open access publication

Article, 2024

Small and large deformation rheology on pizza cheese as an example of application to study anisotropic properties of food soft materials

Food Hydrocolloids, ISSN 0268-005X, 1873-7137, Volume 148, Page 109456, 10.1016/j.foodhyd.2023.109456

Contributors

Dahl, Julie Frost 0000-0002-3799-9191 (Corresponding author) [1] Gregersen, Sandra Beyer 0000-0001-9601-317X [1] Andersen, Ulf 0000-0002-4345-4403 [2] Schulz, Hans-Jörg 0000-0001-9974-535X [1] Corredig, Milena 0000-0002-9036-8866 (Corresponding author) [1]

Affiliations

  1. [1] Aarhus University
    2. [NORA names: AU Aarhus University; University; Denmark; Europe, EU; Nordic; OECD];
  2. [2] Arla Foods (Denmark)
    3. [NORA names: Arla Foods; Private Research; Denmark; Europe, EU; Nordic; OECD]

Abstract

Various rheological techniques were applied to study pizza cheese, as a model anisotropic material. Small Amplitude Oscillatory Shear (SAOS) was combined with Large Amplitude Oscillatory Shear (LAOS) rheology, and the data compared to large deformation tests and confocal microscopy. Pizza cheese was analyzed at various stages of processing: before/during mixing, freshly stretched and after 1 and 2 weeks of storage. Directional sampling and testing were of critical importance for data interpretation. LAOS data were evaluated using a recently developed software that, with visual interactive analysis, including layover plots and similarity maps, allowed to provide a rheological fingerprint of the cheese's process and storage-induced structural changes. This work demonstrated that by using complementary rheological and microstructural techniques it is possible to improve our understanding of the anisotropy at different length scales, and to distinguish the differences in the networks among samples after various processing stages.

Keywords

Direct sampling, LAOS data, Laos, amplitude, amplitude oscillatory shear, analysis, anisotropic materials, anisotropy, applications, changes, cheese, cheese processing, confocal microscopy, data, data interpretation, deformation, deformation rheology, deformation tests, differences, fingerprint, interaction analysis, interpretation, layover, length, length scales, maps, materials, microscopy, microstructural techniques, mixing, modeling anisotropic materials, network, oscillatory shear, pizza, pizza cheese, plots, process, processing stages, rheological fingerprint, rheological techniques, rheology, samples, scale, shear, similarity, similarity map, small amplitude oscillatory shear, soft materials, software, stage, stages of processing, storage, structural changes, technique, test, weeks, weeks of storage

Funders

  • Innovation Fund Denmark
  • The Velux Foundations

Data Provider: Digital Science

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