Title: Applicability of the Foodtexture Puff Device for rheological characterization of viscous food products
Authors: Morren, Sofie # ×
Van Dyck, Tim
Mathijs, Frank #
Luca, Stijn
Cardinaels, Ruth
Moldenaers, Paula
De Ketelaere, Bart
Claes, Johan #
Issue Date: 14-Apr-2015
Publisher: Food & Nutrition Press
Series Title: Journal of Texture Studies vol:46 pages:94-104
Abstract: The Foodtexture Puff Device (FPD) is a noncontact rheological measurement device, which applies an air pulse on the sample and measures the subsequent deformation of the sample surface with a laser distance sensor. The deformation behavior is considered as a measure for the rheological properties of the sample. The applicability of this device was studied for use on viscous food products with a broad range of rheological characteristics. In this study, sugar and fat-based systems with a viscosity range of respectively 0.001–6.1 Pa.s and 0.01–5.9 Pa.s were tested. Comparison of the FPD with classical rheological analyses showed that the maximum deformation created by the FPD is strongly correlated to the viscosity. Hence, the FPD is well suited for measurements on sugar-based and fat-based systems. It is capable of providing accurate, noncontact, fast, easy and nondestructive rheological measurements on food products.
ISSN: 0022-4901
Publication status: published
KU Leuven publication type: IT
Appears in Collections:Bioengineering Technology TC, Technology Campus Geel
Technologiecluster Bioengineering Technologie
Division of Mechatronics, Biostatistics and Sensors (MeBioS)
Electrical Engineering (ESAT) TC, Technology Campus Geel
Technologiecluster ESAT Elektrotechnische Engineering
Soft Matter, Rheology and Technology Section
× corresponding author
# (joint) last author

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