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Applicability of the Foodtexture Puff Device for rheological characterization of viscous food products

(2015) JOURNAL OF TEXTURE STUDIES. 46(2). p.94-104
Author
Organization
Abstract
The Foodtexture Puff Device (FPD) is a noncontact rheological measurement device, which applies an air pulse on the sample and measures the subsequent deformation of the sample surface with a laser distance sensor. The deformation behavior is considered as a measure for the rheological properties of the sample. The applicability of this device was studied for use on viscous food products with a broad range of rheological characteristics. In this study, sugar and fat-based systems with a viscosity range of respectively 0.001-6.1Pa.s and 0.01-5.9Pa.s were tested. Comparison of the FPD with classical rheological analyses showed that the maximum deformation created by the FPD is strongly correlated to the viscosity. Hence, the FPD is well suited for measurements on sugar-based and fat-based systems. It is capable of providing accurate, noncontact, fast, easy and nondestructive rheological measurements on food products. Practical ApplicationsThe FPD is a new, noncontact rheological measurement device that can be used for a wide range of food products, including sugar solutions, fruit purees and concentrates, oils and fats, molten chocolate, batter, soft pastry, among others. Furthermore, more solid food products like dough can be measured accurately. The device outputs a displacement signal over time from which information can be extracted. For simple behaviors, this can be performed based on one or a few characteristic values derived from the signal. For more complex foodstuff, the signal as a whole can be used, and techniques such as partial least squares can be used to create a calibration curve that translates the full displacement signal over time into the desired rheological values. Seen the fact that measurement time is short, the FPD is suitable for in-line as well as for R&D applications and can replace classical devices that are often time consuming and require sample preparation.
Keywords
Foodtexture Puff Device (FPD), fruit puree, molten chocolate, oil, rheology, sugar solution, LASER AIR-PUFF, FIRMNESS MEASUREMENT, VISCOSITY

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Chicago
Morren, Sofie, Tim Van Dyck, Frank Mathijs, Stijn Luca, Ruth Cardinaels, Paula Moldenaers, Bart De Ketelaere, and Johan Claes. 2015. “Applicability of the Foodtexture Puff Device for Rheological Characterization of Viscous Food Products.” Journal of Texture Studies 46 (2): 94–104.
APA
Morren, S., Van Dyck, T., Mathijs, F., Luca, S., Cardinaels, R., Moldenaers, P., De Ketelaere, B., et al. (2015). Applicability of the Foodtexture Puff Device for rheological characterization of viscous food products. JOURNAL OF TEXTURE STUDIES, 46(2), 94–104.
Vancouver
1.
Morren S, Van Dyck T, Mathijs F, Luca S, Cardinaels R, Moldenaers P, et al. Applicability of the Foodtexture Puff Device for rheological characterization of viscous food products. JOURNAL OF TEXTURE STUDIES. 2015;46(2):94–104.
MLA
Morren, Sofie et al. “Applicability of the Foodtexture Puff Device for Rheological Characterization of Viscous Food Products.” JOURNAL OF TEXTURE STUDIES 46.2 (2015): 94–104. Print.
@article{8581144,
  abstract     = {The Foodtexture Puff Device (FPD) is a noncontact rheological measurement device, which applies an air pulse on the sample and measures the subsequent deformation of the sample surface with a laser distance sensor. The deformation behavior is considered as a measure for the rheological properties of the sample. The applicability of this device was studied for use on viscous food products with a broad range of rheological characteristics. In this study, sugar and fat-based systems with a viscosity range of respectively 0.001-6.1Pa.s and 0.01-5.9Pa.s were tested. Comparison of the FPD with classical rheological analyses showed that the maximum deformation created by the FPD is strongly correlated to the viscosity. Hence, the FPD is well suited for measurements on sugar-based and fat-based systems. It is capable of providing accurate, noncontact, fast, easy and nondestructive rheological measurements on food products. 
Practical ApplicationsThe FPD is a new, noncontact rheological measurement device that can be used for a wide range of food products, including sugar solutions, fruit purees and concentrates, oils and fats, molten chocolate, batter, soft pastry, among others. Furthermore, more solid food products like dough can be measured accurately. The device outputs a displacement signal over time from which information can be extracted. For simple behaviors, this can be performed based on one or a few characteristic values derived from the signal. For more complex foodstuff, the signal as a whole can be used, and techniques such as partial least squares can be used to create a calibration curve that translates the full displacement signal over time into the desired rheological values. Seen the fact that measurement time is short, the FPD is suitable for in-line as well as for R\&D applications and can replace classical devices that are often time consuming and require sample preparation.},
  author       = {Morren, Sofie and Van Dyck, Tim and Mathijs, Frank and Luca, Stijn and Cardinaels, Ruth and Moldenaers, Paula and De Ketelaere, Bart and Claes, Johan},
  issn         = {0022-4901},
  journal      = {JOURNAL OF TEXTURE STUDIES},
  language     = {eng},
  number       = {2},
  pages        = {94--104},
  title        = {Applicability of the Foodtexture Puff Device for rheological characterization of viscous food products},
  url          = {http://dx.doi.org/10.1111/jtxs.12118},
  volume       = {46},
  year         = {2015},
}

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