A critical study of the nonlinear rheological properties in major classes of foods using the Sequence of Physical Processes (SPP) method and the Fourier Transform Coupled with Chebyshev Decomposition (FTC) method

Anh Nghi Minh Le; Merve Yildirim Erturk; Yul Hui Shim; Simon A Rogers; Jozef Kokini

doi:10.1016/j.foodres.2023.113587

A critical study of the nonlinear rheological properties in major classes of foods using the Sequence of Physical Processes (SPP) method and the Fourier Transform Coupled with Chebyshev Decomposition (FTC) method

Food Res Int. 2023 Dec;174(Pt 1):113587. doi: 10.1016/j.foodres.2023.113587. Epub 2023 Oct 14.

Authors

Anh Nghi Minh Le¹, Merve Yildirim Erturk², Yul Hui Shim³, Simon A Rogers³, Jozef Kokini⁴

Affiliations

¹ Department of Food Science, Purdue University, West Lafayette, IN 47907, USA. Electronic address: le103@purdue.edu.
² Department of Food Science, Purdue University, West Lafayette, IN 47907, USA. Electronic address: myildirim@purdue.edu.
³ Department of Chemical and Biomolecular Engineering, University of Illinois at Urbana Champaign, Urbana, IL 61801, USA.
⁴ Department of Food Science, Purdue University, West Lafayette, IN 47907, USA. Electronic address: jkokini@purdue.edu.

PMID: 37986453
DOI: 10.1016/j.foodres.2023.113587

Abstract

The nonlinear rheological behaviors of three different classes of foods (emulsion, suspension, and elastic network) were studied and analyzed using the Rogers Sequence of Physical Processes (SPP) method and the Ewoldt-McKinley method of coupling Fourier Transform with Chebyshev Decomposition (FTC). SPP analysis led to instantaneous rheological parameters G'_t and G″_t at any point in time, providing a more accurate picture of the linear viscoelastic region and crossover points by the 3D amplitude sweep. When G'_t is plotted against G″_t, the resulting graph is a deltoid which offers a detailed and distinctive intracycle behavior of each class of food. Analyzing the revolution of deltoids with increasing strain allows for the determination of a critical strain, beyond which irreversible network breakdown occurs. The strain range between the linear viscoelastic limit and the critical strain found in SPP is comparable to the MAOS region as determined with FTC. Under increasing amplitude, predominantly elastic networks showed a gradual structural rearrangement, while more erratic and abrupt changes were observed in the suspension and emulsion we studied. Under increasing frequency, elastic responses dominate viscous responses in all samples due to the shorter experimental time, allowing less relaxation.

Keywords: Dough; Fourier Transform Rheology; Mayonnaise; Rheology; SAOS/MAOS/LAOS; Sequence of Physical Processes; Tomato paste.

Publication types

Research Support, Non-U.S. Gov't
Research Support, U.S. Gov't, Non-P.H.S.

MeSH terms

Emulsions
Food*
Fourier Analysis
Physical Phenomena
Shear Strength

Substances

Emulsions