Levich Institute Seminar Announcement, 11/04/2014
Tuesday, 11/04/2014
2:00 PM
Steinman Hall, Room #312
(Chemical Engineering Conference Room)

Dr. Chaiwut Gamonpilas
National Metal and Materials Technology Center, Thailand Polymers Research Unit

"Rheology and Fracture Mechanics of Foods"

ABSTRACT


Food is considered a complex system comprising multiple ingredients of many types of soft matter structures, e.g. polymers, molecular complexes, micelles, colloidal particles, particulate gels and so forth. Designing and controlling food textural properties is fundamentally challenging and is recognised as key to their commercial success since they significantly affect product manufacture and quality, storage stability, convenience and organoleptic property. Food texture is the manifestation of the rheological and fracture properties of the food as well as surface interaction effects when the food is masticated or processed. By studying these rheological and fracture properties, the textural characteristics can be determined, and information derived can then be used to improve product quality and processing conditions. In this talk, I will highlight different techniques for food testing whereby the emphasis will be placed on measurements of fundamental material properties that are independent of sample geometry and method applied, therefore lending themselves more readily to standardisation and meaningful interpretation. Methods, which combine experimental, analytical and numerical schemes, for obtaining the stress-strain relationship and the fracture toughness of food will be discussed. Particularly, starch gel was used as the test material.



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