เทคนิคการทดสอบการสั่นเฉือนพลวัตบนโครงสร้างอาหารที่ยืดหยุ่นและหนืด

Naksit   Panyoyai

Authors

Naksit Panyoyai Department of Agro-Industry, Faculty of Agricultural Technology, Chiang Mai Rajabhat University

Keywords:

dynamic oscillation on shear, viscoelasticity, rheology , food structure

Abstract

The review objective is to explain that food materials have a complex structure from various chemical components, affecting the texture, flow, and resistance to forces. The elastic and viscous food structure responds to dynamic oscillation on shear, which has a solid-liquid behaviour. Therefore, using the biological physics principle, the total modulus is reported as a derivation from an elastic component or storage modulus and a viscous component or loss modulus. The dynamic oscillatory test starts with a determination of the viscoelastic region for the deformation, followed by the effects of frequency, time, and temperature on the development of a strong food structure or structural loss.

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