The study of the mechanical impedance of foods and biomaterials to characterize their linear viscoelastic behavior at high frequencies

Rheologica Acta

Volumn 47, Issue 7, 2008, Pages 727-737

  Mert, Behic ^a   Campanella, Osvaldo H ^b  

^a MIDDLE EAST TECHNICAL UNIVERSITY   (Turkey)

^b PURDUE UNIVERSITY   (United States)

Author keywords

Biopolymers; Impedance; Squeezing flow; Texture analyzer; Viscoelastic

Indexed keywords

BIOPOLYMERS; DAMPING; FOOD PRODUCTS; RHEOLOGY; TEXTURES; VIBRATIONS (MECHANICAL); VISCOELASTICITY;

EID: 48749109280     PISSN: 00354511     EISSN: None     Source Type: Journal    
DOI: 10.1007/s00397-008-0277-0     Document Type: Article

References (54)

1. Ak MM (1993) Rheological measurements on Mozzarella cheese. Ph.D. thesis, University of Wisconsin-Madison, Madison, WI
2. Bendat JS, Piersol AG (1993) Engineering applications of correlation and spectral analysis, 2nd edn. Wiley, New York
3. Bird B, Curtiss CF, Amstrong RC, Hassager O (1987) Dynamics of polymeric liquids. Kinetic theory, vol., 2nd edn. Wiley, New York
4. Bistany KL, Kokini JL (1983) Dynamic viscoelastic properties of foods in texture control. J Rheol 27:605-620
5. Campanella OH, Peleg M (2002) Squeezing flow viscometry for nonelastic semiliquid foods - theory and applications. Crit Rev Food Sci Nutr 42(3):241-264
6. Campos DT, Steffe JM, Ng P (1997) Rheological behavior of undeveloped and developed dough. Cereal Chem 74:489-494
7. Chambon F, Winter HH (1985) Stopping of crosslinking reaction in a PDMS polymer at the gel point. Polym Bull 13:499-503
8. Chatraei SH, Macosko CW, Winter HH (1981) Lubricated squeezing flow: A new biaxial extensional rheometer. J Rheol 25(4):433-443
9. Cox W, Mertz EH (1958) Correlation of dynamic and steady flow viscosities. J Polym Sci 28:619-622
10. Crassous JJ, Régisser R, Ballauff M, Willenbacher N (2005) Characterization of the viscoelastic behavior of complex fluids using the piezoelastic axial vibrator. J Rheol 49:851-863
11. Dasgupta BR, Tee SY, Crocker JC, Frisken BJ, Weitz DA (2002) Microrheology of polyethylene oxide using diffusing wave spectroscopy and single scattering. Phys Rev E65:051505
12. Dobraszczyk BJ, Morgenstern MP (2003) Rheology and the breadmaking process. J Cereal Sci 38:229-245
13. Ellingsrud S, Knudsen KD, Mikkelsen A, Elgsaeter A, Malmo JT (1992) Torsional dynamics of the Bimbiom-Schrag multiple lump resonator studied using TV holography. Rheol Acta 31:459-470
14. Faers MA, Choudhury TH, Lau B, McAllister K, Luckham PF (2006) Syneresis and rheology of weak colloidal particle gels. J Colloid Surfaces A: Physicochem Engineering Aspects 288:170-179
15. Faubion JM, Hoseney RC (1990) The viscoelastic properties of wheat flour doughs. In: Faridi H, Faubion JM (eds) Dough rheology and baked product texture. AVI Van Nostrand Reinhold, New York, pp 29-66
16. Ferry JD (1980) Viscoelastic properties of polymers. Wiley, New York
17. Field JS, Swain MV, Phan-Thien N (1996) An experimental investigation of the use of random squeezing to determine the complex modulus of viscoelastic fluids. J Non-Newtonian Fluid Mech 65:177-194
18. Fritz G, Pechhold W, Willenbacher N, Wagner HJ (2003) Characterizing complex fluids with high frequency rheology using torsional resonators at multiple frequencies. J Rheol 47(2):303-319
19. Glasscock JA, Smit RS, Vanajek J, Winter JG (2003) An in-line micro-Fourier rheometer. Rev Sci Instrum 74(11):4925-4929
20. Gunasekaran S, Ak MM (2000) Dynamic oscillatory shear testing of foods selected applications. Trends Food Sci Technol 11:115-127
21. Harris CM, Piersol AG (2001) Harris' shock and vibration handbook, 5th edn. McGraw-Hill, New York
22. Hebraud P, Lequeux F, Palierne JF (2000) Role of permeation in the linear viscoelastic response of concentrated emulsions. Langmuir 16:8296-8299
23. Hoseney RC (1998) Glass transition and its role in cereals. In Principles of cereal science and technology, 2nd edn. American Association of Cereal Chemists, St. Paul, Minnesota, pp 307-320
24. Jiang P, See H, Swain MV, Phan-Thien N (2003) Using oscillatory squeezing flow to measure the viscoelastic properties of dental composite resin cements during curing. Rheol Acta 42:118-122
25. Labropoulos KC, Niesz DE, Danforth SC, Kevrekidis PG (2002a) Dynamic rheology of agar gels: Theory and experiments. Part I. Development of a rheological model. Carbohydr Polym 50(4):393-406
26. Labropoulos KC, Niesz DE, Danforth SC, Kevrekidis PG (2002b) Dynamic rheology of agar gels: TheoGy and experiments. Part II: gelation behavior of agar sols and fitting of a theoretical rheological model. Carbohydr Polym 50(4):407-415
27. Larson RG (1999) The structure and rheology of complex fluids. Oxford University Press, New York
28. Leider PL, Bird EB (1974) Squeezing flow between parallel plates. Part I. Theoretical analysis. Ind Eng Chem Fundam 13:336-341
29. Mason TG, Ganesan K, Van Zanten JH, Wirtz D, Kuo SC (1997) Particle tracking microrheology of complex fluids. Phys Rev Lett 79:3282-3285
30. Mason TG, Gisler T, Kroy K, Frey E, Weitz DA (2000) Rheology of F-actin solutions determined from thermally driven tracer motion. J Rheol 44:917-928
31. McSwiney M, Singh H, Campanella OH (1994a) Thermal aggregation and gelation of bovine lactoglobulin. Food Hydrocoll 8:441-453
32. McSwiney M, Singh H, Campanella OH, Creamer LK (1994b) Thermal gelation and denaturation of bovine lactoglobulins A and B. J Dairy Res 61:221-232
33. Mert B, Gonzalez D, Campanella OH (2007) A new method to determine viscoelastic properties of corn grits during cooking and drying. J Cereal Sci 46(1):32-38
34. Mikkelsen A, Knudsen KD, Elgsaeter A (1992) Measurement of the dynamic viscoelastic properties of polymer solutions using the Bimbiom-Schrag multiple lump resonator-A. Theoretical and numerical study. Rheol Acta 31:440-458
35. Moschakis T, Murray BS, Dickinson E (2005) Microstructural evolution of viscoelastic emulsions stabilised by sodium caseinate and xanthan gum. J Colloid Interface Sci 284(2):714-728
36. Phan-Thien N (1980) Small strain oscillatory squeeze film flow of simple fluids. Aust Math Soc (Ser. B) 32:22-27
37. Phan-Thien N, Safari-Ardi M (1998) Linear viscoelastic properties of flourwater doughs at different water concentrations. J Non-Newton Fluid Mech 74:137-150
38. Rao MA (1999) Rheology of fluid and semisolid foods: Principles and applications. Aspen Publishers, Inc., Gaithersburg, MD
39. Rao MA, Cooley HJ (1992) Rheological behavior of tomato pastes in steady and dynamic shear. J Texture Stud 35:415-425
40. Rosell CM, Rojas JA, Benedito de Barber C (2001) Influence of hydrocolloids on dough rheology and bread quality. Food Hydrocoll 15(1):75-81
41. Ross KA, Pyrak-Nolte LJ, Campanella OH (2006) The effect of mixing conditions on material properties of an agar gel - microstructural and macrostructural considerations. Food Hydrocoll 20(1):79-87
42. Ross-Murphy SB (1995) Structure-property relationships in food biopolymer gels and solutions. J Rheol 39(6):1451-1463
43. Rubinstein M, Colby RH (2003) Polymer physics. Oxford University Press, Oxford
44. Salvador A, Fiszman SM (1998) Textural characteristics and dynamic oscillatory rheology of maturation of milk gelatin gels with low acidity. J Dairy Sci 81:1525-1531
45. Sanchez MC, Valencia C, Gallegos C (2002) Influence of processing on the rheological properties of tomato paste. J Sci Food Agric 82:990-997
46. Schrag JL, Ferry JD (1972) Mechanical techniques for studying viscoelastic relaxation processes in polymer solutions. Faraday Symp Chem Soc 6:182-193
47. See H, Nguyen P (2003) Using oscillatory squeeze flow to monitor the change in viscoelastic properties of curing materials. J Soc Rheol Japan 32:33-39
48. Steffe JF (1996) Rheological methods in food process engineering. Freeman Press, East Lansing
49. Walberer JA, McHugh AJ (2000) The linear viscoelastic behavior of highly filled polydimethylsiloxane measured in shear and compression. J Rheol 41(1):187-201
50. Willenbacher N, Oelschlaeger C (2007) Dynamics and structure of complex fluids from high frequency mechanical and optical rheometry. Curr Opin Colloid Interface Sci 12:43-49
51. Winter HH, Chambon F (1986) Analysis of linear viscoelasticity of a crosslinking polymer at the gel point. J Rheol 30:367-382
52. Winter HH, Izuka S, De Rosa ME (1994) Experimental observation of the molecular weight dependence of the critical exponents for the rheology near the gel point. Polym Gels Netw 2:239-245
53. Yu C, Gunasekaran S (2001) Correlation of dynamic and steady flow viscosities of food materials. Appl Rheol 11:134-140
54. Zheng H, Morgenstern MP, Campanella OH, Larsen NG (2000) Rheological properties of dough during mechanical dough development. J Cereal Sci 32:293-306