Abstract:Many soft food materials, including vegetable shortening, exhibit complex rheological behavior. For shortening, a precise determination of rheological behavior is necessary to understand its functionality as a food ingredient. Commercial vegetable shortening was subjected to monotonic and cyclic uniaxial compression tests at a wide range of loading rates. The elastic modulus determined from unloading was a function of strain, varying between 740 kPa in the shortening's strain hardening region to 220 kPa at lar… Show more
“…Likewise, two other regions including stress overshoot and plastic flow were distinguished. These phenomena have been associated with localized deformation or shear banding-inducing strain hardening, and stress unloading from the low strain adjacent zones promoting softening of the fat crystal network [52]. However, considerable differences are observed among the shortenings.…”
Section: Large Deformation Rheologymentioning
confidence: 99%
“…At ε h > 0.3, a stress build-up ensued as deformation progressively increased until it reached its peak value at ε h = 1.2. Such behavior appeared to occur faster for roll-in shortenings, which might be attributed to continuous development and propagation of shear bands [52]. Large deformation properties of fat crystal networks such as yield stress (σ * ) stress, apparent Young modulus (E app ), and yield values (C) provide valuable information related to the hardness, spreadability and overall functionality of shortenings.…”
Overall, roll-in shortening differed from other samples in regard to molecular makeup but not greatly in their physical parameters, suggesting that triacylglycerol composition has important implications on their functionality.
“…Likewise, two other regions including stress overshoot and plastic flow were distinguished. These phenomena have been associated with localized deformation or shear banding-inducing strain hardening, and stress unloading from the low strain adjacent zones promoting softening of the fat crystal network [52]. However, considerable differences are observed among the shortenings.…”
Section: Large Deformation Rheologymentioning
confidence: 99%
“…At ε h > 0.3, a stress build-up ensued as deformation progressively increased until it reached its peak value at ε h = 1.2. Such behavior appeared to occur faster for roll-in shortenings, which might be attributed to continuous development and propagation of shear bands [52]. Large deformation properties of fat crystal networks such as yield stress (σ * ) stress, apparent Young modulus (E app ), and yield values (C) provide valuable information related to the hardness, spreadability and overall functionality of shortenings.…”
Overall, roll-in shortening differed from other samples in regard to molecular makeup but not greatly in their physical parameters, suggesting that triacylglycerol composition has important implications on their functionality.
“…The application of large deformations, i.e. sheeting, induces structural changes to the particle network of fat, resulting in decreased elasticity of the fat (Gonzalez-Gutierrez and Scanlon, 2013;Kloek et al, 2005). Therefore, the product consistency during sheeting changes from brittle to spreadable.…”
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