rheological properties for foods
TRANSCRIPT
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Rheological Properties for Foods
An-I Yeh, Professor EmeritusGraduate Institute of Food Science & Technology
National Taiwan University
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What You Will Learn from This Class
Principle of Rheology.
Operations of Rheometer.
Applications of Rheometry,
such as texture measurement.
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How do you recognize it ?
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Which one you like?
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What’s your preferences?
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General Concept in Rheology
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Rheology is defined as the study of deformation and flow of
matter.
Deformation pertains to solid; and flow to liquid.
In the simplest case, the rheological property of interest in
solids is their elasticity, and in liquids it is viscosity.
the International Organization for Standardization,
Texture encompasses all the rheological and structural
(geometrical and surface) attributes of a food product perceptible by
means of mechanical, tactile and, when appropriate, visual and
auditory receptors.
Rheology
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Relationship of the Senses with Sensory Properties
Viscosity, Yield
Stress,
Viscoelasticity
Q = ?
Fingers, Mouthfeel
(三叉神經)
(動覺)
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Interrelationships between Food Structure,
Rheology and Texture
Borwankar, 1992
Journal of Food Engineering 16:1- 16
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Utilization of Rheological Properties
Molecular Structure
•MW & MWD
•Chain Branching and Cross-linking
•Interaction of Fillers with Matrix Polymer
•Single or Multi-Phase Structure
Viscoelastic Properties
As a function of::
•Strain Rate(frequency)
•Strain Amplitude
•Temperature
Processability & Product Performance
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Definitions of Rheological Terms
(Jackman 1991)
Food Technology July p. 90
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Stress and Strain
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Consider a volume element in the shape of a unit cube. There
are two basic types of stresses that can be exerted on any
material in this volume element –
Normal stresses are those that act perpendicular to the
face of the cube and
Shear stresses are those that act tangential to the face of
the cube.
Two Types of Stresses
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Deformation of an Isolated Macromolecule
Shear deformation Extensional deformation
(Menjivar 1990)
Dough Rheology and Baked Product Texture p. 8
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Perceived Sweetness and Thickness of 10% Sugar
Solution Thickened with Different Thickeners to Give
Different Rheological Properties
(Wood 1979)
Food Texture and Rheology p. 21
Sw
eetness d
ecrease
Th
ickn
ess increase
Flo
w b
ehav
ior in
dex
decrease
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Viscosity
A measure of a material’s
resistance to flow
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Elasticity
• Ability to store deformational energy
• Capacity to regain shape after being
deformed
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Viscoelasticity
• Stress response combines elastic and
viscous behavior
• Mechanical properties time - and
temperature - dependent
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Simple Classification of Rheological Behavior
(Steffe 1996)
Rheological Methods in Food Process Engineering
p. 50
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童世煌科學發展 2012年8月,476:16-21
橡膠的彈性
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23童世煌科學發展 2012年8月,476:16-21
軟性的果凍
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童世煌科學發展 2012年8月,476:16-21
麵糰的黏彈性
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How to Measure the Viscosity?
()
Shear Rate (g) =dv/dx = v/HAlso called shear strain rate
.
v = U/time
strain = U/H
Newton's law states that
the shear stress is
proportional to the shear
strain rate. The
proportionality constant is
known as the (dynamic)
viscosity (h or m).
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Fluids
Newtonian Fluids
t = h g
Shear Stress = constant x shear rate
Non-Newtonian Fluids (Herschel Bulkley Model)
t = k (g)n + to
k: consistency coefficient
n: flow behavior index,
to : yield stress (sometimes designated as o)
It is called power law equation when yield stress is zero.
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For a Power Law FluidsApparent Viscosity = Shear Stress/Shear Rate
1)()( −== n
n
kk
gg
gh
solvent
solution
relh
hh ==
1−== relsp hh
C
sp
red
hh ==
C
relinh
hh
ln==
0
int
→
==
c
sp
C
hh
Relative Viscosity
Specific Viscosity
Reduced Viscosity
Inherent Viscosity
Intrinsic Viscosity
where C is the concentration of the solution.
when yield stress is zero
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NON-IDEAL LIQUIDS
Shear-Rate Dependent Non-ideal Behavior
Pseudoplastic fluids. It manifests itself as a decrease in the
apparent viscosity of a fluid as the shear rate is increased,
and is therefore referred to as shear thinning.
Pseudoplasticity may occur for a number of different
reasons, e.g., polymers may align themselves with the flow
field, solvent molecules bound to a particle may be
removed, or aggregated particles may break down.
Dilatant fluids. Dilatant behavior is much less common
than pseudoplastic behavior. It manifests itself as an
increase in the apparent viscosity as the shear rate is
increased, and is therefore sometimes referred to as shear
thickening.http://www-unix.oit.umass.edu/~mcclemen/581Rheology.html
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Time Independent Fluids
Shear Stress Apparent Viscosity
(Steffe 1996)
Rheological Methods in Food Process Engineering
p. 22, 25
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Time-Dependent Behavior of Fluids
(Steffe 1996)
Rheological Methods in Food Process Engineering
p. 28
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Thixotropic Behavior of Paints
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Fundamental rheological measurements: steady shear and
dynamic viscometric measurements on fluids and
viscoelastic materials, or the small deformation testing of
solids.
Empirical measurements: amylograph, commonly used in
studies on starch gelatinization; Brookfield viscometers.
Imitative measurements: instrumental texture profile
method developed at General Foods (Friedman et al., 1963).
In this test, the first two bites of the mastication process are
imitated with an instrument.
Instrumental Measurements of Rheology of Foods
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Common Rheological Instruments
(Steffe 1996)
Rheological Methods in Food Process Engineering
p. 3
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Schematic of a Typical Rotational Rheometer
apply torque to the sample
measure sample deformation and
deformation rate
stabilize the spindle
constrain the sample
regulate temperature
All rheometers calculate stress and shear rate from the measured
torques and speeds, respectively.
Some rheometers use a separate transducer to measure the torque,
whereas most integrate this measurement into the motor controller.
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36Plate & Plate
Cone & Plate
Concentric Cylinders
Motor Applies Torque
Strain read from
Optical Encoder.
Fixed Gap
Variable Gap
Geometry of Shear for Rotational Rheometers [Controlled Stress]
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Parallel Plate Geometry
Dm
Torque MNm
Rad/sRm
=2M
3
RRim=
Dg
RRim
.
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2cm
4cm
6cm
Shear Stress
Gap
Shear Rate
Decreases
Increases0
Infinity
Plate Gaps and Diameters
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Cone & Plate Truncation Height = Gap
Truncation Heights:
1 degree ~ 20 - 30 microns
2 degrees ~ 60 microns
4 degrees ~ 120 microns
Gap must be > or = 10 [particle size]!!
Limitations of Cone & Plate for Dispersions - Fixed Gap!
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100% Elastic Behavior
Phase angle =0o
( = 0)
100% Viscous Behavior
Phase angle = 90o
( = 90)
Strain(應變)
Stress(應力)
Hooke’s law E = /e Newton’s law e = h .d /dt
Ideal Elastic and Viscous Response to Stress
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黏彈行為(Viscoelastic Behavior)
相角介於0與90度間
(0 < 90) G*(complex
modulus)
G‘(elastic modulus)
複數模量=應力波幅/應變波幅(G* = stress amp/strain amp )
彈性(儲存)模量(G')= G*cos
黏彈(損失)模數(G")= G*sin
阻尼(damping or tan ) = G"/G‘
應力(Stress)
應變(Strain)
G”(v
iscous m
odulu
s)
動態理論:黏彈性材料黏與彈的解析
G : Shear Modulus
quantifies the balance between energy loss and storage.
> 1 ➔ more "liquid" properties,
< 1 ➔ more "solid" properties, regardless of the viscosity.
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Calculation of Shear Modulus
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SUPER BALL
TENNIS
BALL X
STORAGE
LOSS
Schematics for Storage and Loss Moduli
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Strain Sweep Mode in Dynamic Testing
(Steffe 1996)
Rheological Methods in Food Process Engineering
p. 319
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Non-Linear Region
G = f(g)Linear Region
G is constant
t
G
% strain
str
es
s (
Pa
)
Linear and Non-Linear Stress-Strain Behavior of Solids
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(Steffe 1996)
Rheological Methods in Food Process Engineering
p. 329
Dynamic Mechanical Spectra for a Dilution Solution
Terminal Region : G”>G’
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Terminal to Rubbery Region : G” Crossover G’
Dynamic Mechanical Spectra for a Concentrated Solution
(Steffe 1996)
Rheological Methods in Food Process Engineering
p. 330
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Dynamic Mechanical Spectra for a Gel
Rubbery Plateau Region : G’ > G”
(Steffe 1996)
Rheological Methods in Food Process Engineering
p. 330
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Texture Profile Analysis
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Texture Profile Analysis
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Some Food Texture Terminology
TIC Gum Co. White paper
Gelatin free gummy vitamins
Accessed Oct. 8, 2016
Pound cake: 重奶油蛋糕
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Definition of Texture Attributes
Chuang & Yeh, 2006
J. Food Eng. 74:314
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Typical Tensile Stress-Strain Curves for Polymers
Strain(%)
Str
ess(
psi
)
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a capillary viscometer
The sample is dropped down the larger hole of
the capillary viscometer (tube G) and then
sucked through the other end with an auto-
pipette. Next, clamp it to the water bath of 30
degrees Celsius and record the time it takes the
meniscus of the solution to fall from point C on
the tube to point E.
hrel=t / ts
From Hagen-Poiseuille equation
h = Dp R4/8 Q L
R:radius of tube
L: length of tube
Q: volumetric flow rate
Measuring Intrinsic Viscosity
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A polymer chain in solution has a coil conformation that behaves
hydrodynamically like an ‘equivalent hard sphere’ as described
by the Einstein equation
Vh
Einstein Equation
[h]M = 2.5 Vh = 2.5(4/3 Rh3) = 10.47 Rh
3
Thus, the intrinsic viscosity is inversely proportional to the molecular
density, one could call it the hydrodynamic density.
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1−=−
== rel
s
s
sp hh
hhhSpecific viscosity
C (concentration)
hsp
Slope ≅ 3.4
Slope ≅ 1
Dilute solution
xx
x
xx
x
x
x
x
x
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0
int
→
==
c
sp
C
hhIntrinsic Viscosity
C (concentration)
C
sph
good
Due to the ionic strength
Change the conformational structure
Thus, viscosity is raised
No good
x x
x
x
x
xx
x
x
x