在剪流条件下液体食品的风病学:最近使用的模型
Laura Patricia Martínez-Padilla1
1Laboratorio de Propiedades Reológicas y Funcionales en Alimentos, FES Cuautitlán, Universidad Nacional Autónoma de México, Mexico City, Mexico.
Journal of texture studies
|September 19, 2023
概括
本综述总结了液体食品的风学模型,解释了组成和加工如何影响其流动行为. 它有助于工程师和科学家理解非牛顿式的食品特性,用于产品开发和饮食应用.
科学领域:
- 食品科学 食品科学 食品科学
- 类风病学 类风病学 类风病学
- 工程 工程师 工程师 工程师
背景情况:
- 食品风湿学对于工程应用至关重要,因为液体食品表现出复杂的非牛顿行为.
- 了解食物的风湿学取决于成分,加工历史和分散状态.
研究的目的:
- 审查和总结用于描述液体食品行为的类型.
- 解释食物组成/分散和观察到的风湿性质之间的联系.
- 为科学家和专业人员提供食品类风湿学资源.
主要方法:
- 最近几十年使用的风湿学模型的文献综述.
- 对于牛顿式和非牛顿式模型的关键参数的总结 (例如,奥斯瓦尔德·德·韦尔,宾汉姆,赫歇尔-布克利,卡森,克罗斯,卡罗).
- 纳入类型的克索特罗普行为 (Weltman,阿布-Jdayil).
主要成果:
- 编制各种模型来描述各种液体食品的实验性风湿学数据.
- 解释食物的组成和分散如何影响模型参数的选择.
- 提供了牛顿式,非牛顿式和厚性流体行为的例子.
结论:
- 有效的风学建模对于创新的食品加工和产品设计至关重要.
- 这一综述为理解和比较食品的风湿学参数提供了一个框架.
- 这些信息对专业人士来说是有价值的,包括那些制定失调饮食的人.
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