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: 2016
• 资助国家: 加拿大
• 起止时间: 2016-01-01 至 2017-12-31
• 项目状态: 已结题
• 来源: https://www.nserc-crsng.gc.ca/ase-oro/Details-Detailles_eng.asp?id=593417
• 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.

许多食物和饮料都需要气泡来创造独特的质地和风味。如果您不相信这一点，请尝试使用新鲜开放和一罐可乐的味觉测试。但是，此外，起泡的食物和食品泡沫显示出一些我们尚未完全理解的非常有趣的特性。在接下来的五年中，我想检查这些脆弱食品材料的特性如何受其所包含的气泡的影响。在第一个目标中，我们将研究成分如何影响低浓度气泡的气泡食物的物理特性。真正的食物例子将是面团（低）和蛋白酥皮（高）。由于软材料中的气泡分布迅速发展，因此我们还将研究气泡动力学。实际上，在诸如面团之类的软固体中，气泡尺寸的变化如此之快，以至于我们需要使用地球上最强烈的光束（加拿大光源）来成功研究这些变化。这项研究的结果是，通过了解驱动气泡尺寸变化的力，我们可以由于其稳定而产生更好的充气食品。在第二个目标中，我们将研究如何支持许多充气食品中气泡的蛋白质基质受到压力高达8000个大气的蛋白质分子的影响。这种方法不仅是一种学术练习，因为越来越多地使用高压处理来确保我们的食物既安全又新鲜。从这些加压研究中，我们期望利用蛋白质溶液的物理特性的精确测量来得出乳制泡沫蛋白质的基本热力学特性。一个预期的结果是，这些热力学特性将使我们能够更好地控制高压加工，从而为充气食品生产无添加剂的成分。了解有关充气食品材料性质的更多信息将通过建立可以应用的简化原理来更好地理解其他软生物学材料的特性，从而使生物科学的性质受益。加拿大人会受益，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始口味的情况下创建具有更健康成分的高质量食品。