FOOD 3040 Lecture Notes - Lecture 8: Materials Science, Shear Rate, Food Quality
10 Jun 2016
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Document Summary
Lec 8 material science: the importance of rhelogy (material science) Food texture: the perception of food structure when inside the oral cavity. Mouthfeel: physical and chemical properties of the food experienced within the mouth, concepts in rheology. Strain deformation of the material: applied stress. Shear rate degree of deformation in regards to time. Compression and tensile (not important: types of materials. Newtonian fluids: an incompressible, structure-less material with no elastic properties, measured by viscosity (measure of the internal resistance of a fluid to flow, agitation or shear) Lec 8 material science: shear stress vs shear rate constant straight line graph, viscosity remain constant, ex. Non-newtonian fluids/ solids (majority of the food product: time independent vs time dependent, visco-elastic fluids/ solids- partial recovery upon the removal of the deforming stress, time-independent fluids. Shear stress at any position is only dependent on the shear rate of that location. Three types: shear-thinning, shear-thickening, bingham plastic: shear thinning.
