Food Rheology Shanghai Jiao Tong University May19,2006 Lectures Charles F.Shoemaker Texture Professor Viscosity;Newtonian Non-Newtonian yield point Suspension and polymer rheology FOOD SCIENCE Viscoelasticity and gel formation TECHNOLOGY Crop and Livestock Commodities in which California Leads the USA 三 alifomia is the so (99%or more) of the ce odities in red University of California Ten Campuses Three National Labs 175,000 Students 7,600 Faculty (40 Nobel Laureates) 12 B Total budget 2.7 B Research budget 螺器鱼摇幕国感液 1
1 Lectures • Texture • Viscosity; Newtonian • Non-Newtonian & yield point • Suspension and polymer rheology • Viscoelasticity and gel formation Crop and Livestock Commodities in which California Leads the USA Almonds Eggplant Lettuce, Romaine Plums Apricots Escarole/Endive Melons, Cantaloupe Plums, Dried Artichokes Figs Melons, Honeydew Pomegranates Asparagus Flowers, Bulbs Milk Rice, Sweet Avocados Flowers, Cut Milk,Goats Safflower Beans, Black-eyed Flowers, Potted Plants Nectarines Seed, Alfalfa Beans, Dry Baby Lima Garlic Nursery, Bedding Plants Seed, Bermuda Grass Beans, Dry Large Lima Grapes, Raisins Nursery Crops Seed, Ladino Clover Beans, Garbanzo Grapes, Table Olives Seed, Sudan Grass Beans, Green Lima Grapes, Wine Onions, Dry Seed, Vegetable and Flower Bedding/Garden Plants Greens, Mustard Onions, Green Spinach Bee Colonies Hay, Alfalfa Parsley Squash Broccoli Herbs Passion Fruit Strawberries Brussels Sprouts Honey Peaches, Clingstone Tomatoes, Processing Cabbage, Chinese Jojoba Peaches, Freestone Turnips Carrots Kale Pears, Bartlett Vegetables, Greenhouse Cauliflower Kiwifruit Peas, Chinese Vegetables, Oriental Celery Kumquats Peppers, Bell Walnuts Chicory Lemons Persimmons Daikon Lettuce, Head Pigeons and Squabs Dates Lettuce, Leaf Pistachios California is the sole producer (99% or more) of the commodities in red. 175,000 Students 7,600 Faculty (40 Nobel Laureates) (40 Nobel Laureates) $ 12 B Total budget $ 12 B Total budget $ 2.7 B Research budget $ 2.7 B Research budget University of California Ten Campuses & Three National Labs
UC DAVIS Ranking by total R&D expenditures Agricultural Sciences Ist Biological Sciences 6th Life Sciences 11th Environmental Sciences 15th Social Sciences 27h Source:National Science Foundation st in Veterinary Medicine "Live Long and Live Well UC Davis: A growing International Initiative Focus Creating nutritious foods Advancing cures for diseases Office of University Outreach and International Programs Solving mysteries of the human brain Nearly half of UC Davis'faculty involved in international activities Enriching the spirit through the arts Seeking active cooperative agreements with international institutions Currently over 3.300 international students and scholars on campus More than 5.200 international almni and previous scholars worldwide Powering the Future Exploring new energy technologies ·Making traditional energy sources more UC D a v is efficient ·Poised for pre- eminence in energy FOOD SCIENCE and water,energy and agricultre,and energy and the TECHNOLOGY HYDROGEN HIGHWAY LAUNCH EVENT 2
2 UC DAVIS Ranking by total R&D expenditures Source: National Science Foundation 1st in Veterinary Medicine Social Sciences 27th Environmental Sciences 15th Life Sciences 11th Biological Sciences 6th Agricultural Sciences 1st UC Davis: A growing International Focus • Office of University Outreach and International Programs • Nearly half of UC Davis’ faculty involved in international activities • Seeking active cooperative agreements with international institutions • Currently over 3,300 international students and scholars on campus • More than 5,200 international alumni and previous scholars worldwide “Live Long and Live Well” Initiative • Creating nutritious foods • Advancing cures for diseases • Solving mysteries of the human brain • Enriching the spirit through the arts Powering the Future • Exploring new energy technologies • Making traditional energy sources more efficient • Poised for preeminence in energy and water, energy and agriculture, and energy and the environment HYDROGEN HIGHWAY LAUNCH EVENT
Chemienl Bng血ae血a Nutriti0 Sensory Consumer histertals Selenees Viticulture Enology Vegetable Crops Faculty Members UCDavis 狗y of the Food Science Graduate Group Food Research Emironmental Toxicology Food Science Technology Microbiology/Fermentation Biological Agricultural Engineering Population Health&Reproduction Chemistry Animal Sciences Biochemistry n表 Pomology Sensory Consumer Fermentation and Bioprocessing Modeling of Fermentation Processes .Consumer perceptions of the safety and quality of food Modeling of Heat and Mass Transfer Psychophysics and neurophysiology of oral chemical irritation Correlation of instrumental and sensory methods ·Packaging Psychophysics of fats and oils Controlled Release of Bioactive Compounds Chemical senses and nutrition ·Microencapsulation Salivary flow status on aroma,astringency and bitterness Development of improved methods for sensory evaluation ·Rheology ·MRI log/Fermentation Microbiology/Fermentation Chemistry .Flavor chemistry and analysis,wine .Lipid chemistry and lipid oxidation in foods Regulation of glycolysis in the yeast,Saccharomyces cerevisiae .Role of water in foods and in food preservation Regulation of gene expression in Bacillus subtilis .Food microstructure .Molecular genetics and microbial ecology of lactic acid bacteria .Physicochemical properties of dairy products .Protein secretion and processing in the yeast Yarrowia hypolitica .Development of mutagens and carcinogens during heating .Transmission of viruses and other pathogens via food and water -Starch chemistry .Infectious diseases of various food animal species .Wine phenolics .Microbial food safety and applied microbiology .Pesticide residues in foods 3
3 • Fermentation and Bioprocessing • Modeling of Fermentation Processes • Modeling of Heat and Mass Transfer • Packaging • Controlled Release of Bioactive Compounds • Microencapsulation • Rheology • MRI • Consumer perceptions of the safety and quality of food • Psychophysics and neurophysiology of oral chemical irritation • Correlation of instrumental and sensory methods • Psychophysics of fats and oils • Chemical senses and nutrition • Salivary flow status on aroma, astringency and bitterness • Development of improved methods for sensory evaluation •Regulation of glycolysis in the yeast, Saccharomyces cerevisiae •Regulation of gene expression in Bacillus subtilis •Molecular genetics and microbial ecology of lactic acid bacteria •Protein secretion and processing in the yeast Yarrowia lypolitica •Transmission of viruses and other pathogens via food and water •Infectious diseases of various food animal species •Microbial food safety and applied microbiology •Flavor chemistry and analysis, wine •Lipid chemistry and lipid oxidation in foods •Role of water in foods and in food preservation •Food microstructure •Physicochemical properties of dairy products •Development of mutagens and carcinogens during heating •Starch chemistry •Wine phenolics •Pesticide residues in foods
Biochemistry .Post-harvest physiology,handling,and processing .Biochemistry and molecular biology of muscle proteins .Postmortem biochemistry related to meat quality .Transgenic animals .Lipid oxidation in poultry muscle and eggs .Biochemistry of aquatic food and food products .Mechanisms of enzyme action .Enzymology of malt and wort production .Oxidation Texture Rheology 1.Flavor 2.Color Appearance 3.Texture 4.Nutrition Food Science Technology Food Quality Food Presevation Nutrition Food Safety ·Sensory Food Quality Flavor Appearance Texture 4
4 •Post-harvest physiology, handling, and processing •Biochemistry and molecular biology of muscle proteins •Postmortem biochemistry related to meat quality •Transgenic animals •Lipid oxidation in poultry muscle and eggs •Biochemistry of aquatic food and food products •Mechanisms of enzyme action •Enzymology of malt and wort production •Oxidation Texture & Rheology 1. Flavor 2. Color & Appearance 3. Texture 4. Nutrition Food Science & Technology • Food Presevation Food Safety Food Quality Food Quality • Nutrition • Sensory Flavor Appearance Texture
Flavor Appearance 。Taste ·Shape ·Odor or smell ·Color Reflective properties 9 Kagome erance Texture ·Liquids Texture ·Solids ·Semi-solids 5
5 Flavor • Taste • Odor or smell Appearance • Shape • Color • Reflective properties Texture • Liquids • Solids • Semi-solids Texture
Importance of Texture Table 1.2 Most Freqsently Used Texture Words The importance of texture in the overall acceptability of foods varies widely, Japan depending upon the type of food.We could arbitrarily break it into three Critical:Foods in which texture is the dominant quality characteristic for example,meat,potato chips,comnflakes and celery. 2.Important:Foods in which texture makes a significant but not a dominant contribution to the overall quality; 营 for example most fruits,vegetables,cheeses,bread, most other cereal-based foods and candy fall into this category. 406 words Minor:Foods in which texture makes a negligible contribution to the overall quality. for example most beverages and thin soups. Table 1.1 Percentage of Correct ldentification of Pureed Foods' Obese Food (young) (aged) 87 Rice Potato 54992936 Green pepper Pork Cucumber 539474758170- Lamb 器29oo 30.4 From Schiffman (1977),Schiffman (1978) Chocolate 101 Apperance-Flavor-Texture 6
6 Importance of Texture The importance of texture in the overall acceptability of foods varies widely, depending upon the type of food. We could arbitrarily break it into three groups: 1. Critical: Foods in which texture is the dominant quality characteristic; for example, meat, potato chips, cornflakes and celery. 2. Important: Foods in which texture makes a significant but not a dominant contribution to the overall quality; for example most fruits, vegetables, cheeses, bread, most other cereal-based foods and candy fall into this category. 3. Minor: Foods in which texture makes a negligible contribution to the overall quality; for example most beverages and thin soups
