Relation between the structure of matrices and their mechanical relaxation mechanisms during the glass transition of biomaterials: A review

Kasapis, Stefan

doi:10.1016/j.foodhyd.2010.09.019

Cited by 26 publications

(6 citation statements)

References 59 publications

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“…In our current experiments, the decrease in caramel moisture led to the same observation. This is most probably due to reduced molecular mobility, which means that relaxation times are longer at any given deformation rate [ 56 ]. After achieving a particular deformation level, force-displacement curves obtained during the cutting of foods exhibit a steady-state cutting force plateau when the contributions from deformation, fracture, and friction are in equilibrium [ 5 ].…”

Section: Resultsmentioning

confidence: 99%

“…For the same increase in moisture, W C was reduced by 60% and 50% at 400 and 1000 mm/min, respectively. The reduction in both F max and W C can be attributed to a significant reduction in deformation energy due to a higher structural mobility caused by the water molecules [ 56 , 61 ]. In the case of a cutting speed of 2500 mm/min, the regression coefficient between either F max or W C as a dependent variable and moisture content as an independent factor was below significance, and the respective trendlines are therefore not included in Figure 5 .…”

Section: Resultsmentioning

confidence: 99%

“…Materials 2021, 14, x FOR PEER REVIEW 12 of 17 deformation energy due to a higher structural mobility caused by the water molecules [56,61]. In the case of a cutting speed of 2500 mm/min, the regression coefficient between either Fmax or WC as a dependent variable and moisture content as an independent factor was below significance, and the respective trendlines are therefore not included in Figure 5.…”

Section: Figurementioning

confidence: 99%

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Development of a Caramel-Based Viscoelastic Reference Material for Cutting Tests at Different Rates

2021

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Cutting speed plays a crucial role for the behavior during and the final quality of viscoelastic foods after cutting and is, in industrial applications, usually adjusted on an empirical basis. Although previous studies investigated the interplay between the time-dependent properties and cutting behavior of model systems on an elastomer basis, there is still a need to elaborate such cause-effect relations for real foods. The aim of this study was to establish a reproducible manufacture of model caramels on a laboratory scale and to investigate the influence of the compositional parameters, moisture, and solid fat content, as well as cutting speed, on cutting behavior. It was possible to visualize ductile-brittle transitions in cutting force profiles, with an increase in cutting speed resulting in effects similar to that induced by a decreasing moisture content or an increasing solid fat content. Quantitatively, the progression of both maximum force and cutting energy reversed when cutting speed increased and composition changed in favor of a more brittle behavior. This work provides the basis for further research on distinct loading phenomena observed during the cutting of foods and for numerical modeling of the cutting process.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Figurementioning

confidence: 99%

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Development of a Caramel-Based Viscoelastic Reference Material for Cutting Tests at Different Rates

2021

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“…Ageing affects significantly the properties of the glassy materials and preparation of the glassy phase and storage should be carefully controlled, as microstructure and glass transition of biomaterials are interdependent. 57 Because of physical aging, the material is subject also to microstructural rearrangements that may have implications to the stability of the system. 52 To account for the variations in the dynamics of the material undergoing a glass transition the fragility parameter m is introduced 58 to distinguish systems in which relaxation mechanisms (e.g., viscosity)…”

Section: Figure X7 Around Herementioning

confidence: 99%

Influence of pH on mechanical relaxations in high solids LM-pectin preparations

Alba

Kasapis

Kontogiorgos

2015

Carbohydrate Polymers

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“…Gelatinpolysaccharide mixtures have been exten sively investigated in terms of gel formation, gel structure, texture and stability to tailor these properties for many food and pharmaceutical applications [14][15][16][17][18].…”

Section: Introductionmentioning

confidence: 99%

The interaction of sodium carboxymethylcellulose with gelatin in the absence and presence of NaCl, CaCl₂ and glucose

Bazid

Elkolli

Medjahed

et al. 2014

Journal of Polymer Engineering

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The behavior of gelatin/sodium carboxy methylcellulose (NaCMC) mixtures in an aqueous medium was investigated as a function of the pH, the protein to polysaccharide weight ratio and the total biopolymer concentration. The polydispersity of these solutions was investigated by measuring the UVvis absorbance of the mixture at 650 nm. The change in the absorbance at 650 nm for all gelatin/NaCMC/water dispersions showed that the most significant interaction by this technique was at a pH of 4.2. Increasing the total concentration of biopolymers greatly increased the interaction between gelatin and NaCMC. It was also found that at this value of pH, and at a remarkable value of the protein to polysac charide weight ratio of 1:1, the electrostatic interactions between gelatin and NaCMC were maximum. It was dem onstrated that the addition of an anionic polysaccharide such as NaCMC can affect the behavior of gelatin in solu tion. In addition to the pH of the solution, other factors such as the presence of NaCl, CaCl 2 and glucose may affect the rate of helicity and the scattering power of the gelatin. This has been confirmed by infrared spectroscopy as well as polarimetry.

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Relation between the structure of matrices and their mechanical relaxation mechanisms during the glass transition of biomaterials: A review

Cited by 26 publications

References 59 publications

Development of a Caramel-Based Viscoelastic Reference Material for Cutting Tests at Different Rates

Development of a Caramel-Based Viscoelastic Reference Material for Cutting Tests at Different Rates

Influence of pH on mechanical relaxations in high solids LM-pectin preparations

The interaction of sodium carboxymethylcellulose with gelatin in the absence and presence of NaCl, CaCl₂ and glucose

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Relation between the structure of matrices and their mechanical relaxation mechanisms during the glass transition of biomaterials: A review

Cited by 26 publications

References 59 publications

Development of a Caramel-Based Viscoelastic Reference Material for Cutting Tests at Different Rates

Development of a Caramel-Based Viscoelastic Reference Material for Cutting Tests at Different Rates

Influence of pH on mechanical relaxations in high solids LM-pectin preparations

The interaction of sodium carboxymethylcellulose with gelatin in the absence and presence of NaCl, CaCl2 and glucose

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Product

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The interaction of sodium carboxymethylcellulose with gelatin in the absence and presence of NaCl, CaCl₂ and glucose