预测液体食品的吸管饮用能力通过管道流动类风湿度
Sen Hu1, Chunan Sun1, Wei Wei1
1College of Food Science, Southwest University, Chongqing 400715, China.
Food research international (Ottawa, Ont.)
|November 22, 2024
概括
这项研究引入了一种管道流动类风湿测量方法,以预测液体如何通过吸管很容易被饮用. 这种类型的风湿测量方法简化了测量,提供了一种可靠的方法来评估食品产品开发中的吸管饮酒体验.
科学领域:
- 食品科学与技术 食品科学与技术
- 类风病学 类风病学 类风病学
- 消费者产品开发 消费者产品开发
背景情况:
- 优化吸管饮酒体验对于消费者接受液体食品产品至关重要.
- 传统上,感官分析被用来评估"草饮用容易",但将仪器数据与主观感知联系起来是具有挑战性的.
- 现有的方法很难量化通过吸管饮酒所涉及的复杂感知行为.
研究的目的:
- 开发一种新的管道流动类风湿度方法,用于预测吸管饮用能力.
- 尽量减少对主观感官面板测试的依赖,以评估液体食品质感.
- 建立仪器测量和吸管饮用感知容易之间的直接联系.
主要方法:
- 实施管道流动类风湿测量,以测量吸管内的瞬间液体流量.
- 简化了动态流量流程到稳定状态管道流量模型中.
- 模拟感知吸管饮用能力,使用在特定流速下剪切粘度.
主要成果:
- 在样本特定剪切速率的粘度和吸管饮用能力之间确定了力量法关系.
- 这种关系对于具有和没有屈服应力的液体都是如此.
- 风湿测量方法成功预测了吸管饮用能力,减少了对广泛面板测试的需求.
结论:
- 管道流动类风湿测量提供了一种可靠的方法,通过简单的实验室测量来评估吸管饮用容易.
- 这种技术有助于开发液体食品的纹理调制系统.
- 这些发现为优化消费者吸管饮酒体验提供了直接途径.
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