On the optimisation of a texture analyser in squeeze flow geometry

Estellé, Patrice; Lanos, Christophe; Mélinge, Yannick; Servais, Colin

doi:10.1016/j.measurement.2006.02.004

Cited by 9 publications

(6 citation statements)

References 15 publications

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“…Two techniques capable of measuring the rheological properties of materials which create difficulties in conventional rheometers are back extrusion (BE, also known as annular pumping) (Osorio and Steffe ; Steffe and Osorio, ; Osorio and Steffe, ) and squeezing flow rheometry (Engmann et al . ; Estellé et al ., ). Of the two techniques, BE was selected as it could test boluses which still contain larger particles and be carried out using the same simple testing apparatus as CDC; thus offering the opportunity of using one apparatus to measure both imitative and more fundamental rheological properties.…”

Section: Introductionmentioning

confidence: 97%

Exploring the Links Between Texture Perception and Bolus Properties Throughout Oral Processing. Part 2: Bolus Mechanical and Rheological Properties

Young

Cheong

Foster

et al. 2016

Journal of Texture Studies

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This study explored links between texture perception, breakdown path, and bolus properties throughout oral processing. Five subjects chewed biscuits to three stages of bolus formation (early, mid, and point of swallow). Bolus properties were measured using back extrusion (BE) (yield stress) and a modified texture profile analysis, consecutive double compression (CDC) (peak force, "adhesiveness", and "cohesiveness"). The validity of the testing methods was discussed and BE was found to be better suited than CDC for testing boluses of varying size. In addition, results indicated that a greater understanding of the properties being measured by the CDC parameters is required. The bolus properties were linked to texture perception and breakdown path results presented in Part 1 of this study.At a panel-level, yield stress and peak force decreased and "adhesiveness" and "cohesiveness" increased throughout oral processing. Interindividual differences were found in bolus mass, yield stress, peak force, "adhesiveness", "cohesiveness", and description of bolus properties using texture terms. A panel-level analysis agreed with the "Mouth Process" and "Optimum Swallow" models. However, not all individuals' results were consistent with the latter model. A universal swallowing threshold for this biscuit recipe in terms of the measured properties was not found. Results suggest consumers can potentially be grouped by sensory experience, breakdown path, or bolus properties. PRACTICAL APPLICATIONSThe relationships between masticatory behavior, perceived texture, bolus structure, and mechanical and rheological properties throughout oral processing are still not fully understood. This study applies modified texture profile analysis and back extrusion methods for the testing of boluses at different stages of oral processing and discusses their validity. This study indicates that analyzing texture-bolus property relationships at a panel -rather than individual -level may not provide a full picture of consumer experience. Although there are differences between consumers, they can potentially be grouped by sensory experience, food breakdown path, or bolus properties (including bolus moisture content and rheology). These groupings could be used to design studies that are more applicable to a general population and may be useful in tailoring foods to specific target groups.Journal of Texture Studies 00 (2016) 00-00 V C 2016 Wiley Periodicals, Inc.

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Section: Introductionmentioning

confidence: 97%

Exploring the Links Between Texture Perception and Bolus Properties Throughout Oral Processing. Part 2: Bolus Mechanical and Rheological Properties

Young

Cheong

Foster

et al. 2016

Journal of Texture Studies

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“…FIGURE 6 In such a study, it is also necessary to distinguish the energy contribution of the flow and the instrument. The energy contribution linked to the instrument is due to the drive motor and includes the compression speed effect [22]. Actually, the upper plate displacement, without sample contact, induces noises.…”

Section: Preliminary Resultsmentioning

confidence: 99%

“…Squeezing flow: The suspensions are squeezed out in constant contact area between the sample and two circular parallel rough plates, to reduce slippage, mounted on a texture analyser[22]. Plates are made of steel and roughness is obtained from concentric grooves of 1mm in height and gap, manufactured at the plate surface.…”

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confidence: 99%

Energy distribution in the squeezing of particles in concentrated suspension

Estellé¹,

Mélinge

Perrot³

et al. 2007

Granular Matter

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The original publication is available at http://www.springerlink.com/content/745r568gh452n713/International audienceIn the present work, the squeeze flow geometry is used to investigate the properties of concentrated suspensions. The suspensions consist on hard glass spherical particles dispersed in a viscoplastic fluid. With such a material, following the solid volume fraction, the material rheological behaviour ranges from purely viscoplastic fluid to granular media. During the squeezing action, the material structure evolves with energy variation due to particle displacement and interaction. The goal of our study is to identify the effect of energy evolution on the flowproperties of suspensions and detect granular contact evolution. The proposed study consists on an energy approach based on the analysis of the global squeeze force and sample height with time. The squeeze force is decomposed in a combination of an average force component and a fluctuating one. This local fluctuating component is investigated from Fourier analysis as a function of solid volume fraction and compression velocity. Results show the evolution of the energy distribution during compression and allow the flow regime modification to be evaluated

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“…Squeezing experiments were carried out with a texture analyzer [4] in both constant area geometry and compression speed. The initial gap between the plates is 15mm before the squeezing action.…”

Section: Materials and Experimentsmentioning

confidence: 99%

Squeezing Flow of Suspensions: Flow Regime Evaluation from Energy Approach

Estellé¹,

Mélinge²,

Lanos³

et al. 2008

AIP Conference Proceedings

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Abstract. The squeezing flow geometry is here used to investigate the properties of concentrated suspensions. The suspensions consist in idealized system of smooth hard spheres dispersed in a yield stress colloidal gel. During the squeezing action, the material structure evolves with energy variation due to particle displacement and interaction. The goal of our study is to evaluate the energy evolution from a Fourier analysis as a function of solid volume fraction and compression velocity.

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On the optimisation of a texture analyser in squeeze flow geometry

Cited by 9 publications

References 15 publications

Exploring the Links Between Texture Perception and Bolus Properties Throughout Oral Processing. Part 2: Bolus Mechanical and Rheological Properties

Exploring the Links Between Texture Perception and Bolus Properties Throughout Oral Processing. Part 2: Bolus Mechanical and Rheological Properties

Energy distribution in the squeezing of particles in concentrated suspension

Squeezing Flow of Suspensions: Flow Regime Evaluation from Energy Approach

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