Premium
Microrheology: An Experimental Technique to Visualize Food Structure Behavior Under Compression‐Extension Deformation Conditions
Author(s) -
Nicolas Y.,
Paques M.
Publication year - 2003
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.2003.tb07007.x
Subject(s) - microrheology , compression (physics) , deformation (meteorology) , materials science , flow (mathematics) , confocal laser scanning microscopy , confocal , mechanics , biological system , rheology , composite material , optics , physics , biophysics , biology
Elongational flows occur in the mouth when soft foods are ingested. Under those deformations, the food structure changes and influences the sensory perception in the mouth. To understand better how food structure deforms under elongational flow at the micrometer‐length scale, a new configuration has been developed including a confocal microscopy and a compression apparatus. A model food system was studied, and the origin of elongational flow defined as the stagnation point was observed during biaxial extension. Repetitive deformations as they occur in the mouth during chewing showed structural evolution in the food system.