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Summary food physics FPH20306

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Extensive clear summary of food physics FPH20306

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  • January 31, 2021
  • 22
  • 2020/2021
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Bulk rheology
Fluids

Rheology: science that studies relation between forces applied and rate of deformation
(stirring souce, chewing apple, stretching dough etc…)
Types of deformation:
- Shear




- Extension




Newtonian fluids:

Non-newtonian fluids:
Shear = extension + rotation
Rotation is for complex systems not zero

Types non-newtonian behavior:
1. Shear thinning: as it starts to flow, the shear decreases →
fluid accelerates (drains faster than Newtonian) (milk,
custard, yoghurt)
Viscosity and stress decreases if flow rate increases




Mechanisms of shear thinning in macromolecular solutions:




Resistance flow higher Resistance lower

, 2. Shear thickening: opposite of shear
thinning (peanut butter)
Viscosity and stress increases if flow rate
increases




3. Bingham and plastic flow behavior:
minimal stress needed for flow: below this
stress fluids behave like solids (dough,
margarine, ketchup, whipped cream)
Bingham: newtonian but minimal stress
needed for flow
Plastic flow: shear thinning but minimal
stress needed for flow




4. Thixotropic behavior and hysteresis: time
dependent behavior: breakdown and
recovery of structures take time




Elastic solids




When G=constant → solid = Hooken elastic solid (gelatin/ globular proteins at small deformations <1%)

, Non-hooken behavior:
1. Strain softening (almost all solid foods) 2. Strain hardening (protein/gelatin gels)




Viscoelastic materials









Determine the elastic and viscous part









Linear viscoelastic materials: G’ and G” are constant
But in general:
Or alternatively
Fast deformation: more elastic
Slow deformation: more viscous because the network has more time to allow for viscous relaxation

Instruments for measuring rheological properties
1. Low viscosity newtonian liquids: capillary viscometers (Ubbelhode viscometer: )
2. Non-newtonian fluids: roto-viscometers (steady shear testing)
3. Viscoelastic fluids/gels: stress controlled rheometers (steady shear, stop flow relaxation, oscillatory
shear testing)
4. Viscoelastic solids: compression/extension devices (texture analyzer)

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