Describing the firmness, springiness and rubberiness of food gels using fractional calculus. Part I: Theoretical framework

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• 作者：T.J. Faber^a ; ^b ; ^{timo.faber@frieslandcampina.com" class="auth_mail" title="E-mail the corresponding author} ; A. Jaishankar^c ; G.H. McKinley^c
• 关键词：Rational reformulation ; Food gels ; Structure-texture engineering ; Constitutive model ; Fractional calculus ; Scott Blair
• 刊名：Food Hydrocolloids
• 出版年：2017
• 出版时间：January 2017
• 年：2017
• 卷：62
• 期：Complete
• 页码：311-324
• 全文大小：1511 K

文摘

Constitutive models for soft solids that quantitatively relate the state of the stress in the material to the deformation history have the potential to be used in a structure-texture engineering context, but successful examples are scarce. In the present work we define equations for the firmness F, springiness S, and rubberiness R, of semi-soft food gels such as cheeses that exhibit broad power-law stress relaxation over a wide range of timescales. The equations contain only two material properties, which have their origin in the food microstructure: a fractional exponent, which quantifies the frequency and temporal response and secondly a scale factor or “quasi-property”, which sets the magnitude of the stress in the material. Together they form a constitutive element, known as the ‘springpot’ or Scott Blair element which can accurately capture the viscoelastic properties of food gels such as semi-hard cheeses. Using this model it becomes possible to provide clear and unambiguous definitions of textural parameters such as firmness, springiness and rubberiness, and to quantify their time-dependence and interrelationship. The magnitude of the firmness and springiness are inversely related through the fractional constitutive model. Our FSR-equations can be used in a texture engineering context to guide effective product reformulation of soft-solid, hydrocolloidal gels.