AUTHOR=Erturk Merve Yildirim , Le Anh Nghi Minh , Kokini Jozef 

TITLE=Advances in large amplitude oscillatory shear Rheology of food materials

JOURNAL=Frontiers in Food Science and Technology

VOLUME=Volume 3 - 2023

YEAR=2023

URL=https://www.frontiersin.org/journals/food-science-and-technology/articles/10.3389/frfst.2023.1130165

DOI=10.3389/frfst.2023.1130165

ISSN=2674-1121

ABSTRACT=Molecular interactions determine the microstructure of food, as well as its response to deformation and flow. In order to design efficient processing equipment, to produce high-quality, stable end products, to predict textural and sensory properties, and to ensure consumer acceptance, the characterization of food rheology is essential. Deformations are rapid and large during the processing of foods and during consumption. In food studies, LAOS has become increasingly popular due to its ability to mimic real-life processes more closely.  When food is subjected to dynamic oscillatory shear tests, a sinusoidal deformation is applied, the mechanical stress (or strain) is probed, and the response is recorded. In linear viscoelastic region, SAOS exhibits a perfect sinusoidal curve in its mechanical response. This chapter summarize main methods to extract meaningful rheological parameters from complex LAOS response. A time-resolved nonlinear rheology method, SPP, gave detailed interpretations of transient microstructures, whereas an FTC method provided static measurements at specific strains. Food LAOS behaviors and their relationship to food microstructures and textures still needed to be studied in depth. By constructing more accurate mechanical models of complex food systems, the fundamental knowledge gained in this project can be applied to evaluate the nonlinear rheology of food for consumer acceptance and efficient processing.