Deformation and fracture behavior of physical gelatin gel systems

Czerner, Marina; Fasce, Laura Alejandra; Martucci, Josefa Fabiana; Ruseckaite, Roxana Alejandra; Frontini, Patricia María

doi:10.1016/j.foodhyd.2016.04.007

Cited by 63 publications

(54 citation statements)

References 37 publications

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“…Puncture tests were done with a P5 probe (diameter: 5 mm) at a crosshead speed of 1 mm s −1 using a texture analyzer (TA‐XT plus, Stable Micro Systems, Ltd., Godalming, UK). Skin hardness and internal hardness were relatively defined as the load measured when the punch penetrated 2 and 8 mm into the gel surface (Czerner et al ., ; Brenner et al ., ). There were nine repetitions using different furu pieces per experiment.…”

Section: Methodsmentioning

confidence: 99%

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Characteristic of low‐salt solid‐state fermentation of Yunnan oil furu with Mucor racemosus: microbiological, biochemical, structural, textural and sensory properties

Wei

Wang

Liu

et al. 2018

Int J of Food Sci Tech

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The effect of reducing salt on the microflora, enzymatic activity and structural, textural and sensory properties of Yunnan oil furu was studied. Oil furu with different salt content, including 11 (control), 9%, 7% and 5%, were prepared. The results showed that lower salt increased fungus and lactic acid bacteria growth, yielding a tastier product. In addition, pathogenic bacterium such as Staphylococcus aureus and Salmonella were not detected in Yunnan oil furu during low-salt solid-state fermentation, and the Escherichia coli was <3 MPN g À1 . Enzymatic activity decreased slower in low-salt fermented products, leading to more protein hydrolysis. Consequently, the free amino acids and free fatty acids increased significantly. Reduced salt also improved the structural, textural and sensory properties, such as giving a more consistent structure, better spreadability and a better sensory evaluation.Fermentation of Yunnan oil furu with Mucor racemosus G. Wei et al.

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Section: Methodsmentioning

confidence: 99%

“…() and Czerner et al . () with modifications. Puncture tests were done with a P5 probe (diameter: 5 mm) at a crosshead speed of 1 mm s −1 using a texture analyzer (TA‐XT plus, Stable Micro Systems, Ltd., Godalming, UK).…”

Section: Methodsmentioning

confidence: 99%

Characteristic of low‐salt solid‐state fermentation of Yunnan oil furu with Mucor racemosus: microbiological, biochemical, structural, textural and sensory properties

Wei

Wang

Liu

et al. 2018

Int J of Food Sci Tech

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“…This is followed by a rapid fracture phase. Finally, the fracture stabilizes, when each further movement of the wire produces an equal increment of growth in crack length (Czerner and Martucci ). An equation relating the steady cutting force to both wire diameter and friction was developed by Kamyab and others ():

\frac{F}{b} = G_{c} + (1 + μ_{k}) σ_{y} d

where F is the cutting force, d is wire diameter, b is the sample width,

σ_{y}

is a characteristic stress,

μ_{k}

the kinetic coefficient of friction, and G c is the cohesive fracture energy (toughness).…”

Section: Introductionmentioning

confidence: 99%

Adhesion, Cohesion, and Friction Estimated from Combining Cutting and Peeling Test Results for Thin Noodle Sheets

Gunaratne

Collado³

et al. 2015

Journal of Food Science

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The aim of this study was to estimate the adhesive and cohesive fracture energies, and frictional characteristics of 7 types of cooked starch and flour sheets and combine these into a model framework for textural analysis. Cutting tests with wires of diameter 0.30 to 0.89 mm were performed with and without lubrication. Plots of the work done, normalized to the area cut by the wire, showed that this to be linearly related to wire diameter irrespective of lubrication. The oil had little impact on the intercept of these plots, giving cohesive fracture energy (Gc ) ranges for these foods between 6.8 and 32.5 J/m(2) . However, lubrication had a strong influence on the slope of the plots. From a comparison of the slopes for lubricated versus unlubricated tests, the kinetic coefficient of friction μkcould be calculated. Values for μk between 0.007 and 0.521 for different foods were obtained. Peeling tests were performed by lifting sheets vertically away from a fresh mica surface. The adhesive fracture energy Ga , varied from 2.5 to 4.8 J/m(2) . The results can be modeled by plotting the ratio of cohesive to adhesive fracture energy against the coefficient of friction. Thresholds in both axes suggest a physical basis for distinguishing textural perceptions. However, sensory testing with 12 subjects using the 7 food types could not establish whether this framework, however well-established physically, would apply to oral sensations. A much larger test would be required.

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“…How cylinders vibrate can be numerically simulated giving E or G for isotropic viscoelastic body. To understand the mastication in the mouth, however, these treatments should be extended to large deformation and fracture (Kawai et al 2008;Forte et al 2015;Gamonpilas et al 2009;Czerner et al 2016), and in addition, not only the deformation but also the flow should be incorporated, which seems to be a very complicated analysis. Ikeda et al (2003) compared the torsion and compression of cylindrical food gels.…”

Section: Future Workmentioning

confidence: 99%

The Food Colloid Principle in the Design of Elderly Food

Nishinari

Takemasa

Brenner

et al. 2016

Journal of Texture Studies

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It is necessary to control the rheological properties of bolus to prevent aspiration. To know the risk of aspiration for each person with difficulty in mastication and swallowing, it will be effective to use a test fluid which enables doctors to judge the safe range of the viscosity based on videofluorography. Since the knowledge of dominant factors which govern rheology is required, effects of shear rate, cooling rate, concentration of polysaccharides, coexisting seasonings on viscosity and viscoelasticity are overviewed. Since chemical senses are also known to affect the swallowing behavior, the relation between texture and flavor release is described briefly. Mixture of polysaccharides, proteins and fluid gels are overviewed as texture modifiers. Acoustic analysis of swallowing, extrusion method, a falling needle viscometer, tribological study on frictional coefficient of bolus are also described as each method is expected to be a useful tool to understand the complicated aspect of the disorder in mastication and deglutition. Mastication and swallowing of minced foods and model food gels are also described. Finally, the importance of the communication and collaboration between different disciplines is emphasized. Practical Applications Polysaccharides have been used to modify the texture of foods. It is necessary to know how these polysaccharides influence the swallowing behavior to design foods for elderly. Since the texture of foods is influenced by taste, aroma and conversely these are influenced by texture, the knowledge on the relation between texture and flavor release is crucial to manipulate the foods to reduce the risk of aspiration. Some examples which are expected to be helpful to design foods for elderly are shown.

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Deformation and fracture behavior of physical gelatin gel systems

Cited by 63 publications

References 37 publications

Characteristic of low‐salt solid‐state fermentation of Yunnan oil furu with Mucor racemosus: microbiological, biochemical, structural, textural and sensory properties

Characteristic of low‐salt solid‐state fermentation of Yunnan oil furu with Mucor racemosus: microbiological, biochemical, structural, textural and sensory properties

Adhesion, Cohesion, and Friction Estimated from Combining Cutting and Peeling Test Results for Thin Noodle Sheets

The Food Colloid Principle in the Design of Elderly Food

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