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A numerical approach revealing the impact of rheological properties on mouthfeel caused by food
Author(s) -
Mathmann Katrin,
Kowalczyk Wojciech,
Petermeier Hannes,
Baars Albert,
Eberhard Michael,
Delgado Antonio
Publication year - 2007
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.2007.01530.x
Subject(s) - mouthfeel , mechanics , rheology , flow (mathematics) , fluid dynamics , texture (cosmology) , materials science , classical mechanics , physics , chemistry , computer science , composite material , artificial intelligence , raw material , image (mathematics) , organic chemistry
Summary In contrast to the static chemoreceptor‐related flavour perception, texture of food capable of flow is detected dynamically with oral mechanoreceptors while the food is manipulated in the mouth. The resulting sensation called mouthfeel strongly depends on the different physical properties of food. Aim of the current study is to determine numerically the occurring fluid mechanical forces in food suspensions using a simplified tongue‐palate model system consisting of two parallel plates. For this purpose, the equations of fluid and particle motion are numerically solved by using structured overlapping grids. In the computational experiment, a density neutral fluid system between the plates is compressed by moving the upper plate with constant velocity down to the other one. It has been found that suspended particles move with the fluid flow but have only minor effect on the global flow field in the applied concentration.