Abstract
Determining and predicting the quality, safety, and nutritional impact of raw materials and processed foods is becoming increasingly important. Considerable advances have been made in sensors, process control, process modeling, process simulation, and the integration of these into food production systems. Yet considerable work remains to be completed especially related to quantification of quality attributes and validation of process models. The rheological properties of non-Newtonian fluid foods during production are particularly difficult to measure over a wide range of shear rates. Application of magnetic resonance imaging for inline measurement of non-Newtonian fluid rheology is described and applied to Carbopol (a model system), yogurt, and tomato concentrate. The application to Carbopol demonstrates the rapid measurement of yield stress. Results from yogurt can be used to understand shear history and product structure breakdown. The application to tomato concentrate couples the measurement with modeling to link results from a fundamental rheological measurement to a quality assurance test result (Bostwick).
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McCarthy, M.J., McCarthy, K.L. (2013). Advanced Sensors, Quality Attributes, and Modeling in Food Process Control. In: Yanniotis, S., Taoukis, P., Stoforos, N., Karathanos, V. (eds) Advances in Food Process Engineering Research and Applications. Food Engineering Series. Springer, Boston, MA. https://doi.org/10.1007/978-1-4614-7906-2_25
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DOI: https://doi.org/10.1007/978-1-4614-7906-2_25
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