Temperature Dependence of the Stress Relaxation Behavior of Aqueous Sugar Glasses

McNulty, P.B.; Flynn, Damian

doi:10.13031/2013.35037

Cited by 5 publications

(7 citation statements)

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“…This was expected and means that it is easier to produce localised deformations in a food using the incisors or eye teeth than the molar teeth. The data also show that the commercial sweet is harder than the model system in accordance with the stress relaxation data (McNulty and Flynn 1978) and the viscosity data for aqueous sugar systems (McNulty and Flynn 1976). It should be noted that a linear relationship between force and penetration should not he expected for the cone and wedge probes due to their complex geometry ( e g , area of force application increases with penetration; cf.…”

Section: Texture Profile Behavioursupporting

confidence: 83%

“…At 25°C the model food begins to transform from a solid to a liquid state as previously found in force-deformation ( Fig. 3) and stress relaxation (McNulty and Flynn 1978) tests. Therefore, at higher strains the sample does not fracture but tends to "barrel" (i.e.…”

Section: Texture Profile Behavioursupporting

confidence: 69%

“…factor will be particularly important when studying hard foods which exhibit significant stress relaxation." This comment is particularly appropriate in view of the rapid stress relaxation obtained by McNulty and Flynn (1978) at temperatures (approx. 15--37°C) encountered during the handling, storage and consumption of our commercial sweets system.…”

Section: Or Penetration (Cone and Wedge Probes) On The Cohesive-mentioning

confidence: 99%

“…In a related paper (McNulty and Flynn 1978), we have investigated the stress relaxation behaviour of both model and commercial systems and found that the model systems behaved as linear viscoelastic liquids in the temperature range of 3-25°C. We had hoped that such information would be valuable in interpreting the texture profile data from a fundamental rheological viewpoint, and thus support Sherman's (1969) concept of a texture profile based on well defined rheological properties.…”

Section: Introductionmentioning

confidence: 99%

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Force‐deformation and Texture Profile Behaviour of Aqueous Sugar Glasses

McNulty

Flynn

1977

Journal of Texture Studies

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Aqueous sugar glasses, simulating the structure of commercial boiled sweets, were investigated in their temperature transition range by force deformation and texture profile tests using the Instron Universal Testing Machine. Cylindrically cast and thermally equilibrated aqueous glucose‐sucrose model systems having 2—2.3% moisture (w/w) and containing glucose to sucrose ratios (%w/w) of 100/0, 70/30, 55/45 and 35/65 were used. Force‐deformation tests revealed that the Young's modulus was independent of the glucose‐sucrose ratio and decreased drastically with temperature from 820 MN/m2 at 3°C to 30MJV/m2 at 30°C. Texture profile tests were carried out on a model system (35/65 glucose‐sucrose blend) and on a commercial hard boiled sweet. Experimental profiles for both systems were largely similar and permitted evaluation of the textural parameters of hardness and cohesiveness. Composite force‐strain or force‐penetration curves were constructed from series profile tests on the same sample and demonstrated that (a) high values of hardness were found with a flat probe and low temperatures; (b) low values of hardness were found with cone and wedge probes and high temperatures. Cohesiveness generally decreased as the initial applied strain increased, because higher strains resulted in greater sample fracture and/or plastic flow. On the other hand, temperature and probe type had little effect on cohesiveness. The difficulties experienced in bridging the gap between the empirical and the fundamental approaches to texture profiling of food are discussed.

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Section: Texture Profile Behavioursupporting

confidence: 83%

Section: Texture Profile Behavioursupporting

confidence: 69%

Section: Or Penetration (Cone and Wedge Probes) On The Cohesive-mentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Force‐deformation and Texture Profile Behaviour of Aqueous Sugar Glasses

McNulty

Flynn

1977

Journal of Texture Studies

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“…According to the principle behind superpositioning, the effects of time and temperature on a system have equal effects in such a way that a simple shift of the response function superimposes data taken from different temperatures (McNulty and Flynn 1979). This method may be used for modeling viscosity of food products not necessarily adhering to an Arrhenius relationship with increasing temperature or by a simple Newtonian or power law model.…”

Section: A Dvancements In Rheological Instrumentation Permittingmentioning

confidence: 99%

Rheological Characterization of Skim Milk Stabilized with Carrageenan at High Temperatures

Anderson¹,

Daubert²,

Farkas³

2002

Journal of Food Science

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Superpositioning principles were applied twice to model temperature (25 to 125 Њ Њ Њ Њ ЊC) and concentration (0.005 to 0.040% w/w) effects on skim milk and carrageenan solutions. Samples were analyzed using a controlled stress rheometer equipped with a pressurized sealed cell, permitting measurements well above standard boiling conditions. Individual samples were sheared between 10 and 160 s -1 , and predictive equations were developed to predict Newtonian viscosity as a function of temperature and carrageenan concentration. The superpositioning technique coupled with advancements in rheological instrumentation permits high temperature measurements and offers a strategy for viscosity determination for thermal processing unit operations.

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Influence of candy particle size on oral behaviour

Rosenthal

Philippe

2020

Physiology & Behavior

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Temperature Dependence of the Stress Relaxation Behavior of Aqueous Sugar Glasses

Cited by 5 publications

References 0 publications

Force‐deformation and Texture Profile Behaviour of Aqueous Sugar Glasses

Force‐deformation and Texture Profile Behaviour of Aqueous Sugar Glasses

Rheological Characterization of Skim Milk Stabilized with Carrageenan at High Temperatures

Influence of candy particle size on oral behaviour

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