Microrheology: new methods to approach the functional properties of food

Nicolas, Yves; Pâques, Marcel; Ende, Dirk van den; Dhont, Jan K. G.; Polanen, Rob C van; Knaebel, A.; Steyer, Alain; Munch, J. P.; Blijdenstein, T.B.J.; Aken, George A. van

doi:10.1016/s0268-005x(03)00113-9

Cited by 32 publications

(20 citation statements)

References 19 publications

(16 reference statements)

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“…The measurements were performed with the Wageningen Centre of Food Science (WCFS) continuous shear cell configuration [23,24]. This cone-plate shear cell was placed on top of an inverted microscope.…”

Section: Counter-rotating Shear Cellmentioning

confidence: 99%

Confocal microscopy of colloidal dispersions in shear flow using a counter-rotating cone–plate shear cell

Derks

Wisman

Blaaderen

et al. 2004

J. Phys.: Condens. Matter

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We report on novel possibilities for studying colloidal suspensions in a steady shear field in real space. Fluorescence confocal microscopy is combined with the use of a counter-rotating cone-plate shear cell. This allows imaging of individual particles in the bulk of a sheared suspension in a stationary plane. Moreover, this plane of zero velocity can be moved in the velocity gradient direction while keeping the shear rate constant. The colloidal system under study consists of rhodamine labelled PMMA spheres in a nearly density and refractive index matched mixture of cyclohexylbromide and cis-decalin. We show measured flow profiles in both the fluid and the crystalline phase and find indications for shear banding in the case of a sheared crystal. Furthermore, we show that, thanks to the counter-rotating principle of the cone-plate shear cell, a layer of particles in the bulk of a sheared crystalline suspension can be imaged for a prolonged time, with the result that their positions can be tracked.

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Section: Counter-rotating Shear Cellmentioning

confidence: 99%

Confocal microscopy of colloidal dispersions in shear flow using a counter-rotating cone–plate shear cell

Derks

Wisman

Blaaderen

et al. 2004

J. Phys.: Condens. Matter

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“…They presented data showing that DWS can detect differences, not only in the rate of aggregation/flocculation, but also in the type of destabilization, flocculation or creaming that the system is undergoing [70] In an original configuration combining DWS with inverted confocal scanning laser microscopy (CSLM) and with the sample material under shear and/or compression, they were able to monitor particle mobility and directly compare this to the amount of strain applied, while at the same time monitoring the conditions of the structural behavior with the CSLM [71,72]. The authors also carried out some theoretical modeling of short-and long-range interactions and applied them to the DWS data they had obtained [73].…”

Section: Studies Of Non-milk Systemsmentioning

confidence: 99%

Dynamic Light Scattering Techniques and Their Applications in Food Science

Alexander

Dalgleish

2006

Food Biophysics

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This paper reviews recent developments in dynamic light scattering and their application to the study of particle sizes, structures and interactions in food materials. Results obtained in concentrated and highly turbid suspensions via the recently developed technique of diffusing wave spectroscopy (DWS) are described. Problems in the detailed analysis of the information contained in DWS are described, and the possible future uses of the techniques are discussed.

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“…Informações adicionais podem ser obtidas a partir da viscosidade extensional, a qual está relacionada com o grau de espalhabilidade e a percepção de textura na boca. Além disso, muitas operações unitárias envolvem deformação extensional, como por exemplo, a saída de enchedeiras, agitação de produtos altamente viscoelásticos e extrusão (BARONI et al, 1999;NICOLAS et al, 2003).…”

Section: Introductionunclassified

Viscosidade extensional e em cisalhamento de suspensões acidificadas de amido de amaranto e caseinato de sódio

Gozzo¹,

Cunha²,

Menegalli³

2009

Ciênc. Tecnol. Aliment.

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As misturas de proteínas e polissacarídeos são frequentemente encontradas em sistemas alimentares, sendo que ambos os biopolímeros contribuem para a textura e a vida de prateleira do produto (SGARBIERI, 1998). Consequentemente, é importante identificar as condições ótimas nas quais o polissacarídeo e a proteína podem ser mais efetivos para as propriedades desejadas no produto (MUNHOZ et al., 2004). Os amidos são adicionados frequentemente aos alimentos devido às suas propriedades espessantes e de retenção de água, como estabilizantes coloidais e agentes gelificantes, sendo amplamente utilizados em produtos lácteos acidificados, como o iogurte, ou com pHs próximos à neutralidade, como as sobremesas (SYRBE et al., 1998;CALZETTA et al., 1999; BERTOLINI et al., 2005).Dentre os diferentes tipos de amido, o proveniente do amaranto vem sendo bastante estudado por possuir grande potencial de mercado devido a suas características especiais como: grânulo de pequeno diâmetro, faixa ampla de viscosidade, resistência ao cisalhamento e estabilidade do gel ao congelamento (CALZETTA et al., 1999;WU;CORKE, 1999;TAPIA-BLÁCIDO et al., 2005;SILVA et al., 2006). Os grânulos de amido, quando aquecidos em presença de água acima da temperatura de gelatinização, apresentam colapso da ordenação granular levando a mudanças irreversíveis em algumas propriedades, como inchamento e rompimento dos grânulos, fusão cristalina, perda da birrefringência e aumento da viscosidade da suspensão. Com a diminuição da temperatura, observa-se um novo aumento na viscosidade devido à gelificação das moléculas de AbstractExtensional and shear viscosity of acidified amaranth starch-sodium caseinate suspensions were evaluated. Mixed systems of amaranth starchsodium caseinate acidified with glucone-delta-lactone (GDL) were studied using rheological measurements under biaxial compression and shear. The effects of the acidification rate (slow and fast) and final pH (neutral and isoelectric point of casein) were evaluated considering the interactions between biopolymers and their influence on the rheological parameters. All samples showed shear thinning behavior, but the addition of sodium caseinate in the starch suspensions at neutral pH promoted a negative effect on the apparent viscosity. The acidified samples showed an increase in the complexity of the system due to the formation of a network of starch-casein, but the force required to flow was always higher for samples containing higher concentrations of caseinate. These results show that the protein aggregation and gelation promoted by acidification prevented the microphase separation. The network was stronger in slowly gelled systems due to the formation of a more organized protein network. Although the technique of biaxial compression was not considered adequate to evaluate certain systems, our results showed that it can be a practical and efficient way to measure the rheological behavior. Keywords: amaranth starch; sodium caseinate; biaxial compression; shear. ResumoForam avaliadas as viscosidades extens...

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Microrheology: new methods to approach the functional properties of food

Cited by 32 publications

References 19 publications

Confocal microscopy of colloidal dispersions in shear flow using a counter-rotating cone–plate shear cell

Confocal microscopy of colloidal dispersions in shear flow using a counter-rotating cone–plate shear cell

Dynamic Light Scattering Techniques and Their Applications in Food Science

Viscosidade extensional e em cisalhamento de suspensões acidificadas de amido de amaranto e caseinato de sódio

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