Rheological approaches to food systems

Peter Fischer; Michael Pollard; Philipp Erni; Irene Marti; Stefan Padar

doi:10.1016/j.crhy.2009.10.016

Rheological approaches to food systems
[Rhéologie et aliments]

Peter Fischer ¹ ; Michael Pollard ¹ ; Philipp Erni ¹ ; Irene Marti ¹ ; Stefan Padar ¹

¹ Institute of Food Science & Nutrition, ETH Zurich, CH-8092 Zurich, Switzerland

Comptes Rendus. Physique, Volume 10 (2009) no. 8, pp. 740-750.

Résumé
Abstract

Les aliments, produits de consommation et cosmétiques font partie d'un large éventail de matériaux colloïdaux ou non. Ce sont souvent des matériaux composites comprenant plusieurs classes de constituants fluides et solides, notamment des gels de biopolymères, des suspensions de particules, des émulsions et des mousses. Les longueurs importantes dans ces matériaux peuvent être n'importe quoi entre celles qui caractérisent la conformation des molécules et les dimensions des écoulements de fabrication. L'échelle de temps peut être inférieure à la milliseconde lors de la combinaison des ingrédients, et plusieurs années quand le produit fini a rejoint son étagère. La recherche rhéologique sur les aliments se concentre à la fois sur l'interaction entre les ingrédients, qui pourraient eux-même présenter une fonction de réponse complexe, et l'influence du procédé de fabrication sur la structure de l'aliment et ses propriétés. Le bref panorama qui suit résume les méthodes rhéologiques appropriées que l'on classe selon l'échelle de longueur les interactions.

Foods, consumer products and cosmetics belong to a wide range of colloidal and non-colloidal materials. Often, they are composite materials comprising several classes of fluid and solid constituents, including biopolymer gels, particulate suspensions, emulsions and foams. Length scales relevant for such materials may be anywhere between those associated with the molecular conformation of the ingredients up to long-scale dimensions of processing flows. The corresponding time scales may be in the sub-millisecond regime during aggregation of the ingredients or up to years during the shelf life of the final product. Rheological research of food material focuses on both the interaction between its ingredients, which might exhibit a complex rheological response function themselves and the influence of processing on the food structure and its properties. This brief overview summarizes suitable food rheology approaches and is grouped by the degree of abstraction of length scales and interactions.

Publié le : 2009-11-01

DOI : 10.1016/j.crhy.2009.10.016

Keywords: Rheology, Constitutive equations, Suspensions, Emulsions, Foams, Phenomenological models, Microstructure
Mot clés : Rhéologie, Équations constitutives, Suspensions, Émulsions, Mousses, Modèles phénoménologiques, Microstructure

Affiliations des auteurs :

Peter Fischer ¹ ; Michael Pollard ¹ ; Philipp Erni ¹ ; Irene Marti ¹ ; Stefan Padar ¹

¹ Institute of Food Science & Nutrition, ETH Zurich, CH-8092 Zurich, Switzerland

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Peter Fischer; Michael Pollard; Philipp Erni; Irene Marti; Stefan Padar. Rheological approaches to food systems. Comptes Rendus. Physique, Volume 10 (2009) no. 8, pp. 740-750. doi : 10.1016/j.crhy.2009.10.016. https://comptes-rendus.academie-sciences.fr/physique/articles/10.1016/j.crhy.2009.10.016/

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