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BULK MECHANICAL BEHAVIOR OF COMMERCIAL PARTICLE FOOD FOAMS
Author(s) -
SANDOVAL ALEIDA J.,
CHAUNIER LAURENT,
COURCOUX PHILIPPE,
VALLE GUY DELLA
Publication year - 2008
Publication title -
journal of texture studies
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.593
H-Index - 54
eISSN - 1745-4603
pISSN - 0022-4901
DOI - 10.1111/j.1745-4603.2008.00150.x
Subject(s) - texture (cosmology) , materials science , shape factor , standard deviation , shear (geology) , particle (ecology) , displacement (psychology) , particle size , composite material , scale (ratio) , mathematics , statistics , geometry , artificial intelligence , computer science , physics , engineering , psychology , oceanography , chemical engineering , image (mathematics) , psychotherapist , geology , quantum mechanics
ABSTRACT The texture of 10 commercial cereal foam products, of different composition and shape, has been evaluated through the measurement of its bulk mechanical properties using a Kramer shear cell. Force–displacement curves led to repeatable measurements, characterized by low standard deviations. Discrimination among samples and relevant mechanical variables were determined by the PCA of these curves. Most of the variability in the force–displacement curves (97%) and mechanical variables (93%) were contained in the two PC1s, and the mechanical behavior of this large variety of cereal foams texture could be explained by two variables: the energy needed for crushing (area under the force–displacement curve) and the slope ratio of the curve. These variables were then respectively related to bulk density, which increased with sugar content, and to the shape factor, evaluated through geometric approximation.PRACTICAL APPLICATIONS The contribution of this work to the characterization of cereal foam product texture is first, to extend the validation of the Kramer shear cell for assessing the bulk behavior of real products of irregular shape. Low standard deviation and product differentiation among 10 commercial samples shows that this method is reliable enough for quality control of cereal particle foams. Then, by its ability to determine the two most relevant variables from the texture profiles, it allows a deeper look on the relationships between mechanical properties and multi‐scale structure, as shown by the relation with apparent bulk density and particle shape, and the role of sugar content. Finally, the relation with former works on cornflakes also suggests the use of these variables for assessing sample crispness.