were tested. The maximum tensile force (F-m) and the work till the maximum force (W-m) were found to be useful parameters for stickiness prediction. Both of the parameters showed positive correlations with the results from sensory perception tests. It was found that, for some fluids, the total work done over the whole tensile separation (R) showed great discrepancy with the sensory perception, due to the existence of long force tail. The separation tests were performed over a wide range of probe speed (from 0.1 mm/s to 40 mm/s), but the inertial effect was found to be negligible. It was also demonstrated that, although the absolute value of force and work were highly dependent on the separation speed, the relative stickiness of foods was not affected as far as the tests were conducted under the same experimental setup. Possible mechanisms governing food stickiness were discussed. It was believed that pressure drop and cavitation of a suddenly stretched fluid could be critical in influencing consumers' sensual perception of food stickiness. (c) 2007 Elsevier Ltd. All rights reserved.