Quantifying the consistency and rheology of liquid foods using fractional calculus

Wagner, Caroline E.; Barbati, Alexander C.; Engmann, Jan; Burbidge, Adam; McKinley, Gareth H.

doi:10.1016/j.foodhyd.2017.01.036

Cited by 44 publications

(29 citation statements)

References 38 publications

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“…It should also be considered that the consistency assessment provided by these two instruments does not capture to complexity of the fluids prepared for the management of dysphagia. With elegant mathematical manipulations, Wagner et al () presented the complexity of the various components comprising the textural composition of thickened liquids. It is highly possible that the empirical measurements proposed thus far in the clinical management of dysphagia are too crude and cannot capture the high variability of prethickened liquids.…”

Section: Discussionmentioning

confidence: 99%

“…Lastly, more fundamental viscosity measurements are not accessible to most clinicians or food production centers (Steele et al, 2015). The evidence suggests that thickened liquids prepared for the management of dysphagia are highly complex fluids with non-Newtonian characteristics (Hadde, Nicholson, & Cichero, 2015;Moret-Tatay, Rodríguez-García, Martí-Bonmatí, Hernando, & Hernández, 2015;Rofes, Arreola, Mukherjee, Swanson, & Clave, 2014;Vilardell, Rofes, Arreola, Speyer, & Clave, 2016;Wagner, Barbati, Engmann, Burbidge, & McKinley, 2017) namely due to their ingredient composition, pH, thickening agents, temperature of consumption, and preparation methods. Yet, it is possible that properties other than viscosity may have clinical relevance (Steele et al, 2015).…”

Section: Introductionmentioning

confidence: 99%

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Comparison of two methods to categorize thickened liquids for dysphagia management in a clinical care setting context: The Bostwick consistometer and the IDDSI Flow Test. Are we talking about the same concept?

Côté

Germain²,

Dufresne³

et al. 2018

Journal of Texture Studies

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The Bostwick consistometer and the International Dysphagia Diet Standardization Initiative (IDDSI) Flow Test are both proposed methods to measure and categorize thickened liquids for dysphagia management. The objectives were to: (a) compare the Bostwick consistometer reference values used in clinical settings and the IDDSI reference values of thickened liquids suggested for nutrition care plans in the management of dysphagia when measuring commercially available preprepared thickened liquids; (b) explore the relationship between the two methods; (c) assess the interchangeability; (d) document the intra‐rater reliability. Preprepared thickened liquids (n = 32) were measured twice with the Bostwick consistometer and 3 times with the IDDSI Flow Test, using a rigorous methodology. A registered dietitian nutritionist and a registered nutrition and dietetic technician performed the measurements. The Pearson's correlation coefficient was calculated to explore the relationship between the two methods. Using a linear regression equation, back‐calculations of the IDDSI Flow Test values were done, based on the experimental Bostwick results. Interchangeability was assessed by documenting the level of agreement between the results with a Bland and Altman graphical analysis. Intraclass correlation coefficients calculation and a Bland and Altman graphical analysis were performed to assess reliability. The strong correlation (r = −.93, p < .001) between the IDDSI Flow Test and the Bostwick consistometer measurements suggests that they measure flow rate in a similar manner, but not exactly the same, as confirmed with the Bland and Altman graphical analysis. Thus, they produced results that are not interchangeable. However, both tests show excellent intra‐rater reliability (ICC ≥ 0.99) when using a rigorous methodology. Practical applications Thickened liquids are used to manage oropharyngeal dysphagia. Clinicians need to provide quality assurance/quality control (QA/QC) support in the selection or production of thickened liquids as well as staff training or patient education regarding these products. Methods and classification have been proposed to measure and categorize thickened liquids for dysphagia management, such as the line spread test, the Bostwick consistometer method, and the IDDSI Flow Test. Although empirical, these methods are more accessible to clinicians than viscometer or rheometer assessments. Clinicians need to understand the limitations of these techniques as neither appear to capture the full extent of consistency for potential beverages available on the market or produced in‐house. In this article, we compare the Bostwick consistometer and the IDDSI Flow Test methods and classifications and propose a standard operating procedure in order to maximize the quality of results. We point out the large variations in consistency levels of commercial preprepared thickened liquids in light of the absence of evidence of clinical outcomes associated with either proposed methods or consistency classifications.

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Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Comparison of two methods to categorize thickened liquids for dysphagia management in a clinical care setting context: The Bostwick consistometer and the IDDSI Flow Test. Are we talking about the same concept?

Côté

Germain²,

Dufresne³

et al. 2018

Journal of Texture Studies

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“…The weak power-law-like behavior of soft materials such as food gels and particulate gels can be better captured, in a phenomenological sense, by a spring-pot element, which interpolates between a spring and a dashpot. Such a spring-pot element, which was originally introduced by Scott Blair 80,81 and has recently been applied with success to a broad variety of soft viscoelastic materials 12,82 can be represented in terms of a fractional derivative that relates the stress σ and the strain γ as follows:…”

Section: B Fractional Kelvin-voigt Modelmentioning

confidence: 99%

Computing the linear viscoelastic properties of soft gels using an optimally windowed chirp protocol

Bouzid

Keshavarz

Geri

et al. 2018

Journal of Rheology

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We use molecular dynamics simulations of a model three-dimensional particulate gel, to investigate the linear viscoelastic response. The numerical simulations are combined with a novel test protocol (the optimallywindowed chirp or OWCh), in which a continuous exponentially-varying frequency sweep windowed by a tapered cosine function is applied. The mechanical response of the gel is then analyzed in the Fourier domain. We show that i) OWCh leads to an accurate computation of the full frequency spectrum at a rate significantly faster than with the traditional discrete frequency sweeps, and with a reasonably high signal-tonoise ratio, and ii) the bulk viscoelastic response of the microscopic model can be described in terms of a simple mesoscopic constitutive model. The simulated gel response is in fact well described by a mechanical model corresponding to a fractional Kelvin-Voigt model with a single Scott-Blair (or springpot) element and a spring in parallel. By varying the viscous damping and the particle mass used in the microscopic simulations over a wide range of values, we demonstrate the existence of a single master curve for the frequency dependence of the viscoelastic response of the gel that is fully predicted by the constitutive model. By developing a fast and robust protocol for evaluating the linear viscoelastic spectrum of these soft solids, we open the path towards novel multiscale insight into the rheological response for such complex materials. arXiv:1805.07987v1 [cond-mat.soft]

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“…In spite of the textural properties of liquid and semisolid foods have received less attention in comparison to meat and crunchy products, in which texture is a critical sensory attribute that may dominate their quality, the situation has been changing because of the aging of society. The growth of elderly population has leaded to an increasing number of individuals suffering from mastication and swallowing disorders, as dysphagia, and that require diets based on soft foods (Wagner, Barbati, Engmann, Burbidge, & McKinley, ). Texture evaluation of liquid and semisolid foods involves more than force, as obtained by texture analyzer.…”

Section: Introductionmentioning

confidence: 99%

Viscosity of liquid and semisolid materials: Establishing correlations between instrumental analyses and sensory characteristics

Conti‐Silva

Ichiba

Silveira

et al. 2018

Journal of Texture Studies

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Considering the importance of texture for food products, we aimed to evaluate viscosity of different liquid and semisolid materials through instrumental analyses (rheometer and texture analyzer), as well sensory descriptive analysis, and establishing correlations between all these analyses. Eight materials were used: water, strawberry yogurt, condensed milk, honey, UHT cream, creamy dairy dessert, petit suisse strawberry flavor (a traditional French cheese from Normandy region, and sold as an infant product), and dulce de leche (obtained through cooking of a can of condensed milk, during 15 min under pressure, resulting in a brownish color product and more consistent than condensed milk). All materials were submitted to rheological analysis, analysis on texture analyzer, and descriptive sensory analysis. All techniques of measurement discriminated the texture of samples. The visual viscosity, defined as a sensory attribute evaluated by visual observation, was negatively correlated to apparent viscosity measured through rheological analysis with shear rate at 10 s . Oral viscosity and body (both defined as sensory attributes evaluated by oral perception) were positively correlated with areas from graphs obtained in the texture analyzer, and with apparent viscosity measured through rheological analysis at shear rate of 10 s , although positive strong correlation was also found between body and apparent viscosity at higher shear rates (50 and 100 s ). The strong correlations enable application of these instrumental tests as indicators of the sensory texture of liquid and semisolid materials. PRACTICAL APPLICATIONS: Texture has a minor importance to liquid and semisolid materials in comparison to meat and crunchy products. However, the relevance of texture to these kinds of products has growing up recently. Therefore, measuring and understanding viscosity of liquid and semisolid materials, using different ways of evaluation, brings relevant information to the area. Moreover, establishing correlations between instrumental and sensory analyses may indicate which instrumental analysis and which analysis condition would be more adequate to correlate with sensory perception of texture, allowing a convergence for future studies and for discussion of results.

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Quantifying the consistency and rheology of liquid foods using fractional calculus

Cited by 44 publications

References 38 publications

Comparison of two methods to categorize thickened liquids for dysphagia management in a clinical care setting context: The Bostwick consistometer and the IDDSI Flow Test. Are we talking about the same concept?

Comparison of two methods to categorize thickened liquids for dysphagia management in a clinical care setting context: The Bostwick consistometer and the IDDSI Flow Test. Are we talking about the same concept?

Computing the linear viscoelastic properties of soft gels using an optimally windowed chirp protocol

Viscosity of liquid and semisolid materials: Establishing correlations between instrumental analyses and sensory characteristics

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