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Journals
Processes
Special Issues
Research on Rheology in Food Processing
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Research on Rheology in Food Processing

A special issue of Processes (ISSN 2227-9717). This special issue belongs to the section "Food Process Engineering".

Deadline for manuscript submissions: closed (29 February 2024) | Viewed by 1423

Special Issue Editors

Prof. Dr. Antal Véha

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Guest Editor
Department of Food Engineering, Faculty of Engineering, University of Szeged, Moszkvai krt. 5-7., 6725 Szeged, Hungary
Interests: food technologies; food processing
Prof. Dr. Diána Bánáti

E-Mail Website
Guest Editor
Department of Food Engineering, Faculty of Engineering, University of Szeged, Moszkvai krt. 5-7., 6725 Szeged, Hungary
Interests: food technologies; food processing; food safety; risk analysis; consumer behaviour/attitudes
Special Issues, Collections and Topics in MDPI journals
Dr. Balázs P. Szabó

E-Mail Website
Guest Editor
Department of Food Engineering, Faculty of Engineering, University of Szeged, Moszkvai krt. 5-7., 6725 Szeged, Hungary
Interests: food technologies; food processing; functional food development; food testing; food rheology

Special Issue Information

Dear Colleagues,

An understanding of the basic elements of food rheology is essential for food production and certification. The tensions in food and their effects are important for practice and industry. Research in this field focuses on the properties of materials, including the rheological behaviour of elastic, viscous, viscoelastic, plastic, and Newtonian materials. Different models have been developed to understand them. For example, the Maxwell model, the Kelvin model, the Burgers model (creep and relaxation curves), and different viscometers (capillary and rotational viscometers) are used to measure them. Important parameters include the rate of deformation, knowledge of tensile and shear modulus, as well as the importance of temperature and time. Topics include, but are not limited to, the following:

  • the rheological behaviour and testing of various food raw materials, as well as semi-finished and finished products;
  • rheological modelling of foods;
  • viscometric measurements;
  • the application of rheology in the industrial environment.

Prof. Dr. Antal Véha
Prof. Dr. Diána Bánáti
Dr. Balázs P. Szabó
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Processes is an international peer-reviewed open access monthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2400 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • superposition principle
  • flexible deformations
  • rheology of polymers and suspensions
  • presentation and characterisation of models
  • basic methods of viscometry
  • dilatant, thixotropic and reopex behavior
  • dynamic rheological testing

Published Papers (1 paper)

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Research

11 pages, 2556 KiB  
Article
Rheological Characterization of Gofio and Aloe Vera Blended Juice
by Francisco José Rubio-Hernández, Julia Rubio-Merino and Elvira García-López
Processes 2023, 11(12), 3315; https://doi.org/10.3390/pr11123315 - 28 Nov 2023
Viewed by 716
Abstract
Considering that gofio (Gf) and aloe vera juice (AVJ) have very good nutritional qualities, their combination is proposed because it is indicated as an easy and fast source of basic bio-elements. The texture of a food must be accepted by customers. This means [...] Read more.
Considering that gofio (Gf) and aloe vera juice (AVJ) have very good nutritional qualities, their combination is proposed because it is indicated as an easy and fast source of basic bio-elements. The texture of a food must be accepted by customers. This means that the rheological characteristics of the product must be known and controlled. Therefore, the influence of Gf concentration on the rheological behavior of Gf/AVJ suspensions must be determined. With continuous shear experiments, the purely viscous response of a material can be obtained. AVJ and Gf/AVJ suspensions showed shear-thinning behavior. The ability of Gf particles and aggregates to distort the flow field was quantified determining the intrinsic viscosity η of the suspensions at several shear rates using Krieger–Dougherty equation. The results indicated that the shape and size of Gf aggregates is not affected by the mechanical action due to shear. The power law (Ostwald–de Waele) model fitted the experimental steady viscosity versus shear rate values (steady viscosity curves). The flow index was less than 1, which corresponded to shear-thinning behavior. It was obtained that the flow index of AVJ maintained unaltered despite the presence of Gf particles. However, the viscosity value increased with the increasing amount of Gf as it was expected. The viscoelastic behavior of the microstructure at rest of the AVJ and Gf/AVJ suspensions was studied using oscillatory shear tests. First, linear viscoelastic response was confirmed in the relatively low amplitude shear region γ0<0.001 using an amplitude sweep shear test. After that, frequency sweep shear tests were conducted in the region where Gf/AVJ suspensions showed linear viscoelastic behavior. Varying the frequency, the response of the microstructure at rest of the suspensions when the mechanical action lasts from short to long time interval can be characterized. Jeffreys mechanical model was used for the analysis of the LVE response of Gf/AVJ suspensions. Using small amplitude oscillatory shear (SAOS) tests, it was obtained that Gf/AVJ suspensions are viscoelastic liquids that change their texture from chewy to creamy when the Gf concentration increases. Full article
(This article belongs to the Special Issue Research on Rheology in Food Processing)
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