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ASIRA FUONGFUCHAT([email protected])
NATIONAL METAL AND MATERIALS TECHNOLOGY CENTER (MTEC)
Materials Characterization in
Food Development
July 3, 2012: Postharvest Preservation and Technology by NSTDA
VM‐EIMS Proposal for GPP© NSTDA 2011www.nstda.or.th 2
Food: complex mixtures of water, biopolymers, low molecular weight ingredients and colloidal particles.
cheese
Food: Complex System
ice cream
sausage
milk white sauceComplex: components, interactions, structures, etc.
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VM‐EIMS Proposal for GPP© NSTDA 2011www.nstda.or.th 3
Technology Trends in Food Development
Food Structuring Approach
Food Processing +Sensory +Health: Oral Processing +
Digestion + Nutrition
more than Food Processing and
Texturization
VM‐EIMS Proposal for GPP© NSTDA 2011www.nstda.or.th 4
Food Development: Structuring Approach
(micro) Structure of complex mixtures
(foods)
Rheological Properties
Mechanical Properties
Texturization Processing
Phase Behavior
Structure‐Property Relationship and Phase Behavior
Texture
Sensory (touch and feel)
Product Quality(stability and consistency)
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VM‐EIMS Proposal for GPP© NSTDA 2011www.nstda.or.th 5
Food Texture Analysisการทดสอบเน้ือสัมผสัและสมบตัเิชงิกลสําหรบัอาหาร Feels: ใช้มอืตาปากจมกูหู ประสบการณ ์
Apparent values: viscograph, RVA, TPA
ขนาด/รปูรา่งตวัอยา่ง
Absolute values: rheological/mechanical testing เทยีบระหวางวสัดไุด
VM‐EIMS Proposal for GPP© NSTDA 2011www.nstda.or.th 6
Instrumental Analysis: Food Textureความสาํคญัสมบตัริีโอโลยแีละสมบตัเิชงิกลของอาหาร
• สามารถเปรียบเทยีบกบัวสัดใุดๆ ได
ถ ั่วกระจก vs. กระจก
vs
• สามารถแบงแยกอทิธพิลของแตละสวน
• สามารถเชือ่มโยงกบัโครงสรางเชงิจุลภาค
แยกช ัน้ยากเน่ืองจากมโีครงสรางสามมติิ
ความหนืดตํ่า!!
หยุนหนืด (elastic) สงู (elastic ∼ viscous responses)
stre
ss
strain
Ice cream
+ κ‐carrageenan
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VM‐EIMS Proposal for GPP© NSTDA 2011www.nstda.or.th 7
Materials Characterization: Food Structure
VM‐EIMS Proposal for GPP© NSTDA 2011www.nstda.or.th 8
Materials Characterization: Food StructureScattering Technique
• Size• Arrangement• Diffusion
OM
Confocal
Microscopy• Size• Structure
Rheology• Size• Structure• Arrangement• Flow behavior
SEM
TEM
Rheo‐microscopy
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VM‐EIMS Proposal for GPP© NSTDA 2011www.nstda.or.th 9
Materials Characterization: Food TextureRheology/Mechanical Testing
VM‐EIMS Proposal for GPP© NSTDA 2011www.nstda.or.th 10
Rheological/Mechanical Testing
Uniaxial Stress‐Strain
Fracture Toughness
IndentationRheology
Process Simulation
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VM‐EIMS Proposal for GPP© NSTDA 2011www.nstda.or.th 11
Food Structuring Approach for any products & any new formula
VM‐EIMS Proposal for GPP© NSTDA 2011www.nstda.or.th 12
Case Study I: SauceSauce จาก fruit/vegetable puree
Important factor: particle size and particle size distribution, surface charge, concentration, density
Suspension
Mixer
HP Homogenizer
อาหารขนสาํหรบัเด็ก/ผูสงูอายุ
“Farris effect”
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VM‐EIMS Proposal for GPP© NSTDA 2011www.nstda.or.th 13
Case Study I: Sauce
Density sedimentation Stabilization
Prevent sedimentation/improve stability:Starches/Fibers/Hydrocolloids/Emulsifier/สารพยุงเยือ่
Texture?!?, since Solutions: keep suspension characteristics
VM‐EIMS Proposal for GPP© NSTDA 2011www.nstda.or.th 14
Case Study I: Sauce
Zero‐fat Mayonnaise
Yield stress
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VM‐EIMS Proposal for GPP© NSTDA 2011www.nstda.or.th 15
Case Study I: SauceFood‐Packaging Interaction
Squeezable bottle
Squeezable bottle + no drip cap
http://imk209.wikispaces.com/
∼ 15 Pa
Designer : Seonkeun Park and Jinsun ParkLast drop
VM‐EIMS Proposal for GPP© NSTDA 2011www.nstda.or.th 16
Oral Processing ‐ Digestion
Trends in Food Science & TechnologyVolume 25, Issue 1, May 2012, Pages 4–12
5 s 10s 20s เจลลีโ่ภชนาสาํหรบัผูป วยมะเร็งชองปาก (นกัวจิยัไทย)Food Hydrocolloids 20 (2006) 24–34
Case Study I+
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VM‐EIMS Proposal for GPP© NSTDA 2011www.nstda.or.th 17
Case Study II: Frozen Starch‐based FoodsIce crystals and ice crystal size
Rapid cryogenic cooling intact cells + tiny crystals
VM‐EIMS Proposal for GPP© NSTDA 2011www.nstda.or.th 18
Case Study II: : Frozen Starch‐based Foods
• Syneresis• Stiff gel• Sponge‐like structure
• Rapid cryogenic cooling (minimize phase separation)
• Hydrocolloids (minimize freezable water)
Freezing/Freeze‐Thaw
Starch gel
เจลสตารชขาวทนตอการแชเยอืกแข็งและละลายน้ําแข็ง (นกัวจิยัไทย)
ไทยรฐัออนไลน
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VM‐EIMS Proposal for GPP© NSTDA 2011www.nstda.or.th 19
Food Development: Materials Technology Approach
Rheological Properties
Mechanical Properties
Structure/Morphology
Texturization/processing
Food Texture
Mathematic Modeling/Simulation
Physico-chemical Properties
•Healthy Foods (Low fat/Low cholesterol)
•Specialty Foods (Elderly/Baby/Gluten‐free)
•Ready Meals(Frozen/Chilled)
VM‐EIMS Proposal for GPP© NSTDA 2011www.nstda.or.th 20
Capillary RheometerMelt Flow Indexer Advanced Rheometrics Expansion System (ARES) (Controlled‐Strain Rheometer)
HR Nano(Controlled‐Stress Rheometer)
Various geometries for rheometers Universal Testing Machine with Food Texture Measuring Fixtures
MTEC Facilities for Food Technology
Capillary Rheometerwith Haul‐off Unit
Food Research Lab
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VM‐EIMS Proposal for GPP© NSTDA 2011www.nstda.or.th 21
Research: Food Rheology
Improvement of Freeze‐Thaw Stability of Starch‐based Foods by Thermo‐reversible Biopolymers: Frozen Ready‐Meals
Mechanical Testing for Texture Assessment of Chicken Meats
Viscoelasticity of Gluten‐free Bread Dough(Rice Flour‐based Breads)
Polysaccharide/Starch‐based Rheology Modifiers for Fat‐free Products
VM‐EIMS Proposal for GPP© NSTDA 2011www.nstda.or.th 22
Working with Industries
Carbohydrate‐based Fat Replacer
Texture Improvement of Liquid/Semi‐Solid Foods and Deep‐fried Foods
Texture Improvement of Starch‐based Ready Meals
Technical Services: Rheology and Texture Analysis
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VM‐EIMS Proposal for GPP© NSTDA 2011www.nstda.or.th 23
Delicious, Good Texture Healthy Foods
What we see and taste… … what we actually eat.
VM‐EIMS Proposal for GPP© NSTDA 2011www.nstda.or.th 24
Polymer Physics Lab, Polymer Research UnitNational Metal and Materials Technology Center (MTEC)National Science and Technology Development Agency114 Thailand Science Park Phahonyothin Road, Klong 1 Klong Luang, Pathumthani 1210Tel: 025646500 ext 4441 (Asira)
A Driving Force for NationalScience and Technology Capability
Thank you