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.

为了提高新颖食品和现有食物的质量，需要对它们的物理特性进行定量表征和更好地理解在加工和存储期间的各个阶段。该应用要求购买HR-2 Discovery混合流变仪，用于表征食品材料机械性能的变化，因为它们暴露于广泛的温度和压力条件下，并且在制造过程中食品经历的各种变形应力率。通过购买此流变仪，博士。 Koksel，Scanlon，Aluko和Erkinbaev将可以使用工具来研究食物的机械性能，从膨胀的零食，素食/纯汉堡馅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。 Koksel研究的主要部分是阐明如何在富含蛋白质的充气食品中形成新颖的结构，这些食物酥脆而脆脆，并且能够模仿动物肌肉肉类的多汁和纤维状性质。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的粘弹性行为的组成和结构碱基，并建立其组成性特性的简单可靠模型。这一研究在科学上很有趣，并且实际上与面包店行业有关，因为面团处理困难和配方变化引起的产品质量问题。 Scanlon的研究计划涉及对食物悬浮液在加工过程中的复杂流量性能的研究，对于这些颗粒食品泥浆中，高灵敏度休闲仪至关重要，以便测量弹性发展与固体含量的函数。对于Aluko，受加工参数和内在蛋白质结构影响的食物蛋白凝胶中结构功能关系的基本研究将导致发现新型蛋白质凝胶。 Erkinbaev对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其实验室的光学测量结果，从而揭示了在常规和新颖食品中如何影响泡沫质地和口腔的感觉。以上所有项目都需要非常灵敏的温度控制和具有低依从性的休斯仪，以实现模型和复杂食品系统的机械性能的高精度测量。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和限制性有限，我们的出版物对科学界的影响没有很大的影响。如果我们目前的19岁的流变仪（或其任何零件）（不再支持服务，失败，申请人的研究计划和HQP的培训）将受到严重中断。