Measuring the flow curve of a meat sauce containing meat chunks

To measure the flow curve of a meat sauce without first having to remove the meat chunks. Removing the meat chunks is not only time consuming, it also leads to an incorrect evaluation of the flow characteristics. This may not be important for quality control, but the consumer's "sensory perception" of the flow characteristics is crucial. This perception is especially critical when the proportion of food chunks is large (e.g. bolognese sauce). Measuring the flow curve of a meat sauce containing meat chunks using an MCR rheometer and the ball measuring system.

Introduction

To measure the flow curve of a meat sauce without first having to remove the meat chunks. Removing the meat chunks is not only time consuming, it also leads to an incorrect evaluation of the flow characteristics.

This may not be important for quality control, but the consumer's "sensory perception" of the flow characteristics is crucial. This perception is especially critical when the proportion of food chunks is large (e.g. bolognese sauce).

Using the standard measuring systems (cylinder, cone and plate) poses a problem because in general the gap is very narrow meaning the sample cannot be measured adequately. The oscillation method can be used. However this method can only be used up to a certain chunk size. A further disadvantage is that the measuring duration is often longer and the measurement must be performed within the linear visco-elastic range.

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