Source: UNIV OF IDAHO submitted to NRP
RHEOLOGICAL AND TRIBOLOGICAL APPROACHES TO INVESTIGATE UNDERLYING MECHANISMS OF FOOD BREAKDOWN DURING MASTICATION
Sponsoring Institution
National Institute of Food and Agriculture
Project Status
COMPLETE
Funding Source
HATCH
Reporting Frequency
Annual
Accession No.
1005029
Grant No.
(N/A)
Cumulative Award Amt.
(N/A)
Proposal No.
(N/A)
Multistate No.
(N/A)
Project Start Date
Jan 26, 2015
Project End Date
Jun 30, 2019
Grant Year
(N/A)
Program Code
[(N/A)]- (N/A)
Recipient Organization
UNIV OF IDAHO
875 PERIMETER DRIVE
MOSCOW,ID 83844-9803
Performing Department
School of Food Science
Non Technical Summary
Food texture is one of the most important factors in consumer food choices. This is especially true in the selection of reduced-fat and fat-free products: the ideal reduced-fat product has a texture identical to the full-fat product, but a lower fat content. Unfortunately, many lower-fat products do not have the same texture as, and are considered less desirable than, their full-fat counterparts. Consequently, there has been much effort into developing low-energy, nutritionally dense foods that are considered palatable to consumers. It is especially desirable to produce palatable, low-energy foods to address health concerns. Obesity is a major health concern in America: recently, 70% of adults and 33% of children were reported as overweight or obese. Providing low-energy foods that are as palatable as their high-energy counterparts can assist consumers to make healthier food choices.Rheology, tribological, and sensory analyses have been used to evaluate food texture and mechanical/friction behavior. While rheology and sensory tests have been used for over 50 years, tribology, the study of lubrication between sliding surfaces, has only recently been used to evaluate food frictional behavior. Both rheological and tribological properties have been related to food texture aspects; however, these relationships generally apply to sensory terms evaluated at the start of mastication (e.g. first bite hardness and yield stress) or only hold for certain parameters (e.g. fluid viscosity and creaminess). Therefore, this project proposes to study rheological and tribological properties of food systems, and how those properties relate to texture at all stages of mastication as determined by sensory analysis. Improving the understanding of the effects of mechanical properties and lubrication/wear behavior on food texture will allow a more fundamental approach to texture design.
Animal Health Component
25%
Research Effort Categories
Basic
60%
Applied
25%
Developmental
15%
Classification

Knowledge Area (KA)Subject of Investigation (SOI)Field of Science (FOS)Percent
50250102020100%
Knowledge Area
502 - New and Improved Food Products;

Subject Of Investigation
5010 - Food;

Field Of Science
2020 - Engineering;
Goals / Objectives
The overall goal of this project is to improve the understanding of how perceived food texture is related to rheological and tribological behavior. Several sub-objectives have been generated to address this primary goal:Evaluate the effect of structural and physicochemical changes on food mechanical behavior under large strainsDetermine the wear and lubrication behavior of food components and food systemsDetermine links between friction behavior and mouthfeel attributes, and links between large-strain behavior and chewdown attributes
Project Methods
All experimental work will be performed at the University of Idaho and Washington State University. The primary location of work is the Food Rheology Laboratory in the School of Food Science at the University of Idaho. This laboratory is equipped with several rheometers, which are vital to the proposed research. The laboratory also contains software necessary for data preparation and analysis. The School of Food Science labs include basic equipment needed for experimental sample preparation and analysis (glassware, laboratory chemicals, ovens, water baths, stir plates, etc.). The School of Food Science contains adequate office space and equipment for the individuals assigned to this project.The University of Idaho also contains an Electron Microscopy Center, which may be used to provide microscopy images of samples to provide information on structure and structural changes. This information will be used to assist in data analysis. The Washington State University Sensory Evaluation Facility may be used to provide descriptive analysis testing by trained panel for determination of sensory descriptors that may relate to mechanical measurements of food rheological and/or tribological properties.No major equipment purchases are planned at this time.To achieve the overall goal of improve the understanding of how perceived food texture is related to rheological and tribological behavior, the project has been divided into three phases. Phase 1 addresses sub-objectives 1 and 2, involving rheological and tribological analysis of selected food systems as well as physicochemical and structural analysis. The focus of this phase is determination of structure-rheology-tribology links. Phase 2 addresses sub-objective 3 and will involve similar analyses as Phase 1. Phase 3 addresses sub-objective 4 and will involve sensory analysis and additional analyses as necessary to determine relationships between mechanical/friction behavior and texture.A general experimental plan for each sub-objective is outlined below. Samples are generally analyzed in triplicate for proximate analysis and rheological tests. At least six replicates are needed for each sample during tribological testing due to the inherent variation in samples and testing surfaces. Appropriate data will be recorded for each test listed in the experimental plan.Evaluate the effect of structural and physicochemical changes on food mechanical and frictional behaviorSelection of samples and variables to be studiedExperimental design, including planned changes in variables and scheduling of experimentsRheological analysisTribological analysisPhysicochemical analysis (proximate analysis, pH measurement, surface chemistry measurements, particle size testing, physical property determination, etc.) as appropriateMicroscopy analysis on samples as appropriateData analysis using statistical softwareDetermine relationships between food structure and mechanical and frictional behaviorSelection of samples and variables to be studiedExperimental design, including planned changes in variables and scheduling of experimentsRheological analysisTribological analysisPhysicochemical analysis (proximate analysis, pH measurement, surface chemistry measurements, particle size testing, physical property determination, etc.) as appropriateMicroscopy analysis on samples as appropriateData analysis using statistical softwareEvaluate the impact of saliva addition on food mechanical and frictional behaviorSelection of samples and variables to be studiedExperimental design, including planned changes in variables and scheduling of experimentsSaliva harvesting and preparationRheological analysisTribological analysisPhysicochemical analysis (proximate analysis, pH measurement, surface chemistry measurements, particle size testing, physical property determination, etc.) as appropriateMicroscopy analysis on samples as appropriateData analysis using statistical softwareDetermine relationships between food mechanical/frictional behavior with and without addition of saliva and food textureSelection of samples and variables to be studiedExperimental design, including planned changes in variables and scheduling of experimentsRheological analysisTribological analysisSensory analysisPhysicochemical analysis (proximate analysis, pH measurement, surface chemistry measurements, particle size testing, physical property determination, etc.) as appropriateMicroscopy analysis on samples as appropriateData analysis using statistical softwareAt least four scientific, peer-reviewed publications are expected from this project. Potential journals in which manuscripts could be published include the Journal of Food Science, Journal of Food Engineering, Tribology Letters, Journal of Texture Studies, Journal of Rheology, and International Journal of Tribology. Findings from this study will also be disseminated via oral and poster presentations at appropriate scientific conferences.

Progress 01/26/15 to 06/30/19

Outputs
Target Audience:Food scientists and individuals in the food industry. Changes/Problems: Nothing Reported What opportunities for training and professional development has the project provided?One postdoctoral researcher was trained in the rheological tests used for sample evaluation. This postdoc also developed better skills in manuscript preparation and data presentation. Furthermore, the postdoc was able to train other students working in the lab on how to conduct various rheological tests. How have the results been disseminated to communities of interest?Multiple papers have been published in peer-reviewed scientific journals read by the food science and engineering communities. Results have also been presented at regional, national, and international conferences in both oral and poster formats. Please see the Products section for full publication and presentation details. What do you plan to do during the next reporting period to accomplish the goals? Nothing Reported

Impacts
What was accomplished under these goals? We have continued work on wear of soft materials, but during this period we focused more on novel rheological measurements. Specifically, we evaluated how different drive modes in a rheometer impact the large-strain data from various samples. We found that the the drive system can impact data for food systems under certain conditions. This is important for comparison of data among different studies: the method of data collection can impact the results, so care must be taken when comparing data collected using different drive modes to prevent erroneous conclusions. We are working on a manuscript of the results of this study and expect to have a publication submitted in 2020. We also examined the use of counter-rotation of two parallel plates in narrow gaps to measure high-shear behaviors of fluids. This method can double the maximum shear rate obtainable during testing. This is important for determine material behaviors during industrial processing conditions. We are working on data analysis of this project and expect to have a publication submitted in 2020.

Publications

  • Type: Journal Articles Status: Published Year Published: 2018 Citation: Tan J, Joyner (Melito) HS. 2018. Characterizing wear behaviors of k-carrageenan and whey protein gels by numerical modeling. Journal of Food Engineering, 235:98-105. doi.org/10.1016/j.jfoodeng.2018.05.002.
  • Type: Journal Articles Status: Published Year Published: 2018 Citation: Joyner (Melito) HS. 2018. Explaining food texture through rheology. Current Opinion in Food Science, 21:7-14. doi: 10.1016/j.cofs.2018.04.003.
  • Type: Journal Articles Status: Published Year Published: 2019 Citation: Tan J, da Silva TLT, Martini, S, Joyner HS. 2019. Numerical modeling of wear behavior of solid fats. Journal of Food Engineering, 260:12-21.
  • Type: Journal Articles Status: Published Year Published: 2019 Citation: Tan J, Joyner HS. 2019. Characterizing and modeling wear-recovery behaviors of acid-induced casein gels. Wear, 424-425: 33-39.
  • Type: Conference Papers and Presentations Status: Other Year Published: 2018 Citation: Tan J, Joyner HS. 2018. Characterizing the Wear Behaviors of k-carrageenan and Whey Protein Isolate Gels by Numerical Modeling. Poster presentation. 90th Annual Meeting of The Society of Rheology. Houston, Texas. October 14-18.
  • Type: Conference Papers and Presentations Status: Other Year Published: 2018 Citation: Tan J, Joyner HS. 2018. Modeling the Effects of Fat Type and Crystallization Conditions on the Wear Behaviors of Solid Fats. Oral presentation. 90th Annual Meeting of The Society of Rheology. Houston, Texas. October 14-18.
  • Type: Conference Papers and Presentations Status: Other Year Published: 2018 Citation: Tan J, Joyner HS. 2018. Characterizing Wear Behaviors of Casein Gels by Kernel-Based Modeling. Oral presentation. 90th Annual Meeting of The Society of Rheology. Houston, Texas. October 14-18.
  • Type: Conference Papers and Presentations Status: Other Year Published: 2018 Citation: Tan J, Joyner HS. 2018. Numerical Modeling of Effects of Crystallization Conditions on the Wear Behaviors of Solid Fats. Oral presentation. International Conference on Biotribology. Montreal, Canada. September 26-29.
  • Type: Conference Papers and Presentations Status: Other Year Published: 2018 Citation: Tan J, Joyner HS. 2018. Characterizing the Wear Behaviors of k-carrageenan and Whey Protein Isolate Gels by Numerical Modeling. Poster presentation. International Conference on Biotribology. Montreal, Canada. September 26-29.
  • Type: Conference Papers and Presentations Status: Other Year Published: 2018 Citation: Tan J, Joyner HS. 2018. Characterizing Wear Behaviors of Casein Gels by Kernel-based Modeling. Poster presentation. International Conference on Biotribology. Montreal, Canada. September 26-29.
  • Type: Conference Papers and Presentations Status: Other Year Published: 2018 Citation: Tan J, Joyner HS. 2018. Modeling the Wear Behavior of Dairy Protein Gels. Poster presentation. Conference of Food Engineering. Madison, WI. September 9-12.
  • Type: Other Status: Published Year Published: 2019 Citation: Joyner HS. 2019. An Introduction to Tribology, a New Tool in the Rheological Toolkit. Webinar. Anton Paar. February 26.
  • Type: Conference Papers and Presentations Status: Other Year Published: 2019 Citation: Tan J, Joyner HS. 2018. Characterizing the Wear Behaviors of k-carrageenan and Whey Protein Isolate Gels by Numerical Modeling. Poster presentation. 90th Annual Meeting of The Society of Rheology. Houston, Texas. October 14-18.
  • Type: Conference Papers and Presentations Status: Other Year Published: 2019 Citation: Tan J, Joyner HS. 2018. Modeling the Effects of Fat Type and Crystallization Conditions on the Wear Behaviors of Solid Fats. Oral presentation. 90th Annual Meeting of The Society of Rheology. Houston, Texas. October 14-18.
  • Type: Conference Papers and Presentations Status: Other Year Published: 2019 Citation: Tan J, Joyner HS. 2018. Characterizing Wear Behaviors of Casein Gels by Kernel-Based Modeling. Oral presentation. 90th Annual Meeting of The Society of Rheology. Houston, Texas. October 14-18.
  • Type: Conference Papers and Presentations Status: Other Year Published: 2019 Citation: Joyner HS. 2019. Food Wear: A New Dimension of Food Tribology. Oral presentation. Institute of Food Technologists Annual Meeting; New Orleans, LA, June 3-5.


Progress 10/01/17 to 09/30/18

Outputs
Target Audience:Food scientists and individuals in the food industry. Changes/Problems: Nothing Reported What opportunities for training and professional development has the project provided?One postdoctoral researcher and one undergraduate student were trained in rheometry for sample evaluation. The postdoc also developed better skills in manuscript preparation and data presentation. Furthermore, the postdoc was able to train other students working in the lab on how to conduct various rheological tests. How have the results been disseminated to communities of interest?Multiple papers have been published in peer-reviewed scientific journals read by the food science and engineering communities. Results have also been presented at regional, national, and international conferences in both oral and poster formats. Please see the Products section for full publication and presentation details. What do you plan to do during the next reporting period to accomplish the goals?We will continue our studies on wear of soft materials, as well as investigate rheological and tribological materials of model food products. In particular, we will focus on using novel rheological techniques to characterize the flow profiles and viscoelastic behaviors of several model food products and complex food systems. This information will help us better understand what rheological tests are appropriate for generating precise and accurate information for food systems under a variety of environmental conditions, as well as for food systems that are difficult to measure (e.g. high-fat solid foods in oscillation).

Impacts
What was accomplished under these goals? We have evaluated multiple food systems, including gels and solid fats, under both small-strain and large-strain conditions. We have also determined how gels and solid fats wear under various conditions. From these data, we were able to develop a better understanding of how rheological properties affect material wear behaviors. We were able to model the wear behaviors of these food systems to show how their wear behaviors were impacted by normal force and material composition. We were also able to decouple wear from deformation, which is not commonly done with soft solids. However, this allows us to more precisely measure wear rates of soft solids. Furthermore, we were also able to hypothesize that wear of soft solids shows a pattern analogous to that of the Stribeck curve in tribology. These accomplishments will be used as preliminary data for a larger grant to pursue a fundamental study of soft material wear.

Publications

  • Type: Conference Papers and Presentations Status: Accepted Year Published: 2018 Citation: Tan J, Joyner HS. 2018. Modeling the Wear Behavior of Dairy Protein Gels. Poster presentation. Conference of Food Engineering. Madison, WI. September 9-12.
  • Type: Journal Articles Status: Published Year Published: 2018 Citation: Tan J, Joyner (Melito) HS. 2018. Characterizing wear behaviors of k-carrageenan and whey protein gels by numerical modeling. Journal of Food Engineering, 235:98-105. doi.org/10.1016/j.jfoodeng.2018.05.002.
  • Type: Journal Articles Status: Published Year Published: 2018 Citation: Joyner (Melito) HS. 2018. Explaining food texture through rheology. Current Opinion in Food Science, 21:7-14. doi: 10.1016/j.cofs.2018.04.003.
  • Type: Journal Articles Status: Under Review Year Published: 2019 Citation: Tan J, Joyner HS. Under Review. Numerical modeling of wear behavior of solid fats. Journal of Food Engineering.
  • Type: Journal Articles Status: Accepted Year Published: 2019 Citation: Tan J, Joyner HS. Accepted. Characterizing and modeling wear-recovery behaviors of acid-induced casein gels. Wear.
  • Type: Journal Articles Status: Under Review Year Published: 2019 Citation: Tan J, Joyner HS. Under Review. Effects of crystallization conditions on the wear behaviors of solid fats by numerical model. Journal of Food Engineering.
  • Type: Conference Papers and Presentations Status: Accepted Year Published: 2018 Citation: Tan J, Joyner HS. 2018. Characterizing the Wear Behaviors of k-carrageenan and Whey Protein Isolate Gels by Numerical Modeling. Poster presentation. 90th Annual Meeting of The Society of Rheology. Houston, Texas. October 14-18.
  • Type: Conference Papers and Presentations Status: Accepted Year Published: 2018 Citation: Tan J, Joyner HS. 2018. Modeling the Effects of Fat Type and Crystallization Conditions on the Wear Behaviors of Solid Fats. Oral presentation. 90th Annual Meeting of The Society of Rheology. Houston, Texas. October 14-18.
  • Type: Conference Papers and Presentations Status: Accepted Year Published: 2018 Citation: Tan J, Joyner HS. 2018. Characterizing Wear Behaviors of Casein Gels by Kernel-Based Modeling. Oral presentation. 90th Annual Meeting of The Society of Rheology. Houston, Texas. October 14-18.
  • Type: Conference Papers and Presentations Status: Accepted Year Published: 2018 Citation: Tan J, Joyner HS. 2018. Numerical Modeling of Effects of Crystallization Conditions on the Wear Behaviors of Solid Fats. Oral presentation. International Conference on Biotribology. Montreal, Canada. September 26-29.
  • Type: Conference Papers and Presentations Status: Accepted Year Published: 2018 Citation: Tan J, Joyner HS. 2018. Characterizing the Wear Behaviors of k-carrageenan and Whey Protein Isolate Gels by Numerical Modeling. Poster presentation. International Conference on Biotribology. Montreal, Canada. September 26-29.
  • Type: Conference Papers and Presentations Status: Accepted Year Published: 2018 Citation: Tan J, Joyner HS. 2018. Characterizing Wear Behaviors of Casein Gels by Kernel-based Modeling. Poster presentation. International Conference on Biotribology. Montreal, Canada. September 26-29.


Progress 10/01/16 to 09/30/17

Outputs
Target Audience:Food scientists in industry and academia, especially those specializing in food engineering, dairy systems, or structure-function-texture relationships. Changes/Problems: Nothing Reported What opportunities for training and professional development has the project provided?The results of the research activities stated above have been presented in multiple national conferences. In addition, we have published the results as detailed in the Products section of the report. The PI and a postdoc have had the opportunity to attend multiple conferences to present the research results, resulting in significant professional development in terms of knowledge and collaborations gained. The PI was also able to attend the meeting of NC-1023, which has resulted in 2 new research projects and formation of a working group for new faculty members. How have the results been disseminated to communities of interest?The results of the research activitieshave been presented at multiple national conferences and published in peer-reviewed scientific journals (see publication section). Additionally, parts of the research have been used in presentation to academia and industry. What do you plan to do during the next reporting period to accomplish the goals?Activities planned for 2018 include: Determination of how fat crystal structure impacts the friction and wear behaviors of solid fats Evaluation of rheological behaviors of food foams Determination of relationships between emulsion normal stress differences and friction behaviors Evaluation of wear behavior of protein and polysaccharide gels Preparation of at least one federal grant proposal for funding of larger projects on the above topics

Impacts
What was accomplished under these goals? A brief overview of the project activities in 2017 are as follows: Completion of study determining the suitability of concentrated emulsions in cheese as a fat replacer Determination of the effect of pressure on starch rheological properties (i.e. measurement of rheological behaviors under pressure up to 150 bar) Determination of large amplitude oscillatory shear behavior of cheeses under different experimental conditions (equipment setup and different plate roughness) Determination of the impact of processing aid addition to cheese mechanical behaviors Preparation and submission of several manuscripts and conference posters reporting project results (see Products section)

Publications

  • Type: Conference Papers and Presentations Status: Published Year Published: 2017 Citation: Anvari M, Joyner (Melito) HS. 2017. Effect of Fat Content on Cheddar Cheese Microstructure and Large-Strain Rheological Properties. Poster presentation. Institute of Food Technologists Annual Meeting; Las Vegas, NV, June 26-28.
  • Type: Conference Papers and Presentations Status: Published Year Published: 2017 Citation: Anvari M, Joyner (Melito) HS. 2017. Concentrated emulsions as Novel Fat Replacers in Low-Fat Cheddar Cheese: Rheological and microstructural characterization. Poster presentation. Institute of Food Technologists Annual Meeting; Las Vegas, NV, June 26-28.
  • Type: Journal Articles Status: Published Year Published: 2017 Citation: Anvari M, Joyner (Melito) HS. 2017. Effect of formulation on structure-function relationships of concentrated emulsions: Rheological, tribological, and microstructural characterization. Food Hydrocolloids. 72:11-26.
  • Type: Journal Articles Status: Published Year Published: 2017 Citation: Joyner (Melito) HS, Francis D, Johnson J, Luzzi B. 2017. The effect of storage temperature on blue cheese mechanical properties. Journal of Texture Studies.
  • Type: Journal Articles Status: Published Year Published: 2017 Citation: Anvari M, Joyner (Melito) HS. 2017. Effect of fish gelatin-gum arabic interactions on structural and functional properties of concentrated emulsions. Food Hydrocolloids. 102:1-7.
  • Type: Journal Articles Status: Awaiting Publication Year Published: 2017 Citation: Anvari M, Tabarsa M, Joyner (Melito) HS. In press. Large amplitude oscillatory shear behavior and tribological properties of gum extracted from Alyssum homolocarpum seed. Food Hydrocolloids.


Progress 10/01/15 to 09/30/16

Outputs
Target Audience:Food scientists working in academia and industry, other researchers and industry personnel working in related fields. Changes/Problems: Nothing Reported What opportunities for training and professional development has the project provided?Several undergraduate students have been trained in proper research procedures (e.g. keeping a professional lab notebook, developing and executing a research design, analyzing data). They have also been trained in the use of a rheometer and Texture Analyzer so they could collect data for their projects. Furthermore, they participated in biweekly group lab meetings in which they were required to summarize their research progress and present a final research presentation showing their results and what they learned during their time in the lab group. A postdoctoral researcher gained experience in grant preparation. This includes experience in writing the narrative, preparing the budget, and writing other documentation necessary for submitting a federal grant. How have the results been disseminated to communities of interest?Many of these results have been published in scientific journals, such as the Journal of Food Science. Other results have been presented at university, regional, and national conferences. Please refer to the Products section for details. What do you plan to do during the next reporting period to accomplish the goals?Work on the blue cheese project will continue. Other projects on the properties of hydrogels, biofilm removal, and polysaccharide rheology are in the planning stages are will commence during the next reporting period.

Impacts
What was accomplished under these goals? Several research projects were carried out under the umbrella of this project. A project on the impact of storage time on cheese mechanical behavior is nearly complete and has found that concentrated emulsions (>40% oil) are effective fat replacers. A second project on camelina seed polysaccharide has shown camelina polysaccharide to have unique function properties, such as high emulsion stabilization capability and viscoelastic behavior with relatively low temperature dependence. These discoveries have prompted us to submit a grant to the NIFA foundational program with the goal of determining the causes of these properties and how we can manipulate polysaccharide structures to gain similar functionality. A third project on the wear behavior of food hydrogels revealed that gels showdifferent wear patterns based on polymer used and concentration. This project has sparked a grant on fundamental investigation of hydrogel wear behaviors that was submitted to the NSF CAREER program. While this grant was not funded, the reviews were generally positive and the grant will be revised and sent in again next year. A fourth project on baby food mechanical behavior showed that addition of saliva had a dramatic impact on compression behavior of solid baby foods, as expected. These results will be combined with sensory results during the next reporting period to determine what relationships exist between baby food texture and mechanical behaviors.

Publications

  • Type: Journal Articles Status: Published Year Published: 2016 Citation: Joyner (Melito) HS, Meldrum AD. 2016. Rheological study of different mashed potato preparations using large amplitude oscillatory shear and confocal microscopy. Journal of Food Engineering. 169:326-337. doi: 10.1016/j.jfoodeng.2015.08.032.
  • Type: Journal Articles Status: Published Year Published: 2016 Citation: Anvari M, Tabarsa M, Cao RCC, You S, Joyner (Melito) H, Behnam S, Rezaei M. 2016. Compositional characterization and rheological properties of an anionic gum from Alyssum homolocarpum seeds. Food Hydrocolloids. 52: 766-773. doi:10.1016/j.foodhyd.2015.07.030.
  • Type: Journal Articles Status: Accepted Year Published: 2017 Citation: Joyner (Melito) HS, Rasco B, Jones* KE. Accepted. Optimization of a microwave pasteurization process for ready-to-eat pasta. Journal of Food Science.
  • Type: Journal Articles Status: Under Review Year Published: 2017 Citation: Kowalski RJ, Meldrum A, Wang S, Joyner (Melito) HS, Ganjyal G. Submitted. Freeze-thaw stability and rheological changes of amylopectin polymers in waxy wheat flour. Carbohydrate Polymers.
  • Type: Journal Articles Status: Under Review Year Published: 2107 Citation: Joyner (Melito) HS, Rasco B, Jones, KE. Submitted. Rheological behavior and sensory attributes of microwave pasteurized, ready-to-eat pasta. Journal of Texture Studies
  • Type: Conference Papers and Presentations Status: Other Year Published: 2016 Citation: Luzzi BG, Joyner (Melito) HS. 2016. Comparing the Mechanical Properties of Blue Cheese During Aging at Different Storage Temperatures. Poster presentation. IFT Intermountain 47th Annual Symposium; Sun Valley, ID. May 19-20.
  • Type: Conference Papers and Presentations Status: Other Year Published: 2016 Citation: Anvari M, Joyner (Melito) HS. 2016. Rheological and Microstructural Characterization of Concentrated Emulsions Prepared by Fish Gelatin. E-poster presentation. International Conference on Food Technology and Biotechnology; Boston, MA, April 25-26.
  • Type: Conference Papers and Presentations Status: Other Year Published: 2016 Citation: Anvari M, Joyner (Melito) HS. 2016. Rheological Characterization of Polysaccharide Extracted from Camelina Meal as a New Source of Thickening Agent. Oral presentation. International Conference on Food Technology and Biotechnology; Boston, MA, April 25-26.
  • Type: Conference Papers and Presentations Status: Other Year Published: 2016 Citation: Vanderyacht B, Joyner (Melito) HS. 2016. Evaluation of Wear Behaviors in Ideal Gel Systems. Showcase for Undergraduate Research & Creative Activities; Washington State University, Pullman, WA, March 28.


Progress 01/26/15 to 09/30/15

Outputs
Target Audience:The target audience is professionals in food science, both inacademia andindustry, with an interest in food engineering, emulsion behaviors, and rheology. Changes/Problems: Nothing Reported What opportunities for training and professional development has the project provided?Three undergraduate researchers have been trained in basic and advanced rheological and tribological testing, laboratory skills, and the scientific research process as a result of these projects. One of these undergraduate researchers is now a M.S. student under the PI's supervision, and the training in research skills and manuscript preparation he received as an undergraduate researcher has allowed him to begin his research very quickly. Furthermore, the postdoctoral researcher has been able to use data generated from this project as preliminary data for several federal grants. Thus, the postdoctoral researcher has gained experience in grant writing. In addition, the postdoctoral researcher has also gained experience supervising an undergraduate researcher who collected data for this project. How have the results been disseminated to communities of interest?As previously noted, several manuscripts have been published. The results have also been presented at several scientific conferences as poster presentations. What do you plan to do during the next reporting period to accomplish the goals?Since the goal is a long-term research goal, steps will be taken to advance towards this goal. Several projects are currently underway and will continue through the reporting period: 1. Concentrated emulsions will be used as a fat replacer in a model casein system. Once proof of concept is achieved in that system, the emulsions will be used as a fat replacement in low-fat cheeses. Physicochemical properties, microstructure, and rheological behaviors of the cheeses will be determined. 2. Physicochemical properties and rheologcial behavior of a polysaccharide derived from camelina seeds will be evaluated and structure-function links determined. A grant for a larger-scale project will be prepared using the data gathered from this work. 3. A project on wear behaviors of extruded protein bars is planned to determine relationships between wear behavior, machineability, and bar hardening.

Impacts
What was accomplished under these goals? There have been several accomplishments under these goals. First, the structural features and rheological behavior of mashed potatoes prepared from different forms (e.g. raw potato, instant potato flakes) were evaluated. Links were found between potato structural features and rheological properties. These data have been published in the Journal of Food Engineering. Next, the physicochemical and rheological properties of a polysaccharide extracted fromAlyssum homolocarpumseeds were evaluated. Knowledge of these behaviors allows a more fundamental approach for using this polysaccharide in food, cosmetic, and pharmaceutical applications. Finally, the physciochemical properties, microstructures, rheological behaviors, and stability of concentrated emulsions (containing >40% oil) prepared with several different stabilizing agents (gum arabic, fish gelatin) were evaluated. These emulsions can be formulated to remain stable over a period of several weeks. In addition, links were found between physicochemical, structural, and rheological behavior. These emulsions are hypothesized to be a suitable fat replacer for milkfat in cheese.

Publications

  • Type: Journal Articles Status: Published Year Published: 2016 Citation: Anvari, M., Tabarsa, M., Cao, R., You, S., Joyner, H. S., Behnam, S., & Rezaei, M. (2016). Compositional characterization and rheological properties of an anionic gum from Alyssum homolocarpum seeds. Food Hydrocolloids, 52, 766-773.
  • Type: Journal Articles Status: Published Year Published: 2016 Citation: Joyner, H. S., & Meldrum, A. (2016). Rheological study of different mashed potato preparations using large amplitude oscillatory shear and confocal microscopy. Journal of Food Engineering, 169, 326-337.