Microstructure of highly concentrated tomato suspensions on homogenisation and subsequent shearing

Bayod, Elena; Tornberg, Eva

doi:10.1016/j.foodres.2011.01.005

Cited by 52 publications

(32 citation statements)

References 36 publications

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“…Hence at lower concentrations, addition of small amounts of water dramatically reduced G´ and yield stress. Other researchers (Bayod & Tornberg 2011;) have also found a power law relationship between the solids fraction and the elastic modulus of plant cell wall based dispersions; however their power law exponents of 3 and 4 for carrot and tomato dispersions were considerably lower than those observed in this research. One of the major differences between this research and the plant based dispersions investigated by Lopez-Sanchez et al (2012) was the solids content.…”

Section: Effect Of Changing Phase Volume By Dilutioncontrasting

confidence: 81%

“…Several authors have determined phase volume of suspension of deformable particles using centrifugation (Bayod & Tornberg 2011;Garrec, Guthrie & Norton 2013;). The problem with the centrifugation technique is that the centrifugal force and the time of centrifugation all impact on the phase volume determined in this manner.…”

Section: Determining Phase Volume and Rcp Of A Suspensionmentioning

confidence: 99%

“…The viscoelastic behaviour of plant foods suspensions of tomato, carrot, broccoli, potato and apple have been studied by many researchers (Alvarez, Fernández & Canet 2004;Bayod et al 2007;Bayod & Tornberg 2011;Bengtsson & Tornberg 2011;Day et al 2010b;Den Ouden & Van Vliet 1997;Tanglertpaibul & Rao 1987). At high particle concentration all these plant food suspensions show solid-like behaviour where G´ > G˝, show shear thinning behaviour and have a yield stress.…”

Section: Rheological Behaviour Of Plant Based Suspensionsmentioning

confidence: 99%

“…Power law exponents, greater than 3, have been reported for aggregate networks of colloidal particles (Buscall et al 1988). Lopez-Sanchez et al (2012) and Bayod & Tornberg (2011) both suggest that plant suspensions behave as continuous network of interconnected fractal aggregates i.e. existence of some physical interaction between the wide distribution of particles that constitutes the structure of these suspensions, resulting in residual elastic behaviour in dilute plant cell wall suspensions.…”

Section: Effect Of Changing Phase Volume By Dilutionmentioning

confidence: 99%

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Insights into rational design of plant based foods to improve management of dysphagia

Tobin¹

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Normal swallowing is a complex process which requires sufficient mastication and lubrication of the food to transport the bolus from the mouth to the pharynx. In people suffering from dysphagia this process is not well coordinated and they often have difficulty in transporting food and water from the mouth to the stomach, which can lead to choking or aspiration. Modification of food texture by mincing or pureeing normal food is used to prevent these complications; however inconsistencies in texture can affect the consumption of these foods. Hence, malnutrition, dehydration and aspiration pneumonia, are a common problem with dysphagia sufferers.Using green peas as a model food system, this project investigated the effect of three method of comminution -mincing, pureeing and freeze-fracturing (processing whilst frozen) -on the macro and microstructure of the peas and its impact on rheological behaviour and sensory perception.Comminution of peas resulted in a particulated soft solid with hierarchical structures with broad range of particle sizes and shapes i.e. from large clusters of cells (5 mm) to starch granules (10 µm) which were released from broken cells. These pea particles were suspended in serum released during cellular structure breakdown. The high concentration, broad particle size distributions, variations in morphology and deformability of particles made this system complex and challenging to measure. Vane geometry was used to evaluate the rheological behaviour of comminuted peas, as it enabled accurate measurement of dispersions containing large particles without altering the product structure and it also eliminated any wall slip effects. The effect of pea variety, particle size distribution and amount of serum or added water on rheological behaviour was studied.Results demonstrated that comminuted peas were characteristically solid-like with higher elastic than viscous modulus (G´ > G˝). They also exhibited a yield stress which is an important parameter in these systems as it is a good indicator of the amount of effort required to initiate flow during oral processing. Minced peas with over 50% of the particle >1 mm in size had broader size distribution, which packed better than narrower distributions of pureed peas, resulting in higher G´ and yield stress. Changing the particle size distributions by systemically increasing the percentage of minced peas in a mince/puree blend also increased G´ and yield stress. This indicated that particle size distribution can be used to modify flow behaviour, while keeping the solids content the same.Diluting minced and pureed peas with incremental amounts of water showed that in such concentrated systems, small changes in solid to liquid ratio had a considerable impact on G´ and yield stress, as small increments in the liquid phase decreased G´ and yield stress dramatically. The variety of pea did not impact on the particle size distribution, but it affected the amount of serum released and particle firmness. These findings showed that particle concentratio...

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Section: Effect Of Changing Phase Volume By Dilutioncontrasting

confidence: 81%

Section: Determining Phase Volume and Rcp Of A Suspensionmentioning

confidence: 99%

Section: Rheological Behaviour Of Plant Based Suspensionsmentioning

confidence: 99%

Section: Effect Of Changing Phase Volume By Dilutionmentioning

confidence: 99%

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Insights into rational design of plant based foods to improve management of dysphagia

Tobin¹

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“…24 The value 4 has been obtained for aggregate networks of colloidal particles 22 and this same value was predicted for such networks assuming that they are fractal. 25 In the work of Bayod et al 26 tomato suspensions were assumed to behave as fractal networks, 26 and this implies a fractal dimension of the network of 2.67≤Df≤2.85, based on the theoretical prediction G 0 / f 1=ð3ÀDf Þ for such networks. However, as noted above, it seems unlikely that such dense systems could contain self-similar structures over any significant range of length scales; a conclusion supported by microscopy.…”

Section: Discussionmentioning

confidence: 99%

Power Laws in the Elasticity and Yielding of Plant Particle Suspensions

López-Sánchez

Farr

2011

Food Biophysics

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The yielding and flow behaviour of plant suspensions are perhaps the most important rheological properties in process and product design for applications in paper, biofuel and food industries. Studies are reported here on the yield properties and flow behaviour of suspensions of plant particles with different shapes (clusters of cells, individual cells and cell fragments). Carrot and tomato were selected as model plant systems to prepare suspensions at particle dry mass concentrations ranging from 0.010 to 0.065. The flow behaviour was characterised by an apparent yield stress and shear thinning. The HerschelBulkley yield stress obtained from up and return flow curves was compared to the yield stress calculated from oscillatory measurements. The dependence of the yield stress values on particle dry mass concentration is approximately a power-law, with a fitted exponent of 3±0.5 for all the suspensions, independently of the plant origin and particle shape. This same power-law behaviour was found for the elastic modulus G′, and in this case the exponent was 3 for carrot and 4 for the tomato suspensions. The yield strain, calculated from oscillatory measurements, decreased slightly with dry mass fraction, but did not follow a powerlaw. We discuss possible explanations for power law behaviour, and provide a model for G′ based on folded elastic sheets, which predicts an exponent of 3, similar to the values obtained for these suspensions.

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Nanoencapsulation of Food Carotenoids

Kumar

Roopa

2019

Environmental Chemistry for a Sustainable World

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Microstructure of highly concentrated tomato suspensions on homogenisation and subsequent shearing

Cited by 52 publications

References 36 publications

Insights into rational design of plant based foods to improve management of dysphagia

Insights into rational design of plant based foods to improve management of dysphagia

Power Laws in the Elasticity and Yielding of Plant Particle Suspensions

Nanoencapsulation of Food Carotenoids

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