Cohesiveness and flowability of particulated solid and semi-solid food systems

Tobin, Aarti B., Heunemann, Peggy, Wemmer, Judith, Stokes, Jason R., Nicholson, Timothy, Windhab, Erich J. and Fischer, Peter (2017) Cohesiveness and flowability of particulated solid and semi-solid food systems. Food and Function, 8 10: 3647-3653. doi:10.1039/c7fo00715a

Author Tobin, Aarti B.
Heunemann, Peggy
Wemmer, Judith
Stokes, Jason R.
Nicholson, Timothy
Windhab, Erich J.
Fischer, Peter
Title Cohesiveness and flowability of particulated solid and semi-solid food systems
Journal name Food and Function   Check publisher's open access policy
ISSN 2042-650X
Publication date 2017-10-01
Year available 2017
Sub-type Article (original research)
DOI 10.1039/c7fo00715a
Open Access Status Not yet assessed
Volume 8
Issue 10
Start page 3647
End page 3653
Total pages 7
Place of publication Cambridge, United Kingdom
Publisher Royal Society of Chemistry
Language eng
Subject 1106 Food Science
Abstract Cohesiveness and flowability of particulated food systems is of particular interest in the oral processing and swallowing of food products, especially for people suffering from dysphagia. Although cohesiveness of a bolus is an essential parameter in swallowing, a robust technique for objective measurement of cohesiveness of particulated semi- or soft-solids is still lacking. In our approach the ring shear tester is used to measure the cohesiveness and flowability of a model particulated food system based on fresh green pea powders and pastes with controlled moisture content. The focus is on how the cohesiveness and flowability of dry pea particles change as they absorb moisture, swell and soften, while continuously agglomerating until a paste like bolus is achieved. Differently hydrated pea powders start to granulate with increasing moisture content resulting in decreasing flowability and increasing cohesiveness until a critical moisture content of approximately 73 wt% is reached. Above the critical moisture content, cohesiveness starts to decrease and flowability increases, i.e. indicating the transition into the rheological domain of concentrated suspension flow. Besides moisture content we also show that water adsorption capacity i.e. hydration properties and resulting degree of particle softness tremendously influences the flowability factor and cohesiveness of powder systems. Thus ring shear tester can be used to provide guidelines for food paste formulation with controlled cohesiveness.
Keyword Texture
Q-Index Code C1
Q-Index Status Provisional Code
Grant ID 1
Institutional Status UQ

Document type: Journal Article
Sub-type: Article (original research)
Collections: School of Chemical Engineering Publications
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Created: Fri, 03 Nov 2017, 09:13:34 EST