Identification of factors affecting wear behavior of semi-hard cheeses

Seighalani, Fariba Zad Bagher; Joyner, Helen S.; Schreyer, Lynn

doi:10.1016/j.jfoodeng.2020.110348

Cited by 4 publications

(3 citation statements)

References 26 publications

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“…Cheese wear behaviors were determined in a previous study (Zad Bagher Seighalani & Joyner, 2020) Briefly, an Anton Paar rheometer (MCR 702, TwinDrive Rheometer, Austria) equipped with a steel twin‐ball on disc sliding tribo‐system was used to collect data at two different normal forces (0.5 and 0.7 N), sliding speeds (30 and 50 mm/s), and different temperatures: 5, 15, and 25°C for 10 min. The weight of samples was measured before and after the test to calculate mass loss (g).…”

Section: Methodsmentioning

confidence: 99%

“…The results from wear measurements in our previous study (Zad Bagher Seighalani & Joyner, 2020) were used for correlation analysis to determine relationships of wear behavior with the rheology and sensory data collected in this study. Selected rheological parameters included critical strain, critical stress, complex modulus, phase angle, fracture strain, and fracture stress.…”

Section: Methodsmentioning

confidence: 99%

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Relationships among rheological, sensory, and wear behaviors of cheeses

Seighalani

Joyner

Ross

2020

Journal of Texture Studies

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Studying rheological and sensory behaviors of cheese provides structural and texture-related information that could be useful for a better understanding of the complex wear behaviors of cheese and their relationships with cheese industrial and oral processing behaviors. Thus, the objective of this study was to determine the relationships of rheological and sensory properties with cheese wear. Rheological tests including large amplitude oscillatory shear, strain sweeps at different temperatures (5, 15, and 25 C), and large-strain compression at room temperature (22 ± 2 C) were conducted for cheeses with varying fat contents (40, 50, 52, and 54% fat-in-dry-matter aged for different periods (15, 30, 45, and 60 d). Descriptive sensory analysis was used to evaluate cheese sensory texture attributes. Overall, fat content, testing temperature, and aging time had significant impact on cheese viscoelastic parameters. Higher temperature, aging time, and fat content led to lower rigidity and greater extent of nonlinear viscoelastic behaviors in the cheeses. Mass loss showed negative correlations with critical strain (γ c), critical stress (σ c), complex modulus (G *), and fracture stress, but had positive correlations with phase angle (δ) and fracture strain. Sensory data showed that texture attributes were affected by cheese fat content and aging time and had significant correlations with mass loss at high normal force and sliding speed. This study showed that rheology and sensory data can be used to provide fundamental information on the wear behaviors of cheese and other soft materials.

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Section: Methodsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Relationships among rheological, sensory, and wear behaviors of cheeses

Seighalani

Joyner

Ross

2020

Journal of Texture Studies

Self Cite

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“…In his study, material property (e.g., viscosity of molten cheese mass) was used for predicting meltability of a cheese and its pizza baking performance. Similarly, wear behavior, which is a branch of study of tribology, relates well to the material loss phenomenon taking place during high-speed operations such shredding and slicing of cheese (Zad Bagher Seighalani et al, 2019, 2021aYoung, 2021). In both examples, origin of these material responses is due to the state of the physicochemical interactions between various components (e.g., protein-protein, protein-fat, and protein-water; Lucey et al, 2003).…”

Section: Introductionmentioning

confidence: 99%

ADSA Foundation Scholar Award: Materials science approach to the study of mechanical and diffusion properties in cheese

Sharma

2022

Journal of Dairy Science

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Dairy products can be manufactured in a variety of structural forms (e.g., liquid, semi-solids, and solids). Although liquid milk is a colloidal dispersion of fat and protein in the serum portion, it can easily be converted into a soft gel (yogurt) upon acid coagulation. Similarly, cheese, a rennet-coagulated, casein-rich fraction of milk, falls in the category of semi-solid foods. Structurally, all of these materials are complex in nature because of interactions between protein, fat, and water components. The structural origin of these diversified food textures is derived from the way that various food constituents are arranged to form a unique body or mass. Food materials science helps in the assessment of structural arrangements of these molecules at various length scales. This article focuses on the use of various materials science approaches for understanding the fundamental relationship between process, structure, and property in solving critical issues that pertain to the dairy industry and academia.

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Advances in Biopolymer Tribology

Rawat¹,

Saxena

2021

Tribology of Polymer and Polymer Composites for Industry 4.0

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Identification of factors affecting wear behavior of semi-hard cheeses

Cited by 4 publications

References 26 publications

Relationships among rheological, sensory, and wear behaviors of cheeses

Relationships among rheological, sensory, and wear behaviors of cheeses

ADSA Foundation Scholar Award: Materials science approach to the study of mechanical and diffusion properties in cheese

Advances in Biopolymer Tribology

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