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Nondestructive determination of the rheological properties of liquid food in sealed retort pouches
Author(s) -
Tazoe Yuma,
Kawai Kiyoshi,
Hagura Yoshio
Publication year - 2018
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/jfpp.13651
Subject(s) - rheology , viscoelasticity , pouch , retort , viscosity , dynamic modulus , materials science , rheometer , liquid food , dynamic mechanical analysis , chemistry , composite material , food science , surgery , medicine , organic chemistry , polymer
We investigated an external, nondestructive method to determine the viscosity of liquid food that is packaged in a retort pouch by dynamic viscoelastic measurement. Two thickening agents were used to model liquid foods. Various concentrations of these liquid foods were packaged into retort pouches. The dynamic viscoelasticity of the packaged liquid food was measured by a uniaxial compression vibration test by using a rheometer. The storage modulus E ′ and loss modulus E ″ increased with increasing concentrations of thickening agents. However, the measured values were affected by the rigidity of the retort pouch. We could correct E ′ and E ″ for the influence of pouch rigidity. The corrected E ′ and the apparent viscosity had a strong positive correlation. These results indicate that, by using the proposed method, the apparent viscosity of liquid food in retort pouches can be evaluated by using the corrected storage modulus. Practical applications The physical properties (e.g., viscosity) evaluation of liquid food that is packaged in a retort pouch is extremely important in quality control. If the viscosity of the liquid food in the pouch can be measured without opening the pouch, an inspection of the liquid food product becomes possible. In this study, a simple method to evaluate the physical properties of liquid food from outside the pouch by using a dynamic viscoelastic measurement was examined. We obtained a good correlation between the storage modulus and the apparent viscosity. This result is effective for the quality control of liquid food products (e.g., juices, soups, and care foods) that are packaged in such pouches.