Humidity dependence of food characterized with the MCR

Besides temperature, the water content of a sample as well as the relative humidity of the ambient air is an important key factor for the rheological properties of a broad variety of food. Rheological parameters can be used as a measure of sensory attributes like mouth feel, crispness or firmness. These properties are strongly affected by the water content of the food. Because their water content depends on the ambient temperature and humidity, the control of these parameters is also of great interest regarding production and storage stability. The measurements were conducted with an Anton Paar Modular Compact Rheometer and the CTD 180 with Humidity Option.

Introduction

Besides temperature, the water content of a sample as well as the relative humidity of the ambient air is an important key factor for the rheological properties of a broad variety of food. Rheological parameters can be used as a measure of sensory attributes like mouth feel, crispness or firmness. These properties are strongly affected by the water content of the food. Because their water content depends on the ambient temperature and humidity, the control of these parameters is also of great interest regarding production and storage stability.

The following three examples are used to show the impact of the relative humidity on rheological/mechanical properties of food and the usability of the Humidity Option in rheological characterization.

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