Rheometer for characterizing the mechanical properties of food materials

用于表征食品材料机械性能的流变仪

• 批准号: RTI-2020-00445
• 负责人: KokselUstundag, Havva
• 金额: $ 10.5万
• 依托单位: University of Manitoba
• 依托单位国家: 加拿大
• 项目类别: Research Tools and Instruments
• 财政年份: 2019
• 资助国家: 加拿大
• 起止时间: 2019-01-01 至 2020-12-31
• 项目状态: 已结题
• 来源: https://www.nserc-crsng.gc.ca/ase-oro/Details-Detailles_eng.asp?id=693581
• 关键词: Rheometer; characterizing; mechanical; properties; food

To improve the quality of novel and existing foods, their physical properties need to be quantitatively characterized and better understood at various stages of processing and during storage. This application requests the purchase of a HR-2 Discovery Hybrid Rheometer to be used in characterizing the changes in mechanical properties of food materials as they are exposed to a wide range of temperature and pressure conditions and at various deforming stress rates that foods go through during manufacturing. With the purchase of this rheometer, Drs. Koksel, Scanlon, Aluko and Erkinbaev will have access to tools to investigate the mechanical properties of foods ranging from expanded snacks, vegetarian/vegan burger patties and bread doughs to food suspensions, protein gels and protein-rich foams. A major part of Koksel's research involves elucidating how novel structures are formed in protein enriched aerated foods that are crispy and crunchy, and texturized plant-based meats' that are able to mimic the juicy and fibrous nature of animal muscle meat. Measurement of both these structure formation pathways requires a pressure- and temperature-controlled rheometer. Another research direction (Scanlon) is to identify the compositional and structural bases that govern the viscoelastic behaviour of wheat flour doughs and to establish simple reliable models of their constitutive properties. This line of research is scientifically interesting and also practically relevant to the bakery industry due to dough handling difficulties and product quality issues induced by changes in formula. Scanlon's research program involves studies of the complex flow properties of food suspensions during processing, for which a high sensitivity rheometer is essential so as to measure elasticity development as a function of solid content in these particulate food slurries. For Aluko, fundamental rheological investigations of structure-function relationships in food protein gels as affected by processing parameters and intrinsic protein structures will lead to the discovery of novel protein gels. Erkinbaev's research on the role of plant protein surfactants in foam mechanical properties will complement the optical measurements from his lab, unraveling how foam texture and mouth feel are affected in conventional and novel foods. All of the above projects require very sensitive temperature control and a rheometer with a low compliance to enable high precision measurements of the mechanical properties of model and complex food systems. Without a new rheometer, our publications do not have as high an impact in the scientific community, due to the limited scope and restrictive nature of the data produced using our current rheometer. Should our current 19-years-old rheometer (or any of its parts), that is heavily used and no longer supported for service, fail, the research programs of the applicants and training of their HQP will be severely interrupted.

为了提高新型食品和现有食品的质量，需要对其物理特性进行定量表征，并在加工的各个阶段和储存过程中更好地了解它们。该应用要求购买 HR-2 Discovery 混合流变仪，用于表征食品材料在暴露于各种温度和压力条件下以及食品在加工过程中经历的各种变形应力率时机械性能的变化。制造业。购买这款流变仪后，Drs. Koksel、Scanlon、Aluko 和 Erkinbaev 将能够使用工具来研究食品的机械特性，范围从膨化零食、素食/纯素食汉堡肉饼和面包面团到食品悬浮液、蛋白质凝胶和富含蛋白质的泡沫。科克塞尔研究的主要部分涉及阐明如何在富含蛋白质的松脆的充气食品和能够模仿动物肌肉的多汁和纤维性质的组织化植物肉中形成新颖的结构。这两种结构形成途径的测量都需要压力和温度控制的流变仪。另一个研究方向（Scanlon）是确定控制小麦面粉面团粘弹性行为的成分和结构基础，并建立其本构特性的简单可靠的模型。由于配方变化引起的面团处理困难和产品质量问题，这一系列的研究不仅具有科学意义，而且与烘焙行业也具有实际相关性。 Scanlon 的研究项目涉及加工过程中食品悬浮液的复杂流动特性的研究，为此高灵敏度流变仪至关重要，以便测量弹性发展作为这些颗粒食品浆料中固体含量的函数。对于 Aluko 来说，对食品蛋白质凝胶中受加工参数和内在蛋白质结构影响的结构-功能关系进行基础流变学研究将导致新型蛋白质凝胶的发现。埃尔金巴耶夫关于植物蛋白表面活性剂在泡沫机械性能中的作用的研究将补充他实验室的光学测量，揭示传统和新型食品中泡沫质地和口感如何受到影响。所有上述项目都需要非常灵敏的温度控制和低顺应性的流变仪，以便能够高精度测量模型和复杂食品系统的机械性能。如果没有新的流变仪，由于使用我们当前的流变仪产生的数据的范围有限和限制性，我们的出版物在科学界不会产生那么大的影响。如果我们现有的已使用 19 年的流变仪（或其任何部件）被大量使用且不再支持维修，一旦发生故障，申请人的研究计划及其 HQP 的培训将严重中断。