Identification of broad-spectrum viscoelastic parameters: Influence of experimental bias on their accuracy and application to semihard-type cheese

Laridon, Yannick; Doursat, Christophe; Grenier, David; Michon, Camille; Flick, Denis; Lucas, T.

doi:10.1122/1.4922221

Cited by 6 publications

(4 citation statements)

References 20 publications

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“…Experimental conditions of rheological measurements may introduce errors on results, which may be different than expected [ 17 ]. Viscosity and viscoelasticity rheological properties depend upon the external condition applied, such as stress, strain, timescale and temperature, and the internal sample variation [ 18 , 19 ].…”

Section: Discussionmentioning

confidence: 99%

Esophageal Transit, Contraction and Perception of Transit After Swallows of Two Viscous Boluses

Dalmazo¹,

Aprile

Dantas

2015

Gastroenterol Res

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BackgroundThere have been results showing the influence of bolus viscosities and consistency on esophageal motility and transit. However, there is no description about the influence of two different viscous boluses on esophageal contractions, bolus transit and perception of transit. Our objective in this investigation was to evaluate the esophageal transit and contraction after swallows of two viscous boluses.MethodsBy impedance and manometric methods, we measured the esophageal transit and contraction after swallows of two viscous boluses of 5 mL volume, 100% barium sulfate and yogurt, swallowed in duplicate in the supine and upright positions. The bolus transit, esophageal contractions and the perception of bolus transit through the esophagus were evaluated in both positions. Impedance and contraction were measured at 5, 10, 15 and 20 cm from the lower esophageal sphincter. After each swallow, the volunteers were asked about the sensation of bolus transit through the esophagus.ResultsIn supine position, the yogurt had a less frequent complete bolus transit than barium. Also in the supine position, the esophageal transit was longer with yogurt than with barium. Esophageal contractions after swallows were similar between barium and yogurt boluses. There was no difference in perception of transit between the two boluses.ConclusionAlthough both 100% barium sulfate and yogurt are viscous boluses and have similar viscosities, the transit through the esophagus is slower with yogurt bolus than with barium bolus, which suggests that viscosity may be not the sole factor to determine transit.

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Section: Discussionmentioning

confidence: 99%

Esophageal Transit, Contraction and Perception of Transit After Swallows of Two Viscous Boluses

Dalmazo¹,

Aprile

Dantas

2015

Gastroenterol Res

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“…The behaviour of the cheese was modelled with a 5-element generalised Maxwell model described earlier in a dedicated paper (Laridon, Doursat, Grenier, Michon, Flick, & Lucas, 2015). The mechanical equilibrium was expressed through the conservation of momentum:…”

Section: Mechanical Behaviourmentioning

confidence: 99%

“…I k was determined on day 15. 5 and α 5 : mechanical parameters for the longest relaxation time (seeLaridon et al, 2015).…”

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confidence: 99%

Growth of a single bubble in semi-hard cheese: Comparison between simulation and experiment

Laridon¹,

Grenier²,

Doursat

et al. 2020

Food Research International

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“…So far, none of the reports have shown the creep and recovery response of dough measured under a gradual increase in temperature corresponding to that of bread baking. Disposal of such data could doubtlessly be helpful in feeding baking and mechanical model of viscoelasticity using fitting and parameter identification methods (Kim et al 2008;Laridon et al 2015).…”

Section: Introductionmentioning

confidence: 99%

Overall and Local Bread Expansion, Mechanical Properties, and Molecular Structure During Bread Baking: Effect of Emulsifying Starches

Pojić¹,

Musse²,

Rondeau³

et al. 2016

Food Bioprocess Technol

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In order to determine the relationship between molecular structure of wheat bread dough, its mechanical properties, total and local bread expansion during baking and final bread quality, different methods (rheological, nuclear magnetic resonance, magnetic resonance imaging and general bread characterisation) were employed. The study was extended on wheat dough with starch modified by octenyl succinic anhydride (OSA) in order to generalise the results. The interest of investigating multi-scale changes occurring in dough at different phases of baking process by considering overall results was demonstrated. It was found that OSA starch improved the baking performance during the first phase of baking. This feature was due to a higher absorption of water by OSA starch granules occurring at temperatures below that of starch gelatinization, as confirmed by NMR, and consecutive higher resistance to deformation for OSA dough in this temperature range (20-60°C). This was explained by a delayed collapse of cell walls in the bottom of the OSA dough. In the second phase of baking (60-80°C), the mechanism of shrinkage reduced the volume gained by OSA dough during the first phase of baking due to higher rigidity of OSA dough and its higher resistance to deformation. MRI monitoring of the inflation during baking made it possible to distinguish the qualities and defaults coming from the addition of OSA starch as well as to suggest the possible mechanisms at the origin of such dough behaviour.

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Identification of broad-spectrum viscoelastic parameters: Influence of experimental bias on their accuracy and application to semihard-type cheese

Cited by 6 publications

References 20 publications

Esophageal Transit, Contraction and Perception of Transit After Swallows of Two Viscous Boluses

Esophageal Transit, Contraction and Perception of Transit After Swallows of Two Viscous Boluses

Growth of a single bubble in semi-hard cheese: Comparison between simulation and experiment

Overall and Local Bread Expansion, Mechanical Properties, and Molecular Structure During Bread Baking: Effect of Emulsifying Starches

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